ENHANCED FERMENTATION
    22.
    发明专利

    公开(公告)号:CA3007307A1

    公开(公告)日:2017-06-22

    申请号:CA3007307

    申请日:2016-12-08

    Applicant: BASF SE

    Abstract: The present invention generally relates to the field of fermentation technology and microorganisms useful for such fermentations. The invention also relates to materials including nucleic acids and proteins useful for altering fermentation characteristics of microorganisms, and to microorganisms comprising such nucleic acids and/or proteins. In particular, the invention relates to materials for conferring, modifying or reducing microbial stress resistance.

    AMYLASE VARIANTS
    23.
    发明专利

    公开(公告)号:CA2946214A1

    公开(公告)日:2015-10-29

    申请号:CA2946214

    申请日:2015-04-15

    Applicant: BASF SE

    Abstract: The present invention pertains to the field of amylases, particularly alpha-amylases, and compositions comprising such amylases. Also described are means and methods for producing such amylases, and uses of amylases and amylase-comprising compositions, for example for cleaning starch-containing stains, textile desizing, starch liquefaction and saccharification, baking and brewing. The invention also discloses means for increasing amylase purity during fermentation, formulation and storage of amylase or amylase- containing formulations.

    A PROCESS FOR PRODUCTION OF A PROTEIN OF INTEREST IN A MICROBIAL HOST ORGANISM

    公开(公告)号:CA2933975A1

    公开(公告)日:2015-06-25

    申请号:CA2933975

    申请日:2014-12-12

    Applicant: BASF SE

    Abstract: A process for production of a protein of interest in a microbial host organism comprising the steps of: a) constructing a vector comprising a gene for the protein of interest and a functional frr gene and no antibiotic resistance gene, b) transforming a host organism having an inactivated chromosomal frr gene with the vector obtained in a), c) culturing the transformed host organism obtained in b) under conditions allowing the expression of the gene of interest in the host organism and d) isolating the protein of interest.

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