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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.
Afiliação
  • 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 em En | MEDLINE | ID: mdl-36085205
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Yarrowia Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Yarrowia Idioma: En Ano de publicação: 2022 Tipo de documento: Article