Small scale biotransformation of food additive trans-2-hexenal to trans-2-hexenol by recombinant alcohol dehydrogenase and formate dehydrogenase produced in Escherichia coli

Aromatic compounds, such as green note volatiles, belong to highly demanded chemicals in food and cosmetics industries. Their production, isolation and purification often represents a difficult challenge. The natural sources are often scarce and difficult to process, while chemical synthesis produce...

Ausführliche Beschreibung