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    Home > Food News > Food Articles > Professor Zhou Zhemin’s team from Jiangnan University published the research results of a combination strategy to improve the fermentation level of patchouli alcohol in E. coli

    Professor Zhou Zhemin’s team from Jiangnan University published the research results of a combination strategy to improve the fermentation level of patchouli alcohol in E. coli

    • Last Update: 2021-08-26
    • Source: Internet
    • Author: User
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    Editor in charge: Food Science


    Original title: The team of Professor Zhou Zhemin of Jiangnan University published in the Journal of Agricultural and Food Chemistry the research results of a combination strategy to improve the fermentation level of patchouli alcohol in E.


    Recently Jiangnan University Biological Engineering Institute Professor Zhouzhe Min team patchouli alcohol fermentation breakthrough synthesis of research, The recombinant efficient synthesis of patchouli alcohol fermentation of E.


    Patchouli alcohol, as a sesquiterpene compound, is the main component of the essential oil extracted from the patchouli plant


    In response to this problem, Professor Zhou Zhemin's research team combined protein engineering, metabolic engineering, fermentation engineering and other strategies to achieve the efficient biosynthesis of patchouli alcohol


    This study provides an effective strategy to improve the synthesis of patchouli alcohol synthase through molecular modification, and analyzes the catalytic mechanism of patchouli alcohol synthase


    Professor Zhou Zhemin and Associate Professor Zhou Li are the co-corresponding authors of the paper.


    (This article is reprinted by "Food Science Network", the article is from the School of Bioengineering, Jiangnan University



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