ENZYME FOR DECOMPOSITION OF A HIGH MOLECULAR CARBOHYDRATE, THE ISOLATED HIGH MOLECULAR CARBOHYDRATE, A METHOD FOR SELECTION OF A MICROORGANISM PRODUCING SUCH ENZYME AND A METHOD FOR PRODUCTION OF SUCH ENZYME
The enzyme, which is able to decompose a high molecular carbohydrate, abbreviated SPS (soluble polysaccharide), is designated SPS-ase. The SPS-ase is able to decompose SPS into decomposition products which attach themselves to protein in an aqueous medium to a lesser extent than the SPS prior to dec...
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| creator | JENSEN, GEORG W RIISGAARD, STEEN GURTLER, HENRIK OLSEN, HANS A.S ADLER-NISSEN, JENS L SCHULEIN, MARTIN |
| description | The enzyme, which is able to decompose a high molecular carbohydrate, abbreviated SPS (soluble polysaccharide), is designated SPS-ase. The SPS-ase is able to decompose SPS into decomposition products which attach themselves to protein in an aqueous medium to a lesser extent than the SPS prior to decomposition. The method for selection of SPS-ase producing microorganisms is based on the fact that the main carbon source of a growth medium is SPS and on a qualitative SPS-agar plate test. A method for production of an SPS-ase by means of a deposited strain of Asp. aculeatus is described. TheSPS-ase also has utility in the fruit and vegetable industry and for the production of juice and wine. |
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| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_CA1198700A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>CA1198700A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_CA1198700A3</originalsourceid><addsrcrecordid>eNqFzrEKwjAQBuAuDqI-g_cACi0O6ngm1ybQ5EqSDrqISJxEhfqevpJFK-qi0_HDx_9fP7mR3awNQc4OJAk2FXsdNFvgHBCULhQYLknUJToQ6Fas1tJhoAkERaA9l22QvyWCoaBYPmY8teg9YbRwzK5Aq72ByrGshbYF-Foo6L5DK787nuxV8kGHSe-wOzZx1N1BMs4pCDWNl_M2NpfdPp7idSswy5aLeZri7L-4A6mxUFw</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>ENZYME FOR DECOMPOSITION OF A HIGH MOLECULAR CARBOHYDRATE, THE ISOLATED HIGH MOLECULAR CARBOHYDRATE, A METHOD FOR SELECTION OF A MICROORGANISM PRODUCING SUCH ENZYME AND A METHOD FOR PRODUCTION OF SUCH ENZYME</title><source>esp@cenet</source><creator>JENSEN, GEORG W ; RIISGAARD, STEEN ; GURTLER, HENRIK ; OLSEN, HANS A.S ; ADLER-NISSEN, JENS L ; SCHULEIN, MARTIN</creator><creatorcontrib>JENSEN, GEORG W ; RIISGAARD, STEEN ; GURTLER, HENRIK ; OLSEN, HANS A.S ; ADLER-NISSEN, JENS L ; SCHULEIN, MARTIN</creatorcontrib><description>The enzyme, which is able to decompose a high molecular carbohydrate, abbreviated SPS (soluble polysaccharide), is designated SPS-ase. The SPS-ase is able to decompose SPS into decomposition products which attach themselves to protein in an aqueous medium to a lesser extent than the SPS prior to decomposition. The method for selection of SPS-ase producing microorganisms is based on the fact that the main carbon source of a growth medium is SPS and on a qualitative SPS-agar plate test. A method for production of an SPS-ase by means of a deposited strain of Asp. aculeatus is described. TheSPS-ase also has utility in the fruit and vegetable industry and for the production of juice and wine.</description><edition>4</edition><language>eng ; fre</language><subject>ADHESIVES ; AGEING ; ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES ; BEER ; BIOCHEMISTRY ; CANDLES ; CHEMISTRY ; CLARIFICATION ; COFFEE ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; DETERGENTS ; DYES ; ENZYMOLOGY ; ESSENTIAL OILS ; FATTY ACIDS THEREFROM ; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; HYGIENE ; LAKES ; MAKING THEREOF ; MANUFACTURE, PREPARATION, OR INFUSION THEREOF ; MEDICAL OR VETERINARY SCIENCE ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MILK OR CHEESE SUBSTITUTES ; MISCELLANEOUS APPLICATIONS OF MATERIALS ; MISCELLANEOUS COMPOSITIONS ; MORDANTS ; MUTATION OR GENETIC ENGINEERING ; NATURAL RESINS ; ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES ; PAINTS ; PASTEURISATION ; PERFUMES ; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS ; POLISHES ; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES ; PRESERVATION ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PROCESSES USING MICROORGANISMS ; PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; PROTEIN COMPOSITIONS FOR FOODSTUFFS ; PURIFICATION ; SPIRITS ; STERILISATION ; TEA ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR SUBSTITUTES ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE ; WORKING-UP PROTEINS FOR