Improved aromatic alcohol production by strengthening the shikimate pathway in Saccharomyces cerevisiae-Reference-Cited by-同舟云学术

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Improved aromatic alcohol production by strengthening the shikimate pathway in Saccharomyces cerevisiae

Published:2021-04 Issue: Volume:103 Page:18-30
ISSN:1359-5113
Container-title:Process Biochemistry
language:en
Short-container-title:Process Biochemistry

Author:

Zhu Linghuan,Wang Junhua,Xu Sha,Shi Guiyang

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering

Reference46 articles.

1. Production of aromatic compounds in bacteria;Gosset;Curr. Opin. Biotechnol.,2009

2. Production of aromatics in Saccharomyces cerevisiae--a feasibility study;Kromer;J. Biotechnol.,2013

3. Recent advances in biotechnological production of 2-phenylethanol;Hua;Biotechnol. Adv.,2011

4. Rewiring central carbon metabolism for tyrosol and salidroside production in Saccharomyces cerevisiae;Guo;Biotechnol. Bioeng.,2020

5. Engineering of a tyrosol-producing pathway, utilizing simple sugar and the central metabolic tyrosine, in Escherichia coli;Satoh;J. Agric. Food Chem.,2012

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2. Integrative metabolic and cellular organelle engineering for improving biosynthesis of flavonoid compounds in saccharomyces cerevisiae;Food Bioscience;2024-08

3. Comprehensive investigations of 2-phenylethanol production by the filamentous fungus Annulohypoxylon stygium;Applied Microbiology and Biotechnology;2024-06-15

4. Triple-CRISPRi-mediated down-regulation of the shikimate pathway branch genes for enhancing 2-PE biosynthesis in Saccharomyces cerevisiae;European Food Research and Technology;2024-05-02

5. Influence of spontaneous, “pied de cuve” and commercial dry yeast fermentation strategies on wine molecular composition and sensory properties;Food Research International;2023-12

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