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New capacities for phenolic flavour generation in fermentative organisms
Reference
BBS/E/F/02207060
Principal Investigator / Supervisor
Dr Nicholas Walton
Co-Investigators /
Co-Supervisors
Institution
Quadram Institute Bioscience
Department
Quadram Institute Bioscience Department
Funding type
Research
Value (£)
132,828
Status
Completed
Type
Institute Project
Start date
01/04/1997
End date
31/03/1998
Duration
12 months
Abstract
The aim is to introduce a metabolic pathway for phenolic flavour generation into yeasts and lactic acid bacteria. Pseudomonas genes for the metabolism of ferulate and other 4 hydoxycinnamic acids to vanillin and related 4- hydoxybenzaldehydes will be introduced, together with a Saccharomyces gene for the reduction of vanillin to vanillyl alcohol. The project will be a testbed for the concept that yeasts and lactic acid bacteria can be engineered to produce desirable phenolic beverage and food flavours.
Summary
unavailable
Committee
Closed Committee - Agri-food (AF)
Research Topics
X – not assigned to a current Research Topic
Research Priority
X – Research Priority information not available
Research Initiative
X - not in an Initiative
Funding Scheme
X – not Funded via a specific Funding Scheme
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