BR112018000198A2 - desenvolvimento de uma levedura redutora de aspargina através de evolução adaptativa e suas utilizações para reduzir a formação de acrilamida - Google Patents
desenvolvimento de uma levedura redutora de aspargina através de evolução adaptativa e suas utilizações para reduzir a formação de acrilamidaInfo
- Publication number
- BR112018000198A2 BR112018000198A2 BR112018000198A BR112018000198A BR112018000198A2 BR 112018000198 A2 BR112018000198 A2 BR 112018000198A2 BR 112018000198 A BR112018000198 A BR 112018000198A BR 112018000198 A BR112018000198 A BR 112018000198A BR 112018000198 A2 BR112018000198 A2 BR 112018000198A2
- Authority
- BR
- Brazil
- Prior art keywords
- aspargine
- development
- adaptive evolution
- acrylamide formation
- reduce acrylamide
- Prior art date
Links
- 240000004808 Saccharomyces cerevisiae Species 0.000 title abstract 3
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 title abstract 2
- 230000003044 adaptive effect Effects 0.000 title abstract 2
- 230000015572 biosynthetic process Effects 0.000 title 1
- 238000000034 method Methods 0.000 abstract 3
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 abstract 2
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 abstract 1
- 229960001230 asparagine Drugs 0.000 abstract 1
- 235000009582 asparagine Nutrition 0.000 abstract 1
- 230000000593 degrading effect Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 230000001939 inductive effect Effects 0.000 abstract 1
- 238000002703 mutagenesis Methods 0.000 abstract 1
- 231100000350 mutagenesis Toxicity 0.000 abstract 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/02—Treating green coffee; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
- A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/14—Yeasts or derivatives thereof
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
- C12N1/18—Baker's yeast; Brewer's yeast
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
- C12N1/18—Baker's yeast; Brewer's yeast
- C12N1/185—Saccharomyces isolates
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/36—Adaptation or attenuation of cells
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/78—Hydrolases (3) acting on carbon to nitrogen bonds other than peptide bonds (3.5)
- C12N9/80—Hydrolases (3) acting on carbon to nitrogen bonds other than peptide bonds (3.5) acting on amide bonds in linear amides (3.5.1)
- C12N9/82—Asparaginase (3.5.1.1)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Q—MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEIC ACIDS OR MICROORGANISMS; COMPOSITIONS OR TEST PAPERS THEREFOR; PROCESSES OF PREPARING SUCH COMPOSITIONS; CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL OR ENZYMOLOGICAL PROCESSES
- C12Q1/00—Measuring or testing processes involving enzymes, nucleic acids or microorganisms; Compositions therefor; Processes of preparing such compositions
- C12Q1/02—Measuring or testing processes involving enzymes, nucleic acids or microorganisms; Compositions therefor; Processes of preparing such compositions involving viable microorganisms
- C12Q1/04—Determining presence or kind of microorganism; Use of selective media for testing antibiotics or bacteriocides; Compositions containing a chemical indicator therefor
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Q—MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEIC ACIDS OR MICROORGANISMS; COMPOSITIONS OR TEST PAPERS THEREFOR; PROCESSES OF PREPARING SUCH COMPOSITIONS; CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL OR ENZYMOLOGICAL PROCESSES
- C12Q1/00—Measuring or testing processes involving enzymes, nucleic acids or microorganisms; Compositions therefor; Processes of preparing such compositions
- C12Q1/02—Measuring or testing processes involving enzymes, nucleic acids or microorganisms; Compositions therefor; Processes of preparing such compositions involving viable microorganisms
