ENHANCED PRODUCTION OF LIPIDS CONTAINING POLYENOIC FATTY ACIDS BY VERY HIGH DENSITY CULTURES OF EUKARYOTIC MICROBES IN FERMENTERS
PROBLEM TO BE SOLVED: To provide methods for growing eukaryotic microorganisms capable of producing lipids, particularly polyenoic fatty acids, as well as processes for producing lipids of eukaryotic microorganisms.SOLUTION: The invention provides a method for growing eukaryotic microorganisms capab...
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| creator | DIMASI DON VEEDER GEORGE T III KANEKO TATSUO HANSEN JON M BARCLAY WILLIAM R REUCKER CRAIG M MIRRASOUL PETER J BAILEY RICHARD B |
| description | PROBLEM TO BE SOLVED: To provide methods for growing eukaryotic microorganisms capable of producing lipids, particularly polyenoic fatty acids, as well as processes for producing lipids of eukaryotic microorganisms.SOLUTION: The invention provides a method for growing eukaryotic microorganisms capable of producing at least approximately 20% of the eukaryotic microbial biomass as a lipid, as well as a process for producing the lipid. The method comprises adding a carbon source, preferably a non alcoholic carbon source, and a limiting nutrient source in a fermentation medium comprising eukaryotic microorganisms, where the lipid preferably comprises one or more polyenoic fatty acids. The carbon source and the limiting nutrient source are preferably added at a rate sufficient to increase the biomass density of the fermentation medium to at least approximately 100 g/L.SELECTED DRAWING: None
【課題】脂質、特に、ポリエン脂肪酸を含む脂質を生産し得る真核微生物を増殖させる方法を提供する。さらに、真核微生物の脂質を生産する方法も提供する。【解決手段】真核微生物バイオマスの少なくとも約２０％を脂質として生産し得る真核微生物を増殖させる方法およびそれらの脂質を生産する方法を提供する。脂質は１種以上のポリエン脂肪酸を含むのが好ましく、真核微生物を含む発酵培地に、炭素源、好ましくは非アルコール炭素源と、制限栄養源とを添加することを含む。炭素源と制限栄養源は、発酵培地のバイオマス密度を少なくとも約１００ｇ／Ｌまで増大させるのに十分な速度で添加するのが好ましい。【選択図】なし |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_JP2016202189A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>JP2016202189A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_JP2016202189A3</originalsourceid><addsrcrecordid>eNqNjMEKgkAURd20iOofHu0DNYhajuPTeaVvZJwJZiUS0ypKsB_oz1PoA1pdOPfcu4w-yEqwxBwao3MnLWkGXUBFDeUtSM1WEBOX0OjKI2uSUAhrPQg5C5mHKxoPikoFOXJLUyVdZZ3Bdj5CdxHGazvtapJGZxMmhgJNjWzRtOtoce8fY9j8chVtC7RS7cLw6sI49LfwDO_u3KRxckjjNDmexP4v6QtGmj0s</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>ENHANCED PRODUCTION OF LIPIDS CONTAINING POLYENOIC FATTY ACIDS BY VERY HIGH DENSITY CULTURES OF EUKARYOTIC MICROBES IN FERMENTERS</title><source>esp@cenet</source><creator>DIMASI DON ; VEEDER GEORGE T III ; KANEKO TATSUO ; HANSEN JON M ; BARCLAY WILLIAM R ; REUCKER CRAIG M ; MIRRASOUL PETER J ; BAILEY RICHARD B</creator><creatorcontrib>DIMASI DON ; VEEDER GEORGE T III ; KANEKO TATSUO ; HANSEN JON M ; BARCLAY WILLIAM R ; REUCKER CRAIG M ; MIRRASOUL PETER J ; BAILEY RICHARD B</creatorcontrib><description>PROBLEM TO BE SOLVED: To provide methods for growing eukaryotic microorganisms capable of producing lipids, particularly polyenoic fatty acids, as well as processes for producing lipids of eukaryotic microorganisms.SOLUTION: The invention provides a method for growing eukaryotic microorganisms capable of producing at least approximately 20% of the eukaryotic microbial biomass as a lipid, as well as a process for producing the lipid. The method comprises adding a carbon source, preferably a non alcoholic carbon source, and a limiting nutrient source in a fermentation medium comprising eukaryotic microorganisms, where the lipid preferably comprises one or more polyenoic fatty acids. The carbon source and the limiting nutrient source are preferably added at a rate sufficient to increase the biomass density of the fermentation medium to at least approximately 100 g/L.SELECTED DRAWING: None
