Production of Resveratrol in Recombinant Microorganisms | Zendy

Jules Beekwilder | Zendy; Rianne Wolswinkel | Zendy; Harry Jonker | Zendy; Robert D. Hall | Zendy; C. H. Ric De Vos | Zendy; Arnaud Bovy | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Open Access

Production of Resveratrol in Recombinant Microorganisms

Author(s) -

Jules Beekwilder,

Rianne Wolswinkel,

Harry Jonker,

Robert D. Hall,

C. H. Ric De Vos,

Arnaud Bovy

Publication year - 2006

Publication title -

applied and environmental microbiology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.552

H-Index - 324

eISSN - 1070-6291

pISSN - 0099-2240

DOI - 10.1128/aem.00609-06

Subject(s) - escherichia coli , resveratrol , yeast , saccharomyces cerevisiae , microorganism , recombinant dna , biochemistry , chemistry , dna ligase , biosynthesis , biology , microbiology and biotechnology , bacteria , enzyme , gene , genetics

Resveratrol production in Saccharomyces cerevisiae was compared to that in Escherichia coli. In both systems, 4-coumarate:coenzyme A ligase from tobacco and stilbene synthase from grapes were expressed. When p-coumaric acid was used as the precursor, resveratrol accumulations in the culture medium were observed to be comparable in E. coli (16 mg/liter) and yeast (6 mg/liter).

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research