Shen, Yu <br/><br/>
High vanillin tolerance of an evolved Saccharomyces cerevisiae strain owing to its enhanced vanillin reduction and antioxidative capacity.  [electronic resource] 

 -  Journal of industrial microbiology & biotechnology  Nov 2014 
 - 1637-45 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1476-5535 
<br/><br/><label>Standard No.: </label>10.1007/s10295-014-1515-3  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Antioxidants--metabolism<br/>Benzaldehydes--metabolism<br/>Directed Molecular Evolution<br/>Lignin--metabolism<br/>Mutagenesis<br/>Oxidoreductases--genetics<br/>Saccharomyces cerevisiae--drug effects<br/>Transcription, Genetic