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:
Sep. 12, 2023

Filed:

Aug. 25, 2021
Applicant:

Tianjin University of Science and Technology, Tianjin, CN;

Inventors:

Yefu Chen, Tianjin, CN;

Wenqi Shi, Tianjin, CN;

Guo Zhang, Tianjin, CN;

Ruirui Li, Tianjin, CN;

Yanfang Chen, Tianjin, CN;

Huan Wang, Tianjin, CN;

Chunhong Sun, Tianjin, CN;

Dongguang Xiao, Tianjin, CN;

Xiaole Wu, Tianjin, CN;

Xuewu Guo, Tianjin, CN;

Attorney:
Primary Examiner:
Int. Cl.
CPC ...
C12N 1/18 (2006.01); C12N 9/02 (2006.01); C12N 9/10 (2006.01); C12N 9/00 (2006.01); C12R 1/865 (2006.01);
U.S. Cl.
CPC ...
C12N 1/18 (2013.01); C12N 9/0008 (2013.01); C12N 9/1029 (2013.01); C12N 9/93 (2013.01); C12R 2001/865 (2021.05); C12Y 102/0101 (2013.01); C12Y 203/01084 (2013.01); C12Y 602/01001 (2013.01);
Abstract

The present disclosure belongs to the field of bioengineering, and relates to breeding of industrial microorganisms, in particular to a genetically engineered strain of, method for constructing the same, and its use for brewing, the genetically engineered strain ofheterogeneously overexpresses an acetaldehyde dehydrogenase gene ALD6, an acetyl-CoA synthase gene ACS1 and an alcohol acyltransferase gene AeAT9. Thestrain with high yield of ethyl acetate and low yield of higher alcohols provided by the present disclosure not only maintains excellent ethanol fermentation characteristics, but also reducing the production of higher alcohols which adversely affect the comfort after drinking, which is of great significance for a well-maintained and strengthened flavor characteristics of Chinese Baijiu, an improved and stabilized quality thereof, and even a reform in the fermentation process thereof.


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