Engineering a coenzyme-independent dioxygenase for one-step production of vanillin from ferulic acid
Vanillin is one of the world's most important flavor and fragrance compounds used in foods and cosmetics. In plants, vanillin is reportedly biosynthesized from ferulic acid via the hydratase/lyase-type enzyme VpVAN. However, in biotechnological and biocatalytic applications, the use of VpVAN li...
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Veröffentlicht in: | Applied and environmental microbiology 2024-06, Vol.90 (6), p.e0023324 |
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Sprache: | eng |
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