DK2398893T3 - Fremgangsmåde til brygning ved anvendelse af svampe- eller bakterieproteaser - Google Patents
Fremgangsmåde til brygning ved anvendelse af svampe- eller bakterieproteaser Download PDFInfo
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- DK2398893T3 DK2398893T3 DK10704371T DK10704371T DK2398893T3 DK 2398893 T3 DK2398893 T3 DK 2398893T3 DK 10704371 T DK10704371 T DK 10704371T DK 10704371 T DK10704371 T DK 10704371T DK 2398893 T3 DK2398893 T3 DK 2398893T3
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- protease
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- ala
- gly
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- 238000002708 random mutagenesis Methods 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 230000006798 recombination Effects 0.000 description 1
- 238000005215 recombination Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 108010026333 seryl-proline Proteins 0.000 description 1
- 108010071207 serylmethionine Proteins 0.000 description 1
- 150000004760 silicates Chemical class 0.000 description 1
- 238000002741 site-directed mutagenesis Methods 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 1
- 108010038745 tryptophylglycine Proteins 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 108010003137 tyrosyltyrosine Proteins 0.000 description 1
- 108010073969 valyllysine Proteins 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
- 210000005253 yeast cell Anatomy 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/004—Enzymes
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/14—Lautering, i.e. clarifying wort
-
- 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)
- C12N9/48—Hydrolases (3) acting on peptide bonds (3.4)
- C12N9/50—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25)
- C12N9/52—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25) derived from bacteria or Archaea
-
- 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)
- C12N9/48—Hydrolases (3) acting on peptide bonds (3.4)
- C12N9/50—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25)
- C12N9/52—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25) derived from bacteria or Archaea
- C12N9/54—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25) derived from bacteria or Archaea bacteria being Bacillus
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Biomedical Technology (AREA)
- Molecular Biology (AREA)
- Medicinal Chemistry (AREA)
- Food Science & Technology (AREA)
- Enzymes And Modification Thereof (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Measuring Or Testing Involving Enzymes Or Micro-Organisms (AREA)
Claims (10)
1. Fremgangsmåde til brygning af øl, hvilken fremgangsmåde omfatter tilsætning af en termostabil protease til en urt efter lautering, men inden kogning af urten, hvor termostabil betyder, at protease-aktiviteten er mindst 70% af reference-aktiviteten ved test i henhold til følgende fremgangsmåde: Proteasen fortyndes til 1 mg/ml i en assaybuffer, som omfatter 100mM ravsyre, 100mM HEPES, 100mM CHES, 100mM CABS, 1mM CaCI2, 150mM KCI og 0,01% Triton X-100, og pH justeres til 5,5 med NaOH; proteasen præinkuberes derpå på i) is, ii) 10 min ved 70°C. Substratet, for hvilket proteasen har aktivitet, opslæmmes i 0,01% Triton X-100; for at starte reaktionen tilsættes 20 pi til røret og inkuberes i en Eppendorf-termoblander ved 70°C, 1400 rpm i 15 min. Reaktionen standses ved at anbringe rørene på is; prøverne centrifugeres kolde ved 14000 g i 3 min, og OD590 måles på supernatanten. OD59o-værdien fra blindprøverne trækkes fra de tilsvarende værdier for de proteasebehandlede prøver. Proteasens termostabilitet bestemmes ved at beregne den procentvise aktivitet af prøverne præinkuberet ved 70°C sammenlignet med referenceaktiviteten, som er protease-aktiviteten af prøverne inkuberet på is.
2. Fremgangsmåde ifølge krav 1, hvor proteasen kan opnås fra Nocardiopsis, Thermoascus eller Bacillus.
3. Fremgangsmåde ifølge krav 1, hvor proteasen omfatter en aminosyresekvens svarende til SEQ ID NO: 1 eller varianter deraf, som udviser mindst 70% identitet med SEQ ID NO: 1.
4. Fremgangsmåde ifølge krav 1, hvor proteasen omfatter en aminosyresekvens svarende til SEQ ID NO: 2 eller varianter deraf, som udviser mindst 70% identitet med SEQ ID NO: 2.
5. Fremgangsmåde ifølge krav 1, hvor proteasen omfatter en aminosyresekvens svarende til SEQ ID NO: 3 eller varianter deraf, som udviser mindst 70% identitet med SEQ ID NO: 3.
6. Fremgangsmåde ifølge krav 1, hvor tilsætningen af den termostabile protease til urten sker ved en temperatur på mindst 60°C.
7. Fremgangsmåde ifølge krav 1, hvor tilsætningen af den termostabile protease til urten sker ved en temperatur på mindst 70°C.
8. Fremgangsmåde ifølge krav 1, hvor tilsætningen af den termostabile protease til urten sker ved en temperatur på mindst 75°C.
9. Fremgangsmåde ifølge krav 1, hvor tilsætningen af den termostabile protease til urten sker i et tidsrum på mellem 10 min og 5 timer.
