CELL-ASSOCIATED HETEROLOGOUS FOOD AND/OR FEED ENZYMES
The present disclosure concerns recombinant yeast host cells expressing cell-associated heterologous food and/or feed enzymes which are expressed during the propagation phase of the recombinant yeast host cells. The recombinant yeast host cells can be used in a subsequent production process to make...
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| creator | WISWALL, Erin VAN EIJK, Johannes OESER, Michelle SKINNER, Ryan KRAUS, J. Kevin WENGER, Kevin HENNINGSEN, Brooks ARGYROS, Aaron FISHER, Janet |
| description | The present disclosure concerns recombinant yeast host cells expressing cell-associated heterologous food and/or feed enzymes which are expressed during the propagation phase of the recombinant yeast host cells. The recombinant yeast host cells can be used in a subsequent production process to make food and/or feed products, for example, baked products. |
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Kevin ; WENGER, Kevin ; HENNINGSEN, Brooks ; ARGYROS, Aaron ; FISHER, Janet</creatorcontrib><description>The present disclosure concerns recombinant yeast host cells expressing cell-associated heterologous food and/or feed enzymes which are expressed during the propagation phase of the recombinant yeast host cells. 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The recombinant yeast host cells can be used in a subsequent production process to make food and/or feed products, for example, baked products.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre ; ger |
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| subjects | BAKERY PRODUCTS BAKING BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA EDIBLE DOUGHS 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 PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF 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 TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS VINEGAR WINE |
| title | CELL-ASSOCIATED HETEROLOGOUS FOOD AND/OR FEED ENZYMES |
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