The present invention provides a novel promoter variant in which some nucleotides of the glyceraldehyde-3-phosphate dehydrogenase (gapA) gene promoter of Escherichia coli are deleted. The novel promoter variant according to the present invention can constitutively express a target protein at a high level, particularly an enzyme, in Escherichia coli. Therefore, a target protein, particularly an enzyme, can be economically mass-produced using a recombinant strain transformed with an expression vector containing the novel promoter variant according to the present invention. For example, allulose epimerase can be economically mass-produced or allulose can be economically mass-produced from fructose using a recombinant strain transformed with an expression vector containing the novel promoter variant according to the present invention.
The present invention relates to a Corynebacterium glutamicum mutant strain having enhanced L-lysine productivity and a method of producing L-lysine using the same. The Corynebacterium glutamicum mutant strain is able to produce L-lysine in an improved yield as a result of improving the activity of glyceraldehyde 3-phosphate dehydrogenase by mutagenesis of amino acids in the gene encoding glyceraldehyde 3-phosphate dehydrogenase.
The present invention relates to a novel variant of the GNAT family N-acetyltransferase and a method for producing L-glutamic acid using same. In the variant of the GNAT family N-acetyltransferase, one or more amino acids in the amino acid sequence constituting the GNAT family N-acetyltransferase are substituted, resulting in a change in protein activity. Accordingly, L-glutamic acid can be efficiently produced from a recombinant microorganism expressing the variant.
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
C12N 15/70 - Vectors or expression systems specially adapted for E. coli
The present invention relates to a novel 2-methylcitrate dehydratase variant and a method for producing L-glutamic acid using same. The 2-methylcitrate dehydratase variant has changed protein activity due to the substitution of at least one amino acid in an amino acid sequence constituting a 2-methylcitrate dehydratase, and thus, L-glutamic acid can be efficiently produced from a recombinant microorganism expressing the variant.
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
C12N 15/70 - Vectors or expression systems specially adapted for E. coli
The present invention relates to a novel mutant of MtrAB system accessory protein LpqB and a method for producing L-glutamic acid using same. The mutant of MtrAB system accessory protein LpqB has changed protein activity obtained by substituting at least one amino acid among amino acid sequences constituting the MtrAB system accessory protein LpqB, and thus L-glutamic acid can be efficiently produced from a recombinant microorganism expressing the mutant.
C07K 14/34 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from bacteria from Corynebacterium (G)
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
C12N 15/70 - Vectors or expression systems specially adapted for E. coli
The present invention relates to a novel alkylhydroperoxidase AhpD family core domain variant, and a method for producing L-glutamic acid by using same. In the alkylhydroperoxidase AhpD family core domain variant, at least one amino acid from among amino acid sequences constituting the alkylhydroperoxidase AhpD family core domain is substituted such that protein activity is altered, and thus L-glutamic acid can be efficiently produced from a recombinant microorganism expressing the variant.
C12N 9/08 - Oxidoreductases (1.), e.g. luciferase acting on hydrogen peroxide as acceptor (1.11)
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
C12N 15/70 - Vectors or expression systems specially adapted for E. coli
The present invention relates to a novel 4-hydroxyphenyl-beta-ketoacyl-CoA hydrolase variant and a method for producing L-glutamic acid using same. Since the 4-hydroxyphenyl-beta-ketoacyl-CoA hydrolase variant has an altered protein activity due to substitution for at least one amino acid on the amino acid sequence constituting 4-hydroxyphenyl-beta-ketoacyl-CoA hydrolase, L-glutamic acid can be effectively produced from the recombinant microorganism expressing the variant.
C12N 9/16 - Hydrolases (3.) acting on ester bonds (3.1)
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
C12N 15/70 - Vectors or expression systems specially adapted for E. coli
The present invention relates to a genus Corynebacterium microorganism with improved L-glutamic acid productivity, and a method for producing L-glutamic acid by using same. The genus Corynebacterium microorganism has weakened or inactivated activity of polyphosphate kinase 2B, thereby having enhanced L-glutamic acid biosynthesis pathway, and thus can have better L-glutamic acid production yield than a parent strain.
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
C12N 9/16 - Hydrolases (3.) acting on ester bonds (3.1)
The present invention relates to a Corynebacterium sp. microorganism that produces L-glutamic acid and a method for producing L-glutamic acid using same and, specifically, to a myo-inositol facilitator IolT2 variant involved in the biosynthesis pathway of L-glutamic acid, a polynucleotide, and a transformant, as well as a method for producing L-glutamic acid using same. The myo-inositol facilitator IolT2 variant according to the present invention has altered protein activity due to the substitution of one or more amino acids in the amino acid sequence that constitutes IolT2, and a recombinant microorganism containing the variant can efficiently produce L-glutamic acid.
C07K 14/34 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from bacteria from Corynebacterium (G)
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
The present invention relates to a corynebacterium sp. microorganism for producing L-glutamic acid, and a method for producing L-glutamic acid by using same, and, particularly, to: a variant, a polynucleotide and a transformant of transcriptional regulator IolR involved in the L-glutamic acid biosynthesis pathway; and a method for producing L-glutamic acid by using same. The transcriptional regulator IolR variant according to the present invention has one or more amino acids substituted in the amino acid sequence constituting the transcriptional regulator IolR, and thus the activity of the protein is altered such that a recombinant microorganism comprising the variant can efficiently produce L-glutamic acid.
C07K 14/34 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from bacteria from Corynebacterium (G)
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
The present invention relates to a novel variant of PTS transporter subunit EIIC and a 5'-inosinic acid production method using same. The variant of PTS transporter subunit EIIC has, by the substitution of at least one amino acid in the amino acid sequence constituting a PTS transporter subunit EIIC, changed protein activity, and thus a recombinant microorganism including the variant of PTS transporter subunit EIIC can efficiently produce 5'-inosinic acid.
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
C12P 19/32 - Nucleotides having a condensed ring system containing a six-membered ring having two nitrogen atoms in the same-ring, e.g. purine nucleotides, nicotineamide-adenine dinucleotide
12.
NOVEL VARIANT OF (P)PPGPP SYNTHETASE AND METHOD FOR PRODUCING 5'-INOSINIC ACID USING SAME
The present invention relates to a novel variant of (p)ppGpp synthetase and a method for producing 5'-inosinic acid using same, the (p)ppGpp synthetase variant having altered protein activity due to substitution of one or more amino acids in the amino acid sequence constituting (p)ppGpp synthetase, thereby allowing recombinant microorganisms comprising the variant to efficiently produce 5'-inosinic acid.
C12P 19/32 - Nucleotides having a condensed ring system containing a six-membered ring having two nitrogen atoms in the same-ring, e.g. purine nucleotides, nicotineamide-adenine dinucleotide
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
13.
NOVEL VARIANT OF PHOSPHOTRANSFERASE, AND METHOD FOR PRODUCING 5'-INOSINIC ACID USING SAME
The present invention relates to a novel variant of phosphotransferase and a method for producing 5'-inosinic acid using same, the phosphotransferase variant having altered protein activity due to substitution of one or more amino acids in the amino acid sequence constituting phosphotransferase, thereby allowing recombinant microorganisms comprising the variant to efficiently produce 5'-inosinic acid.
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
C12P 19/32 - Nucleotides having a condensed ring system containing a six-membered ring having two nitrogen atoms in the same-ring, e.g. purine nucleotides, nicotineamide-adenine dinucleotide
14.
NOVEL VARIANT OF PYRUVATE DEHYDROGENASE AND METHOD FOR PRODUCING 5'-INOSINIC ACID USING SAME
The present invention relates to a novel variant of pyruvate dehydrogenase and a method for producing 5'-inosinic acid using same, the pyruvate dehydrogenase variant having altered protein activity due to substitution of one or more amino acids in the amino acid sequence constituting pyruvate dehydrogenase, thereby allowing recombinant microorganisms comprising the variant to efficiently produce 5'-inosinic acid.
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
C12P 19/32 - Nucleotides having a condensed ring system containing a six-membered ring having two nitrogen atoms in the same-ring, e.g. purine nucleotides, nicotineamide-adenine dinucleotide
15.
NOVEL VARIANT OF ALDEHYDE DEHYDROGENASE AND METHOD FOR PRODUCING 5'-INOSINIC ACID USING SAME
The present invention relates to a novel variant of aldehyde dehydrogenase and a method for producing 5'-inosinic acid using same, the aldehyde dehydrogenase variant having altered protein activity due to substitution of one or more amino acids in the amino acid sequence constituting aldehyde dehydrogenase, thereby allowing recombinant microorganisms comprising the variant to efficiently produce 5'-inosinic acid.
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
C12P 19/32 - Nucleotides having a condensed ring system containing a six-membered ring having two nitrogen atoms in the same-ring, e.g. purine nucleotides, nicotineamide-adenine dinucleotide
16.
