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Enhanced production of amyrin in Yarrowia lipolytica using a combinatorial protein and metabolic engineering approach.
Kong, Jing; Miao, Lin; Lu, Zhihui; Wang, Shuhui; Zhao, Baixiang; Zhang, Cuiying; Xiao, Dongguang; Teo, Desmond; Leong, Susanna Su Jan; Wong, Adison; Yu, Aiqun.
Afiliación
  • Kong J; State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, No.29 the 13th Street TEDA, Tianjin, 3004
  • Miao L; State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, No.29 the 13th Street TEDA, Tianjin, 3004
  • Lu Z; State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, No.29 the 13th Street TEDA, Tianjin, 3004
  • Wang S; State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, No.29 the 13th Street TEDA, Tianjin, 3004
  • Zhao B; State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, No.29 the 13th Street TEDA, Tianjin, 3004
  • Zhang C; State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, No.29 the 13th Street TEDA, Tianjin, 3004
  • Xiao D; State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, No.29 the 13th Street TEDA, Tianjin, 3004
  • Teo D; Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, Singapore, 138683, Singapore.
  • Leong SSJ; Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, Singapore, 138683, Singapore.
  • Wong A; Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, Singapore, 138683, Singapore. adison.wong@singaporetech.edu.sg.
  • Yu A; State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, No.29 the 13th Street TEDA, Tianjin, 3004
Microb Cell Fact ; 21(1): 186, 2022 Sep 09.
Article en En | MEDLINE | ID: mdl-36085205
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Yarrowia Idioma: En Revista: Microb Cell Fact Asunto de la revista: BIOTECNOLOGIA / MICROBIOLOGIA Año: 2022 Tipo del documento: Article
Texto completo
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Yarrowia Idioma: En Revista: Microb Cell Fact Asunto de la revista: BIOTECNOLOGIA / MICROBIOLOGIA Año: 2022 Tipo del documento: Article