CO2020003062A2 - Cepa de saccharomyces cerevisiae y su uso para la elaboración de productos alcohólicos - Google Patents
Cepa de saccharomyces cerevisiae y su uso para la elaboración de productos alcohólicosInfo
- Publication number
- CO2020003062A2 CO2020003062A2 CONC2020/0003062A CO2020003062A CO2020003062A2 CO 2020003062 A2 CO2020003062 A2 CO 2020003062A2 CO 2020003062 A CO2020003062 A CO 2020003062A CO 2020003062 A2 CO2020003062 A2 CO 2020003062A2
- Authority
- CO
- Colombia
- Prior art keywords
- production
- saccharomyces cerevisiae
- cerevisiae strain
- alcoholic products
- strain
- Prior art date
Links
Classifications
-
- 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
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
-
- 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
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/02—Preparation of oxygen-containing organic compounds containing a hydroxy group
- C12P7/04—Preparation of oxygen-containing organic compounds containing a hydroxy group acyclic
- C12P7/06—Ethanol, i.e. non-beverage
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/02—Preparation of oxygen-containing organic compounds containing a hydroxy group
- C12P7/04—Preparation of oxygen-containing organic compounds containing a hydroxy group acyclic
- C12P7/06—Ethanol, i.e. non-beverage
- C12P7/08—Ethanol, i.e. non-beverage produced as by-product or from waste or cellulosic material substrate
- C12P7/10—Ethanol, i.e. non-beverage produced as by-product or from waste or cellulosic material substrate substrate containing cellulosic material
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G2200/00—Special features
- C12G2200/05—Use of particular microorganisms in the preparation of wine
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Mycology (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- General Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- Botany (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Medicinal Chemistry (AREA)
- Tropical Medicine & Parasitology (AREA)
- Molecular Biology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
La presente invención se refiere a una nueva cepa de levadura de la especie Saccharomyces cerevisiae, osmoetanoltolerante, y a su uso para producir etanol o elaborar productos alcohólicos. Asimismo, la cepa descrita tiene utilidad para la producción de biomasa.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES201731116A ES2704201B2 (es) | 2017-09-14 | 2017-09-14 | Cepa de Saccharomyces cerevisiae y su uso para la elaboración de productos alcohólicos |
PCT/ES2018/070602 WO2019053316A1 (es) | 2017-09-14 | 2018-09-14 | Cepa de saccharomyces cerevisiae y su uso para la elaboración de productos alcohólicos |
Publications (1)
Publication Number | Publication Date |
---|---|
CO2020003062A2 true CO2020003062A2 (es) | 2020-06-19 |
Family
ID=65681332
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CONC2020/0003062A CO2020003062A2 (es) | 2017-09-14 | 2020-03-16 | Cepa de saccharomyces cerevisiae y su uso para la elaboración de productos alcohólicos |
Country Status (6)
Country | Link |
---|---|
EP (1) | EP3683302B1 (es) |
BR (1) | BR112020005239A2 (es) |
CO (1) | CO2020003062A2 (es) |
ES (1) | ES2704201B2 (es) |
MX (1) | MX2020002916A (es) |
WO (1) | WO2019053316A1 (es) |
Family Cites Families (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0798382B1 (en) * | 1996-03-29 | 2003-11-12 | Council of Scientific and Industrial Research | Novel strains of yeast of genus- saccharomyces species- cerevisiae and a process for the preparation of such strains of yeast |
ES2116922B1 (es) | 1996-07-24 | 1999-03-01 | Principado De Asturias Conseje | Sistema de reactores-fermentadores para llevar a cabo la seleccion de microorganismos. levadura saccharomyces cerevisiae seleccionada. |
US6326204B1 (en) * | 1997-01-17 | 2001-12-04 | Maxygen, Inc. | Evolution of whole cells and organisms by recursive sequence recombination |
PT1731596E (pt) | 2005-06-09 | 2013-05-10 | Gnosis Spa | Células de saccharomyces cerevisiae secas, liofilizadas e/ou microencapsuladas com um teor elevado de (s)-(+)-s-adenosill- metionina |
KR101178205B1 (ko) * | 2008-12-04 | 2012-08-29 | 게란티제약 주식회사 | 원형질융합에 의한 에탄올 저항성 균주, 이의 제조방법, 소디움메타게르마네이트를 이용한 고함량 바이오유기게르마늄을 함유한 효모의 제조방법 및 이에 의해 생산된 효모 |
ES2350223B1 (es) * | 2009-06-01 | 2011-11-15 | Universidad De Cordoba | Levadura vinica osmotolerante cect 13014 y su aplicacion en la produccion y mejora de vinos dulces y la obtencion de bioetanol. |
ES2350431B1 (es) * | 2009-06-01 | 2011-11-15 | Universidad De Cordoba | Levadura vinica osmotolerante cect 13015 y su aplicacion en la produccion y mejora de vinos dulces y la obtencion de bioetanol. |
ES2334753B1 (es) | 2009-07-22 | 2011-01-21 | Guserbiot, S.L.U | Cepa de saccharomyces cerevisiae cect 13030 y su uso para la elaboracion de bebidas alcoholicas. |
US20150072391A1 (en) * | 2013-09-06 | 2015-03-12 | Massachusetts Institute Of Technology | Ethanol production in engineered yeast |
WO2017090055A1 (en) * | 2015-11-25 | 2017-06-01 | Surana Rajendra | A method of producing high amount of ethanol at high temperature by modified yeast strain saccharomyces cerevisiae |
-
2017
- 2017-09-14 ES ES201731116A patent/ES2704201B2/es active Active
-
2018
- 2018-09-14 BR BR112020005239-6A patent/BR112020005239A2/pt unknown
- 2018-09-14 WO PCT/ES2018/070602 patent/WO2019053316A1/es unknown
- 2018-09-14 MX MX2020002916A patent/MX2020002916A/es unknown
- 2018-09-14 EP EP18857324.0A patent/EP3683302B1/en active Active
-
2020
- 2020-03-16 CO CONC2020/0003062A patent/CO2020003062A2/es unknown
Also Published As
Publication number | Publication date |
---|---|
ES2704201A1 (es) | 2019-03-14 |
ES2704201B2 (es) | 2019-11-18 |
EP3683302C0 (en) | 2024-02-21 |
BR112020005239A2 (pt) | 2020-09-24 |
MX2020002916A (es) | 2020-07-22 |
EP3683302B1 (en) | 2024-02-21 |
EP3683302A1 (en) | 2020-07-22 |
WO2019053316A1 (es) | 2019-03-21 |
EP3683302A4 (en) | 2021-06-02 |
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