Vanillin biosynthesis from sucrose ex-sugarcane: authentication of an alternative vanillin source through stable isotope data analysis
As one of the largest volume flavor ingredients, vanillin remains an attractive target for development of a cost-effective and sustainable process to manufacture. Presented here is newly available data on the production of vanillin via fermentation in an engineered strain of Saccharomyces cerevisiae...
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| Format: | Article |
| Language: | English |
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Elsevier
2021-05-01
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| Series: | Heliyon |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844021010732 |