10. Fremgangsmåde ifølge krav 2, hvor proteasen kan opnås fra N. dassonvillei, Thermoascus aurantiacus eller Bacillus licheniformis.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP09153182 | 2009-02-19 | ||
| PCT/EP2010/052142 WO2010094773A2 (en) | 2009-02-19 | 2010-02-19 | A brewing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DK2398893T3 true DK2398893T3 (da) | 2015-03-23 |
Family
ID=40834471
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DK10704371T DK2398893T3 (da) | 2009-02-19 | 2010-02-19 | Fremgangsmåde til brygning ved anvendelse af svampe- eller bakterieproteaser |
Country Status (10)
| Country | Link |
|---|---|
| US (1) | US20120058219A1 (da) |
| EP (1) | EP2398893B1 (da) |
| CN (1) | CN102325876A (da) |
| BR (1) | BRPI1013344A2 (da) |
| DK (1) | DK2398893T3 (da) |
| ES (1) | ES2531127T3 (da) |
| PL (1) | PL2398893T3 (da) |
| RU (1) | RU2531522C2 (da) |
| WO (1) | WO2010094773A2 (da) |
| ZA (1) | ZA201105740B (da) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101558148B (zh) * | 2006-12-22 | 2014-05-21 | 诺维信公司 | 用于产生酵母提取物的方法 |
| WO2014170218A1 (en) * | 2013-04-18 | 2014-10-23 | Novozymes A/S | Polypeptides having protease activity and polynucleotides encoding same |
| WO2014191298A1 (en) * | 2013-05-28 | 2014-12-04 | Novozymes A/S | Polypeptides having protease activity for colloidal stability |
| US10450539B2 (en) | 2015-06-04 | 2019-10-22 | Novozymes A/S | Use of M4 metalloprotease in wort production |
| EP4440335A2 (en) * | 2021-11-30 | 2024-10-09 | DSM IP Assets B.V. | Improved beverage production process |
Family Cites Families (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3795745A (en) * | 1971-03-22 | 1974-03-05 | Schwarz Services Int | Preparation of wort for making beer |
| DE2223656B1 (de) * | 1972-05-16 | 1973-09-27 | Boehringer Sohn Ingelheim | Enzympraeparat und Verfahren zur Herstellung von Bierwuerze |
| DK564086A (da) | 1986-11-25 | 1988-06-17 | Novo Industri As | Enzymatisk detergent-additiv |
| US5605793A (en) | 1994-02-17 | 1997-02-25 | Affymax Technologies N.V. | Methods for in vitro recombination |
| DE4422198C2 (de) | 1994-06-24 | 1997-08-28 | Audi Ag | Verfahren zum Steuern der elektrischen Beheizung eines Katalysators |
| NZ330940A (en) | 1997-07-24 | 2000-02-28 | F | Production of consensus phytases from fungal origin using computer programmes |
| US6855548B2 (en) * | 2000-02-08 | 2005-02-15 | F. Hoffman-La Roche Ag | Use of acid-stable proteases in animal feed |
| CA2706364A1 (en) * | 2000-12-07 | 2002-06-13 | Dsm Ip Assets B.V. | Method for the prevention or reduction of haze in beverages |
| WO2003048353A1 (en) | 2001-12-07 | 2003-06-12 | Novozymes A/S | Polypeptides having protease activity and nucleic acids encoding same |
| MXPA05000792A (es) * | 2002-07-25 | 2005-04-28 | Novozymes As | Proceso de braceado a altas temperaturas. |
| WO2004072221A2 (en) * | 2003-02-07 | 2004-08-26 | Novozymes A/S | Proteases |
| AU2004247802B2 (en) * | 2003-06-19 | 2010-08-05 | Novozymes A/S | Proteases |
| ES2349086T3 (es) * | 2004-05-24 | 2010-12-27 | Novozymes A/S | Enzimas para uso farmacéutico. |
| WO2007101888A2 (en) * | 2006-07-13 | 2007-09-13 | Dsm Ip Assets B.V. | Improved brewing process |
-
2010
- 2010-02-19 WO PCT/EP2010/052142 patent/WO2010094773A2/en active Application Filing
- 2010-02-19 BR BRPI1013344-5A patent/BRPI1013344A2/pt not_active IP Right Cessation
- 2010-02-19 DK DK10704371T patent/DK2398893T3/da active
- 2010-02-19 CN CN2010800085353A patent/CN102325876A/zh active Pending
- 2010-02-19 US US13/147,210 patent/US20120058219A1/en not_active Abandoned
- 2010-02-19 PL PL10704371T patent/PL2398893T3/pl unknown
- 2010-02-19 RU RU2011138247/10A patent/RU2531522C2/ru not_active IP Right Cessation
- 2010-02-19 ES ES10704371T patent/ES2531127T3/es active Active
- 2010-02-19 EP EP10704371.3A patent/EP2398893B1/en not_active Revoked
-
2011
- 2011-08-04 ZA ZA2011/05740A patent/ZA201105740B/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| US20120058219A1 (en) | 2012-03-08 |
| ES2531127T3 (es) | 2015-03-10 |
| PL2398893T3 (pl) | 2015-06-30 |
| WO2010094773A3 (en) | 2010-10-28 |
| EP2398893A2 (en) | 2011-12-28 |
| RU2531522C2 (ru) | 2014-10-20 |
| RU2011138247A (ru) | 2013-03-27 |
| BRPI1013344A2 (pt) | 2015-09-01 |
| WO2010094773A2 (en) | 2010-08-26 |
| CN102325876A (zh) | 2012-01-18 |
| ZA201105740B (en) | 2012-04-25 |
| EP2398893B1 (en) | 2014-12-17 |
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