NOVEL FE-S CLUSTER ASSEMBLY PROTEIN SUFB VARIANT AND METHOD FOR PRODUCING 5'-INOSINIC ACID USING SAME
The present invention relates to a novel Fe-S cluster assembly protein SufB variant and a method for producing 5'-inosinic acid using same. The Fe-S cluster assembly protein SufB variant has modified protein activity due to the substitution of one or more amino acids in the amino acid sequence constituting the Fe-S cluster assembly protein SufB, and thus recombinant microorganisms comprising same can efficiently produce 5'-inosinic acid.
C07K 14/34 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from bacteria from Corynebacterium (G)
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
C12P 19/32 - Nucleotides having a condensed ring system containing a six-membered ring having two nitrogen atoms in the same-ring, e.g. purine nucleotides, nicotineamide-adenine dinucleotide
The present invention relates to a novel Fe-S cluster assembly protein SufD variant and a method for producing 5'-inosinic acid using same. The Fe-S cluster assembly protein SufD variant has modified protein activity due to the substitution of one or more amino acids in the amino acid sequence constituting the Fe-S cluster assembly protein SufD, and thus recombinant microorganisms comprising same can efficiently produce 5'-inosinic acid.
C07K 14/34 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from bacteria from Corynebacterium (G)
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
C12P 19/32 - Nucleotides having a condensed ring system containing a six-membered ring having two nitrogen atoms in the same-ring, e.g. purine nucleotides, nicotineamide-adenine dinucleotide
The present invention relates to a novel Fe-S cluster assembly protein SufC variant and a method for producing 5'-inosinic acid using same. The Fe-S cluster assembly protein SufC variant has modified protein activity due to the substitution of one or more amino acids in the amino acid sequence constituting the Fe-S cluster assembly protein SufC, and thus recombinant microorganisms comprising same can efficiently produce 5'-inosinic acid.
C07K 14/34 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from bacteria from Corynebacterium (G)
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
C12P 19/32 - Nucleotides having a condensed ring system containing a six-membered ring having two nitrogen atoms in the same-ring, e.g. purine nucleotides, nicotineamide-adenine dinucleotide
The present invention relates to a novel variant of nucleotide hydrolase and a method for producing 5'-inosinic acid using same, the nucleotide hydrolase variant having altered protein activity due to substitution of one or more amino acids in the amino acid sequence constituting nucleotide hydrolase, thereby allowing recombinant microorganisms comprising the variant to efficiently produce 5'-inosinic acid.
C12N 9/16 - Hydrolases (3.) acting on ester bonds (3.1)
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
C12P 19/32 - Nucleotides having a condensed ring system containing a six-membered ring having two nitrogen atoms in the same-ring, e.g. purine nucleotides, nicotineamide-adenine dinucleotide
20.
NOVEL 5-DEHYDRO-2-DEOXYGLUCONOKINASE VARIANT AND METHOD FOR PRODUCING 5'-INOSINIC ACID USING SAME
The present invention relates to a novel 5-dehydro-2-deoxygluconokinase variant and a method for producing 5'-inosinic acid using same. The 5-dehydro-2-deoxygluconokinase variant has modified protein activity due to the substitution of one or more amino acids in the amino acid sequence constituting 5-dehydro-2-deoxygluconokinase, and thus recombinant microorganisms comprising same can efficiently produce 5'-inosinic acid.
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
C12P 19/32 - Nucleotides having a condensed ring system containing a six-membered ring having two nitrogen atoms in the same-ring, e.g. purine nucleotides, nicotineamide-adenine dinucleotide
21.
NOVEL PHOSPHOENOLPYRUVATE CARBOXYLASE VARIANT AND METHOD FOR PRODUCING 5'-INOSINIC ACID USING SAME
The present invention relates to a novel phosphoenolpyruvate carboxylase variant and a method for producing 5'-inosinic acid using same. The phosphoenolpyruvate carboxylase variant has modified protein activity due to the substitution of one or more amino acids in the amino acid sequence constituting phosphoenolpyruvate carboxylase, and thus recombinant microorganisms comprising same can efficiently produce 5'-inosinic acid.
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
C12P 19/32 - Nucleotides having a condensed ring system containing a six-membered ring having two nitrogen atoms in the same-ring, e.g. purine nucleotides, nicotineamide-adenine dinucleotide
22.
NOVEL VARIANT OF THREONINE AMMONIA-LYASE AND METHOD FOR PRODUCING 5'-INOSINIC ACID USING SAME
The present invention relates to a novel variant of threonine ammonia-lyase and a method for producing 5'-inosinic acid using same, the threonine ammonia-lyase variant having altered protein activity due to substitution of one or more amino acids in the amino acid sequence constituting threonine ammonia-lyase, thereby allowing recombinant microorganisms comprising the variant to efficiently produce 5'-inosinic acid.
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
C12P 19/32 - Nucleotides having a condensed ring system containing a six-membered ring having two nitrogen atoms in the same-ring, e.g. purine nucleotides, nicotineamide-adenine dinucleotide
23.
NOVEL ABC TRANSPORTER PERMEASE VARIANT AND METHOD FOR PRODUCING 5'-INOSINIC ACID USING SAME
The present invention relates to a novel ABC transporter permease variant and a method for producing 5'-inosinic acid using same. The ABC transporter permease variant has modified protein activity due to the substitution of one or more amino acids in the amino acid sequence constituting an ABC transporter permease, and thus recombinant microorganisms comprising same can efficiently produce 5'-inosinic acid.
C12P 19/32 - Nucleotides having a condensed ring system containing a six-membered ring having two nitrogen atoms in the same-ring, e.g. purine nucleotides, nicotineamide-adenine dinucleotide
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
24.
MUTATED MICROORGANISM FOR PRODUCING 1,4-BUTANEDIOL, AND METHOD FOR PRODUCING 1,4-BUTANEDIOL USING SAME
The present invention relates to: a mutated microorganism for producing 1,4-butanediol; and a method for producing 1,4-butanediol using same. Specifically, a mutated strain of Corynebacterium glutamicum for producing 1,4-butanediol not only makes it possible to produce 1,4-butanediol at high efficiency and capacity but also produces fewer by-products during the production process, thus solving the problem of reduced yield due to products from side reactions.
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
The present invention relates to an E. coli hisG-derived ATP-phosphoribosyltransferase variant having a reduced feedback inhibition by histidine and a strain expressing the same. The variant may maintain its activity even at a high histidine concentration, thus increasing histidine production.
01 - Chemical and biological materials for industrial, scientific and agricultural use
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Chemicals for use in animal nutritional food industry;
fertilizers; microorganisms other than for medical and
veterinary use; chemical additives for use in the
manufacture of food and beverages; chemicals for use in the
manufacture of dietary supplements; chemical additives for
the food industry; microalgae for the food industry; amino
acid for the food industry; artificial sweeteners for the
food industry; flavor enhancing preparations for the food
industry; enzymes for the food industry; chemical additives
for use in the manufacture of cosmetics. Air fragrancing preparations; pre-moistened cleansing
tissues; cleaning preparations; fabric softeners for laundry
use; hand cleansers; food flavourings [essential oils]; room
fragrancing preparations; cosmetics for animals; flavorings
for beverages [essential oils]; soaps for personal use;
toothpastes; cosmetics. Cereal-based processed products; confectionery; malt for
human consumption; edible salt; food flavourings, other than
essential oils; gluten additives for culinary purposes;
seasonings; tea; coffee; spices; leaven.
27.
CORYNEBACTERIUM GLUTAMICUM VARIANT HAVING IMPROVED L-LYSINE PRODUCTION ABILITY AND METHOD FOR PRODUCING L-LYSINE BY USING SAME
The present invention relates to a Corynebacterium glutamicum mutant strain having enhanced L-lysine productivity and a method of producing L-lysine using the same. The Corynebacterium glutamicum mutant strain is able to produce L-lysine in an improved yield as a result of increasing the supply of the L-lysine precursor and sugar utilization by increasing or enhancing the expression of the gene encoding enolase and/or reducing or weakening the expression of the gluconate operon transcriptional repressor.
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
Chlorella protothecoidesChlorella protothecoides strain having a Hunter whiteness (WI) of 70 or more and a crude protein content of 55 wt% or more; and a method for producing Chlorella biomass comprising a step of culturing the strain, and a step of recovering the biomass from the culture solution that has been obtained.
The present invention relates to a novel manganese exporter variant, and a method for producing an L-histidine by using same. The manganese exporter variant has protein activity that is changed by the substitution of one or more amino acids in an amino acid sequence forming a manganese exporter, and thus a recombinant microorganism comprising same can efficiently produce an L-histidine.
Escherichia coliEscherichia coli. The novel promoter variant according to the present invention can constitutively express a target protein, particularly an enzyme, at a high level in E. coli. Therefore, a target protein, particularly an enzyme, can be economically mass-produced by using a recombinant strain transformed with an expression vector containing a novel promoter variant according to the present invention. For example, by using a recombinant strain transformed with an expression vector containing a novel promoter variant according to the present invention, allulose epimerase can be economically mass-produced or allulose can be economically mass-produced from fructose.
