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519 results about "Recombinant yeast" patented technology

Recombinant proteins in yeast can be over-expressed so the product is secreted from the cell and available for recovery in the fermentation solution. Proteins secreted by yeasts are heavily glycosylated at consensus glycosylation sites.

Malic Acid Production in Recombinant Yeast

We disclose a recombinant yeast, wherein the yeast is pyruvate decarboxylase enzyme (PDC) activity negative (PDC-negative) and is functionally transformed with a coding region encoding a pyruvate carboxylase enzyme (PYC) wherein the PYC is active in the cytosol, a coding region encoding a malate dehydrogenase enzyme (MDH) wherein the MDH is active in the cytosol and is not inactivated in the presence of glucose, and a coding region encoding a malic acid transporter protein (MAE). We also disclose a method of producing malic acid by culturing such a yeast in a medium comprising a carbon source and a carbon dioxide source and isolating malic acid from the medium.
Owner:TATE & LYLE INGREDIENTS AMERICAS INC

Engineering lactobacilli for producing plant flavonoid to synthesize related enzymes, construction and application thereof

The invention discloses engineering lactobacilli for producing plant flavonoid to synthesize related enzymes, construction and application thereof, belonging to the field of lactobacillus reformation of genetic engineering. The engineering lactobacilli is produced by the steps of: synthesizing flavonoid completely from Chinese locally planted soybeans (Glycine max(L.)Merr.) into related enzyme genes PAL, 4CL, CHS and CHI which are connected into a polycistron structure PLA-4CL-CHS-CHI; then constructing the polycistron structure onto a reformed lactobacillus expression vector pMG26e to form a recombinant vector pMG26e-4GS; and then electrically shocking and converting the pMG26e-4GS into lactobacilli to obtain the engineering lactobacilli for producing plant flavonoid to synthesize related enzymes. The preservation number of the recombinant lactobacilli is CGMCC (China General Microbiological Culture Collection Center) No.4086, and the engineering lactobacilli has more abundant physiological functions compared with original lactobacilli and can be applied to the field of food. Through fermentation, the flavonoid output of the obtained recombinant strain is in the level of mg / l, which is higher than the fermentation levels of like recombinant escherichia coli and recombinant yeast.
Owner:CHINA AGRI UNIV
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