FOODSTUFFS</subject><creationdate>1985</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19851231&DB=EPODOC&CC=CA&NR=1198700A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19851231&DB=EPODOC&CC=CA&NR=1198700A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>JENSEN, GEORG W</creatorcontrib><creatorcontrib>RIISGAARD, STEEN</creatorcontrib><creatorcontrib>GURTLER, HENRIK</creatorcontrib><creatorcontrib>OLSEN, HANS A.S</creatorcontrib><creatorcontrib>ADLER-NISSEN, JENS L</creatorcontrib><creatorcontrib>SCHULEIN, MARTIN</creatorcontrib><title>ENZYME FOR DECOMPOSITION OF A HIGH MOLECULAR CARBOHYDRATE, THE ISOLATED HIGH MOLECULAR CARBOHYDRATE, A METHOD FOR SELECTION OF A MICROORGANISM PRODUCING SUCH ENZYME AND A METHOD FOR PRODUCTION OF SUCH ENZYME</title><description>The enzyme, which is able to decompose a high molecular carbohydrate, abbreviated SPS (soluble polysaccharide), is designated SPS-ase. The SPS-ase is able to decompose SPS into decomposition products which attach themselves to protein in an aqueous medium to a lesser extent than the SPS prior to decomposition. The method for selection of SPS-ase producing microorganisms is based on the fact that the main carbon source of a growth medium is SPS and on a qualitative SPS-agar plate test. A method for production of an SPS-ase by means of a deposited strain of Asp. aculeatus is described. TheSPS-ase also has utility in the fruit and vegetable industry and for the production of juice and wine.</description><subject>ADHESIVES</subject><subject>AGEING</subject><subject>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES</subject><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CANDLES</subject><subject>CHEMISTRY</subject><subject>CLARIFICATION</subject><subject>COFFEE</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>DETERGENTS</subject><subject>DYES</subject><subject>ENZYMOLOGY</subject><subject>ESSENTIAL OILS</subject><subject>FATTY ACIDS THEREFROM</subject><subject>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>HYGIENE</subject><subject>LAKES</subject><subject>MAKING THEREOF</subject><subject>MANUFACTURE, PREPARATION, OR INFUSION THEREOF</subject><subject>MEDICAL OR VETERINARY SCIENCE</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>MISCELLANEOUS APPLICATIONS OF MATERIALS</subject><subject>MISCELLANEOUS COMPOSITIONS</subject><subject>MORDANTS</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>NATURAL RESINS</subject><subject>ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES</subject><subject>PAINTS</subject><subject>PASTEURISATION</subject><subject>PERFUMES</subject><subject>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</subject><subject>POLISHES</subject><subject>PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES</subject><subject>PRESERVATION</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PROCESSES USING MICROORGANISMS</subject><subject>PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>PROTEIN COMPOSITIONS FOR FOODSTUFFS</subject><subject>PURIFICATION</subject><subject>SPIRITS</subject><subject>STERILISATION</subject><subject>TEA</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR SUBSTITUTES</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><subject>WORKING-UP PROTEINS FOR FOODSTUFFS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1985</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqFzrEKwjAQBuAuDqI-g_cACi0O6ngm1ybQ5EqSDrqISJxEhfqevpJFK-qi0_HDx_9fP7mR3awNQc4OJAk2FXsdNFvgHBCULhQYLknUJToQ6Fas1tJhoAkERaA9l22QvyWCoaBYPmY8teg9YbRwzK5Aq72ByrGshbYF-Foo6L5DK787nuxV8kGHSe-wOzZx1N1BMs4pCDWNl_M2NpfdPp7idSswy5aLeZri7L-4A6mxUFw</recordid><startdate>19851231</startdate><enddate>19851231</enddate><creator>JENSEN, GEORG W</creator><creator>RIISGAARD, STEEN</creator><creator>GURTLER, HENRIK</creator><creator>OLSEN, HANS A.S</creator><creator>ADLER-NISSEN, JENS L</creator><creator>SCHULEIN, MARTIN</creator><scope>EVB</scope></search><sort><creationdate>19851231</creationdate><title>ENZYME FOR DECOMPOSITION OF A HIGH MOLECULAR CARBOHYDRATE, THE ISOLATED HIGH MOLECULAR CARBOHYDRATE, A METHOD FOR SELECTION OF A MICROORGANISM PRODUCING SUCH ENZYME AND A METHOD FOR PRODUCTION OF SUCH ENZYME</title><author>JENSEN, GEORG W ; RIISGAARD, STEEN ; GURTLER, HENRIK ; OLSEN, HANS A.S ; ADLER-NISSEN, JENS L ; SCHULEIN, MARTIN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CA1198700A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>1985</creationdate><topic>ADHESIVES</topic><topic>AGEING</topic><topic>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES</topic><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CANDLES</topic><topic>CHEMISTRY</topic><topic>CLARIFICATION</topic><topic>COFFEE</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>DETERGENTS</topic><topic>DYES</topic><topic>ENZYMOLOGY</topic><topic>ESSENTIAL