Provided is a method for producing branched dextrin, the method comprising steps of: adding heat-resistant alpha-amylase to a starch suspension, heating the mixture at 85° C. to 115° C. to perform a liquefaction reaction, immediately heating the mixture at 125° C. to 145° C. to inactivate the heat-resistant alpha-amylase, and obtaining a liquefied starch solution including liquefied starch having a dextrose equivalent (DE) value of 2 to 10, and adding a branching enzyme to the liquefied starch solution in an amount of 0.6% (w/w) or more based on the dry weight of starch, proceeding with a branching reaction for 20 hour or more to generate branched dextrin, and then obtaining a solution with branched dextrin comprising branched dextrin having a dextrose equivalent (DE) value of 2 to 10 which stably controls the dextrose equivalent (DE) value of branched dextrin, and significantly suppresses the white turbidity that occurs during refrigeration.
C12P 19/14 - Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase, e.g. by alpha-amylase
C12P 19/04 - Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
C12P 19/18 - Preparation of compounds containing saccharide radicals produced by the action of a glycosyl transferase, e.g. alpha-, beta- or gamma-cyclodextrins
32.
COSMETIC COMPOSITION COMPRISING CHLORELLA PROTOTHECOIDES EXTRACT FOR SKIN WHITENING OR WRINKLE IMPROVEMENT AND PREPARATION METHOD THEREFOR
A composition contains a Chlorella protothecoides extract. The composition can be used for skin whitening or wrinkle improvement. The composition containing the Chlorella protothecoides extract may be widely used as a cosmetic for skin whitening or wrinkle improvement since the problem of limited application as a cosmetic composition due to the characteristic fishy smell and dark color of the composition using Chlorella has been resolved.
The present invention relates to a method for preparing a biomass-based biodegradable resin composition using a composite compatibilizer, and a biodegradable resin composition having an improved melt flow index and a biodegradable film having excellent mechanical properties produced thereby.
C08L 3/02 - StarchDegradation products thereof, e.g. dextrin
C08L 101/12 - Compositions of unspecified macromolecular compounds characterised by physical features, e.g. anisotropy, viscosity or electrical conductivity
C08L 67/04 - Polyesters derived from hydroxy carboxylic acids, e.g. lactones
C08L 67/02 - Polyesters derived from dicarboxylic acids and dihydroxy compounds
The present invention relates to a method for preparing a biomass-based biodegradable resin composition using a composite plasticizer, and a biodegradable film having excellent surface texture and mechanical properties prepared by using the biodegradable resin composition.
The present invention relates to a method for producing a biomass-based biodegradable resin composition comprising cellulose microfibers, a biodegradable resin composition produced thereby, and eco-friendly biodegradable film having improved mechanical properties due to the biodegradable resin composition.
The present invention relates to a method for producing a biomass-based biodegradable resin composition comprising cellulose nanofibers, a biodegradable resin composition produced thereby, and eco-friendly biodegradable film having improved mechanical properties due to the biodegradable resin composition.
30 - Basic staples, tea, coffee, baked goods and confectionery
01 - Chemical and biological materials for industrial, scientific and agricultural use
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
Goods & Services
Cereal-based processed products; confectionery; malt for human consumption; edible salt; food flavourings, other than essential oils; gluten additives for culinary purposes; seasonings; tea; coffee; spices; leaven. Chemicals for use in animal nutritional food industry; fertilizers; microorganisms other than for medical and veterinary use; chemical additives for use in the manufacture of food and beverages; chemicals for use in the manufacture of dietary supplements; chemical additives for the food industry; microalgae for the food industry; amino acid for the food industry; artificial sweeteners for the food industry; flavor enhancing preparations for the food industry; enzymes for the food industry; chemical additives for use in the manufacture of cosmetics. Air fragrancing preparations; pre-moistened cleansing tissues; cleaning preparations; fabric softeners for laundry use; hand cleansers; food flavourings [essential oils]; room fragrancing preparations; cosmetics for animals; flavorings for beverages [essential oils]; soaps for personal use; toothpastes; cosmetics.
38.
MUTANT OF CORYNEBACTERIUM GLUTAMICUM WITH ENHANCED L-LYSINE PRODUCTIVITY AND METHOD FOR PREPARING L-LYSINE USING THE SAME
The present disclosure relates to a Corynebacterium glutamicum mutant strain having enhanced L-lysine productivity and a method of producing L-lysine using the same. The mutant strain may produce L-lysine in an improved yield compared to the parent strain by increasing or enhancing the expression of a gene encoding aspartate-semialdehyde dehydrogenase therein.
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
The present invention relates to a modified microorganism of the genus Corynebacterium producing L-glutamic acid and a method for producing L-glutamic acid using same, more specifically to a novel variant of biotin-protein ligase involved in the L-glutamic acid biosynthesis pathway, polynucleotide, and transformant, and a method for producing L-glutamic acid using same. The biotin-protein ligase variant according to the present invention has substitution of one or more amino acids in the amino acid sequence constituting the biotin-protein ligase to result in altered enzyme activity, and thus allows a recombinant microorganism comprising the variant to efficiently produce L-glutamic acid.
C12N 9/00 - Enzymes, e.g. ligases (6.)ProenzymesCompositions thereofProcesses for preparing, activating, inhibiting, separating, or purifying enzymes
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
The present invention relates to a modified microorganism of the genus Corynebacterium producing L-glutamic acid and a method for producing L-glutamic acid using same, more specifically to a novel variant of nicotinamide mononucleotide transporter involved in the L-glutamic acid biosynthesis pathway, polynucleotide, and transformant, and a method for producing L-glutamic acid using same. The nicotinamide mononucleotide transporter variant according to the present invention has substitution of one or more amino acids in the amino acid sequence constituting the nicotinamide mononucleotide transporter to result in altered enzyme activity, and thus allows a recombinant microorganism comprising the variant to efficiently produce L-glutamic acid.
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
C07K 14/34 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from bacteria from Corynebacterium (G)
The present invention relates to a modified microorganism of the genus Corynebacterium producing L-glutamic acid and a method for producing L-glutamic acid using same, more specifically to a novel variant of pantoate-beta-alanine ligase involved in the L-glutamic acid biosynthesis pathway, polynucleotide, and transformant, and a method for producing L-glutamic acid using same. The pantoate-beta-alanine ligase variant according to the present invention has substitution of one or more amino acids in the amino acid sequence constituting the pantoate-beta-alanine ligase to result in altered enzyme activity, and thus allows a recombinant microorganism comprising the variant to efficiently produce L-glutamic acid.
C12N 9/00 - Enzymes, e.g. ligases (6.)ProenzymesCompositions thereofProcesses for preparing, activating, inhibiting, separating, or purifying enzymes
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
The present invention relates to a Corynebacterium glutamicum mutant strain having increased L-citrulline productivity, and a method of producing L-citrulline using the same. The Corynebacterium glutamicum mutant strain is capable of producing L-citrulline in high yield and high concentration while inhibiting the production of by-products, because the activity of the protein that is expressed by the NCgl2657 gene therein has been weakened or inactivated.
The present invention relates to a pyruvate kinase 2 novel variant and a method for producing an L-aromatic amino acid using same. The pyruvate kinase 2 variant has protein activity that is altered by substitution of one or more amino acids in an amino acid sequence constituting pyruvate kinase 2, and thus a recombinant microorganism comprising the pyruvate kinase 2 variant can efficiently produce an L-tryptophan, an L-phenylalanine, or an L-tyrosine.
C12N 15/70 - Vectors or expression systems specially adapted for E. coli
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
The present invention relates to a novel phenylalanine:H+ symporter PheP variant and a method for producing L-aromatic amino acids using same, wherein the protein activity of the phenylalanine:H+ symporter PheP variant changes as at least one amino acid of the amino acid sequence constituting phenylalanine:H+ symporter PheP is substituted, and thus L-tryptophan, L-phenylalanine, or L-tyrosine can be efficiently produced from a recombinant microorganism including the variant.
C12N 9/00 - Enzymes, e.g. ligases (6.)ProenzymesCompositions thereofProcesses for preparing, activating, inhibiting, separating, or purifying enzymes
C12N 15/70 - Vectors or expression systems specially adapted for E. coli
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
The present invention provides a method for reducing the beany flavor of textured vegetable protein containing soy protein, the method comprising using chlorella. In addition, the present invention provides a method for preparing textured vegetable protein with reduced beany flavor, the method comprising using chlorella.
The present invention relates to a novel variant of the DNA-binding transcriptional regulator MalT and a method for producing an L-aromatic amino acid using same. The variant of the DNA-binding transcriptional regulator MalT has protein activity that is altered by substituting one or more amino acids in an amino acid sequence constituting the DNA-binding transcriptional regulator MalT, and thus can efficiently produce L-tryptophan, L-phenylalanine, or L-tyrosine from a recombinant microorganism comprising the variant.
C12N 15/70 - Vectors or expression systems specially adapted for E. coli
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
35 - Advertising and business services
38 - Telecommunications services
41 - Education, entertainment, sporting and cultural services
Goods & Services
Vegetables, processed; processed fruits; kimchi; kimchi
jjigae [Korean dish consisting primarily of fermented
vegetables, pork and tofu]; freeze-dried vegetables;
prepared side dishes consisting primarily of meat, fish,
poultry or vegetable; fermented vegetable foods; pickled
cabbage; vegetable salads; processed vegetable products. Hot pepper powder [spice]; cereal-based processed products;
seasonings for kimchi [seasonings made of chemical
compounds]; rice cakes; stir-fried rice; sauces; edible
salt; food flavourings, other than essential oils; ice
cream; seasonings; tea-based beverages; natural sweeteners. Retail services for processed vegetables; advertising;
arranging and conducting of exhibitions for advertising
purposes; retail services for kimchi; retail services for
kimchi sauces; retail services for seasonings for kimchi
[seasonings made of chemical compounds]; retail services for
food flavourings, other than essential oils; promoting the
goods and services of others by means of operating an
on-line comprehensive shopping mall; display and
demonstration of products; retail services for vegetable
salads. Transmission of data, sound and images for social networking
services (SNS); transmission of information via applications
for smart phones; transmission, broadcasting and reception
of audio, video, still and moving images, text and data in
real time; providing online chat room or bulletin board
service; audio, video and multimedia broadcasting via the
Internet and other communications networks; providing access
to platforms on the internet, as well as on the mobile
Internet; internet broadcasting services; providing access
to e-commerce platforms on the Internet; provision of
telecommunication access to videos via the internet;
broadcasting of multimedia content via the internet. Arranging and conducting of seminars, conferences and
exhibitions for cultural or educational purposes;
organization of shows [impresario services]; provision of
educational courses in the field of diet and health care;
provision of education information relating to food;
organization of educational events relating to food; cooking
education; arranging of cooking competitions; instruction in
the field of internet education; arranging and conducting of
conferences, congresses, symposiums and seminars;
correspondence courses.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
32 - Beers; non-alcoholic beverages
Goods & Services
Processed sweet potatoes; kelp, processed; processed eggs;
processed edible brown seaweed; food products made primarily
from fruits; sheets of toasted laver; laver-based snack
foods; kimchi; frozen beans; processed beans, namely,
bean-based foods excluding bean curds and foodstuffs made
from bean curds; tofu; foods prepared from bean curds
(tofu); anchovy, salted, fermented and preserved in liquid;
prepared side dishes consisting primarily of meat, fish,
poultry or vegetable; fermented vegetable foods; silkworm
chrysalis for human consumption; bacon; preserved, frozen,
dried and cooked fruits and vegetables; sausages; soups;
oils and fats for food; jellies for food, other than
confectionery; meat; fish cakes; food products made from
fish and shellfish; vegetable juices for cooking; processed
dairy products; processed meat products; dried beef; jams;
processed vegetable products; vegetable salads; processed
seaweed products; ham. Soya sauce; gochujang; hot pepper powder [spice];
cereal-based processed products; flour and preparations made
from cereals; confectionery; noodles; Korean buckwheat
noodles (Naeng-myun); nurungji [scorched rice crust];
instant rice; polished cereals; doenjang [condiment]; rice
cakes; cooked dish consisting primarily of stir-fried rice
cake with fermented hot pepper paste (Topokki); instant
noodles; mayonnaise; mandu [Korean-style dumplings]; wheat
flour; stir-fried rice; bread; salad dressings; sugar;
sauces; spaghetti; cereal bars; flour for food; malt for
human consumption; starch syrup for food; edible salt;
edible ices; starch for food; vinegar; ice cream; Chinese
noodles; meat tenderizers for culinary purposes; seasonings;
tea; tea-based beverages; natural sweeteners; curry [spice];
coffee; ketchup [sauce]; pasta; pizzas; hot dogs (sausages
in a bread roll); spices; peppers [seasonings]. Fruit juices; mineral water; lemonades; beer; extracts of
hops for making beer; powders for effervescing beverages;
non-alcoholic fruit extracts; non-alcoholic beverages;
waters [beverages]; soda drinks; smoothies; non-alcoholic
beverages, namely, beverages made from vinegar; powders used
in the preparation of fruit-based beverages; vegetable-based
beverages and fruit-based beverages; vegetable juices
[beverages]; soft drinks; aerated water; red ginseng drinks.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
32 - Beers; non-alcoholic beverages
Goods & Services
Processed sweet potatoes; kelp, processed; processed eggs;
processed edible brown seaweed; food products made primarily
from fruits; sheets of toasted laver; laver-based snack
foods; kimchi; frozen beans; processed beans, namely,
bean-based foods excluding bean curds and foodstuffs made
from bean curds; tofu; foods prepared from bean curds
(tofu); anchovy, salted, fermented and preserved in liquid;
prepared side dishes consisting primarily of meat, fish,
poultry or vegetable; fermented vegetable foods; silkworm
chrysalis for human consumption; bacon; preserved, frozen,
dried and cooked fruits and vegetables; sausages; soups;
oils and fats for food; jellies for food, other than
confectionery; meat; fish cakes; food products made from
fish and shellfish; vegetable juices for cooking; processed
dairy products; processed meat products; dried beef; jams;
processed vegetable products; vegetable salads; processed
seaweed products; ham. Soya sauce; gochujang; hot pepper powder [spice];
cereal-based processed products; flour and preparations made
from cereals; confectionery; noodles; Korean buckwheat
noodles (Naeng-myun); nurungji [scorched rice crust];
instant rice; polished cereals; doenjang [condiment]; rice
cakes; cooked dish consisting primarily of stir-fried rice
cake with fermented hot pepper paste (Topokki); instant
noodles; mayonnaise; mandu [Korean-style dumplings]; wheat
flour; stir-fried rice; bread; salad dressings; sugar;
sauces; spaghetti; cereal bars; flour for food; malt for
human consumption; starch syrup for food; edible salt;
edible ices; starch for food; vinegar; ice cream; Chinese
noodles; meat tenderizers for culinary purposes; seasonings;
tea; tea-based beverages; natural sweeteners; curry [spice];
coffee; ketchup [sauce]; pasta; pizzas; hot dogs (sausages
in a bread roll); spices; peppers [seasonings]. Fruit juices; mineral water; lemonades; beer; extracts of
hops for making beer; powders for effervescing beverages;
non-alcoholic fruit extracts; non-alcoholic beverages;
waters [beverages]; soda drinks; smoothies; non-alcoholic
beverages, namely, beverages made from vinegar; powders used
in the preparation of fruit-based beverages; vegetable-based
beverages and fruit-based beverages; vegetable juices
[beverages]; soft drinks; aerated water; red ginseng drinks.
50.
ATP-PRT VARIANT WITH REDUCED FEEDBACK INHIBITION BY HISTIDINE, AND HISTIDINE-PRODUCING STRAIN EXPRESSING SAME
The present invention relates to an E. coli hisG-derived ATP-phosphoribosyltransferase variant having a reduced feedback inhibition by histidine and a strain expressing the same. The variant may maintain its activity even at a high histidine concentration, thus increasing histidine production.
The present invention relates to an E. coli hisG-derived ATP-phosphoribosyltransferase variant having a reduced feedback inhibition by histidine and a strain expressing the same. The variant may maintain its activity even at a high histidine concentration, thus increasing histidine production.
The present invention relates to an E. coli hisG-derived ATP-phosphoribosyltransferase variant having a reduced feedback inhibition by histidine and a strain expressing the same. The variant may maintain its activity even at a high histidine concentration, thus increasing histidine production.
The present invention relates to an E. coli hisG-derived ATP-phosphoribosyltransferase variant having a reduced feedback inhibition by histidine and a strain expressing the same. The variant may maintain its activity even at a high histidine concentration, thus increasing histidine production.
Flavonifractor plautii or a D-allulose epimerase variant W29K/G216S/M234I, and has excellent thermal stability especially under high temperature conditions of 60° C. or higher, thereby preventing contamination during an industrial-scale enzymatic conversion reaction for the mass production of allulose, shortening the production time, and reducing the production costs.
