CLONING AND EXPRESSION OF GENES ENCODING ARABINAN-DEGRADING ENZYMES OF FUNGAL ORIGIN
Series 2578 Abstract of the Disclosure The present invention provides the cloning and expression of purified and isolated DNA molecules, obtainable from fungi, which encode enzymes having arabinan-degrading activity. The present invention also provides DNA constructs containing these DNA molecules a...
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| creator | VAN HEUVEL, MARGARETHA VISSER, JACOB ANDREOLI, PETER M HARDER, ABRAHAM FLIPPHI, MICHEL J. A VAN DER VEEN, PETER BAKHUIS, JANNA G COUTEL, YVES DE GRAAFF, LEENDERT H |
| description | Series 2578 Abstract of the Disclosure The present invention provides the cloning and expression of purified and isolated DNA molecules, obtainable from fungi, which encode enzymes having arabinan-degrading activity. The present invention also provides DNA constructs containing these DNA molecules and methods for their enhanced expression in selected microbial host cells. The present invention further provides methods for the use of the thus-produced arabinan-degrading enzymes. |
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The present invention further provides methods for the use of the thus-produced arabinan-degrading enzymes.</description><edition>5</edition><language>eng ; fre</language><subject>APPARATUS THEREFOR ; BEER ; BIOCHEMISTRY ; CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; ENZYMOLOGY ; FODDER ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; PAPER-MAKING ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; PROCESSES USING MICROORGANISMS ; PRODUCTION OF CELLULOSE ; PRODUCTION OF CELLULOSE BY REMOVING NON-CELLULOSE SUBSTANCESFROM CELLULOSE-CONTAINING MATERIALS ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; REGENERATION OF PULPING LIQUORS ; SPIRITS ; TEXTILES ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>1992</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=19920928&DB=EPODOC&CC=CA&NR=2084056A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25562,76317</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19920928&DB=EPODOC&CC=CA&NR=2084056A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>VAN HEUVEL, MARGARETHA</creatorcontrib><creatorcontrib>VISSER, JACOB</creatorcontrib><creatorcontrib>ANDREOLI, PETER M</creatorcontrib><creatorcontrib>HARDER, ABRAHAM</creatorcontrib><creatorcontrib>FLIPPHI, MICHEL J. 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The present invention further provides methods for the use of the thus-produced arabinan-degrading enzymes.</description><subject>APPARATUS THEREFOR</subject><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>ENZYMOLOGY</subject><subject>FODDER</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PAPER-MAKING</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>PROCESSES USING MICROORGANISMS</subject><subject>PRODUCTION OF CELLULOSE</subject><subject>PRODUCTION OF CELLULOSE BY REMOVING NON-CELLULOSE SUBSTANCESFROM CELLULOSE-CONTAINING MATERIALS</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>REGENERATION OF PULPING LIQUORS</subject><subject>SPIRITS</subject><subject>TEXTILES</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1992</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZAhx9vH38_RzV3D0c1FwjQgIcg0O9vT3U_B3U3B39XMNVnD1c_Z3ASsIcnTy9HP003VxdQ9yBAu5-kVF-gLVABW7hfq5O_oo-Ad5unv68TCwpiXmFKfyQmluBgU31xBnD93Ugvz41OKCxOTUvNSSeGdHIwMLEwNTM0dDYyKUAACyFS9h</recordid><startdate>19920928</startdate><enddate>19920928</enddate><creator>VAN HEUVEL, MARGARETHA</creator><creator>VISSER, JACOB</creator><creator>ANDREOLI, PETER M</creator><creator>HARDER, ABRAHAM</creator><creator>FLIPPHI, MICHEL J. A</creator><creator>VAN DER VEEN, PETER</creator><creator>BAKHUIS, JANNA G</creator><creator>COUTEL, YVES</creator><creator>DE GRAAFF, LEENDERT H</creator><scope>EVB</scope></search><sort><creationdate>19920928</creationdate><title>CLONING AND EXPRESSION OF GENES ENCODING ARABINAN-DEGRADING ENZYMES OF FUNGAL ORIGIN</title><author>VAN HEUVEL, MARGARETHA ; VISSER, JACOB ; ANDREOLI, PETER M ; HARDER, ABRAHAM ; FLIPPHI, MICHEL J. A ; VAN DER VEEN, PETER ; BAKHUIS, JANNA G ; COUTEL, YVES ; DE GRAAFF, LEENDERT H</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CA2084056A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>1992</creationdate><topic>APPARATUS THEREFOR</topic><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>ENZYMOLOGY</topic><topic>FODDER</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PAPER-MAKING</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>PROCESSES USING MICROORGANISMS</topic><topic>PRODUCTION OF CELLULOSE</topic><topic>PRODUCTION OF CELLULOSE BY REMOVING NON-CELLULOSE SUBSTANCESFROM CELLULOSE-CONTAINING MATERIALS</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>REGENERATION OF PULPING LIQUORS</topic><topic>SPIRITS</topic><topic>TEXTILES</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>VAN HEUVEL, MARGARETHA</creatorcontrib><creatorcontrib>VISSER, JACOB</creatorcontrib><creatorcontrib>ANDREOLI, PETER M</creatorcontrib><creatorcontrib>HARDER, ABRAHAM</creatorcontrib><creatorcontrib>FLIPPHI, MICHEL J. A</creatorcontrib><creatorcontrib>VAN DER VEEN, PETER</creatorcontrib><creatorcontrib>BAKHUIS, JANNA G</creatorcontrib><creatorcontrib>COUTEL, YVES</creatorcontrib><creatorcontrib>DE GRAAFF, LEENDERT H</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>VAN HEUVEL, MARGARETHA</au><au>VISSER, JACOB</au><au>ANDREOLI, PETER M</au><au>HARDER, ABRAHAM</au><au>FLIPPHI, MICHEL J. A</au><au>VAN DER VEEN, PETER</au><au>BAKHUIS, JANNA G</au><au>COUTEL, YVES</au><au>DE GRAAFF, LEENDERT H</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>CLONING AND EXPRESSION OF GENES ENCODING ARABINAN-DEGRADING ENZYMES OF FUNGAL ORIGIN</title><date>1992-09-28</date><risdate>1992</risdate><abstract>Series 2578 Abstract of the Disclosure The present invention provides the cloning and expression of purified and isolated DNA molecules, obtainable from fungi, which encode enzymes having arabinan-degrading activity. The present invention also provides DNA constructs containing these DNA molecules and methods for their enhanced expression in selected microbial host cells. The present invention further provides methods for the use of the thus-produced arabinan-degrading enzymes.</abstract><edition>5</edition><oa>free_for_read</oa></addata></record> |
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| subjects | APPARATUS THEREFOR BEER BIOCHEMISTRY CHEMICAL RIPENING OF FRUIT OR VEGETABLES CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FODDER FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PAPER-MAKING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS PROCESSES USING MICROORGANISMS PRODUCTION OF CELLULOSE PRODUCTION OF CELLULOSE BY REMOVING NON-CELLULOSE SUBSTANCESFROM CELLULOSE-CONTAINING MATERIALS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS REGENERATION OF PULPING LIQUORS SPIRITS TEXTILES THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | CLONING AND EXPRESSION OF GENES ENCODING ARABINAN-DEGRADING ENZYMES OF FUNGAL ORIGIN |
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