HIGH-SWEETENING-CONTENT STEVIA PLANT AND METHOD FOR SCREENING SAME
The present invention provides a high-sweetening-content stevia plant having a mutation in a portion corresponding to SEQ ID NO: 1, a method for producing the same, and a screening method for the same. 本发明提供一种在对应于序列号1的部分具有突变的甜味成分高含有型甜菊植物体及其培育方法、筛选方法等。...
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| creator | HIRAI MASAYOSHI MIYAGAWA KATSURO TAKEYAMA SAORI IWAKI KAZUNARI OKITSU NAOKO |
| description | The present invention provides a high-sweetening-content stevia plant having a mutation in a portion corresponding to SEQ ID NO: 1, a method for producing the same, and a screening method for the same.
本发明提供一种在对应于序列号1的部分具有突变的甜味成分高含有型甜菊植物体及其培育方法、筛选方法等。 |
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本发明提供一种在对应于序列号1的部分具有突变的甜味成分高含有型甜菊植物体及其培育方法、筛选方法等。</description><language>chi ; eng</language><subject>AGRICULTURE ; ANIMAL HUSBANDRY ; BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS OR TEST PAPERS THEREFOR ; COMPOSITIONS THEREOF ; CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES ; CULTURE MEDIA ; ENZYMOLOGY ; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE ; FISHING ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; FORESTRY ; HUMAN NECESSITIES ; HUNTING ; HYGIENE ; MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS ; MEDICAL OR VETERINARY SCIENCE ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; NEW PLANTS OR PROCESSES FOR OBTAINING THEM ; PLANT REPRODUCTION BY TISSUE CULTURE TECHNIQUES ; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PROCESSES OF PREPARING SUCH COMPOSITIONS ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TRAPPING ; VINEGAR ; WINE</subject><creationdate>2021</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=20210309&DB=EPODOC&CC=CN&NR=112469837A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210309&DB=EPODOC&CC=CN&NR=112469837A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>HIRAI MASAYOSHI</creatorcontrib><creatorcontrib>MIYAGAWA KATSURO</creatorcontrib><creatorcontrib>TAKEYAMA SAORI</creatorcontrib><creatorcontrib>IWAKI KAZUNARI</creatorcontrib><creatorcontrib>OKITSU NAOKO</creatorcontrib><title>HIGH-SWEETENING-CONTENT STEVIA PLANT AND METHOD FOR SCREENING SAME</title><description>The present invention provides a high-sweetening-content stevia plant having a mutation in a portion corresponding to SEQ ID NO: 1, a method for producing the same, and a screening method for the same.
本发明提供一种在对应于序列号1的部分具有突变的甜味成分高含有型甜菊植物体及其培育方法、筛选方法等。</description><subject>AGRICULTURE</subject><subject>ANIMAL HUSBANDRY</subject><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS OR TEST PAPERS THEREFOR</subject><subject>COMPOSITIONS THEREOF</subject><subject>CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES</subject><subject>CULTURE MEDIA</subject><subject>ENZYMOLOGY</subject><subject>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</subject><subject>FISHING</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>FORESTRY</subject><subject>HUMAN NECESSITIES</subject><subject>HUNTING</subject><subject>HYGIENE</subject><subject>MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS</subject><subject>MEDICAL OR VETERINARY SCIENCE</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>NEW PLANTS OR PROCESSES FOR OBTAINING THEM</subject><subject>PLANT REPRODUCTION BY TISSUE CULTURE TECHNIQUES</subject><subject>PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PROCESSES OF PREPARING SUCH COMPOSITIONS</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>SPIRITS</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>TRAPPING</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2021</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHDy8HT30A0Od3UNcfXz9HPXdfb3A7JCFIJDXMM8HRUCfByBHEc_FwVf1xAPfxcFN_8ghWDnIFewaoVgR19XHgbWtMSc4lReKM3NoOjmGuLsoZtakB-fWlyQmJyal1oS7-xnaGhkYmZpYWzuaEyMGgABQCsz</recordid><startdate>20210309</startdate><enddate>20210309</enddate><creator>HIRAI MASAYOSHI</creator><creator>MIYAGAWA KATSURO</creator><creator>TAKEYAMA SAORI</creator><creator>IWAKI KAZUNARI</creator><creator>OKITSU NAOKO</creator><scope>EVB</scope></search><sort><creationdate>20210309</creationdate><title>HIGH-SWEETENING-CONTENT STEVIA PLANT AND METHOD FOR SCREENING SAME</title><author>HIRAI MASAYOSHI ; MIYAGAWA KATSURO ; TAKEYAMA SAORI ; IWAKI KAZUNARI ; OKITSU NAOKO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN112469837A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2021</creationdate><topic>AGRICULTURE</topic><topic>ANIMAL HUSBANDRY</topic><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS OR TEST PAPERS THEREFOR</topic><topic>COMPOSITIONS THEREOF</topic><topic>CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES</topic><topic>CULTURE MEDIA</topic><topic>ENZYMOLOGY</topic><topic>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</topic><topic>FISHING</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>FORESTRY</topic><topic>HUMAN NECESSITIES</topic><topic>HUNTING</topic><topic>HYGIENE</topic><topic>MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS</topic><topic>MEDICAL OR VETERINARY SCIENCE</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>NEW PLANTS OR PROCESSES FOR OBTAINING THEM</topic><topic>PLANT REPRODUCTION BY TISSUE CULTURE TECHNIQUES</topic><topic>PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PROCESSES OF PREPARING SUCH COMPOSITIONS</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>SPIRITS</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>TRAPPING</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>HIRAI MASAYOSHI</creatorcontrib><creatorcontrib>MIYAGAWA KATSURO</creatorcontrib><creatorcontrib>TAKEYAMA SAORI</creatorcontrib><creatorcontrib>IWAKI KAZUNARI</creatorcontrib><creatorcontrib>OKITSU NAOKO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>HIRAI MASAYOSHI</au><au>MIYAGAWA KATSURO</au><au>TAKEYAMA SAORI</au><au>IWAKI KAZUNARI</au><au>OKITSU NAOKO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>HIGH-SWEETENING-CONTENT STEVIA PLANT AND METHOD FOR SCREENING SAME</title><date>2021-03-09</date><risdate>2021</risdate><abstract>The present invention provides a high-sweetening-content stevia plant having a mutation in a portion corresponding to SEQ ID NO: 1, a method for producing the same, and a screening method for the same.
本发明提供一种在对应于序列号1的部分具有突变的甜味成分高含有型甜菊植物体及其培育方法、筛选方法等。</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | AGRICULTURE ANIMAL HUSBANDRY BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS OR TEST PAPERS THEREFOR COMPOSITIONS THEREOF CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES CULTURE MEDIA ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FISHING FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J FORESTRY HUMAN NECESSITIES HUNTING HYGIENE MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS MEDICAL OR VETERINARY SCIENCE METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING NEW PLANTS OR PROCESSES FOR OBTAINING THEM PLANT REPRODUCTION BY TISSUE CULTURE TECHNIQUES PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSES OF PREPARING SUCH COMPOSITIONS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRAPPING VINEGAR WINE |
| title | HIGH-SWEETENING-CONTENT STEVIA PLANT AND METHOD FOR SCREENING SAME |
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