Search Results - "Li, Rachel A."

Industrial brewing yeast engineered for the production of primary flavor determinants in hopped beer by Denby, Charles M., Li, Rachel A., Vu, Van T., Costello, Zak, Lin, Weiyin, Chan, Leanne Jade G., Williams, Joseph, Donaldson, Bryan, Bamforth, Charles W., Petzold, Christopher J., Scheller, Henrik V., Martin, Hector Garcia, Keasling, Jay D.

“…Flowers of the hop plant provide both bitterness and “hoppy” flavor to beer. Hops are, however, both a water and energy intensive crop and vary considerably in…”
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Enhanced production of taxadiene in Saccharomyces cerevisiae by Nowrouzi, Behnaz, Li, Rachel A, Walls, Laura E, d'Espaux, Leo, Malci, Koray, Liang, Lungang, Jonguitud-Borrego, Nestor, Lerma-Escalera, Albert I, Morones-Ramirez, Jose R, Keasling, Jay D, Rios-Solis, Leonardo

“…Abstract Background Cost-effective production of the highly effective anti-cancer drug, paclitaxel (Taxol ® ), remains limited despite growing global demands…”
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A Cas9-based toolkit to program gene expression in Saccharomyces cerevisiae by Reider Apel, Amanda, d'Espaux, Leo, Wehrs, Maren, Sachs, Daniel, Li, Rachel A, Tong, Gary J, Garber, Megan, Nnadi, Oge, Zhuang, William, Hillson, Nathan J, Keasling, Jay D, Mukhopadhyay, Aindrila

“…Despite the extensive use of Saccharomyces cerevisiae as a platform for synthetic biology, strain engineering remains slow and laborious. Here, we employ…”
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Optimizing the biosynthesis of oxygenated and acetylated Taxol precursors in Saccharomyces cerevisiae using advanced bioprocessing strategies by Walls, Laura E., Malcı, Koray, Nowrouzi, Behnaz, Li, Rachel A., d'Espaux, Leo, Wong, Jeff, Dennis, Jonathan A., Semião, Andrea J. C., Wallace, Stephen, Martinez, José L., Keasling, Jay D., Rios‐Solis, Leonardo

“…Taxadien‐5α‐hydroxylase and taxadien‐5α‐ol O‐acetyltransferase catalyze the oxidation of taxadiene to taxadien‐5α‐ol and subsequent acetylation to…”
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Engineering Industrial Brewing Yeast for Flavor Production by Li, Rachel A

“…Yeast has been used by various peoples for thousands of years to make beer, wine, and other alcoholic beverages. During fermentation, yeast impart a host of…”
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