SUBMERGED FERMENTATION PROCESS
The present invention provides submerged fermentation processes of producing one or more polypeptide of interest, the process comprising: a) fermenting one or more microorganism that produces the one more polypeptide of interest in a fermentation broth, and b) adding at least one enzyme to the ferme...
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| creator | DIANO, Audrey RIISGAARD, Frederik Kier SEREDA, Valentin MCBRAYER, Brett MULLIKIN, Ronald CORNELISSEN, Sjef HERMANSEN, Casper Kanstrup PHAM, Jonathan KRISTENSEN, Kirstine Jessen HANSEN, Kim GE, Haiyan CAI, Xianpeng BROWN, Stephen CHANDLER, Tyler CASSELLS, Benny BREÜNER, Anne Gay |
| description | The present invention provides submerged fermentation processes of producing one or more polypeptide of interest, the process comprising: a) fermenting one or more microorganism that produces the one more polypeptide of interest in a fermentation broth, and b) adding at least one enzyme to the fermentation broth; OR co-expressing the at least one enzyme in the one or more microorganism and secreting the at least one enzyme into the fermentation broth in an amount sufficient to reduce the viscosity of the fermentation broth, compared to when the at least one enzyme is not added or co-expressed; and, optionally, c) recovering the one or more polypeptide of interest. |
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RIISGAARD, Frederik Kier ; SEREDA, Valentin ; MCBRAYER, Brett ; MULLIKIN, Ronald ; CORNELISSEN, Sjef ; HERMANSEN, Casper Kanstrup ; PHAM, Jonathan ; KRISTENSEN, Kirstine Jessen ; HANSEN, Kim ; GE, Haiyan ; CAI, Xianpeng ; BROWN, Stephen ; CHANDLER, Tyler ; CASSELLS, Benny ; BREÜNER, Anne Gay</creatorcontrib><description>The present invention provides submerged fermentation processes of producing one or more polypeptide of interest, the process comprising: a) fermenting one or more microorganism that produces the one more polypeptide of interest in a fermentation broth, and b) adding at least one enzyme to the fermentation broth; OR co-expressing the at least one enzyme in the one or more microorganism and secreting the at least one enzyme into the fermentation broth in an amount sufficient to reduce the viscosity of the fermentation broth, compared to when the at least one enzyme is not added or co-expressed; and, optionally, c) recovering the one or more polypeptide of interest.</description><language>eng ; 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OR co-expressing the at least one enzyme in the one or more microorganism and secreting the at least one enzyme into the fermentation broth in an amount sufficient to reduce the viscosity of the fermentation broth, compared to when the at least one enzyme is not added or co-expressed; and, optionally, c) recovering the one or more polypeptide of interest.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre ; ger |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING SPIRITS VINEGAR WINE |
| title | SUBMERGED FERMENTATION PROCESS |
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