PROCESS FOR PRODUCING ETHANOL FROM RAW STARCH USING ALPHA-AMYLASE VARIANTS
The present invention relates to raw starch hydrolysis and in particular to a raw starch hydrolysis and fermentation process. More particularly the present invention relates to a process of producing a fermentation product from raw starch material, comprising the steps of: (a) saccharifying starch-c...
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| creator | POULSEN, Thomas Agersten NISSEN, Dorota ELLIOTT, Sarah Schultheis KRUSE, Marie Thryoese FUKUYAMA, Shiro ANDERSEN, Carsten |
| description | The present invention relates to raw starch hydrolysis and in particular to a raw starch hydrolysis and fermentation process. More particularly the present invention relates to a process of producing a fermentation product from raw starch material, comprising the steps of: (a) saccharifying starch-containing material at a temperature below the initial gelatinization temperature of said starch-containing material; and (b) fermenting with a fermenting organism, wherein step (a) is carried out using at least a variant alpha-amylase comprising a substitution at one or more positions corresponding to positions 196, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 28, 38, 39, 43, 54, 56, 57, 64, 67, 68, 70, 71, 86, 89, 90, 94, 96, 99, 101, 103, 107, 108, 110, 113, 114, 117, 127, 134, 138, 142, 150, 151, 152, 156, 169, 171, 174, 179, 183, 193, 199, 200, 204, 205, 207, 208, 209, 212, 218, 221, 222, 224, 233, 241, 245, 259, 275, 278, 281, 282, 283, 284, 285, 308, 323, 335, 348, 359, 382, 386, 388, 392, 394, 396, 412, 414, 417, 424, 428, 457, 459, 466, 479, 489, 511, 533, 534, 542, 543, 545, 547, 549, 550, 551, 560, 566, 570, 574, 575, 576, 577, 578, 580, 581, 582, 589, 592, 599, 603, 605, 608, 614, 619, or 626 of the polypeptide of SEQ ID NO: 1, wherein the variant has alpha-amylase activity and wherein the variant has at least 60%, e.g., at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, at least 97%, at least 98%, or at least 99% sequence identity, but less than 100% sequence identity, to the polypeptide of SEQ ID NO: 1, and optionally a glucoamylase.
La présente invention concerne l'hydrolyse d'amidon brut et, en particulier, un procédé d'hydrolyse et de fermentation d'amidon brut. Plus particulièrement, la présente invention concerne un procédé de production d'un produit de fermentation à partir de matériau d'amidon brut, comprenant les étapes consistant à : (a) saccharifier un matériau contenant de l'amidon à une température inférieure à la température de gélatinisation initiale dudit matériau contenant de l'amidon ; et (b) fermenter avec un organisme de fermentation, l'étape (a) étant effectuée à l'aide d'au moins un variant d'alpha-amylase comprenant une substitution à une ou plusieurs positions correspondant aux positions 196, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 28, 38, 39, 43, 54, 56, 57, 64, 67, 68, 70, 71, 86, 89, 90, 94, 96, 99, 101, 103, 107, 108, 110, 113, 114, 117, |
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| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_WO2021163015A1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>WO2021163015A1</sourcerecordid><originalsourceid>FETCH-epo_espacenet_WO2021163015A13</originalsourceid><addsrcrecordid>eNrjZPAKCPJ3dg0OVnDzD1IAsl1CnT393BVcQzwc_fx9FNyC_H0VghzDFYJDHIOcPRRCg0Gyjj4BHo66jr6RPo7BrgphjkGejn4hwTwMrGmJOcWpvFCam0HZzTXE2UM3tSA_PrW4IDE5NS-1JD7c38jAyNDQzNjA0NTR0Jg4VQAhYy5X</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>PROCESS FOR PRODUCING ETHANOL FROM RAW STARCH USING ALPHA-AMYLASE VARIANTS</title><source>esp@cenet</source><creator>POULSEN, Thomas Agersten ; NISSEN, Dorota ; ELLIOTT, Sarah Schultheis ; KRUSE, Marie Thryoese ; FUKUYAMA, Shiro ; ANDERSEN, Carsten</creator><creatorcontrib>POULSEN, Thomas Agersten ; NISSEN, Dorota ; ELLIOTT, Sarah Schultheis ; KRUSE, Marie Thryoese ; FUKUYAMA, Shiro ; ANDERSEN, Carsten</creatorcontrib><description>The present invention relates to raw starch hydrolysis and in particular to a raw starch hydrolysis and fermentation process. More particularly the present invention relates to a process of producing a fermentation product from raw starch material, comprising the steps of: (a) saccharifying starch-containing material at a temperature below the initial gelatinization temperature of said starch-containing material; and (b) fermenting with a fermenting organism, wherein step (a) is carried out using at least a variant alpha-amylase comprising a substitution at one or more positions corresponding to positions 196, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 28, 38, 39, 43, 54, 56, 57, 64, 67, 68, 70, 71, 86, 89, 90, 94, 96, 99, 101, 103, 107, 108, 110, 113, 114, 117, 127, 134, 138, 142, 150, 151, 152, 156, 169, 171, 174, 179, 183, 193, 199, 200, 204, 205, 207, 208, 209, 212, 218, 221, 222, 224, 233, 241, 245, 259, 275, 278, 281, 282, 283, 284, 285, 308, 323, 335, 348, 359, 382, 386, 388, 392, 394, 396, 412, 414, 417, 424, 428, 457, 459, 466, 479, 489, 511, 533, 534, 542, 543, 545, 547, 549, 550, 551, 560, 566, 570, 574, 575, 576, 577, 578, 580, 581, 582, 589, 592, 599, 603, 605, 608, 614, 619, or 626 of the polypeptide of SEQ ID NO: 1, wherein the variant has alpha-amylase activity and wherein the variant has at least 60%, e.g., at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, at least 97%, at least 98%, or at least 99% sequence identity, but less than 100% sequence identity, to the polypeptide of SEQ ID NO: 1, and optionally a glucoamylase.
