@NatureComms @TuftsUniversity @TuftsEngineer - this favors forward rxn in the system. Read the paper for more details. The work addresses similar issues as a recent Yong-Su Jin and @jhdCate paper on tagatose synthesis, albeit using a completely different a
RT @NatureComms: Tagatose, a naturally occurring sweetener, is normally produced by isomerization of galactose. Prof Yong-Su Jin group over…
RT @NatureComms: Tagatose, a naturally occurring sweetener, is normally produced by isomerization of galactose. Prof Yong-Su Jin group over…
Tagatose, a naturally occurring sweetener, is normally produced by isomerization of galactose. Prof Yong-Su Jin group overcomes the equilibrium limitation of isomerases by engineering oxidoreductive reactions for yeast to efficiently produce tagatose. htt
RT @NatureComms: Tagatose, a naturally occurring sweetener, is normally produced by isomerization of galactose. Prof Yong-Su Jin group over…
RT @NatureComms: Tagatose, a naturally occurring sweetener, is normally produced by isomerization of galactose. Prof Yong-Su Jin group over…
RT @NatureComms: Tagatose, a naturally occurring sweetener, is normally produced by isomerization of galactose. Prof Yong-Su Jin group over…
Tagatose, a naturally occurring sweetener, is normally produced by isomerization of galactose. Prof Yong-Su Jin group overcomes the equilibrium limitation of isomerases by engineering oxidoreductive reactions for yeast to efficiently produce tagatose. htt
Overcoming the thermodynamic equilibrium of an isomerization reaction through oxidoreductive reactions for biotransformation | Nature Communications https://t.co/eCSOnagRYo