Synthetic yeast brews neuroactive compounds

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dc.contributor.authorGu, Yang
dc.contributor.authorXu, Peng
dc.date.accessioned2020-11-17T19:47:56Z
dc.date.available2020-11-17T19:47:56Z
dc.date.issued2020-10-28
dc.description.abstractMetabolic engineering offers the flexibility to meet market demand for bioactive natural products but can be hampered when a necessary protein or intermediate is toxic. In yeast, modifying the subcellular localization of biosynthetic enzymes can alleviate toxicity and increase production titer.en_US
dc.description.urihttps://www.nature.com/articles/s41589-020-00691-5en_US
dc.format.extent2 pagesen_US
dc.genrejournal articlesen_US
dc.identifierdoi:10.13016/m2nlsz-k8b1
dc.identifier.citationGu, Yang; Xu, Peng; Synthetic yeast brews neuroactive compounds; Nature Chemical Biology (2020); https://www.nature.com/articles/s41589-020-00691-5en_US
dc.identifier.urihttps://doi.org/10.1038/s41589-020-00691-5
dc.identifier.urihttp://hdl.handle.net/11603/20078
dc.language.isoen_USen_US
dc.publisherNatureen_US
dc.relation.isAvailableAtThe University of Maryland, Baltimore County (UMBC)
dc.relation.ispartofUMBC Chemical, Biochemical & Environmental Engineering Department Collection
dc.relation.ispartofUMBC Faculty Collection
dc.rightsThis item is likely protected under Title 17 of the U.S. Copyright Law. Unless on a Creative Commons license, for uses protected by Copyright Law, contact the copyright holder or the author.
dc.subjectmetabolic engineeringen_US
dc.subjectbioactive natural productsen_US
dc.subjectyeasten_US
dc.subjectbiosynthetic enzymesen_US
dc.titleSynthetic yeast brews neuroactive compoundsen_US
dc.typeTexten_US

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