La présente invention concerne l'hydrolyse d'amidon brut et, en particulier, un procédé d'hydrolyse et de fermentation d'amidon brut. Plus particulièrement, la présente invention concerne un procédé de production d'un produit de fermentation à partir de matériau d'amidon brut, comprenant les étapes consistant à : (a) saccharifier un matériau contenant de l'amidon à une température inférieure à la température de gélatinisation initiale dudit matériau contenant de l'amidon ; et (b) fermenter avec un organisme de fermentation, l'étape (a) étant effectuée à l'aide d'au moins un variant d'alpha-amylase comprenant une substitution à une ou plusieurs positions correspondant aux positions 196, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 28, 38, 39, 43, 54, 56, 57, 64, 67, 68, 70, 71, 86, 89, 90, 94, 96, 99, 101, 103, 107, 108, 110, 113, 114, 117, 127, 134, 138, 142, 150, 151, 152, 156, 169, 171, 174, 179, 183, 193, 199, 200, 204, 205, 207, 208, 209, 212, 218, 221, 222, 224, 233, 241, 245, 259, 275, 278, 281, 282, 283, 284, 285, 308, 323, 335, 348, 359, 382, 386, 388, 392, 394, 396, 412, 414, 417, 424, 428, 457, 459, 466, 479, 489, 511, 533, 534, 542, 543, 545, 547, 549, 550, 551, 560, 566, 570, 574, 575, 576, 577, 578, 580, 581, 582, 589, 592, 599, 603, 605, 608, 614, 619 ou 626 du polypeptide de SEQ ID NO : 1, le variant ayant une activité alpha-amylase et le variant ayant au moins 60 %, par exemple, au moins 65 %, au moins 70 %, au moins 75 %, au moins 80 %, au moins 85 %, au moins 90 %, au moins 95 %, au moins 96 %, au moins 97 %, au moins 98 % ou au moins 99 % d'identité de séquence, mais moins de 100 % d'identité de séquence, par rapport au polypeptide de SEQ ID NO : 1, et éventuellement une glucoamylase.</description><language>eng ; fre</language><subject>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 ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; 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=20210819&DB=EPODOC&CC=WO&NR=2021163015A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,309,781,886,25568,76551</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210819&DB=EPODOC&CC=WO&NR=2021163015A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>POULSEN, Thomas Agersten</creatorcontrib><creatorcontrib>NISSEN, Dorota</creatorcontrib><creatorcontrib>ELLIOTT, Sarah Schultheis</creatorcontrib><creatorcontrib>KRUSE, Marie Thryoese</creatorcontrib><creatorcontrib>FUKUYAMA, Shiro</creatorcontrib><creatorcontrib>ANDERSEN, Carsten</creatorcontrib><title>PROCESS FOR PRODUCING ETHANOL FROM RAW STARCH USING ALPHA-AMYLASE VARIANTS</title><description>The present invention relates to raw starch hydrolysis and in particular to a raw starch hydrolysis and fermentation process. More particularly the present invention relates to a process of producing a fermentation product from raw starch material, comprising the steps of: (a) saccharifying starch-containing material at a temperature below the initial gelatinization temperature of said starch-containing material; and (b) fermenting with a fermenting organism, wherein step (a) is carried out using at least a variant alpha-amylase comprising a substitution at one or more positions corresponding to positions 196, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 28, 38, 39, 43, 54, 56, 57, 64, 67, 68, 70, 71, 86, 89, 90, 94, 96, 99, 101, 103, 107, 108, 110, 113, 114, 117, 127, 134, 138, 142, 150, 151, 152, 156, 169, 171, 174, 179, 183, 193, 199, 200, 204, 205, 207, 208, 209, 212, 218, 221, 222, 224, 233, 241, 245, 259, 275, 278, 281, 282, 283, 284, 285, 308, 323, 335, 348, 359, 382, 386, 388, 392, 394, 396, 412, 414, 417, 424, 428, 457, 459, 466, 479, 489, 511, 533, 534, 542, 543, 545, 547, 549, 550, 551, 560, 566, 570, 574, 575, 576, 577, 578, 580, 581, 582, 589, 592, 599, 603, 605, 608, 614, 619, or 626 of the polypeptide of SEQ ID NO: 1, wherein the variant has alpha-amylase activity and wherein the variant has at least 60%, e.g., at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, at least 97%, at least 98%, or at least 99% sequence identity, but less than 100% sequence identity, to the polypeptide of SEQ ID NO: 1, and optionally a glucoamylase.
