THIAMIN PRODUCTION BY FERMENTATION
The present invention provides a method for producing thiamin products using a microorganism containing a mutation that causes it to overproduce and release thiamin products into the medium. Biologically pure cultures of the microorganisms and isolated polynucleotides containing the mutations are al...
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| creator | SCHYNS GHISLAIN GOESE MARKUS GUNTER PERKINS JOHN B |
| description | The present invention provides a method for producing thiamin products using a microorganism containing a mutation that causes it to overproduce and release thiamin products into the medium. Biologically pure cultures of the microorganisms and isolated polynucleotides containing the mutations are also provided. In addition, methods for detecting a pathogenic microorganism in a clinical sample, assays for identifying an antibiotic, as well as, antibiotics identified by such assays are provided. |
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Biologically pure cultures of the microorganisms and isolated polynucleotides containing the mutations are also provided. In addition, methods for detecting a pathogenic microorganism in a clinical sample, assays for identifying an antibiotic, as well as, antibiotics identified by such assays are provided.</description><language>eng</language><subject>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 ; MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; PROCESSES OF PREPARING SUCH COMPOSITIONS ; PROCESSES USING MICROORGANISMS ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; VINEGAR ; WINE</subject><creationdate>2006</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=20060119&DB=EPODOC&CC=KR&NR=20060006846A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76294</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20060119&DB=EPODOC&CC=KR&NR=20060006846A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>SCHYNS GHISLAIN</creatorcontrib><creatorcontrib>GOESE MARKUS GUNTER</creatorcontrib><creatorcontrib>PERKINS JOHN B</creatorcontrib><title>THIAMIN PRODUCTION BY FERMENTATION</title><description>The present invention provides a method for producing thiamin products using a microorganism containing a mutation that causes it to overproduce and release thiamin products into the medium. 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Biologically pure cultures of the microorganisms and isolated polynucleotides containing the mutations are also provided. In addition, methods for detecting a pathogenic microorganism in a clinical sample, assays for identifying an antibiotic, as well as, antibiotics identified by such assays are provided.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | 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 MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PROCESSES OF PREPARING SUCH COMPOSITIONS PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS VINEGAR WINE |
| title | THIAMIN PRODUCTION BY FERMENTATION |
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