Producing high value aroma compounds by whole-cell biocatalysis using Aspergillus niger LBM055
Author:
Funder
Consejo Nacional de Investigaciones Científicas y Técnicas
Publisher
Springer Science and Business Media LLC
Subject
Multidisciplinary
Link
https://link.springer.com/content/pdf/10.1007/s13369-023-08326-2.pdf
Reference60 articles.
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2. Satira, A.; Espro, C.; Paone, E.; Calabrò, P.S.; Pagliaro, M.; Ciriminna, R.; et al.: The limonene biorefinery: from extractive technologies to its catalytic upgrading into p-cymene. Catalysts 11(3), 387 (2021). https://doi.org/10.3390/catal11030387
3. Schempp, F.M.; Drummond, L.; Buchhaupt, M.; Schrader, J.: Microbial cell factories for the production of terpenoid flavor and fragrance compounds. J. Agric. Food Chem. 66(10), 2247–2258 (2017). https://doi.org/10.1021/acs.jafc.7b00473
4. Eze, V.C.; Rehman, A.; Patel, M.; Ahmad, S.; Harvey, A.P.: Synthesis of cyclic a-pinane carbonate-a potential monomer for bio-based polymers. RSC Adv. 12, 17454 (2022). https://doi.org/10.1039/d1ra07943c
5. Kong, J.; Miao, L.; Lu, Z.; Wang, S.; Zhao, B.; Zhang, C.; et al.: Enhanced production of amyrin in Yarrowia lipolytica using a combinatorial protein and metabolic engineering approach. Microb. Cell Fact. 21, 186 (2022). https://doi.org/10.1186/s12934-022-01915-0
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