C12N 15/75 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Bacillus
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
Disclosed is a mutant strain having improved aromatic amino acid production capability as a result of the inactivation or weakening of activity of asparaginase which is expressed by ansB gene.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
35 - Advertising and business services
38 - Telecommunications services
41 - Education, entertainment, sporting and cultural services
Goods & Services
Vegetables, processed; processed fruits; kimchi; kimchi jjigae [Korean dish consisting primarily of fermented vegetables, pork and tofu]; freeze-dried vegetables; prepared side dishes consisting primarily of meat, fish, poultry or vegetable; fermented vegetable foods; pickled cabbage; vegetable salads; processed vegetable products Hot pepper powder [spice]; cereal-based processed products; seasonings for kimchi [seasonings made of chemical compounds]; rice cakes; stir-fried rice; sauces; edible salt; food flavourings, other than essential oils; ice cream; seasonings; tea-based beverages; natural sweeteners Retail services for processed vegetables; advertising; arranging and conducting of exhibitions for advertising purposes; retail services for kimchi; retail services for kimchi sauces; retail services for seasonings for kimchi [seasonings made of chemical compounds]; retail services for food flavourings, other than essential oils; promoting the goods and services of others by means of operating an on-line comprehensive shopping mall; display and demonstration of products; retail services for vegetable salads Transmission of data, sound and images for social networking services (SNS); transmission of information via applications for smart phones; transmission, broadcasting and reception of audio, video, still and moving images, text and data in real time; providing online chat room or bulletin board service; audio, video and multimedia broadcasting via the Internet and other communications networks; providing access to platforms on the internet, as well as on the mobile Internet; internet broadcasting services; providing access to e-commerce platforms on the Internet; provision of telecommunication access to videos via the internet; broadcasting of multimedia content via the internet Arranging and conducting of seminars, conferences and exhibitions for cultural or educational purposes; organization of shows [impresario services]; provision of educational courses in the field of diet and health care; provision of education information relating to food; organization of educational events relating to food; cooking education; arranging of cooking competitions; instruction in the field of internet education; arranging and conducting of conferences, congresses, symposiums and seminars; correspondence courses
57.
MICROORGANISM OF CORYNEBACTERIUM GENUS HAVING ENHANCED L-ARGININE OR L-CITRULLINE PRODUCTIVITY AND A METHOD FOR PRODUCING L-ARGININE OR L-CITRULLINE USING THE SAME
The present disclosure relates to a Corynebacterium sp. mutant strain having increased L-arginine or L-citrulline productivity and a method of producing L-arginine or L-citrulline using the same. The Corynebacterium sp. mutant strain has enhanced activity of acetylglutamate kinase involved in the L-arginine biosynthesis pathway, and thus is capable of producing L-arginine or L-citrulline in an increased yield compared to a parent strain.
MICROORGANISM OF CORYNEBACTERIUM GENUS HAVING ENHANCED L-ARGININE OR L-CITRULLINE PRODUCTIVITY AND A METHOD FOR PRODUCING L-ARGININE OR L-CITRULLINE USING THE SAME
The present disclosure relates to a Corynebacterium sp. mutant strain having increased L-arginine or L-citrulline productivity and a method of producing L-arginine or L-citrulline using the same. The Corynebacterium sp. mutant strain has enhanced activity of acetylornithine aminotransferase involved in the L-arginine biosynthesis pathway, and thus is capable of producing L-arginine or L-citrulline productivity in an increased yield compared to a parent strain.
CORYNEBACTERIUM SP. MICROBE WITH ENHANCED L-ARGININE OR L-CITRULLINE PRODUCTION CAPABILITY AND METHOD FOR PRODUCING L-ARGININE OR L-CITRULLINE BY USING SAME
The present invention relates to a Corynebacterium sp. microbe with enhanced L-arginine or L-citrulline production capability and a method for producing L-arginine or L-citrulline by using same. The Corynebacterium sp. variant can improve the yield of L-arginine or L-citrulline production, compared to the parent strain, by enhancing the activity of acetylornithine aminotransferase involved in the L-arginine synthesis pathway.
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
MICROORGANISM OF GENUS CORYNEBACTERIUM HAVING IMPROVED ABILITY TO PRODUCE L-ARGININE OR L-CITRULLINE, AND METHOD FOR PRODUCING L-ARGININE OR L-CITRULLINE USING SAME
The present invention relates to a microorganism of the genus Corynebacterium having an improved ability to produce L-arginine or L-citrulline, and to a method for producing L-arginine or L-citrulline using same. The variant of the genus Corynebacterium enhances the activity of an acetylglutamate kinase involved in the L-arginine biosynthesis pathway, and thus can have an improved production yield in terms of the ability to produce L-arginine or L-citrulline compared to a parent strain.
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
iff. In the method for producing D-allulose crystals, according to the present invention, the temperature gradient includes a temperature condition corresponding to the supersaturation state of a metastable zone, and the crystallization reaction is carried out under a reduced pressure condition of 10-100 millibars (mb). Most D-allulose crystal particles produced by the method of the present invention have a cubic crystal structure, and the particle size distribution of the crystal particles is uniform, resulting in good flowability. In addition, when D-allulose crystals are produced by the method of the present invention, the crystallization yield can be remarkably improved.
The present invention relates to a Corynebacterium sp. microbial variant producing L-glutamic acid and a method for producing L-glutamic acid by using same, and, more particularly, to a novel variant of FAD-dependent oxidoreductase involved in the L-glutamic acid biosynthetic pathway, a polynucleotide therefor, and a microorganism transformed therewith, and a method of producing L-glutamic acid by using same. The FAD-dependent oxidoreductase variant, according to the present invention, has one or more amino acids substituted in the amino acid sequence constituting the FAD-dependent oxidoreductase, and consequently, the activity of the enzyme is altered in such a way that a recombinant microorganism comprising the variant can efficiently produce L-glutamic acid.
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
The present invention relates to a Corynebacterium sp. mutant microorganism producing L-glutamic acid and a method for producing L-glutamic acid using same and, more specifically, to a novel mutant deoxyribose phosphate aldorase involved in the L-glutamic acid biosynthesis pathway, a polynucleotide, a transformant, and a method for producing L-glutamic acid using same. According to the present invention, the mutant deoxyribose phosphate aldorase has a modified enzymatic activity as at one or more amino acid residues in the amino acid sequence constituting the deoxyribose phosphate aldorase are deleted. Thus, a recombinant microorganism containing the mutant enzyme can efficiently produce L-glutamic acid.
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
32 - Beers; non-alcoholic beverages
Goods & Services
Preserved, frozen, dried and cooked fruits and vegetables;
processed sweet potatoes; processed fruits; fruit-based
snack food; sheets of toasted laver; laver-based snack
foods; kimchi; frozen fruits; kelp, processed; eggs; pork
cutlets; processed beans, namely, bean-based foods excluding
bean curds and foodstuffs made from bean curds; tofu; foods
prepared from bean curds (tofu); anchovy, salted, fermented
and preserved in liquid; processed edible brown seaweed;
silkworm chrysalis for human consumption; bacon; bouillon;
samgyetang [Korean ginseng chicken soup]; fish sausages;
sausages; soups; olive oil for food; perilla oil for food;
rice bran oil for food; maize oil for food; oils and fats
for food; canola oil for food; soybean oil for food; grape
seed oil for food; edible oils; meat; fish cakes; food
products made from fish and shellfish; yogurt; vegetable
juices for cooking; processed dairy products; milk products;
food products made from oil and fat; processed meat
products; dried beef; jams; jellies for food; sesame oil for
food; tuna, not live; processed vegetable products; cheese;
canned tuna; processed edible seaweed; ham. Meat tenderizers for culinary purposes; soya sauce; mustard
meal; gochujang [fermented hot pepper paste]; hot pepper
powder [spice]; cereal-based processed products; fructose
for food; confectionery; noodles; Korean buckwheat noodles
(naeng-myun); Chinese noodles; polished cereals; pork rib
sauce; soybean paste being seasoning; rice cakes; cooked
dish consisting primarily of stir-fried rice cake with
fermented hot pepper paste (topokki); instant noodles;
mayonnaise; macaroons; mandu [Korean-style dumplings];
seasoned salt; starch syrup [for food]; wheat flour; barley
tea; flour for fry; barbecued beef sauce; dressings for
salad; ground ginger; sugar; sauces; spaghetti; cereal;
edible salt; edible ices; flour for food; malt for human
consumption; starch for food; vinegar; salt for preserving
foodstuffs; seasoned bean paste for use as a condiment; ice
cream; oligosaccharides for culinary purposes; wasabi powder
[Japanese horseradish]; waffles; udon noodles; injeolmi
[glutinous rice cakes coated with powdered beans];
seasonings; tea; tea-based beverages; natural sweeteners;
chocolate products; curry [spice]; candies; coffee; cakes;
ketchup [sauce]; tarts; frying flour; puddings; pizzas; hot
dogs (sausages in a bread roll); spices; Chinese pancake
stuffed with sugar (hotteok); peppers [seasonings]. Fruit juices; mineral water; lemonades; beer; extracts of
hops for making beer; non-alcoholic fruit extracts;
non-alcoholic fruit juice beverages; non-alcoholic
beverages; waters [beverages]; smoothies; non-alcoholic
beverages, namely, beverages made from vinegar; powders used
in the preparation of fruit-based beverages; vegetable-based
beverages and fruit-based beverages; vegetable juice
[beverages]; soft drinks; aerated water.
65.