La présente invention concerne l'hydrolyse d'amidon brut et, en particulier, un procédé d'hydrolyse et de fermentation d'amidon brut. Plus particulièrement, la présente invention concerne un procédé de production d'un produit de fermentation à partir de matériau d'amidon brut, comprenant les étapes consistant à : (a) saccharifier un matériau contenant de l'amidon à une température inférieure à la température de gélatinisation initiale dudit matériau contenant de l'amidon ; et (b) fermenter avec un organisme de fermentation, l'étape (a) étant effectuée à l'aide d'au moins un variant d'alpha-amylase comprenant une substitution à une ou plusieurs positions correspondant aux positions 196, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 28, 38, 39, 43, 54, 56, 57, 64, 67, 68, 70, 71, 86, 89, 90, 94, 96, 99, 101, 103, 107, 108, 110, 113, 114, 117, 127, 134, 138, 142, 150, 151, 152, 156, 169, 171, 174, 179, 183, 193, 199, 200, 204, 205, 207, 208, 209, 212, 218, 221, 222, 224, 233, 241, 245, 259, 275, 278, 281, 282, 283, 284, 285, 308, 323, 335, 348, 359, 382, 386, 388, 392, 394, 396, 412, 414, 417, 424, 428, 457, 459, 466, 479, 489, 511, 533, 534, 542, 543, 545, 547, 549, 550, 551, 560, 566, 570, 574, 575, 576, 577, 578, 580, 581, 582, 589, 592, 599, 603, 605, 608, 614, 619 ou 626 du polypeptide de SEQ ID NO : 1, le variant ayant une activité alpha-amylase et le variant ayant au moins 60 %, par exemple, au moins 65 %, au moins 70 %, au moins 75 %, au moins 80 %, au moins 85 %, au moins 90 %, au moins 95 %, au moins 96 %, au moins 97 %, au moins 98 % ou au moins 99 % d'identité de séquence, mais moins de 100 % d'identité de séquence, par rapport au polypeptide de SEQ ID NO : 1, et éventuellement une glucoamylase.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>ENZYMOLOGY</subject><subject>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2021</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZPAKCPJ3dg0OVnDzD1IAsl1CnT393BVcQzwc_fx9FNyC_H0VghzDFYJDHIOcPRRCg0Gyjj4BHo66jr6RPo7BrgphjkGejn4hwTwMrGmJOcWpvFCam0HZzTXE2UM3tSA_PrW4IDE5NS-1JD7c38jAyNDQzNjA0NTR0Jg4VQAhYy5X</recordid><startdate>20210819</startdate><enddate>20210819</enddate><creator>POULSEN, Thomas Agersten</creator><creator>NISSEN, Dorota</creator><creator>ELLIOTT, Sarah Schultheis</creator><creator>KRUSE, Marie Thryoese</creator><creator>FUKUYAMA, Shiro</creator><creator>ANDERSEN, Carsten</creator><scope>EVB</scope></search><sort><creationdate>20210819</creationdate><title>PROCESS FOR PRODUCING ETHANOL FROM RAW STARCH USING ALPHA-AMYLASE VARIANTS</title><author>POULSEN, Thomas Agersten ; NISSEN, Dorota ; ELLIOTT, Sarah Schultheis ; KRUSE, Marie Thryoese ; FUKUYAMA, Shiro ; ANDERSEN, Carsten</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_WO2021163015A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>2021</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>ENZYMOLOGY</topic><topic>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>SPIRITS</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>POULSEN, Thomas Agersten</creatorcontrib><creatorcontrib>NISSEN, Dorota</creatorcontrib><creatorcontrib>ELLIOTT, Sarah Schultheis</creatorcontrib><creatorcontrib>KRUSE, Marie Thryoese</creatorcontrib><creatorcontrib>FUKUYAMA, Shiro</creatorcontrib><creatorcontrib>ANDERSEN, Carsten</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>POULSEN, Thomas Agersten</au><au>NISSEN, Dorota</au><au>ELLIOTT, Sarah Schultheis</au><au>KRUSE, Marie Thryoese</au><au>FUKUYAMA, Shiro</au><au>ANDERSEN, Carsten</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PROCESS FOR PRODUCING ETHANOL FROM RAW STARCH USING ALPHA-AMYLASE