HK1255069A1 - 通過適應性進化開發減少天冬酰胺的酵母的開發及所述酵母降低丙烯酰胺形成的用途 - Google Patents

通過適應性進化開發減少天冬酰胺的酵母的開發及所述酵母降低丙烯酰胺形成的用途

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Publication number
HK1255069A1
HK1255069A1 HK18114197.2A HK18114197A HK1255069A1 HK 1255069 A1 HK1255069 A1 HK 1255069A1 HK 18114197 A HK18114197 A HK 18114197A HK 1255069 A1 HK1255069 A1 HK 1255069A1
Authority
HK
Hong Kong
Prior art keywords
asparagine
development
adaptive evolution
acrylamide formation
reduce acrylamide
Prior art date
Application number
HK18114197.2A
Other languages
English (en)
Inventor
Zachari J Turgeon
Jessica Marie Swanson
Matthew S Dahabieh
John I Husnik
Original Assignee
Renaissance Bioscience Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Renaissance Bioscience Corp filed Critical Renaissance Bioscience Corp
Publication of HK1255069A1 publication Critical patent/HK1255069A1/zh

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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
    • 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
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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    • 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
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    • 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
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    • 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
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    • 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
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    • 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
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    • 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
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    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/85—Saccharomyces
    • C12R2001/865—Saccharomyces cerevisiae

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  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
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  • Beans For Foods Or Fodder (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Dairy Products (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
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HK18114197.2A 2015-07-07 2018-11-07 通過適應性進化開發減少天冬酰胺的酵母的開發及所述酵母降低丙烯酰胺形成的用途 HK1255069A1 (zh)

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
HK1255069A1 true HK1255069A1 (zh) 2019-08-02

Family

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HK18114197.2A HK1255069A1 (zh) 2015-07-07 2018-11-07 通過適應性進化開發減少天冬酰胺的酵母的開發及所述酵母降低丙烯酰胺形成的用途

Country Status (15)

Country Link
US (1) US11051535B2 (zh)
EP (1) EP3320084B9 (zh)
JP (1) JP6997073B2 (zh)
CN (1) CN108026505B (zh)
AR (1) AR105287A1 (zh)
AU (1) AU2016289705B2 (zh)
BR (1) BR112018000198A2 (zh)
CA (1) CA2991325A1 (zh)
CL (1) CL2018000041A1 (zh)
CO (1) CO2018001247A2 (zh)
HK (1) HK1255069A1 (zh)
RU (1) RU2764014C2 (zh)
UA (1) UA126369C2 (zh)
WO (1) WO2017004715A1 (zh)
ZA (1) ZA201800650B (zh)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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

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
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 (zh) 2019-12-30
EP3320084A1 (en) 2018-05-16
BR112018000198A2 (pt) 2018-09-11

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