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1. WO2019053316 - STRAIN OF SACCHAROMYCES CEREVISIAE AND USE THEREOF FOR MAKING ALCOHOLIC PRODUCTS

Publication Number WO/2019/053316
Publication Date 21.03.2019
International Application No. PCT/ES2018/070602
International Filing Date 14.09.2018
IPC
C12N 1/18 2006.1
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
NMICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
1Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
14Fungi ; Culture media therefor
16Yeasts; Culture media therefor
18Baker's yeast; Brewer's yeast
C12G 1/022 2006.1
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H106
1Preparation of wine or sparkling wine
02Preparation of must from grapes; Must treatment or fermentation
022Fermentation; Microbiological or enzymatic treatment
C12P 7/06 2006.1
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
PFERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
7Preparation of oxygen-containing organic compounds
02containing a hydroxy group
04acyclic
06Ethanol, i.e. non-beverage
C12R 1/865 2006.1
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
RINDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C-C12Q75
1Microorganisms
645Fungi
85Saccharomyces
865Saccharomyces cerevisiae
CPC
A21D 8/047
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
8Methods for preparing or baking dough
02Methods for preparing dough; Treating dough prior to baking
04treating dough with microorganisms or enzymes
047with yeasts
C12G 1/0203
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES
1Preparation of wine or sparkling wine
02Preparation of must from grapes; Must treatment and fermentation
0203by microbiological or enzymatic treatment
C12G 2200/05
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES
2200Special features
05Use of particular microorganisms in the preparation of wine
C12N 1/18
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
NMICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
1Microorganisms, e.g. protozoa; Compositions thereof
14Fungi
16Yeasts; Culture media therefor
18Baker's yeast; Brewer's yeast
C12N 1/185
C12P 7/06
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
PFERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
7Preparation of oxygen-containing organic compounds
02containing a hydroxy group
04acyclic
06Ethanol, i.e. non-beverage
Applicants
  • TOMSA DESTIL, S.L. [ES]/[ES]
Inventors
  • VILLENA REYES, Miguel
  • AGUADO RAMOS, Manuel
  • NÚÑEZ GUTIÉRREZ, Yolanda
  • MAGANTO BURGOS, Elena
  • HERNÁNDEZ MATEO, Daniel
Agents
  • CARPINTERO LOPEZ, Mario
Priority Data
P20173111614.09.2017ES
Publication Language Spanish (ES)
Filing Language Spanish (ES)
Designated States
Title
(EN) STRAIN OF SACCHAROMYCES CEREVISIAE AND USE THEREOF FOR MAKING ALCOHOLIC PRODUCTS
(ES) CEPA DE SACCHAROMYCES CEREVISIAE Y SU USO PARA LA ELABORACIÓN DE PRODUCTOS ALCOHÓLICOS
(FR) SOUCHE DE SACCHAROMYCES CEREVISIAE ET UTILISATION DE CELLE-CI POUR LA PRODUCTION DE PRODUITS CONTENANT DE L'ALCOOL
Abstract
(EN)
The invention relates to a strain of Saccharomyces cerevisiae and to the use thereof for the making alcoholic products. The invention concerns a new osmotolerant, ethanol-tolerant strain of yeast of the species Saccharomyces cerevisiae, and the use thereof to produce ethanol or make alcoholic products. In addition, the strain described can be used to produce biomass.
(ES)
Cepa de Saccharomyces cerevisiaey su uso para la elaboración de productos alcohólicos. La presente invención se refiere a una nueva cepa de levadura de la especie Saccharomyces cerevisiae, osmoetanoltolerante, y a su uso para producir etanol o elaborar productos alcohólicos. Asimismo, la cepa descrita tiene utilidad para la producción de biomasa.
(FR)
La présente invention concerne une souche de Saccharomyces cerevisiae et son utilisation pour la production de produits contenant de l'alcool. La présente invention se rapporte à une nouvelle souche de levure de l'espèce Saccharomyces cerevisiae, tolérante vis-à-vis de l'osmo-éthanol, et à son utilisation pour produire de l'éthanol ou produire des produits contenant de l'alcool. Ainsi, la souche décrite présente une utilité pour la production de biomasse.
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