VARIANTS</title><date>2021-08-19</date><risdate>2021</risdate><abstract>The present invention relates to raw starch hydrolysis and in particular to a raw starch hydrolysis and fermentation process. More particularly the present invention relates to a process of producing a fermentation product from raw starch material, comprising the steps of: (a) saccharifying starch-containing material at a temperature below the initial gelatinization temperature of said starch-containing material; and (b) fermenting with a fermenting organism, wherein step (a) is carried out using at least a variant alpha-amylase comprising a substitution at one or more positions corresponding to positions 196, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 28, 38, 39, 43, 54, 56, 57, 64, 67, 68, 70, 71, 86, 89, 90, 94, 96, 99, 101, 103, 107, 108, 110, 113, 114, 117, 127, 134, 138, 142, 150, 151, 152, 156, 169, 171, 174, 179, 183, 193, 199, 200, 204, 205, 207, 208, 209, 212, 218, 221, 222, 224, 233, 241, 245, 259, 275, 278, 281, 282, 283, 284, 285, 308, 323, 335, 348, 359, 382, 386, 388, 392, 394, 396, 412, 414, 417, 424, 428, 457, 459, 466, 479, 489, 511, 533, 534, 542, 543, 545, 547, 549, 550, 551, 560, 566, 570, 574, 575, 576, 577, 578, 580, 581, 582, 589, 592, 599, 603, 605, 608, 614, 619, or 626 of the polypeptide of SEQ ID NO: 1, wherein the variant has alpha-amylase activity and wherein the variant has at least 60%, e.g., at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, at least 97%, at least 98%, or at least 99% sequence identity, but less than 100% sequence identity, to the polypeptide of SEQ ID NO: 1, and optionally a glucoamylase.
La présente invention concerne l'hydrolyse d'amidon brut et, en particulier, un procédé d'hydrolyse et de fermentation d'amidon brut. Plus particulièrement, la présente invention concerne un procédé de production d'un produit de fermentation à partir de matériau d'amidon brut, comprenant les étapes consistant à : (a) saccharifier un matériau contenant de l'amidon à une température inférieure à la température de gélatinisation initiale dudit matériau contenant de l'amidon ; et (b) fermenter avec un organisme de fermentation, l'étape (a) étant effectuée à l'aide d'au moins un variant d'alpha-amylase comprenant une substitution à une ou plusieurs positions correspondant aux positions 196, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 28, 38, 39, 43, 54, 56, 57, 64, 67, 68, 70, 71, 86, 89, 90, 94, 96, 99, 101, 103, 107, 108, 110, 113, 114, 117, 127, 134, 138, 142, 150, 151, 152, 156, 169, 171, 174, 179, 183, 193, 199, 200, 204, 205, 207, 208, 209, 212, 218, 221, 222, 224, 233, 241, 245, 259, 275, 278, 281, 282, 283, 284, 285, 308, 323, 335, 348, 359, 382, 386, 388, 392, 394, 396, 412, 414, 417, 424, 428, 457, 459, 466, 479, 489, 511, 533, 534, 542, 543, 545, 547, 549, 550, 551, 560, 566, 570, 574, 575, 576, 577, 578, 580, 581, 582, 589, 592, 599, 603, 605, 608, 614, 619 ou 626 du polypeptide de SEQ ID NO : 1, le variant ayant une activité alpha-amylase et le variant ayant au moins 60 %, par exemple, au moins 65 %, au moins 70 %, au moins 75 %, au moins 80 %, au moins 85 %, au moins 90 %, au moins 95 %, au moins 96 %, au moins 97 %, au moins 98 % ou au moins 99 % d'identité de séquence, mais moins de 100 % d'identité de séquence, par rapport au polypeptide de SEQ ID NO : 1, et éventuellement une glucoamylase.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | 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 METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS VINEGAR WINE |
| title | PROCESS FOR PRODUCING ETHANOL FROM RAW STARCH USING ALPHA-AMYLASE VARIANTS |
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