The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
Nov. 08, 2022

Filed:

Oct. 24, 2017
Applicant:

Institute of Microbiology, Chinese Academy of Sciences, Beijing, CN;

Inventors:

Tingyi Wen, Beijing, CN;

Shuwen Liu, Beijing, CN;

Yun Zhang, Beijing, CN;

Xiuling Shang, Beijing, CN;

Haihan Xiao, Beijing, CN;

Attorney:
Primary Examiner:
Int. Cl.
CPC ...
C12N 15/113 (2010.01); C12N 15/63 (2006.01); C12P 13/06 (2006.01); C12P 13/22 (2006.01);
U.S. Cl.
CPC ...
C12N 15/113 (2013.01); C12N 15/63 (2013.01); C12P 13/06 (2013.01); C12P 13/22 (2013.01);
Abstract

The present invention discloses a method for modifying an amino acid attenuator, a class of amino acid attenuator mutants, engineered bacteria created on the basis of the amino acid attenuator mutants, and use of the engineered bacteria. The present invention protects a method for relieving the attenuation regulation of an amino acid operon gene, which is modification of the amino acid operon gene by: removing a gene coding for a leader peptide and an anterior reverse complementary palindromic sequence in the terminator stem-loop structure, and maintaining a posterior reverse complementary palindromic sequence in the terminator. The amino acid operon particularly can be histidine operon, tryptophan operon, phenylalanine operon, alanine operon, threonine operon and etc. The present invention can be used for the production of amino acids and derivatives thereof in fermentation by bacteria, providing a novel method for improving the production of amino acids in fermentation.


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