METHOD FOR PRODUCING AN ENZYMATIC COCKTAIL FROM FUNGAL MUST
The invention relates to a method for producing an enzymatic cocktail from a cellulose-producing and/or hemicellulose-producing cellulolytic microorganism, comprising: - a step of producing enzymes with the obtaining of a medium containing enzymes and a microorganism must, said must being optionally...
Gespeichert in:
Hauptverfasser: | , , , |
---|---|
Format: | Patent |
Sprache: | eng ; srp |
Schlagworte: | |
Online-Zugang: | Volltext bestellen |
Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
container_end_page | |
---|---|
container_issue | |
container_start_page | |
container_title | |
container_volume | |
creator | CHAUSSEPIED, BERNARD JOURDIER, ETIENNE COHEN, CELINE BEN, CHAABANE, FADHEL |
description | The invention relates to a method for producing an enzymatic cocktail from a cellulose-producing and/or hemicellulose-producing cellulolytic microorganism, comprising: - a step of producing enzymes with the obtaining of a medium containing enzymes and a microorganism must, said must being optionally separated from the liquid containing said enzymes, - a step of cooling said must to a temperature below the temperature of the enzyme-producing step, for a period of time such that the beta-glucosidase concentration of the liquid resulting from the cooling step is greater than that of the liquid resulting from the enzyme-producing step, and/or the ratio of the volume of solid/total volume is less than said ratio for the enzyme-producing step; and an enzymatic cocktail is obtained at the end of the cooling step. |
format | Patent |
fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_RS60220B1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>RS60220B1</sourcerecordid><originalsourceid>FETCH-epo_espacenet_RS60220B13</originalsourceid><addsrcrecordid>eNrjZLD2dQ3x8HdRcPMPUggI8ncJdfb0c1dw9FNw9YuK9HUM8XRWcPZ39g5x9PRRcAvy91VwC_Vzd_RR8A0NDuFhYE1LzClO5YXS3Axybq4hzh66qQX58anFBYnJqXmpJfFBwWYGRkYGTobGBBUAAO0SKBY</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>METHOD FOR PRODUCING AN ENZYMATIC COCKTAIL FROM FUNGAL MUST</title><source>esp@cenet</source><creator>CHAUSSEPIED, BERNARD ; JOURDIER, ETIENNE ; COHEN, CELINE ; BEN, CHAABANE, FADHEL</creator><creatorcontrib>CHAUSSEPIED, BERNARD ; JOURDIER, ETIENNE ; COHEN, CELINE ; BEN, CHAABANE, FADHEL</creatorcontrib><description>The invention relates to a method for producing an enzymatic cocktail from a cellulose-producing and/or hemicellulose-producing cellulolytic microorganism, comprising: - a step of producing enzymes with the obtaining of a medium containing enzymes and a microorganism must, said must being optionally separated from the liquid containing said enzymes, - a step of cooling said must to a temperature below the temperature of the enzyme-producing step, for a period of time such that the beta-glucosidase concentration of the liquid resulting from the cooling step is greater than that of the liquid resulting from the enzyme-producing step, and/or the ratio of the volume of solid/total volume is less than said ratio for the enzyme-producing step; and an enzymatic cocktail is obtained at the end of the cooling step.</description><language>eng ; srp</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; ENZYMOLOGY ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; PROCESSES USING MICROORGANISMS ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; VINEGAR ; WINE</subject><creationdate>2020</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=20200630&DB=EPODOC&CC=RS&NR=60220B1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20200630&DB=EPODOC&CC=RS&NR=60220B1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>CHAUSSEPIED, BERNARD</creatorcontrib><creatorcontrib>JOURDIER, ETIENNE</creatorcontrib><creatorcontrib>COHEN, CELINE</creatorcontrib><creatorcontrib>BEN, CHAABANE, FADHEL</creatorcontrib><title>METHOD FOR PRODUCING AN ENZYMATIC COCKTAIL FROM FUNGAL MUST</title><description>The invention relates to a method for producing an enzymatic cocktail from a cellulose-producing and/or hemicellulose-producing cellulolytic microorganism, comprising: - a step of producing enzymes with the obtaining of a medium containing enzymes and a microorganism must, said must being optionally separated from the liquid containing said enzymes, - a step of cooling said must to a temperature below the temperature of the enzyme-producing step, for a period of time such that the beta-glucosidase concentration of the liquid resulting from the cooling step is greater than that of the liquid resulting from the enzyme-producing step, and/or the ratio of the volume of solid/total volume is less than said ratio for the enzyme-producing step; and an enzymatic cocktail is obtained at the end of the cooling step.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>ENZYMOLOGY</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PROCESSES USING MICROORGANISMS</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2020</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLD2dQ3x8HdRcPMPUggI8ncJdfb0c1dw9FNw9YuK9HUM8XRWcPZ39g5x9PRRcAvy91VwC_Vzd_RR8A0NDuFhYE1LzClO5YXS3Axybq4hzh66qQX58anFBYnJqXmpJfFBwWYGRkYGTobGBBUAAO0SKBY</recordid><startdate>20200630</startdate><enddate>20200630</enddate><creator>CHAUSSEPIED, BERNARD</creator><creator>JOURDIER, ETIENNE</creator><creator>COHEN, CELINE</creator><creator>BEN, CHAABANE, FADHEL</creator><scope>EVB</scope></search><sort><creationdate>20200630</creationdate><title>METHOD FOR PRODUCING AN ENZYMATIC COCKTAIL FROM FUNGAL MUST</title><author>CHAUSSEPIED, BERNARD ; JOURDIER, ETIENNE ; COHEN, CELINE ; BEN, CHAABANE, FADHEL</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_RS60220B13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; srp</language><creationdate>2020</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>ENZYMOLOGY</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PROCESSES USING MICROORGANISMS</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>SPIRITS</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>CHAUSSEPIED, BERNARD</creatorcontrib><creatorcontrib>JOURDIER, ETIENNE</creatorcontrib><creatorcontrib>COHEN, CELINE</creatorcontrib><creatorcontrib>BEN, CHAABANE, FADHEL</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>CHAUSSEPIED, BERNARD</au><au>JOURDIER, ETIENNE</au><au>COHEN, CELINE</au><au>BEN, CHAABANE, FADHEL</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR PRODUCING AN ENZYMATIC COCKTAIL FROM FUNGAL MUST</title><date>2020-06-30</date><risdate>2020</risdate><abstract>The invention relates to a method for producing an enzymatic cocktail from a cellulose-producing and/or hemicellulose-producing cellulolytic microorganism, comprising: - a step of producing enzymes with the obtaining of a medium containing enzymes and a microorganism must, said must being optionally separated from the liquid containing said enzymes, - a step of cooling said must to a temperature below the temperature of the enzyme-producing step, for a period of time such that the beta-glucosidase concentration of the liquid resulting from the cooling step is greater than that of the liquid resulting from the enzyme-producing step, and/or the ratio of the volume of solid/total volume is less than said ratio for the enzyme-producing step; and an enzymatic cocktail is obtained at the end of the cooling step.</abstract><oa>free_for_read</oa></addata></record> |
fulltext | fulltext_linktorsrc |
identifier | |
ispartof | |
issn | |
language | eng ; srp |
recordid | cdi_epo_espacenet_RS60220B1 |
source | esp@cenet |
subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS VINEGAR WINE |
title | METHOD FOR PRODUCING AN ENZYMATIC COCKTAIL FROM FUNGAL MUST |
url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-25T10%3A16%3A37IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=CHAUSSEPIED,%20BERNARD&rft.date=2020-06-30&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3ERS60220B1%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |