MX2020002916A - Cepa de saccharomyces cerevisiae y su uso para la elaboracion de productos alcoholicos. - Google Patents

Cepa de saccharomyces cerevisiae y su uso para la elaboracion de productos alcoholicos.

Info

Publication number
MX2020002916A
MX2020002916A MX2020002916A MX2020002916A MX2020002916A MX 2020002916 A MX2020002916 A MX 2020002916A MX 2020002916 A MX2020002916 A MX 2020002916A MX 2020002916 A MX2020002916 A MX 2020002916A MX 2020002916 A MX2020002916 A MX 2020002916A
Authority
MX
Mexico
Prior art keywords
strain
saccharomyces cerevisiae
alcoholic products
making alcoholic
making
Prior art date
Application number
MX2020002916A
Other languages
English (en)
Inventor
Reyes Miguel Villena
Ramos Manuel Aguado
GUTIÉRREZ Yolanda NUÑEZ
Burgos Elena Maganto
MATEO Daniel HERNANDEZ
Original Assignee
Tomsa Destil S L
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Tomsa Destil S L filed Critical Tomsa Destil S L
Publication of MX2020002916A publication Critical patent/MX2020002916A/es

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C12N1/18—Baker's yeast; Brewer's yeast
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G1/00—Preparation of wine or sparkling wine
    • C12G1/02—Preparation of must from grapes; Must treatment and fermentation
    • C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C12N1/18—Baker's yeast; Brewer's yeast
    • C12N1/185—Saccharomyces isolates
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/02—Preparation of oxygen-containing organic compounds containing a hydroxy group
    • C12P7/04—Preparation of oxygen-containing organic compounds containing a hydroxy group acyclic
    • C12P7/06—Ethanol, i.e. non-beverage
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/02—Preparation of oxygen-containing organic compounds containing a hydroxy group
    • C12P7/04—Preparation of oxygen-containing organic compounds containing a hydroxy group acyclic
    • C12P7/06—Ethanol, i.e. non-beverage
    • C12P7/08—Ethanol, i.e. non-beverage produced as by-product or from waste or cellulosic material substrate
    • C12P7/10—Ethanol, i.e. non-beverage produced as by-product or from waste or cellulosic material substrate substrate containing cellulosic material
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G2200/00—Special features
    • C12G2200/05—Use of particular microorganisms in the preparation of wine
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/85—Saccharomyces
    • C12R2001/865—Saccharomyces cerevisiae
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
    • Y02E50/00—Technologies for the production of fuel of non-fossil origin
    • Y02E50/10—Biofuels, e.g. bio-diesel

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Mycology (AREA)
  • Biotechnology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Microbiology (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Virology (AREA)
  • Botany (AREA)
  • Medicinal Chemistry (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Biomedical Technology (AREA)
  • Molecular Biology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

Cepa de Saccharomyces cerevisiae y su uso para la elaboración de productos alcohólicos. La presente invención se refiere a una nueva cepa de levadura de la especie Saccharomyces cerevisiae, osmoetanoltolerante, y a su uso para producir etanol o elaborar productos alcohólicos. Asimismo, la cepa descrita tiene utilidad para la producción de biomasa.
MX2020002916A 2017-09-14 2018-09-14 Cepa de saccharomyces cerevisiae y su uso para la elaboracion de productos alcoholicos. MX2020002916A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ES201731116A ES2704201B2 (es) 2017-09-14 2017-09-14 Cepa de Saccharomyces cerevisiae y su uso para la elaboración de productos alcohólicos
PCT/ES2018/070602 WO2019053316A1 (es) 2017-09-14 2018-09-14 Cepa de saccharomyces cerevisiae y su uso para la elaboración de productos alcohólicos

Publications (1)

Publication Number Publication Date
MX2020002916A true MX2020002916A (es) 2020-07-22

Family

ID=65681332

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2020002916A MX2020002916A (es) 2017-09-14 2018-09-14 Cepa de saccharomyces cerevisiae y su uso para la elaboracion de productos alcoholicos.

Country Status (6)

Country Link
EP (1) EP3683302B1 (es)
CO (1) CO2020003062A2 (es)
ES (1) ES2704201B2 (es)
MX (1) MX2020002916A (es)
PE (1) PE20200851A1 (es)
WO (1) WO2019053316A1 (es)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CZ2024505A3 (cs) * 2024-12-31 2025-12-24 Výzkumný ústav pivovarský a sladařský, a.s. Kmen kvasinek Saccharomyces cerevisiae CCM 9411 a jeho použití při výrobě svrchně kvašeného piva

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0798382B1 (en) * 1996-03-29 2003-11-12 Council of Scientific and Industrial Research Novel strains of yeast of genus- saccharomyces species- cerevisiae and a process for the preparation of such strains of yeast
ES2116922B1 (es) 1996-07-24 1999-03-01 Principado De Asturias Conseje Sistema de reactores-fermentadores para llevar a cabo la seleccion de microorganismos. levadura saccharomyces cerevisiae seleccionada.
US6326204B1 (en) * 1997-01-17 2001-12-04 Maxygen, Inc. Evolution of whole cells and organisms by recursive sequence recombination
DK1731596T5 (da) 2005-06-09 2013-09-23 Gnosis Spa Tørrede, frysetørrede og/eller mikroindkapslede celler af Saccharomyces cerevisiae med et højt indhold af (S)-(+)-S-adenosyl-L-methionin
KR101178205B1 (ko) * 2008-12-04 2012-08-29 게란티제약 주식회사 원형질융합에 의한 에탄올 저항성 균주, 이의 제조방법, 소디움메타게르마네이트를 이용한 고함량 바이오유기게르마늄을 함유한 효모의 제조방법 및 이에 의해 생산된 효모
ES2350431B1 (es) * 2009-06-01 2011-11-15 Universidad De Cordoba Levadura vinica osmotolerante cect 13015 y su aplicacion en la produccion y mejora de vinos dulces y la obtencion de bioetanol.
ES2350223B1 (es) * 2009-06-01 2011-11-15 Universidad De Cordoba Levadura vinica osmotolerante cect 13014 y su aplicacion en la produccion y mejora de vinos dulces y la obtencion de bioetanol.
ES2334753B1 (es) 2009-07-22 2011-01-21 Guserbiot, S.L.U Cepa de saccharomyces cerevisiae cect 13030 y su uso para la elaboracion de bebidas alcoholicas.
US20150072391A1 (en) * 2013-09-06 2015-03-12 Massachusetts Institute Of Technology Ethanol production in engineered yeast
CN108368475A (zh) * 2015-11-25 2018-08-03 拉金德拉·苏拉纳 通过经改良酵母菌株酿酒酵母在高温下生产高量乙醇的方法

Also Published As

Publication number Publication date
ES2704201A1 (es) 2019-03-14
BR112020005239A2 (pt) 2020-09-24
EP3683302B1 (en) 2024-02-21
EP3683302C0 (en) 2024-02-21
ES2704201B2 (es) 2019-11-18
EP3683302A4 (en) 2021-06-02
WO2019053316A1 (es) 2019-03-21
CO2020003062A2 (es) 2020-06-19
PE20200851A1 (es) 2020-08-20
EP3683302A1 (en) 2020-07-22

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