- C12Q1/04—Determining presence or kind of microorganism; Use of selective media for testing antibiotics or bacteriocides; Compositions containing a chemical indicator therefor
- C12Q1/045—Culture media therefor
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Q—MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEIC ACIDS OR MICROORGANISMS; COMPOSITIONS OR TEST PAPERS THEREFOR; PROCESSES OF PREPARING SUCH COMPOSITIONS; CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL OR ENZYMOLOGICAL PROCESSES
- C12Q1/00—Measuring or testing processes involving enzymes, nucleic acids or microorganisms; Compositions therefor; Processes of preparing such compositions
- C12Q1/34—Measuring or testing processes involving enzymes, nucleic acids or microorganisms; Compositions therefor; Processes of preparing such compositions involving hydrolase
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/85—Saccharomyces
- C12R2001/865—Saccharomyces cerevisiae
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Mycology (AREA)
- Genetics & Genomics (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Food Science & Technology (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Biomedical Technology (AREA)
- Medicinal Chemistry (AREA)
- Physics & Mathematics (AREA)
- Analytical Chemistry (AREA)
- Biophysics (AREA)
- Immunology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Virology (AREA)
- Botany (AREA)
- Toxicology (AREA)
- Cell Biology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- General Preparation And Processing Of Foods (AREA)
- Beans For Foods Or Fodder (AREA)
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Cereal-Derived Products (AREA)
Abstract
a presente divulgação refere-se a um método de isolamento de uma estirpe de levedura que é capaz de degradar a l-asparagina em condições não indutoras compreendendo ciclos repetidos de evolução adaptativa e mutagênese seguido por seleção de estirpe. também estão incluídas as estirpes de levedura obtidas pelo método e os seus métodos e suas utilizações para reduzir a asparagina, e assim a acrilamida, durante a preparação e o processamento de alimentos.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US201562189547P | 2015-07-07 | 2015-07-07 | |
PCT/CA2016/050788 WO2017004715A1 (en) | 2015-07-07 | 2016-07-06 | Development of an asparagine-reducing yeast by adaptive evolution and uses thereof to reduce acrylamide formation |
Publications (1)
Publication Number | Publication Date |
---|---|
BR112018000198A2 true BR112018000198A2 (pt) | 2018-09-11 |
Family
ID=57684630
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BR112018000198A BR112018000198A2 (pt) | 2015-07-07 | 2016-07-06 | desenvolvimento de uma levedura redutora de aspargina através de evolução adaptativa e suas utilizações para reduzir a formação de acrilamida |
Country Status (15)
Country | Link |
---|---|
US (1) | US11051535B2 (pt) |
EP (1) | EP3320084B9 (pt) |
JP (1) | JP6997073B2 (pt) |
CN (1) | CN108026505B (pt) |
AR (1) | AR105287A1 (pt) |
AU (1) | AU2016289705B2 (pt) |
BR (1) | BR112018000198A2 (pt) |
CA (1) | CA2991325A1 (pt) |
CL (1) | CL2018000041A1 (pt) |
CO (1) | CO2018001247A2 (pt) |
HK (1) | HK1255069A1 (pt) |
RU (1) | RU2764014C2 (pt) |
UA (1) | UA126369C2 (pt) |
WO (1) | WO2017004715A1 (pt) |
ZA (1) | ZA201800650B (pt) |
Families Citing this family (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105861346B (zh) * | 2016-06-14 | 2019-06-21 | 江南大学 | 一株低产尿素、产风味的异常威克汉姆酵母菌株及其在食品生产中的应用 |
CN105861345B (zh) * | 2016-06-14 | 2019-05-17 | 江南大学 | 一株低产尿素、产风味的库德里阿兹威毕赤酵母及其在食品发酵中的应用 |
IT201700105265A1 (it) * | 2017-09-20 | 2019-03-20 | Univ Bologna Alma Mater Studiorum | Ceppo di lievito utilizzabile per ridurre la quantità di acrilammide in un alimento trattato termicamente |
WO2020112777A1 (en) * | 2018-11-28 | 2020-06-04 | Locus Ip Company, Llc | Compositions and methods for enhancing quality of bread and baked goods |
GB2591988B (en) | 2019-12-20 | 2022-10-19 | Douwe Egberts Bv | A process to prepare a liquid coffee concentrate with reduced acrylamide content by resin treatment |
