Identification and Characterization of an Efficient d-Xylose Transporter in Saccharomyces cerevisiae-Reference-Cited by-同舟云学术

Identification and Characterization of an Efficient d-Xylose Transporter in Saccharomyces cerevisiae

Published:2020-02-14 Issue:9 Volume:68 Page:2702-2710
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Jiang Yi¹²,Shen Yu¹,Gu Lichuan¹,Wang Zhenzhen¹,Su Ning¹^ORCID,Niu Kangle¹,Guo Wei¹,Hou Shaoli³,Bao Xiaoming²,Tian Chaoguang⁴,Fang Xu¹⁵^ORCID

Affiliation:

1. State Key Laboratory of Microbial Technology, Shandong University, Qingdao 266237, China

2. College of Bioengineering, Qilu University of Technology, Jinan 250100, China

3. Yantai Huakangrongzan Biotechnology Co., Ltd, Yantai 264006, China

4. Key Laboratory of Systems Microbial Biotechnology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China

5. National Glycoengineering Research Center, Shandong University, Qingdao, Shandong 266237, China

Funder

State Administration of Foreign Experts Affairs

Ministry of Education of the People's Republic of China

Ministry of Science and Technology of the People's Republic of China

National Natural Science Foundation of China

Natural Science Foundation of Shandong Province

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b07113

Reference44 articles.

1. Engineering of yeast hexose transporters to transport D-xylose without inhibition by D-glucose

2. Hemicelluloses for fuel ethanol: A review

3. Engineering a wild-type diploid Saccharomyces cerevisiae strain for second-generation bioethanol production

4. Metabolic engineering of Saccharomyces cerevisiae: a key cell factory platform for future biorefineries

5. Directed Evolution of Xylose Isomerase for Improved Xylose Catabolism and Fermentation in the Yeast Saccharomyces cerevisiae

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