L-GLUTAMIC ACID-PRODUCING MUTANT MICROORGANISM OF GENUS CORYNEBACTERIUM, AND METHOD FOR PRODUCING L-GLUTAMIC ACID USING SAME
The present invention relates to: an L-glutamic acid-producing mutant microorganism of the genus Corynebacterium; and a method for producing L-glutamic acid using same. More specifically, the present invention relates to: a novel variant, a polynucleotide, and a transformant of an NADP-dependent malic acid enzyme involved in the biosynthetic pathway of L-glutamic acid; and a method for producing L-glutamic acid using same. The NADP-dependent malic acid enzyme variant according to the present invention has altered enzyme activity due to the substitution of one or more amino acids in the amino acid sequence constituting the NADP-dependent malic acid enzyme, and thus a recombinant microorganism including the enzyme variant can efficiently produce L-glutamic acid.
C12N 9/04 - Oxidoreductases (1.), e.g. luciferase acting on CHOH groups as donors, e.g. glucose oxidase, lactate dehydrogenase (1.1)
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
The present invention relates to a mutant microorganism of the genus Corynebacterium which produces L-glutamic acid and a method for producing L-glutamic acid using same. More specifically, the present invention relates to a novel malate:quinone oxidoreductase mutant involved in a L-glutamic acid biosynthesis pathway, a polynucleotide and transformant, and a method for producing L-glutamic acid using same. The malate:quinone oxidoreductase mutant according to the present invention changes enzyme activity by substituting one or more amino acids in an amino acid sequence constituting a malate:quinone oxidoreductase, and thus, a recombinant microorganism comprising same can efficiently produce L-glutamic acid.
C12N 9/04 - Oxidoreductases (1.), e.g. luciferase acting on CHOH groups as donors, e.g. glucose oxidase, lactate dehydrogenase (1.1)
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
The present invention relates to a Corynebacterium sp. mutant microorganism producing L-glutamic acid and a method for producing L-glutamic acid using same and, more specifically, to a novel mutant redox enzyme involved in the L-glutamic acid biosynthesis pathway, a polynucleotide, a transformant, and a method for producing L-glutamic acid using same. According to the present invention, the mutant redox enzyme has a modified enzymatic activity as one or more amino acid residues in the amino acid sequence constituting the redox enzyme are substituted. Thus, a recombinant microorganism containing the mutant enzyme can efficiently produce L-glutamic acid.
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
32 - Beers; non-alcoholic beverages
Goods & Services
Preserved, frozen, dried and cooked fruits and vegetables; processed sweet potatoes; processed fruits; fruit-based snack food; sheets of toasted laver; laver-based snack foods; kimchi; frozen fruits; kelp, processed; eggs; pork cutlets; processed beans, namely, bean-based foods excluding bean curds and foodstuffs made from bean curds, namely, bean-based snack foods, fermented soybeans; tofu; foods prepared from bean curds, being tofu, namely, tofu-based snacks, tofu burger patties; processed anchovy, salted, fermented and preserved in liquid; processed edible brown seaweed; silkworm chrysalis for human consumption; bacon; bouillon; cooked dish consisting primarily of chicken and ginseng (samgyetang); fish sausages; sausages; soups; olive oil for food; perilla oil for food; rice bran oil for food; maize oil for food; oils and fats for food; canola oil for food; soybean oil for food; grape seed oil for food; edible oils; meat; fish cakes; food products made from fish and shellfish, namely, salted and fermented seafood (jeotgal), fish stock, smoked shellfish; yogurt; vegetable juices for cooking; processed dairy products, namely, dairy-based dips, dairy-based food beverages; milk products excluding ice cream, ice milk and frozen yogurt; food products made from oil and fat, namely, dipping oil in the nature of flavored olive oil, lard; processed meat; dried beef; jams; jellies for food other than confectionery; sesame oil for food; tuna, not live; processed vegetables; cheese; canned tuna; processed edible seaweed; ham Meat tenderizers for culinary purposes; soya sauce; mustard meal; fermented hot pepper paste (gochujang); hot pepper powder spice ; cereal-based snack foods; fructose for food; jelly confectionery; frozen confectionery; confectioneries, namely, pastries; noodles; Korean buckwheat noodles (naeng-myun); Chinese noodles, uncooked; polished cereals, namely, processed cereals; pork rib sauce; soybean paste being seasoning; rice cakes; cooked dish consisting primarily of stir-fried rice cake with fermented hot pepper paste (topokki); instant noodles; mayonnaise; macaroons; Korean-style dumplings (mandu); seasoned salt; starch syrup for culinary purposes; glutinous starch syrup (mizu-ame); wheat flour; barley tea; flour for frying; barbecued beef sauce; dressings for salad; ground ginger; sugar; sauces; spaghetti; processed cereal; edible salt; edible ices; flour for food; malt for food purposes; starch for food; vinegar; salt for preserving foodstuffs; seasoned bean paste for use as a condiment; ice cream; oligosaccharides for culinary purposes being sweeteners used as food ingredients; Japanese horseradish powder spice (wasabi powder); waffles; udon noodles; glutinous pounded rice cake coated with bean powder (injeolmi); seasonings; tea; tea-based beverages; natural sweeteners; chocolate products, namely, chocolate confectionery, chocolate candies; curry spice; candy; coffee; cakes; ketchup; tarts; frying flour; dessert puddings; pizzas; hot dog sandwiches consisting of sausages in a bread roll; spices; Chinese pancake stuffed with sugar namely, hotteok; pepper paste for use as a seasoning Fruit juices; mineral water; lemonades; beer; extracts of hops for making beer; non-alcoholic fruit extracts used in the preparation of beverages; non-alcoholic fruit juice beverages; water beverages; smoothies; non-alcoholic beverages, namely, beverages made from vinegar; powders used in the preparation of fruit-based beverages; vegetable-based beverages and fruit-based beverages; vegetable juice beverages; soft drinks; aerated water
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
32 - Beers; non-alcoholic beverages
Goods & Services
(1) Preserved, frozen, dried and cooked fruits and vegetables; processed sweet potatoes; processed fruits; fruit-based snack food; sheets of toasted laver; laver-based snack foods; kimchi; frozen fruits; kelp, processed; eggs; pork cutlets; processed beans, namely, bean-based foods excluding bean curds and foodstuffs made from bean curds; tofu; foods prepared from bean curds (tofu); anchovy, salted, fermented and preserved in liquid; processed edible brown seaweed; silkworm chrysalis for human consumption; bacon; bouillon; samgyetang [Korean ginseng chicken soup]; fish sausages; sausages; soups; olive oil for food; perilla oil for food; rice bran oil for food; maize oil for food; oils and fats for food; canola oil for food; soybean oil for food; grape seed oil for food; edible oils; meat; fish cakes; food products made from fish and shellfish; yogurt; vegetable juices for cooking; processed dairy products; milk products; food products made from oil and fat; processed meat products; dried beef; jams; jellies for food; sesame oil for food; tuna, not live; processed vegetable products; cheese; canned tuna; processed edible seaweed; ham.
(2) Meat tenderizers for culinary purposes; soya sauce; mustard meal; gochujang [fermented hot pepper paste]; hot pepper powder [spice]; cereal-based processed products; fructose for food; confectionery; noodles; Korean buckwheat noodles (naeng-myun); Chinese noodles; polished cereals; pork rib sauce; soybean paste being seasoning; rice cakes; cooked dish consisting primarily of stir-fried rice cake with fermented hot pepper paste (topokki); instant noodles; mayonnaise; macaroons; mandu [Korean-style dumplings]; seasoned salt; starch syrup [for food]; wheat flour; barley tea; flour for fry; barbecued beef sauce; dressings for salad; ground ginger; sugar; sauces; spaghetti; cereal; edible salt; edible ices; flour for food; malt for human consumption; starch for food; vinegar; salt for preserving foodstuffs; seasoned bean paste for use as a condiment; ice cream; oligosaccharides for culinary purposes; wasabi powder [Japanese horseradish]; waffles; udon noodles; injeolmi [glutinous rice cakes coated with powdered beans]; seasonings; tea; tea-based beverages; natural sweeteners; chocolate products; curry [spice]; candies; coffee; cakes; ketchup [sauce]; tarts; frying flour; puddings; pizzas; hot dogs (sausages in a bread roll); spices; Chinese pancake stuffed with sugar (hotteok); peppers [seasonings].
