Enhanced hexose fermentation by Saccharomyces cerevisiae through integration of stoichiometric modeling and genetic screening

Journal of Biotechnology - Tập 194 - Trang 48-57 - 2015
Josh Quarterman1,2, Soo Rin Kim3,4, Pan-Jun Kim5,6, Yong-Su Jin1,3
1Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, 61801, USA
2Institute for Genomic Biology, University of Illinois at Urbana–Champaign, Urbana, IL 61801, USA
3Institute for Genomic Biology, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
4School of Food Science and Biotechnology, Kyungpook National University, Buk-Gu, Daegu 702-701, Republic of Korea
5Asia Pacific Center for Theoretical Physics, Pohang, Gyeongbuk 790-784, Republic of Korea
6Department of Physics, POSTECH, Pohang, Gyeongbuk 790-784, Republic of Korea

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Journal of Biotechnology

Tập 194

48-57

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