Expression of cocoa genes in Saccharomyces cerevisiae improves cocoa butter production

Expression of cocoa genes in Saccharomyces cerevisiae improves cocoa butter production

Abstract 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 (TAG...

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Bibliographic Details
Main Authors: Yongjun Wei, David Bergenholm, Michael Gossing, Verena Siewers, Jens Nielsen
Format: Article
Language:English
Published: BMC 2018-01-01
Series:Microbial Cell Factories
Subjects:
Yeast cell factories
Cocoa butter-like lipid
Theobroma cacao
TAG biosynthetic genes
Metabolic engineering
Synthetic biology
Online Access:http://link.springer.com/article/10.1186/s12934-018-0866-2

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http://link.springer.com/article/10.1186/s12934-018-0866-2

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