OILS</topic><topic>FATTY ACIDS THEREFROM</topic><topic>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>HYGIENE</topic><topic>LAKES</topic><topic>MAKING THEREOF</topic><topic>MANUFACTURE, PREPARATION, OR INFUSION THEREOF</topic><topic>MEDICAL OR VETERINARY SCIENCE</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>MISCELLANEOUS APPLICATIONS OF MATERIALS</topic><topic>MISCELLANEOUS COMPOSITIONS</topic><topic>MORDANTS</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>NATURAL RESINS</topic><topic>ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES</topic><topic>PAINTS</topic><topic>PASTEURISATION</topic><topic>PERFUMES</topic><topic>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</topic><topic>POLISHES</topic><topic>PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES</topic><topic>PRESERVATION</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PROCESSES USING MICROORGANISMS</topic><topic>PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>PROTEIN COMPOSITIONS FOR FOODSTUFFS</topic><topic>PURIFICATION</topic><topic>SPIRITS</topic><topic>STERILISATION</topic><topic>TEA</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR SUBSTITUTES</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><topic>WORKING-UP PROTEINS FOR FOODSTUFFS</topic><toplevel>online_resources</toplevel><creatorcontrib>JENSEN, GEORG W</creatorcontrib><creatorcontrib>RIISGAARD, STEEN</creatorcontrib><creatorcontrib>GURTLER, HENRIK</creatorcontrib><creatorcontrib>OLSEN, HANS A.S</creatorcontrib><creatorcontrib>ADLER-NISSEN, JENS L</creatorcontrib><creatorcontrib>SCHULEIN, MARTIN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>JENSEN, GEORG W</au><au>RIISGAARD, STEEN</au><au>GURTLER, HENRIK</au><au>OLSEN, HANS A.S</au><au>ADLER-NISSEN, JENS L</au><au>SCHULEIN, MARTIN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>ENZYME FOR DECOMPOSITION OF A HIGH MOLECULAR CARBOHYDRATE, THE ISOLATED HIGH MOLECULAR CARBOHYDRATE, A METHOD FOR SELECTION OF A MICROORGANISM PRODUCING SUCH ENZYME AND A METHOD FOR PRODUCTION OF SUCH ENZYME</title><date>1985-12-31</date><risdate>1985</risdate><abstract>The enzyme, which is able to decompose a high molecular carbohydrate, abbreviated SPS (soluble polysaccharide), is designated SPS-ase. The SPS-ase is able to decompose SPS into decomposition products which attach themselves to protein in an aqueous medium to a lesser extent than the SPS prior to decomposition. The method for selection of SPS-ase producing microorganisms is based on the fact that the main carbon source of a growth medium is SPS and on a qualitative SPS-agar plate test. A method for production of an SPS-ase by means of a deposited strain of Asp. aculeatus is described. TheSPS-ase also has utility in the fruit and vegetable industry and for the production of juice and wine.</abstract><edition>4</edition><oa>free_for_read</oa></addata></record> |
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| subjects | ADHESIVES AGEING ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES BEER BIOCHEMISTRY CANDLES CHEMISTRY CLARIFICATION COFFEE COMPOSITIONS THEREOF CULTURE MEDIA DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE DETERGENTS DYES ENZYMOLOGY ESSENTIAL OILS FATTY ACIDS THEREFROM FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE LAKES MAKING THEREOF MANUFACTURE, PREPARATION, OR INFUSION THEREOF MEDICAL OR VETERINARY SCIENCE METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MILK OR CHEESE SUBSTITUTES MISCELLANEOUS APPLICATIONS OF MATERIALS MISCELLANEOUS COMPOSITIONS MORDANTS MUTATION OR GENETIC ENGINEERING NATURAL RESINS ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES PAINTS PASTEURISATION PERFUMES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS POLISHES PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSES USING MICROORGANISMS PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS PROTEIN COMPOSITIONS FOR FOODSTUFFS PURIFICATION SPIRITS STERILISATION TEA THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE WORKING-UP PROTEINS FOR FOODSTUFFS |
| title | ENZYME FOR DECOMPOSITION OF A HIGH MOLECULAR CARBOHYDRATE, THE ISOLATED HIGH MOLECULAR CARBOHYDRATE, A METHOD FOR SELECTION OF A MICROORGANISM PRODUCING SUCH ENZYME AND A METHOD FOR PRODUCTION OF SUCH ENZYME |
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