Cargill Inc.

Keith M Brady

Brian Jeffrey Rush

Gregory Michael Poynter

Arlene M Fosmer

Kevin T Watts

Thomas W McMullin

Beth M Mastel

Jeanette M Huryta

Vernon L McIntosh, Jr

Kenneth R Finley

Christopher K Miller

The present application provides genetically modified yeast cell comprising an active succinate fermentation pathway, as well as methods of using these cells to produce succinate.

Compositions and methods for succinate production

A fermentation process for fermenting a starch hydrolysate containing 60-98 weight percent of glucose based on total carbohydrate and 0.3-5% weight percent of isomaltose based on total carbohydrate to a non-ethanol fermentation product is carried out. The method comprises: a) forming a fermentation broth containing the starch hydrolysate and a genetically modified microorganism containing i) an exogenous gene encoding transporter capable of transporting isomaltose ii) an exogenous gene encoding an enzyme capable of converting isomaltose to glucose; and b) fermenting the starch hydrolysate in the fermentation broth to produce a non-ethanol fermentation product. This fermentation process may be carried out as a single step fermentation or a batch process. The genetically modified microorganism may contain an exogenous gene encoding an enzyme that catalyzes the formation of a product other than ethanol.

Method for fermenting sugars using genetically engineered yeast

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Eden Prairie, MN, United States of America

Keith M Brady