GLUCOSE AND XYLOSE CO-UTILIZATION IN E. COLI

The present invention provides host cells having improved sugar utilization or co-utilization, methods of producing host cells having improved sugar utilization or co-utilization, and methods of using host cells having improved sugar utilization or co-utilization. The present invention provides E. c...

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Bibliographische Detailangaben
Hauptverfasser:	VROOM JONATHAN A, VALLE FERNANDO
Format:	Patent
Sprache:	eng
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 GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING ORGANIC CHEMISTRY PEPTIDES PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGYGENERATION, TRANSMISSION OR DISTRIBUTION SPIRITS TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINSTCLIMATE CHANGE VINEGAR WINE
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Beschreibung
Zusammenfassung:	The present invention provides host cells having improved sugar utilization or co-utilization, methods of producing host cells having improved sugar utilization or co-utilization, and methods of using host cells having improved sugar utilization or co-utilization. The present invention provides E. coli strains that co-utilize glucose and xylose in the presence of glucose and xylose, wherein the cell produces the product.