Alliance for Sustainable Energy, LLC

United States of America, As Represented by the Secretary of Agriculture

Oregon State University

Eric P Knoshaug

Min Zhang

Arjun Singh

Pirkko Suominen

Eric E Jarvis

Mary Ann Franden

Michael E Himmel

William S Adney

William E Sandine

Stephen Robert Decker

Michael T Guarnieri

Mark R Nimlos

Janine E Trempy

Lieve Laurens

Jeff A Ahlgren

Bryon S Donohoe

Karen P Dierksen

Henri Gerken

Stefanie Rose Van Wychen

Michael F Crowley

Tina Jeoh

Presented herein are oleaginous strains of yeast such asthat have been modified to allow for xylose utilization. Such strains are also modified to allow for higher lipid accumulation utilizing a broad range of sugar monomers such as those released during pretreatment and enzymatic saccharification of lignocellulosic biomass. Methods of producing lipids and ethanol using these yeast strains are also disclosed.

Xylose utilizing oleaginous yeast

Presented herein are methods of using cell wall degrading enzymes for recovery of internal lipid bodies from biomass sources such as algae. Also provided are algal cells that express at least one exogenous gene encoding a cell wall degrading enzyme and methods for recovering lipids from the cells.

Disruption of cell walls for enhanced lipid recovery

An L-arabinose utilizing yeast strain is provided for the production of ethanol by introducing and expressing bacterial araA, araB and araD genes. L-arabinose transporters are also introduced into the yeast to enhance the uptake of arabinose. The yeast carries additional genomic mutations enabling it to consume L-arabinose, even as the only carbon source, and to produce ethanol. A yeast strain engineered to metabolize arabinose through a novel pathway is also disclosed. Methods of producing ethanol include utilizing these modified yeast strains.

L-arabinose fermenting yeast

Provided herein is an isolated Cel7A polypeptide comprising mutations in the catalytic domain of the polypeptide relative to the catalytic domain of a wild type Cel7A polypeptide, wherein the mutations reduce N-linked glycosylation of the isolated polypeptide relative to the wild type polypeptide. Also provided herein is an isolated Cel7A polypeptide comprising increased O-linked glycosylation of the linker domain relative to a linker domain of a wild type Cel7A polypeptide. The increased O-linked glycosylation is a result of the addition of and/or substitution of one or more serine and/or threonine residues to the linker domain relative to the linker domain of the wild type polypeptide. In some embodiments, the isolated Cel7A polypeptide comprising mutations in the catalytic domain of the polypeptide relative to the catalytic domain of a wild type Cel7A polypeptide further comprises increased O-linked glycosylation of the linker domain relative to a linker domain of a wild type Cel7A polypeptide. The mutations in the catalytic domain reduce N-linked glycosylation of the isolated polypeptide relative to the wild type polypeptide. The addition of and/or substitution of one or more serine and/or threonine residues to the linker domain relative to the linker domain of the wild type polypeptide increases O-linked glycosylation of the isolated polypeptide. Further provided are compositions comprising such polypeptides and nucleic acids encoding such polypeptides. Still further provided are methods for making such polypeptides.

Cellobiohydrolase I enzymes

An L-arabinose utilizing yeast strain is provided for the production of ethanol by introducing and expressing bacterial araA, araB and araD genes. L-arabinose transporters are also introduced into the yeast to enhance the uptake of arabinose. The yeast carries additional genomic mutations enabling it to consume L-arabinose, even as the only carbon source, and to produce ethanol. Methods of producing ethanol include utilizing these modified yeast strains. 

A novel strain ofsubspecies('Ropy 352') has been identified and isolated. Ropy 352 produces a previously unknown exopolysaccharide (EPS 352) that when expressed or added to milk, imparts highly desirable sensory characteristics to the milk, including making the milk very thick, with a very smooth mouth-feel, and slightly sweet with an obvious 'chewable-bite'.

Biopolymer thickener

Growing community of inventors

Golden, CO, United States of America

Eric P Knoshaug