【課題】脂質、特に、ポリエン脂肪酸を含む脂質を生産し得る真核微生物を増殖させる方法を提供する。さらに、真核微生物の脂質を生産する方法も提供する。【解決手段】真核微生物バイオマスの少なくとも約２０％を脂質として生産し得る真核微生物を増殖させる方法およびそれらの脂質を生産する方法を提供する。脂質は１種以上のポリエン脂肪酸を含むのが好ましく、真核微生物を含む発酵培地に、炭素源、好ましくは非アルコール炭素源と、制限栄養源とを添加することを含む。炭素源と制限栄養源は、発酵培地のバイオマス密度を少なくとも約１００ｇ／Ｌまで増大させるのに十分な速度で添加するのが好ましい。【選択図】なし</description><language>eng ; jpn</language><subject>BEER ; BIOCHEMISTRY ; CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ; ENZYMOLOGY ; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE ; 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 ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; PROCESSES USING MICROORGANISMS ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>2016</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=20161208&DB=EPODOC&CC=JP&NR=2016202189A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76294</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20161208&DB=EPODOC&CC=JP&NR=2016202189A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>DIMASI DON</creatorcontrib><creatorcontrib>VEEDER GEORGE T III</creatorcontrib><creatorcontrib>KANEKO TATSUO</creatorcontrib><creatorcontrib>HANSEN JON M</creatorcontrib><creatorcontrib>BARCLAY WILLIAM R</creatorcontrib><creatorcontrib>REUCKER CRAIG M</creatorcontrib><creatorcontrib>MIRRASOUL PETER J</creatorcontrib><creatorcontrib>BAILEY RICHARD B</creatorcontrib><title>ENHANCED PRODUCTION OF LIPIDS CONTAINING POLYENOIC FATTY ACIDS BY VERY HIGH DENSITY CULTURES OF EUKARYOTIC MICROBES IN FERMENTERS</title><description>PROBLEM TO BE SOLVED: To provide methods for growing eukaryotic microorganisms capable of producing lipids, particularly polyenoic fatty acids, as well as processes for producing lipids of eukaryotic microorganisms.SOLUTION: The invention provides a method for growing eukaryotic microorganisms capable of producing at least approximately 20% of the eukaryotic microbial biomass as a lipid, as well as a process for producing the lipid. The method comprises adding a carbon source, preferably a non alcoholic carbon source, and a limiting nutrient source in a fermentation medium comprising eukaryotic microorganisms, where the lipid preferably comprises one or more polyenoic fatty acids. The carbon source and the limiting nutrient source are preferably added at a rate sufficient to increase the biomass density of the fermentation medium to at least approximately 100 g/L.SELECTED DRAWING: None
【課題】脂質、特に、ポリエン脂肪酸を含む脂質を生産し得る真核微生物を増殖させる方法を提供する。さらに、真核微生物の脂質を生産する方法も提供する。【解決手段】真核微生物バイオマスの少なくとも約２０％を脂質として生産し得る真核微生物を増殖させる方法およびそれらの脂質を生産する方法を提供する。脂質は１種以上のポリエン脂肪酸を含むのが好ましく、真核微生物を含む発酵培地に、炭素源、好ましくは非アルコール炭素源と、制限栄養源とを添加することを含む。炭素源と制限栄養源は、発酵培地のバイオマス密度を少なくとも約１００ｇ／Ｌまで増大させるのに十分な速度で添加するのが好ましい。【選択図】なし</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</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>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>PROCESSES USING MICROORGANISMS</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</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>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2016</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNjMEKgkAURd20iOofHu0DNYhajuPTeaVvZJwJZiUS0ypKsB_oz1PoA1pdOPfcu4w-yEqwxBwao3MnLWkGXUBFDeUtSM1WEBOX0OjKI2uSUAhrPQg5C5mHKxoPikoFOXJLUyVdZZ3Bdj5CdxHGazvtapJGZxMmhgJNjWzRtOtoce8fY9j8chVtC7RS7cLw6sI49LfwDO_u3KRxckjjNDmexP4v6QtGmj0s</recordid><startdate>20161208</startdate><enddate>20161208</enddate><creator>DIMASI DON</creator><creator>VEEDER