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Modulation of saturation and chain length of fatty acids in Saccharomyces cerevisiae for production of cocoa butter-like lipids

Journal Article · · Biotechnology and Bioengineering
DOI:https://doi.org/10.1002/bit.26518· OSTI ID:1537506
 [1];  [1];  [1];  [1];  [2]
  1. Department of Biology and Biological EngineeringChalmers University of TechnologyGothenburgSweden; Novo Nordisk Foundation Center for BiosustainabilityChalmers University of TechnologyGothenburgSweden
  2. Department of Biology and Biological EngineeringChalmers University of TechnologyGothenburgSweden; Novo Nordisk Foundation Center for BiosustainabilityChalmers University of TechnologyGothenburgSweden; Novo Nordisk Foundation Center for BiosustainabilityTechnical University of DenmarkLyngbyDenmark
+ Show Author Affiliations

Not provided.

Research Organization:
Massachusetts Inst. of Technology (MIT), Cambridge, MA (United States)
Sponsoring Organization:
USDOE Office of Science (SC)
DOE Contract Number:
SC0008744
OSTI ID:
1537506
Journal Information:
Biotechnology and Bioengineering, Vol. 115, Issue 4; ISSN 0006-3592
Publisher:
Wiley
Country of Publication:
United States
Language:
English

References (39)

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Modification of selected indian vegetable fats into cocoa butter substitutes by lipase-catalyzed ester interchange October 1991
Increasing cocoa butter-like lipid production of Saccharomyces cerevisiae by expression of selected cocoa genes February 2017

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