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    • 3. 发明授权
    • Method of differentiating beer yeast
    • 区分啤酒酵母的方法
    • US07504239B2
    • 2009-03-17
    • US10067241
    • 2002-02-07
    • Masahide SatoYouichi Tsuchiya
    • Masahide SatoYouichi Tsuchiya
    • C12P19/34C12Q1/68C07H21/04C07H21/00
    • C12Q1/6895C12Q2600/158
    • The method of differentiating beer yeast of the invention is a method which comprises a first step of synthesizing a primer capable of amplifying the linker portion between a base sequence (A) and a base sequence (B) in a novel gene (C) which has the base sequence (B) comprising a portion of yeast chromosome IX linked downstream from the base sequence (A) comprising a portion of the N-terminal end of yeast gene Lg-FLO1, and which includes the base sequences listed as SEQ. ID. Nos. 1-6 of the Sequence Listing; a second step of carrying out a PCR (Polymerase Chain Reaction) using the primer synthesized in the first step and DNA separated from a yeast specimen; and a third step of differentiating whether the yeast is bottom-fermenting yeast or wild yeast, based on the PCR amplification product obtained from the second step.
    • 本发明的区别啤酒酵母的方法是一种方法,该方法包括:在新基因(C)中合成能够扩增碱基序列(A)和碱基序列(B)之间的接头部分的引物的第一步骤,其具有 所述碱基序列(B)包含与包含酵母基因Lg-FLO1的N-末端的一部分的碱基序列(A)下游连接的酵母染色体IX的一部分,并且其包含SEQ ID NO:1所示的碱基序列。 ID。 序列表第1-6项; 使用第一步合成的引物和从酵母标本分离的DNA进行PCR(聚合酶链反应)的第二步骤; 以及基于从第二步获得的PCR扩增产物来区分酵母是否是底部发酵酵母或野生酵母的第三步骤。