Advances in Metabolic Engineering of Saccharomyces cerevisiae for Cocoa Butter Equivalent Production
نویسندگان
چکیده
منابع مشابه
Expression of cocoa genes in Saccharomyces cerevisiae improves cocoa butter production
BACKGROUND Cocoa butter (CB) extracted from cocoa beans (Theobroma cacao) is the main raw material for chocolate production, but CB supply is insufficient due to the increased chocolate demand and limited CB production. CB is mainly composed of three different kinds of triacylglycerols (TAGs), 1,3-dipalmitoyl-2-oleoyl-glycerol (POP, C16:0-C18:1-C16:0), 1-palmitoyl-3-stearoyl-2-oleoyl-glycerol (...
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ژورنال
عنوان ژورنال: Frontiers in Bioengineering and Biotechnology
سال: 2020
ISSN: 2296-4185
DOI: 10.3389/fbioe.2020.594081