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

Journal of Industrial Microbiology and Biotechnology

Volumn 41, Issue 11, 2014, Pages 1637-1645

  Shen, Yu ^a   Li, Hongxing ^a   Wang, Xinning ^a   Zhang, Xiaoran ^a   Hou, Jin ^a   Wang, Linfeng ^b   Gao, Nan ^b   Bao, Xiaoming ^a  

^a SHANDONG UNIVERSITY   (China)

^b Tianguan Avenue   (China)

Author keywords

Antioxidant; Budding yeast; Inhibitor resistance; Oxidoreductase; Vanillin tolerance

Indexed keywords

MESYLIC ACID ETHYL ESTER; OXIDOREDUCTASE; TROLOX C; VANILLIN; ANTIOXIDANT; BENZALDEHYDE DERIVATIVE; LIGNIN; LIGNOCELLULOSE;

ALCOHOL PRODUCTION; ANTIOXIDANT ACTIVITY; ANTIOXIDANT ASSAY; ARTICLE; CHEMICAL MUTAGENESIS; DNA REPLICATION; ENZYME ACTIVITY; FUNGUS GROWTH; MAIZE; MUTAGENESIS; NONHUMAN; OXIDATIVE STRESS; REDUCTION; SACCHAROMYCES CEREVISIAE; TRANSCRIPTION INITIATION; DIRECTED MOLECULAR EVOLUTION; DRUG EFFECTS; GENETIC TRANSCRIPTION; GENETICS; METABOLISM; TOXICITY;

ANTIOXIDANTS; BENZALDEHYDES; DIRECTED MOLECULAR EVOLUTION; LIGNIN; MUTAGENESIS; OXIDOREDUCTASES; SACCHAROMYCES CEREVISIAE; TRANSCRIPTION, GENETIC;

EID: 84910120716     PISSN: 13675435     EISSN: 14765535     Source Type: Journal    
DOI: 10.1007/s10295-014-1515-3     Document Type: Article

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