GB2591989B (en) | 2019-12-20 | 2022-10-12 | Douwe Egberts Bv | A process to prepare a liquid coffee concentrate with reduced acrylamide content by treatment with a selectively permeable membrane |
CN114763544A (zh) * | 2021-01-15 | 2022-07-19 | 黑龙江省科学院微生物研究所 | 一种铜绿假单胞菌高产蛋白菌株的生物诱变方法 |
CN113717874B (zh) * | 2021-09-27 | 2023-04-11 | 四川大学 | 一种耐高温、耐高糖的酿酒酵母菌株及其构建方法和应用 |
Family Cites Families (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
SU1742320A1 (ru) | 1990-07-19 | 1992-06-23 | Московский технологический институт пищевой промышленности | Штамм дрожжей SасснаRомYсеS ceReVISIae - продуцент биомассы на крахмале, используемой в хлебопечении |
EP1015554A4 (en) * | 1997-01-16 | 2002-02-06 | Univ California | IMPROVED YEAR CULTURES FOR WINE PRODUCTION. |
US20050239763A1 (en) | 2004-04-21 | 2005-10-27 | Albion International, Inc. | Non-GMO metal amino acid chelates and non-GMO metal amino acid chelate-containing compositions |
WO2008128975A1 (en) * | 2007-04-20 | 2008-10-30 | Dsm Ip Assets B.V. | Novel asparaginases and uses thereof |
DE102007027825A1 (de) * | 2007-06-13 | 2008-12-18 | C-Lecta Gmbh | Amidohydrolasen zur Aufbereitung von Nahrungs- oder Genussmitteln |
EP2295534A1 (en) | 2009-09-02 | 2011-03-16 | Shell Internationale Research Maatschappij B.V. | Novel microorganism and its use in lignocellulose detoxification |
US9353173B2 (en) | 2010-03-02 | 2016-05-31 | Renaissance Bioscience Corp. | Functional enhancement of microorganisms to minimize production of acrylamide |
FR2986009B1 (fr) | 2012-01-25 | 2017-06-09 | Agronomique Inst Nat Rech | Methode de controle de la production de sulfites, d'hydrogene sulfureux et d'acetaldehyde par des levures |
-
2016
- 2016-07-06 RU RU2018104263A patent/RU2764014C2/ru active
- 2016-07-06 UA UAA201801129A patent/UA126369C2/uk unknown
- 2016-07-06 US US15/742,115 patent/US11051535B2/en active Active
- 2016-07-06 CN CN201680051175.2A patent/CN108026505B/zh active Active
- 2016-07-06 JP JP2018500428A patent/JP6997073B2/ja active Active
- 2016-07-06 AU AU2016289705A patent/AU2016289705B2/en active Active
- 2016-07-06 BR BR112018000198A patent/BR112018000198A2/pt active Search and Examination
- 2016-07-06 EP EP16820606.8A patent/EP3320084B9/en active Active
- 2016-07-06 CA CA2991325A patent/CA2991325A1/en active Pending
- 2016-07-06 WO PCT/CA2016/050788 patent/WO2017004715A1/en active Application Filing
- 2016-07-07 AR ARP160102068A patent/AR105287A1/es unknown
-
2018
- 2018-01-05 CL CL2018000041A patent/CL2018000041A1/es unknown
- 2018-01-31 ZA ZA2018/00650A patent/ZA201800650B/en unknown
- 2018-02-06 CO CONC2018/0001247A patent/CO2018001247A2/es unknown
- 2018-11-07 HK HK18114197.2A patent/HK1255069A1/zh unknown
Also Published As
Publication number | Publication date |
---|---|
AU2016289705B2 (en) | 2021-12-23 |
UA126369C2 (uk) | 2022-09-28 |
RU2018104263A (ru) | 2019-08-08 |
US20180192676A1 (en) | 2018-07-12 |
EP3320084A4 (en) | 2019-01-09 |
RU2764014C2 (ru) | 2022-01-12 |
AU2016289705A1 (en) | 2018-03-01 |
CL2018000041A1 (es) | 2018-06-08 |
JP2018524002A (ja) | 2018-08-30 |
EP3320084B9 (en) | 2023-10-04 |
EP3320084B1 (en) | 2023-06-07 |
CA2991325A1 (en) | 2017-01-12 |
CO2018001247A2 (es) | 2018-04-30 |
CN108026505B (zh) | 2022-03-22 |
US11051535B2 (en) | 2021-07-06 |
HK1255069A1 (zh) | 2019-08-02 |
JP6997073B2 (ja) | 2022-02-04 |
ZA201800650B (en) | 2022-08-31 |
CN108026505A (zh) | 2018-05-11 |
WO2017004715A1 (en) | 2017-01-12 |
AR105287A1 (es) | 2017-09-20 |
RU2018104263A3 (pt) | 2019-12-30 |
EP3320084A1 (en) | 2018-05-16 |
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B06U | Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette] | ||
B07A | Application suspended after technical examination (opinion) [chapter 7.1 patent gazette] | ||
B06A | Patent application procedure suspended [chapter 6.1 patent gazette] | ||
B09A | Decision: intention to grant [chapter 9.1 patent gazette] |