Lactococcus gasseri for producing esterase and ester compounds and application of lactococcus gasseri
The invention relates to the technical field of microbial fermentation, in particular to lactococcus gasseri for producing esterase and ester compounds and application of the lactococcus gasseri. The invention provides a Lactococcus garviae S5-4, and the preservation number of the Lactococcus garviae S5-4 is GDMCCNO: 63054. The Lactococcus garviae S5-4 has the advantages that the preservation number of the Lactococcus garviae S5-4 is CGMCCNO: 63054; the Lactococcus gasseri S5-4 strain is excellent in temperature tolerance and glucose tolerance, can be applied to a high-temperature and high-carbon-source fermentation system, not only can produce esterase, but also has the function of producing ethyl acetate and ethyl lactate, and is high in yield, short in fermentation time and suitable for industrial production. The method has a good application prospect in microbial fermentation synthesis for producing esterase and ester compounds and high-efficiency application of yeast for making hard liquor..
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Patent| Erscheinungsjahr: |
2023 |
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| Erschienen: |
2023 |
| Enthalten in: |
Europäisches Patentamt - (2023) vom: 09. Mai Zur Gesamtaufnahme - year:2023 |
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| Sprache: |
Englisch |
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| Beteiligte Personen: |
ZOU WEI [VerfasserIn] |
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| Links: |
Volltext [kostenfrei] |
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| Anmerkungen: |
Source: www.epo.org (no modifications made), First posted: 2023-05-09, Last update posted on www.tib.eu: 2024-04-29, Last updated: 2024-05-03 |
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| Patentnummer: |
CN116083307 |
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| Förderinstitution / Projekttitel: |
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| PPN (Katalog-ID): |
EPA001796607 |
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| 245 | 1 | 0 | |a Lactococcus gasseri for producing esterase and ester compounds and application of lactococcus gasseri |
| 264 | 1 | |c 2023 | |
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| 500 | |a Source: www.epo.org (no modifications made), First posted: 2023-05-09, Last update posted on www.tib.eu: 2024-04-29, Last updated: 2024-05-03 | ||
| 520 | |a The invention relates to the technical field of microbial fermentation, in particular to lactococcus gasseri for producing esterase and ester compounds and application of the lactococcus gasseri. The invention provides a Lactococcus garviae S5-4, and the preservation number of the Lactococcus garviae S5-4 is GDMCCNO: 63054. The Lactococcus garviae S5-4 has the advantages that the preservation number of the Lactococcus garviae S5-4 is CGMCCNO: 63054; the Lactococcus gasseri S5-4 strain is excellent in temperature tolerance and glucose tolerance, can be applied to a high-temperature and high-carbon-source fermentation system, not only can produce esterase, but also has the function of producing ethyl acetate and ethyl lactate, and is high in yield, short in fermentation time and suitable for industrial production. The method has a good application prospect in microbial fermentation synthesis for producing esterase and ester compounds and high-efficiency application of yeast for making hard liquor. | ||
| 650 | 4 | |a bio | |
| 650 | 4 | |a C12P: Fermentation or enzyme-using processes to synthesise a desired chemical compound or composition or to separate optical isomers from a racemic mixture | |
| 650 | 4 | |a A61K: Preparations for medical, dental, or toilet purposes (devices or methods specially adapted for bringing pharmaceutical products into particular physical or administering forms a61j0003000000;chemical aspects of, or use of materials for deodorisation of air, for disinfection or sterilisation, or for bandages, dressings, absorbent pads or surgical articles a61l; soap compositions c11d) | |
| 650 | 4 | |a A23C: Dairy products, e.g. milk, butter, cheese; milk or cheese substitutes; making thereof (obtaining protein compositions for foodstuffs a23j0001000000;preparation of peptides, e.g. of proteins, in general c07k0001000000) | |
| 650 | 4 | |a C12N: Microorganisms or enzymes; compositions thereof; propagating, preserving, or maintaining microorganisms; mutation or genetic engineering; culture media (microbiological testing media c12q0001000000) | |
| 650 | 4 | |a C12G: Wine; preparation thereof; alcoholic beverages (beer c12c); preparation of alcoholic beverages not provided for in subclasses c12c or c12h | |
| 650 | 4 | |a A23L: Foods, foodstuffs, or non-alcoholic beverages, not covered by subclasses a21d or a23b-a23j; their preparation or treatment, e.g. cooking, modification of nutritive qualities, physical treatment (shaping or working, not fully covered by this subclass, a23p); preservation of foods or foodstuffs, in general | |
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