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Causative genes conferring acetic acid tolerance in yeast
US2017191087A1 · US · A1
| Field | Value |
|---|---|
| Publication number | US-2017191087-A1 |
| Application number | US-201515314450-A |
| Country | US |
| Kind code | A1 |
| Filing date | May 26, 2015 |
| Priority date | May 26, 2014 |
| Publication date | Jul 6, 2017 |
| Grant date | — |
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Abstract
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The present invention relates to the use of GLO1 to modulate acetic acid tolerance in yeast. More specifically, it relates to the use of a specific GLO1 allele to confer tolerance to acetic acid, and to improve the fermentation performance of yeast in the presence of acetic acid.
First claim
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1 - 10 . (canceled) 11 . A xylose fermenting yeast strain comprising a GLO1 allele, which confers on the strain improved fermentation performance in the presence of at least 0.4% acetic acid in the culture medium as compared to performance of a control strain that is genetically identical except for the GLO1 allele, wherein the improved fermentation performance is manifest as a faster fermentation rate or a shorter lag period. 12 . The yeast strain according to claim 11 , wherein the improved fermentation performance occurs in the presence of at least 0.5%, acetic acid in the medium. 13 . The yeast strain according to claim 11 wherein the improved fermentation occurs in the presence of at least 0.6% acetic acid in the medium. 14 . The yeast strain according to claim 11 wherein the improved fermentation occurs in the presence of at least 0.7% acetic acid in the medium. 15 . The yeast strain according to claim 11 wherein the improved fermentation occurs in the presence of at least 0.8% acetic acid in the medium. 16 . The A xylose fermenting yeast strain according to claim 11 , wherein the GLO1 allele is overexpressed. 17 . The yeast strain according to claim 16 , wherein the GLO1 allele is overexpressed as a result of: (a) incorporating more than one copy of the allele in the strain, and/or (b) the coding sequence of the allele being under control of a strong promoter. 18 . The yeast strain according to claim 11 that is selected from the group consisting of Saccharomyces sp., Pichia sp., Candida sp., Pachysolen sp. and Spathaspora sp. 19 . The yeast strain according to claim 18 that is a member of the species Saccharomyces cerevisiae. 20 . The yeast strain according to claim 11 , wherein the GLO1 allele: (a) encodes a polypeptide the amino acid sequence of which is SEQ ID NO:2; or (b) comprises a nucleic acid sequence which is SEQ ID NO:1. 21 . A process for producing bioethanol, comprising culturing the yeast strain according to claim 11 , in the presence of xylose to produce ethanol. 22 . The process according to claim 21 , wherein the bioethanol is produced from a hydrolysate of lignocellulose.
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- What does patent US2017191087A1 cover?
- The present invention relates to the use of GLO1 to modulate acetic acid tolerance in yeast. More specifically, it relates to the use of a specific GLO1 allele to confer tolerance to acetic acid, and to improve the fermentation performance of yeast in the presence of acetic acid.
- Who is the assignee on this patent?
- Vib Vzw, Univ Leuven Kath
- What technology area does this patent fall under?
- Primary CPC classification C12N9/88. Mapped technology areas include Chemistry & Metallurgy.
- When was this patent published?
- Publication date Thu Jul 06 2017 00:00:00 GMT+0000 (Coordinated Universal Time) (A1). Legal status and post-grant events are not shown on this page.
- What related patents are in patentsdb?
- We list 8 related publications on this page (citations in our corpus or others sharing the same primary CPC).