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High vanillin tolerance of an evolved Saccharomyces cerevisiae strain owing to its enhanced vanillin reduction and antioxidative capacity

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Affiliation of Author(s):生命科学学院

Journal:Journal of Industrial Microbiology & Biotechnology

All the Authors:shenyu,houjin

First Author:baoxiaoming

Indexed by:Unit Twenty Basic Research

Document Code:lw-163569

Volume:41

Issue:11

Page Number:1637

Translation or Not:no

Date of Publication:2014-11-08

Pre One: Evaluation of industrial Saccharomyces cerevisiae strains as the chassis cell for second-generation bioethanol production.

Next One:Regulation of Saccharomyces cerevisiae MEF1 by Hda1p affects salt resistance of bdf1Δ mutant

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