REDUCTION OF RESIDUAL DNA IN MICROBIAL FERMENTATION PRODUCTS

The invention provides a method for reducing the amount of DNA in a microbial fermentation product by adding a fungal DNase from Aspergillus oryzae to the resulting fermentation product during the recovery process.

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Bibliographische Detailangaben
Hauptverfasser:	CUKALEVSKI, Risto, CHRISTENSEN, Christina, Lund, HJORT, Carsten, JAKOBSEN, Karsten, Brandt, SVINDT, Joen
Format:	Patent
Sprache:	eng ; fre ; ger
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 ORGANIC CHEMISTRY PEPTIDES PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS VINEGAR WINE
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Beschreibung
Zusammenfassung:	The invention provides a method for reducing the amount of DNA in a microbial fermentation product by adding a fungal DNase from Aspergillus oryzae to the resulting fermentation product during the recovery process.