@misc{Gientka_Iwona_2006,
 author={Gientka, Iwona and Błażejak, Stanisław and Duszkiewicz-Reinhard, Wanda},
 volume={73},
 number={2},
 copyright={Creative Commons Attribution BY-SA 4.0 license},
 journal={Biotechnologia, vol.73, 2 (2006)-.},
 howpublished={online},
 year={2006},
 publisher={Committee on Biotechnology PAS},
 publisher={Institute of Bioorganic Chemistry PAS},
 language={pol},
 abstract={The synthesis of the aromatic amino acid L-phenylalanine has received considerable attention in recent years due to its increasing importance as precursorto the dipeptide sweetener aspartame. Phenylalanine ammonia lyase (PAL), whichoccurs in yeast, catalyzes the nonoxidative deamination of L-Phe to trans-cinnamicacid (tCA), has industrial application in the synthesis of L-Phe. Superior producers of PAL are Rhodotorula sp. PAL is induced in yeast cell by the presence ofL-Phe, while glucose represses PAL synthesis. Different additives and conditionsduring inducing PAL: permeabilizing, reducing and stabilization agents, as wellas pH and temperature during bioconversion targeting to higher productivity ofL-Phe were discussed.},
 type={Text},
 URL={http://www.rcin.org.pl/Content/87574/PDF/POZN271_114203_biotechnologia-2006-no2-gientka.pdf},
 keywords={biotechnology},
}