Valorisation of wine wastes by <i>de novo</i> biosynthesis of resveratrol using a recombinant xylose-consuming industrial <i>Saccharomyces cerevisiae</i> strain
Carlos E. Costa, Aloia Romaní, Iben Møller‐Hansen, J. A. Teixeira, Irina Borodina, Lucı́lia Domingues
Abstract
A recombinant S. cerevisiae strain was engineered to produce resveratrol from many carbon sources, including xylose, which was used for the synthesis of resveratrol from different wine wastes like vine pruning residue, grape must and wine lees.
Topics & Concepts
Saccharomyces cerevisiaeWineValorisationXyloseChemistryBiosynthesisStrain (injury)Recombinant DNAResveratrolFermentationFood scienceYeastBiochemistryBiologyWaste managementGeneEngineeringAnatomySirtuins and Resveratrol in MedicineBiochemical and biochemical processesMicrobial Metabolism and Applications