(3) Fruit juices; mineral water; lemonades; beer; extracts of hops for making beer; non-alcoholic fruit extracts; non-alcoholic fruit juice beverages; non-alcoholic beverages; waters [beverages]; smoothies; non-alcoholic beverages, namely, beverages made from vinegar; powders used in the preparation of fruit-based beverages; vegetable-based beverages and fruit-based beverages; vegetable juice [beverages]; soft drinks; aerated water.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
32 - Beers; non-alcoholic beverages
Goods & Services
Processed sweet potatoes; kelp, processed; processed eggs;
processed brown seaweed; short rib soup (galbi tang);
processed fruit foods; toasted laver; laver-based snack
foods; kimchi; kimchi jjigae [Korean dish consisting
primarily of fermented vegetables, pork and tofu]; frozen
beans; minced garlic, preserved; doenjang jjigae [Korean
dish consisting primarily of tofu with soybean paste];
processed beans, namely, bean-based foods excluding bean
curds and foodstuffs made from bean curds; tofu; foods
prepared from bean curds (tofu); grilled short rib patties;
anchovy, salted, fermented and preserved in liquid; prepared
side dishes consisting primarily of meat, fish, poultry or
vegetable; fermented vegetable foods; silkworm chrysalis for
human consumption; bacon; bottled vegetables; preserved,
frozen, dried and cooked fruits and vegetables; fish and
shellfish, not live, for food; samgyetang [Korean ginseng
chicken soup]; sausages; soups; jellies for food; sesame oil
for food; edible eggs; edible oils and fats; meat; fish
cakes; food products made from fish and shellfish; yogurt;
vegetable juices for cooking; processed dairy products; milk
products; processed meat products; jerky; seasoned laver
(Jaban-gim); jams; tuna, not live; processed vegetable
foods; vegetable salads; cheese; chicken balls; croquettes;
processed edible seaweed products; ham. Soya sauce; fermented hot pepper paste (gochujang); hot
pepper powder [spice]; cereal-based processed products;
flour and preparations made from cereals; fructose for food;
confectionery; noodles; Korean buckwheat noodles
(Naeng-myun); nurungji [scorched rice crust]; instant rice;
polished cereals; soybean paste being seasoning; rice cakes;
cooked dish consisting primarily of stir-fried rice cake
with fermented hot pepper paste (Topokki); instant noodles;
mayonnaise; Korean-style dumplings (Mandu); wheat flour;
stir-fried rice; bread; salad dressings; sugar; somen
noodles; sauces; cooked dish consisting primarily of dough
flakes with broth (Sujebi); spaghetti; cereal bars; flour
for food; malt for human consumption; starch syrup for food;
edible salt; starch for food; vinegar; ice cream; Chinese
noodles; meat tenderizers for culinary purposes;
oligosaccharides for culinary purposes; udon noodles;
seasonings; tea; tea-based beverages; natural sweeteners;
fermented soybean paste being seasoning; curry [spice];
coffee; ketchup [sauce]; pasta; pizzas; hot dogs
(sandwiches); spices; small walnut-flavored cake in the size
and shape of a walnut; pepper powder [spice]; Korean
condiment made from salted and fermented seafood (jeotgal). Fruit juices; mineral water; lemonades; beer; extracts of
hops for making beer; powders for effervescing beverages;
non-alcoholic fruit extracts; non-alcoholic beverages;
waters [beverages]; soda drinks; smoothies; non-alcoholic
beverages, namely, beverages made from vinegar;
non-alcoholic rice punch (Sikhye); powders for making
fruit-based beverages; vegetable-based beverages and
fruit-based beverages; non-alcoholic vegetable juice
beverages; soft drinks, non-carbonated; aerated water; red
ginseng drinks.
30 - Basic staples, tea, coffee, baked goods and confectionery
35 - Advertising and business services
Goods & Services
Seasonings; Seasoning mixes; Food seasonings; Fermented hot pepper paste for use as a seasoning; Seasoned salt; Rice and seasoning mix combined in unitary packages; Vegetable concentrates used for seasoning; Cooked rice mixed with vegetables and beef (bibimbap); Noodles, sauce, and processed vegetables combined in unitary packages; Seasoning mixes for stews Pop-up retail store services featuring kimchi, seasoning, preserved vegetables, soup, stew, beverages, clothing, household goods, wide variety of consumer goods of others; Promotional services, namely, conducting launch parties and events to introduce a product; Retail store services featuring kimchi, seasoning, preserved vegetables; Promoting the goods and services of others by means of operating an on-line shopping mall with links to the retail web sites of others; On-line wholesale and retail store services featuring kimchi, soup, stew, beverages, seasoning, preserved vegetables; Arranging and conducting of commercial exhibition events in the field of Korean food, beverages, and culture
Retail services in relation to food, seasoning, kimchi, soup, stew, beverages, preserved vegetable and fruits, cookware; online retail services, namely an online shop-in-shop in relation to cookware, food, seasoning, kimchi, soup, stew, beverages, preserved vegetable and fruits; promotion services related to Korean food and culture; organization of fairs and commercial exhibition related to Korean food, beverage, and culture.
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Cube sugar; golden syrup; confectionery; honey; sugar
substitutes; maltose for food; candies; sugar; starch syrup
for food; glucose for food; fructose for food; food
flavourings, other than essential oils; natural sweeteners,
in particular allulose; liquid fructose for culinary
purposes; oligosaccharides for culinary purposes;
seasonings; tea; tea-based beverages; natural sweeteners.
The present invention relates to a Corynebacterium glutamicum mutant strain having increased L-citrulline productivity and a method of producing L-citrulline using the same. The Corynebacterium glutamicum mutant strain is capable of producing L-citrulline in high yield and high concentration because the activity of the transport protein that is expressed by the NCgl2816 gene therein has been weakened or inactivated.
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
The present disclosure relates to a Corynebacterium glutamicum mutant strain having enhanced L-lysine productivity and a method of producing L-lysine using the same. The Corynebacterium glutamicum mutant strain may produce L-lysine in an improved yield by inhibiting the conversion of oxaloacetate to citrate due to decreased or inhibited expression of the gene encoding the citrate synthase.
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
78.
BEVERAGE COMPOSITION CONTAINING CHLORELLA FREE OF CHLOROPHYLL AND PREPARATION METHOD THEREFOR
Provided are a beverage composition comprising: chlorophyll-deficient Chlorella; a specific gum as a stabilizer; and an aqueous liquid medium and a process for preparing the same, wherein the beverage composition exhibits excellent dispersion stability without precipitation, and prevent the browning phenomenon occurring in a sterilization process.
A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
A23L 29/238 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
A23L 2/46 - Preservation of non-alcoholic beverages by heating
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Cube sugar; golden syrup; confectioneries, namely, pastries; honey; sugar substitutes for culinary purposes; maltose for food; candies; sugar; starch syrup for food being starch syrup for culinary purposes; glucose for food being glucose for culinary purposes; fructose for food; food flavourings, other than essential oils; natural sweeteners, in particular allulose for culinary purposes; liquid fructose for culinary purposes; oligosaccharides for culinary purposes; seasonings; tea; tea-based beverages; natural sweeteners
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
(1) Cube sugar; golden syrup; confectionery; honey; sugar substitutes; maltose for food; candies; sugar; starch syrup for food; glucose for food; fructose for food; food flavourings, other than essential oils; natural sweeteners, in particular allulose; liquid fructose for culinary purposes; oligosaccharides for culinary purposes; seasonings; tea; tea-based beverages; natural sweeteners.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Corn dog; Hot dogs; Fish cakes; Fish paste processed products, namely, fish cakes; Processed meat; Sausages Korean-style dumplings (mandu); Pastries with walnut and red bean filling; Bread with walnut and sweet red bean; Toasted pastry stuffed with walnut and red beans; Hot dog sandwiches; Kimbap; Kimchi pancakes
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
Preserved, frozen, dried and cooked fruits and vegetables; food products made primarily from fruits, namely, dried fruit-based food snacks; Kimchi; Egg product; processed beans, namely, foodstuffs excluding bean curds and foodstuffs made from bean curds; Tofu; prepared side dishes consisting primarily of meat, fish, poultry or vegetable; fermented vegetables; food products made from worm, namely pre-cooked worm soups; Fish, not live; Oils and fats for food; meat; food products made from fish and shellfish, namely, fishballs and smoked shellfish ; Vegetable juices for cooking; Milk products excluding ice cream, ice milk and frozen yogurt; Processed meat; Salted and fermented seafood (jeotgal); Processed vegetables; chicken croquettes; meat croquettes; fish croquettes; Processed, edible seaweed
84.
NOVEL ATP SYNTHASE VARIANT AND METHOD FOR PRODUCING L-AROMATIC AMINO ACID USING SAME
The present invention relates to a novel ATP synthase variant and a method for producing L-aromatic amino acid using same. The ATP synthase variant has modified enzyme activity due to the substitution of one or more amino acids in the amino acid sequence constituting the ATP synthase, and thus recombinant microorganisms comprising same can efficiently produce L-aromatic amino acid.
The present invention relates to a sigma 38 novel variant and a method for producing an L-aromatic amino acid using same. The sigma 38 variant has protein activity that is altered by substituting one or more amino acids in an amino acid sequence constituting sigma 38, so that a recombinant microorganism comprising the sigma 38 variant can efficiently produce an L-aromatic amino acid.
