Title:
【発明の名称】糖類の発酵速度を増大させた酵母及び該酵母の製法
Document Type and Number:
Japanese Patent JP2683253
Kind Code:
B2
Abstract:
New yeast strains providing for an enhanced rate of the fermentation of sugars, and a process to obtain such yeasts and the use of these yeasts. Yeasts capable of improved fermentation of sugars, a process to obtain these yeasts and the use of these yeasts are provided. The yeasts show higher rates of metabolism resulting in for example higher carbon dioxide and ethanol production in media containing sugars, such as maltose, as main carbon and energy source. The fermentation rate of sugars is improved by the introduction into a yeast of one or more DNA constructs comprising at least one gene encoding a protein promoting the uptake and/or initial metabolic conversion of a transported sugar substrate.
Inventors:
Krath Ahn Ozinga
Robert Francis Cuth View Decker
Johannes Beltus van der Prat
Johannes Abraham de Hollander
Robert Francis Cuth View Decker
Johannes Beltus van der Prat
Johannes Abraham de Hollander
Application Number:
JP22025788A
Publication Date:
November 26, 1997
Filing Date:
September 02, 1988
Export Citation:
Assignee:
Gist Brocades Namrose Rose Fennaught Chap
International Classes:
A21D8/04; C12N1/16; C12N1/18; C12N9/26; C12N15/52; C12N15/81; C12N15/90; C12P7/06; C12P21/00; C12N15/09; C12R1/865; (IPC1-7): C12N1/16; A21D8/04; C12N9/26; C12N15/09; C12P21/00
Domestic Patent References:
| JP6140793A | ||||
| JP62266A |
Other References:
【文献】英国公開2178431(GB,A)
Attorney, Agent or Firm:
Minoru Nakamura (7 outside)