Saccharomyces cerevisiae whole cell biotransformation for the production of aldehyde flavors and fragrances.

Autor: Muthaliff NVMA; Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, #01-02 Nanos Building, Singapore, 138669, Republic of Singapore., Ng YZ; Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, #01-02 Nanos Building, Singapore, 138669, Republic of Singapore., Guo WM; Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, #01-02 Nanos Building, Singapore, 138669, Republic of Singapore., Ang EL; Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, #01-02 Nanos Building, Singapore, 138669, Republic of Singapore. ang_ee_lui@sifbi.a-star.edu.sg.; Synthetic Biology Translational Research Program, Yong Loo Lin School of Medicine, National University of Singapore, 10 Medical Drive, Singapore, 117597, Republic of Singapore. ang_ee_lui@sifbi.a-star.edu.sg.

Publikováno v: Applied microbiology and biotechnology [Appl Microbiol Biotechnol] 2024 Nov 01; Vol. 108 (1), pp. 500. Date of Electronic Publication: 2024 Nov 01.