The present invention relates to a novel transport protein variant and a method for producing an L-aromatic amino acid using same. The transport protein variant has changed protein activity through substitution of at least one amino acid in the amino acid sequence constituting an ammonium transport protein, an adenine transport protein, or an FMN/FAD transport protein, and thus, a recombinant microorganism comprising same can efficiently produce an L-aromatic amino acid.
The present invention relates to: a novel stress protein variant; and a method for producing L-aromatic amino acid using same. The stress protein variant has modified protein activity due to the substitution of one or more amino acids in the amino acid sequence constituting glutathione reductase or stress protein B, and thus recombinant microorganisms comprising same can efficiently produce L-aromatic amino acid.
The present invention relates to a novel zinc-binding dehydrogenase variant and a method for producing L-aromatic amino acid using same. The zinc-binding dehydrogenase variant has modified enzyme activity due to the substitution of one or more amino acids in the amino acid sequence constituting the zinc-binding dehydrogenase, and thus recombinant microorganisms comprising same can efficiently produce L-aromatic amino acid.
COMPOSITION FOR PRODUCING PROTEIN NOODLES WITH IMPROVED MOUTHFEEL, METHOD FOR PRODUCING PROTEIN NOODLES USING SAME, AND PROTEIN NOODLES PRODUCED BY USING SAME
A composition for preparing a protein-containing noodle containing a vegetable raw material and a method for preparing a protein-containing noodle using the same are disclosed. The composition for preparing a protein-containing noodle contains vegetable proteins, potato fibers, alginate, and starch. According to embodiments, low-calorie, high-protein-containing noodles with high protein content and excellent flavor may be prepared by using vegetable protein as the main raw material for noodles, and the mouthfeel and textural properties of the noodles may be greatly improved by using the vegetable proteins in combination with potato fibers, alginate, and starch. In addition, the raw material pretreatment and noodle making process are simplified, and thus, noodles may be prepared in a simple way and may be applied to mass production.
A23L 11/00 - Pulses, i.e. fruits of leguminous plants, for production of foodProducts from legumesPreparation or treatment thereof
A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
A23L 7/109 - Types of pasta, e.g. macaroni or noodles
NOVEL CHLORELLA GENUS STRAIN HAVING HEME PRECURSOR PRODUCTION ABILITY AND METHOD FOR PREPARING CHLORELLA BACTERIAL BODY CONTAINING HEME PRECURSOR BY USING SAME
Chlorella vulgarisChlorella vulgarisChlorella vulgaris H92) (KCTC 14843BP) having heme precursor production ability. In addition, the present invention provides a food composition comprising a chlorella bacterial body and/or a food additive, containing the heme precursor.
C12N 1/12 - Unicellular algaeCulture media therefor
C12P 17/18 - Preparation of heterocyclic carbon compounds with only O, N, S, Se, or Te as ring hetero atoms containing at least two hetero rings condensed among themselves or condensed with a common carbocyclic ring system, e.g. rifamycin
A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof
A23J 3/22 - Working-up of proteins for foodstuffs by texturising
The present invention relates to a microorganism for producing 1,4-butanediol and a method for producing 1,4-butanediol by using same. The microorganism according to the present invention can efficiently produce 1,4-butanediol by using ornithine as a carbon source, unlike naturally occurring microorganisms.
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
C12P 7/18 - Preparation of oxygen-containing organic compounds containing a hydroxy group acyclic polyhydric
The present invention relates to a mutant in Escherichia having enhanced L-histidine productivity and a method for producing L-histidine using the mutant in Escherichia. The mutant in Escherichia weakens the activity of genes coding for pyruvate dehydrogenase to result in strengthened metabolic flux, thereby allowing L-histidine production yield to be improved and byproduct generation to be reduced.
The present invention relates to a method for preparing a seasoning material using a process of mixing two or more species of microbes that produce products different from each other and fermenting the microbes at the same time. In the method for preparing a seasoning material, heterogeneous microbes that produce different products, that is, different amino acids, nucleic acids, and/or organic acids, are mixed and fermented, thereby enabling the preparation of the seasoning material that increases the taste and flavor of foods through a fermented solution containing the amino acids, nucleic acids, and/or organic acids and which improves overall sensory properties of foods. Such a seasoning material can find applications in the various food fields.
The present invention relates to a mutant in Escherichia having enhanced L-histidine productivity and a method for producing L-histidine using the mutant in Escherichia. The mutant in Escherichia increases or strengthens the expression of genes coding for galactose:H+ symporter to result in increased glucose tolerance, thereby allowing the L-histidine production yield to be improved.
The present invention relates to a method of producing a flavor by a co-fermentation process using mixed fermentation of two or more different microorganisms producing different products. The method of producing a flavor may produce a natural flavor capable of improving the taste and aroma of food and the overall sensory properties of food through a fermentation broth containing amino acids, nucleic acids and/or organic acids, which is produced by mixed fermentation of different microorganisms producing different products, that is, different kinds of amino acids, nucleic acids and/or organic acids. This flavor may be used in various food fields.
The present invention relates to a strain which has increased glutamine productivity due to being transformed with a vector containing a nucleotide sequence that encodes a glutamine synthetase consisting of the amino acid sequence of SEQ ID NO: 1.
C12N 15/52 - Genes encoding for enzymes or proenzymes
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
C12N 9/00 - Enzymes, e.g. ligases (6.)ProenzymesCompositions thereofProcesses for preparing, activating, inhibiting, separating, or purifying enzymes
Escherichia coliEscherichia coli) are deleted. The novel promoter variant according to the present invention can constitutively express a target protein, particularly an enzyme, at a high level in E. coli. Therefore, a target protein, particularly an enzyme, can be economically mass-produced by using a recombinant strain transformed with an expression vector containing a novel promoter variant according to the present invention. For example, by using a recombinant strain transformed with an expression vector containing a novel promoter variant according to the present invention, allulose epimerase can be economically mass-produced or allulose can be economically mass-produced from fructose.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
32 - Beers; non-alcoholic beverages
Goods & Services
(1) Processed sweet potatoes; kelp, processed; processed eggs; processed brown seaweed; short rib soup (galbi tang); processed fruit foods; toasted laver; laver-based snack foods; kimchi; kimchi jjigae [Korean dish consisting primarily of fermented vegetables, pork and tofu]; frozen beans; minced garlic, preserved; doenjang jjigae [Korean dish consisting primarily of tofu with soybean paste]; processed beans, namely, bean-based foods excluding bean curds and foodstuffs made from bean curds; tofu; foods prepared from bean curds (tofu); grilled short rib patties; anchovy, salted, fermented and preserved in liquid; prepared side dishes consisting primarily of meat, fish, poultry or vegetable; fermented vegetable foods; silkworm chrysalis for human consumption; bacon; bottled vegetables; preserved, frozen, dried and cooked fruits and vegetables; fish and shellfish, not live, for food; samgyetang [Korean ginseng chicken soup]; sausages; soups; jellies for food; sesame oil for food; edible eggs; edible oils and fats; meat; fish cakes; food products made from fish and shellfish; yogurt; vegetable juices for cooking; processed dairy products; milk products; processed meat products; jerky; seasoned laver (Jaban-gim); jams; tuna, not live; processed vegetable foods; vegetable salads; cheese; chicken balls; croquettes; processed edible seaweed products; ham.
(2) Soya sauce; fermented hot pepper paste (gochujang); hot pepper powder [spice]; cereal-based processed products; flour and preparations made from cereals; fructose for food; confectionery; noodles; Korean buckwheat noodles (Naeng-myun); nurungji [scorched rice crust]; instant rice; polished cereals; soybean paste being seasoning; rice cakes; cooked dish consisting primarily of stir-fried rice cake with fermented hot pepper paste (Topokki); instant noodles; mayonnaise; Korean-style dumplings (Mandu); wheat flour; stir-fried rice; bread; salad dressings; sugar; somen noodles; sauces; cooked dish consisting primarily of dough flakes with broth (Sujebi); spaghetti; cereal bars; flour for food; malt for human consumption; starch syrup for food; edible salt; starch for food; vinegar; ice cream; Chinese noodles; meat tenderizers for culinary purposes; oligosaccharides for culinary purposes; udon noodles; seasonings; tea; tea-based beverages; natural sweeteners; fermented soybean paste being seasoning; curry [spice]; coffee; ketchup [sauce]; pasta; pizzas; hot dogs (sandwiches); spices; small walnut-flavored cake in the size and shape of a walnut; pepper powder [spice]; Korean condiment made from salted and fermented seafood (jeotgal).
(3) Fruit juices; mineral water; lemonades; beer; extracts of hops for making beer; powders for effervescing beverages; non-alcoholic fruit extracts; non-alcoholic beverages; waters [beverages]; soda drinks; smoothies; non-alcoholic beverages, namely, beverages made from vinegar; non-alcoholic rice punch (Sikhye); powders for making fruit-based beverages; vegetable-based beverages and fruit-based beverages; non-alcoholic vegetable juice beverages; soft drinks, non-carbonated; aerated water; red ginseng drinks.
