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    • 3. 发明申请
    • NOVEL YEAST GENES
    • 新世纪基因
    • WO1997024442A1
    • 1997-07-10
    • PCT/JP1996003862
    • 1996-12-27
    • KYOWA HAKKO KOGYO CO., LTD.KAWASAKI, HidekiTOKAI, MasayaKIKUCHI, YasuhiroOUCHI, Kozo
    • KYOWA HAKKO KOGYO CO., LTD.
    • C12N15/31
    • C07K14/395A21D8/047C12N15/81C12P7/06Y02E50/17
    • A protein consisting of the amino acid sequence represented by SEQ ID NO: 1; a protein consisting of an amino acid sequence wherein one or more amino acids in the amino acid sequence represented by SEQ ID NO: 1 have been added, deleted or substituted and complementing a mutation showing the cold-sensitivity of fermentability; a gene encoding the protein; a gene comprising a DNA consisting of the base sequence represented by SEQ ID NO: 1 or another DNA consisting of a base sequence wherein one or more DNAs in the base sequence represented by SEQ ID NO: 1 have been added, deleted or substituted and complementing a mutation showing the cold-sensitivity of fermentability; a yeast showing the cold-sensitivity of fermentability and belonging to the genus Saccharomyces wherein the above-mentioned gene on its chromosome has been inactivated; a dough containing this yeast; a process for producing bread comprising adding the yeast to a dough; and a process for producing ethanol comprising incubating the yeast in a medium, thus accumulating ethanol in the culture medium and then harvesting the ethanol from the culture medium.
    • 由SEQ ID NO:1所示的氨基酸序列组成的蛋白质; 由氨基酸序列组成的蛋白质,其中添加了由SEQ ID NO:1表示的氨基酸序列中的一个或多个氨基酸,缺失或取代并补充显示发酵能力的冷敏感性的突变; 编码蛋白质的基因; 包含由SEQ ID NO:1所示的碱基序列组成的DNA或由碱基序列组成的DNA的基因,其中添加了由SEQ ID NO:1表示的碱基序列中的一个或多个DNA,缺失或取代和补体 突变显示发酵能力的冷敏感性; 显示发酵能力的敏感性并属于酵母属(Saccharomyces)的酵母,其中染色体上的上述基因已被灭活; 含酵母的面团; 一种生产面包的方法,包括将酵母加入到面团中; 以及生产乙醇的方法,包括在培养基中培养酵母,从而在培养基中积聚乙醇,然后从培养基中收获乙醇。