HEFESTÄMME ZUR ERHÖHUNG DER FERMENTATIONSRATE VON ZUCKERN, VERFAHREN ZUR GEWINNUNG SOLCHER HEFEN UND VERWENDUNG DIESER HEFEN

New yeast strains providing for an enhanced rate of the fermentation of sugars, and a process to obtain such yeasts and the use of these yeasts. Yeasts capable of improved fermentation of sugars, a process to obtain these yeasts and the use of these yeasts are provided. The yeasts show higher rates...

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Bibliographische Detailangaben
Hauptverfasser:	BEUDEKER, ROBERT FRANCISCUS, DE HOLLANDER, JOHANNES ABRAHAM, OSINGA, KLAAS ANNE, VAN DER PLAAT, JOHANNES BERTUS
Format:	Patent
Sprache:	ger
Schlagworte:	BAKERY PRODUCTS BAKING BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA EDIBLE DOUGHS ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION THEREOF PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS VINEGAR WINE
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Beschreibung
Zusammenfassung:	New yeast strains providing for an enhanced rate of the fermentation of sugars, and a process to obtain such yeasts and the use of these yeasts. Yeasts capable of improved fermentation of sugars, a process to obtain these yeasts and the use of these yeasts are provided. The yeasts show higher rates of metabolism resulting in for example higher carbon dioxide and ethanol production in media containing sugars, such as maltose, as main carbon and energy source. The fermentation rate of sugars is improved by the introduction into a yeast of one or more DNA constructs comprising at least one gene encoding a protein promoting the uptake and/or initial metabolic conversion of a transported sugar substrate.