FERMENTATIVE PRODUCTION OF ETHANOL FROM GLUCOSE, GALACTOSE AND ARABINOSE EMPLOYING A RECOMBINANT YEAST STRAIN

The present invention relates to a process for the production of one or more fermentation product from a sugar composition, comprising the following steps: a) fermentation of the sugar composition in the presence of a yeast belonging to the genera Saccharomyces, Kluyveromyces, Candida, Pichia, Schiz...

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Bibliographische Detailangaben
Hauptverfasser:	VAN SUYLEKOM, GIJSBERDINA PIETERNELLA, DE LAAT, WILHELMUS THEODORUS ANTONIUS MARIA, GIELESEN, BIANCA ELISABETH MARIA, BROERS, NICOLETTE JASMIJN, WIEDEMANN, BEATE, KLAASSEN, PAUL
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS VINEGAR WINE
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Beschreibung
Zusammenfassung:	The present invention relates to a process for the production of one or more fermentation product from a sugar composition, comprising the following steps: a) fermentation of the sugar composition in the presence of a yeast belonging to the genera Saccharomyces, Kluyveromyces, Candida, Pichia, Schizosaccharomyces, Hansenula, Kloeckera, Schwanniomyces or Yarrowia, and b) recovery of the fermentation product, wherein the yeast comprises the genes araA, araB and araD and the sugar composition comprises glucose, galactose and arabinose Il est décrit un procédé de production dau moins un produit de fermentation obtenu à partir dune composition de sucre, lequel procédé comprend les étapes suivantes : a) la fermentation de la composition de sucre en présence dune levure appartenant au genre Saccharomyces, Kluyveromyces, Candida, Pichia, Schizosaccharomyces, Hansenula, Kloeckera, Schwanniomyces ou Yarrowia; b) la récupération du produit de fermentation, dans lequel la levure comprend les gènes araA, araB et araD et le sucre comprend du glucose, du galactose et de larabinose.