Daniela Gomes
University of Minho
8 Papers
Daniela Gomes is an academic researcher from University of Minho. The author has contributed to research in topics: Biology & Gene. The author has an hindex of 2, co-authored 2 publications.
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Papers
A Combinatorial Approach to Optimize the Production of Curcuminoids From Tyrosine in Escherichia coli.
TL;DR: The results demonstrate the enormous potential of modular co-culture engineering to produce curcumin, and other cur cuminoids, from tyrosine and correspond to the highest titers ofCurcuminoids obtained to date.
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Synthetic Biology Approaches to Engineer Saccharomyces cerevisiae towards the Industrial Production of Valuable Polyphenolic Compounds.
TL;DR: In this review, advances in the production of polyphenols by genetically engineered Saccharomyces cerevisiae as well as by synthetic biology and metabolic engineering approaches to improve theProduction of these compounds at industrial settings are discussed.
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Perspectives on the design of microbial cell factories to produce prenylflavonoids.
TL;DR: The use of microorganisms as microbial cell factories represents an interesting alternative to produce prenylflavonoids in a faster and cheaper way and the advances, challenges and strategies on the heterologous production of these compounds in a competitive way are reviewed.
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Challenges in the Heterologous Production of Furanocoumarins in Escherichia coli
TL;DR: E. coli does not seem to be an appropriate host to express these enzymes, however, new alternative microbial enzymes may be a suitable option for reconstituting the furanocoumarins pathway in E. coli.
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Engineering Saccharomyces cerevisiae for the one-step production of a functional sweetening mixture towards food applications
Claudia Amorim,J. L. Rodriguez,Adelaide Braga,Daniela Gomes,João Rainha,Sara C. Silvério,Beatriz B. Cardoso,María Fernández-Lobato,Lígia R. Rodrigues +8 more
TL;DR: In this paper , an in vivo bioprocess was developed for the one-step production of a functional sweetening mixture containing FOS, which was directly fermented by yeast towards process simplification and cost reduction.