Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/69831| Título: | Biotechnological advancements, innovations and challenges for sustainable xylitol production by yeast |
| Autor(es): | Sara Baptista Romani, Aloia Perez Domingues, Lucília |
| Palavras-chave: | Added-value chemical Bioconversion Biotechnological production Lignocellulosic biomass Metabolic engineering Microbial cell factories Renewable feedstocks Saccharomyces cerevisiae Strain improvement Sweetener Xylitol Yeast |
| Data: | 2021 |
| Editora: | Elsevier |
| Citação: | Baptista, S. L., Romaní, A., & Domingues, L. (2021). Biotechnological Advancements, Innovations and Challenges for Sustainable Xylitol Production by Yeast. Encyclopedia of Mycology. Elsevier. http://doi.org/10.1016/b978-0-12-809633-8.21580-x |
| Resumo(s): | Xylitol is a sugar alcohol widely used as a sweetener in pharmaceutical and food industries, and also a valuable building block for the production of several other value-added chemicals. Biotechnological production of xylitol by yeast-based bioconversion processes has been gaining increasing attention as a promising alternative production route to current chemical production. This article includes an overview of the main natural xylitol producers and describes genetic engineering approaches to design Saccharomyces cerevisiae for an improved xylitol production, as well as the current advances and challenges in the valorization of lignocellulosic biomass for xylitol biosynthesis. |
| Tipo: | Capítulo de livro |
| URI: | https://hdl.handle.net/1822/69831 |
| ISBN: | 978-0-12-809633-8 |
| DOI: | 10.1016/B978-0-12-809633-8.21580-X |
| Versão da editora: | https://www.sciencedirect.com/science/article/pii/B978012809633821580X |
| Arbitragem científica: | yes |
| Acesso: | Acesso restrito UMinho |
| Aparece nas coleções: |
Ficheiros deste registo:
| Ficheiro | Descrição | Tamanho | Formato | |
|---|---|---|---|---|
| document_54097_1.pdf Acesso restrito! | 359,5 kB | Adobe PDF | Ver/Abrir |
