Differential proteomic analysis of citrus flavor (+)-valencene biotransformation to (+)-nootkatone by Yarrowia lipolytica-Reference-Cited by-同舟云学术

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Differential proteomic analysis of citrus flavor (+)-valencene biotransformation to (+)-nootkatone by Yarrowia lipolytica

Published:2022-11 Issue: Volume:220 Page:1031-1048
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Li Xiao,An Qi,Qu Sha-sha,Ren Jing-Nan,Fan Gang,Zhang Lu-Lu,Pan Si-Yi

Funder

Fundamental Research Funds for the Central Universities

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference47 articles.

1. Metabolic engineering of yarrowia lipolytica for terpenoids production: advances and perspectives;Zhang;Crit. Rev. Biotechnol.,2021

2. Production of the sesquiterpene (+)-valencene by metabolically engineered corynebacterium glutamicum;Frohwitter;J. Biotechnol.,2014

3. Manganese complex catalyst for valencene oxidation: the first use of metalloporphyrins for the selective production of nootkatone;de Melo;Inorg. Chim. Acta,2021

4. Valencene synthase from the heartwood of nootka cypress (Callitropsis nootkatensis) for biotechnological production of valencene;Beekwilder;Plant Biotechnol. J.,2014

5. Highly efficient production of nootkatone, the grapefruit aroma from valencene, by biotransformation;Furusawa;Chem. Pharm. Bull.,2005

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Valencene, Nootkatone and Their Liposomal Nanoformulations as Potential Inhibitors of NorA, Tet(K), MsrA, and MepA Efflux Pumps in Staphylococcus aureus Strains;Pharmaceutics;2023-09-28

2. Isolation, purification, and mass spectrometry identification of the enzyme involved in citrus flavor (+)‐valencene biotransformation to (+)‐nootkatone by Yarrowia lipolytica;Journal of the Science of Food and Agriculture;2023-03-23

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