FERMENTATION METHODS FOR PRODUCING STEVIOL GLYCOSIDE USING HIGH PH AND COMPOSITIONS OBTAINED THEREFROM
Disclosed are methods for producing steviol glycosides, such as rebaudioside D and rebaudioside M, using engineered yeast. In some embodiments, the methods include fermenting with a yeast at a high pH such as of about 5.8 or greater. In some embodiments, the methods can be carried out by first growi...
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| creator | Carlsen, Simon Smits, Hans Peter Carlson, Ting Liu Fosmer, Ariene M Douchin, Veronique Anderson, James C Asensio, Manuel Quiros |
| description | Disclosed are methods for producing steviol glycosides, such as rebaudioside D and rebaudioside M, using engineered yeast. In some embodiments, the methods include fermenting with a yeast at a high pH such as of about 5.8 or greater. In some embodiments, the methods can be carried out by first growing the yeast at a lower first pH, and then adjusting the pH to a higher pH. |
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In some embodiments, the methods include fermenting with a yeast at a high pH such as of about 5.8 or greater. In some embodiments, the methods can be carried out by first growing the yeast at a lower first pH, and then adjusting the pH to a higher pH.</description><language>eng</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; DERIVATIVES THEREOF ; 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 ; MUTATION OR GENETIC ENGINEERING ; NUCLEIC ACIDS ; NUCLEOSIDES ; NUCLEOTIDES ; ORGANIC CHEMISTRY ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SPIRITS ; SUGARS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>2021</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=20210408&DB=EPODOC&CC=US&NR=2021102229A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76318</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210408&DB=EPODOC&CC=US&NR=2021102229A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>Carlsen, Simon</creatorcontrib><creatorcontrib>Smits, Hans Peter</creatorcontrib><creatorcontrib>Carlson, Ting Liu</creatorcontrib><creatorcontrib>Fosmer, Ariene M</creatorcontrib><creatorcontrib>Douchin, Veronique</creatorcontrib><creatorcontrib>Anderson, James C</creatorcontrib><creatorcontrib>Asensio, Manuel Quiros</creatorcontrib><title>FERMENTATION METHODS FOR PRODUCING STEVIOL GLYCOSIDE USING HIGH PH AND COMPOSITIONS OBTAINED THEREFROM</title><description>Disclosed are methods for producing steviol glycosides, such as rebaudioside D and rebaudioside M, using engineered yeast. In some embodiments, the methods include fermenting with a yeast at a high pH such as of about 5.8 or greater. 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In some embodiments, the methods include fermenting with a yeast at a high pH such as of about 5.8 or greater. In some embodiments, the methods can be carried out by first growing the yeast at a lower first pH, and then adjusting the pH to a higher pH.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY DERIVATIVES THEREOF 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 MUTATION OR GENETIC ENGINEERING NUCLEIC ACIDS NUCLEOSIDES NUCLEOTIDES ORGANIC CHEMISTRY PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS SUGARS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | FERMENTATION METHODS FOR PRODUCING STEVIOL GLYCOSIDE USING HIGH PH AND COMPOSITIONS OBTAINED THEREFROM |
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