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1. (WO2019048699) MEANS AND METHODS TO MODULATE FLAVOR PRODUCTION IN YEAST FERMENTATIONS
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Pub. No.: WO/2019/048699 International Application No.: PCT/EP2018/074432
Publication Date: 14.03.2019 International Filing Date: 11.09.2018
IPC:
C12P 7/16 (2006.01) ,C12P 7/22 (2006.01) ,C12P 7/54 (2006.01) ,C12C 11/00 (2006.01) ,C12N 1/19 (2006.01) ,C12N 9/10 (2006.01)
C CHEMISTRY; METALLURGY
12
BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
P
FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
7
Preparation of oxygen-containing organic compounds
02
containing a hydroxy group
04
acyclic
16
Butanols
C CHEMISTRY; METALLURGY
12
BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
P
FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
7
Preparation of oxygen-containing organic compounds
02
containing a hydroxy group
22
aromatic
C CHEMISTRY; METALLURGY
12
BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
P
FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
7
Preparation of oxygen-containing organic compounds
40
containing a carboxyl group
54
Acetic acid
C CHEMISTRY; METALLURGY
12
BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
C
BREWING OF BEER
11
Fermentation processes for beer
C CHEMISTRY; METALLURGY
12
BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
N
MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICRO-ORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
1
Micro-organisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving micro-organisms or compositions thereof; Processes of preparing or isolating a composition containing a micro-organism; Culture media therefor
14
Fungi; Culture media therefor
16
Yeasts; Culture media therefor
19
modified by introduction of foreign genetic material
C CHEMISTRY; METALLURGY
12
BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
N
MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICRO-ORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
9
Enzymes, e.g. ligases (6.); Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating, or purifying enzymes
10
Transferases (2.)
Applicants:
VIB VZW [BE/BE]; Rijvisschestraat 120 9052 Gent, BE
KATHOLIEKE UNIVERSITEIT LEUVEN, K.U.LEUVEN R&D [BE/BE]; Waaistraat 6 - bus 5105 3000 Leuven, BE
Inventors:
THEVELEIN, Johan; BE
SOUFFRIAU, Ben; BE
TRINDADE DE CARVALHO, Bruna; BE
FOULQUIÉ MORENO, Maria, Remedios; BE
HOLT, Sylvester; BE
Common
Representative:
VIB VZW; Rijvisschestraat 120 9052 Gent, BE
Priority Data:
1714557.411.09.2017GB
Title (EN) MEANS AND METHODS TO MODULATE FLAVOR PRODUCTION IN YEAST FERMENTATIONS
(FR) MOYENS ET PROCÉDÉS DE MODULATION DE PRODUCTION D'ARÔMES DANS DES FERMENTATIONS PAR LEVURE
Abstract:
(EN) The present invention relates to the field of fermentation, more particularly to ethanol production. Even more particularly the present invention relates to altered aroma production during fermentation processes. The present invention provides mutant alleles and chimeric genes useful to develop yeast strains to regulate the production of rose flavor during fermentation. In addition, the invention also relates to the use of such yeast strains for the production of fermented foods and liquids with increased rose flavor.
(FR) La présente invention concerne le domaine de la fermentation, plus particulièrement la production d'éthanol. Encore plus particulièrement, la présente invention concerne la production d'arômes modifiée au cours du processus de fermentation. La présente invention concerne des allèles mutants et des gènes chimères utiles pour développer des souches de levure pour réguler la production de l'arôme de rose lors de la fermentation. En outre, l'invention concerne également l'utilisation de telles souches de levure pour la production d'aliments et de liquides fermentés présentant des niveaux d'arôme de rose accrus.
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Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JO, JP, KE, KG, KH, KN, KP, KR, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Office (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (EPO) (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG)
Publication Language: English (EN)
Filing Language: English (EN)