GEORGE T III</creator><creator>KANEKO TATSUO</creator><creator>HANSEN JON M</creator><creator>BARCLAY WILLIAM R</creator><creator>REUCKER CRAIG M</creator><creator>MIRRASOUL PETER J</creator><creator>BAILEY RICHARD B</creator><scope>EVB</scope></search><sort><creationdate>20161208</creationdate><title>ENHANCED PRODUCTION OF LIPIDS CONTAINING POLYENOIC FATTY ACIDS BY VERY HIGH DENSITY CULTURES OF EUKARYOTIC MICROBES IN FERMENTERS</title><author>DIMASI DON ; VEEDER GEORGE T III ; KANEKO TATSUO ; HANSEN JON M ; BARCLAY WILLIAM R ; REUCKER CRAIG M ; MIRRASOUL PETER J ; BAILEY RICHARD B</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2016202189A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2016</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</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>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>PROCESSES USING MICROORGANISMS</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>SPIRITS</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</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>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>DIMASI DON</creatorcontrib><creatorcontrib>VEEDER GEORGE T III</creatorcontrib><creatorcontrib>KANEKO TATSUO</creatorcontrib><creatorcontrib>HANSEN JON M</creatorcontrib><creatorcontrib>BARCLAY WILLIAM R</creatorcontrib><creatorcontrib>REUCKER CRAIG M</creatorcontrib><creatorcontrib>MIRRASOUL PETER J</creatorcontrib><creatorcontrib>BAILEY RICHARD B</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>DIMASI DON</au><au>VEEDER GEORGE T III</au><au>KANEKO TATSUO</au><au>HANSEN JON M</au><au>BARCLAY WILLIAM R</au><au>REUCKER CRAIG M</au><au>MIRRASOUL PETER J</au><au>BAILEY RICHARD B</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>ENHANCED PRODUCTION OF LIPIDS CONTAINING POLYENOIC FATTY ACIDS BY VERY HIGH DENSITY CULTURES OF EUKARYOTIC MICROBES IN FERMENTERS</title><date>2016-12-08</date><risdate>2016</risdate><abstract>PROBLEM TO BE SOLVED: To provide methods for growing eukaryotic microorganisms capable of producing lipids, particularly polyenoic fatty acids, as well as processes for producing lipids of eukaryotic microorganisms.SOLUTION: The invention provides a method for growing eukaryotic microorganisms capable of producing at least approximately 20% of the eukaryotic microbial biomass as a lipid, as well as a process for producing the lipid. The method comprises adding a carbon source, preferably a non alcoholic carbon source, and a limiting nutrient source in a fermentation medium comprising eukaryotic microorganisms, where the lipid preferably comprises one or more polyenoic fatty acids. The carbon source and the limiting nutrient source are preferably added at a rate sufficient to increase the biomass density of the fermentation medium to at least approximately 100 g/L.SELECTED DRAWING: None
【課題】脂質、特に、ポリエン脂肪酸を含む脂質を生産し得る真核微生物を増殖させる方法を提供する。さらに、真核微生物の脂質を生産する方法も提供する。【解決手段】真核微生物バイオマスの少なくとも約２０％を脂質として生産し得る真核微生物を増殖させる方法およびそれらの脂質を生産する方法を提供する。脂質は１種以上のポリエン脂肪酸を含むのが好ましく、真核微生物を含む発酵培地に、炭素源、好ましくは非アルコール炭素源と、制限栄養源とを添加することを含む。炭素源と制限栄養源は、発酵培地のバイオマス密度を少なくとも約１００ｇ／Ｌまで増大させるのに十分な速度で添加するのが好ましい。【選択図】なし</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMICAL RIPENING OF FRUIT OR VEGETABLES CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE 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 PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | ENHANCED PRODUCTION OF LIPIDS CONTAINING POLYENOIC FATTY ACIDS BY VERY HIGH DENSITY CULTURES OF EUKARYOTIC MICROBES IN FERMENTERS |
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