YEAST HAVING IMPROVED PRODUCT PRODUCTIVITY AND METHOD OF PRODUCING PRODUCT

A genetically modified yeast cell that is capable of consuming glucose at an increased rate and a method of efficiently producing pyruvate or pyruvate-derived products by using the yeast cell.

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Bibliographische Detailangaben
Hauptverfasser:	SONG JIYOON, KANG CHANGDUK, CHO KWANGMYUNG, HAHN JISOOK, KIM DAEHEE
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 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:	A genetically modified yeast cell that is capable of consuming glucose at an increased rate and a method of efficiently producing pyruvate or pyruvate-derived products by using the yeast cell.