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METHOD FOR ENHANCING VANILLIN RESISTANCE OF SACCHAROMYCES CEREVISIAE BY KNOCKING OUT SNG1 GENE

机译：通过敲除SNG1基因来提高酿酒酵母的香草蛋白抗性的方法

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摘要

A method of enhancing vanillin resistance of Saccharomyces cerevisiae, including: knocking out SNG1 gene from a genome of Saccharomyces cerevisiae. This application further provides a mutant of SNG1 gene of Saccharomyces cerevisiae including the nucleotide sequence shown in SEQ ID NO: 1, where the sequence shown in SEQ ID NO: 1, from left to right, consists of a −18˜+203 bp fragment of SNG1 gene of Saccharomyces cerevisiae, a nucleotide fragment of loxp-KanMX4-loxp and a +1446˜+1644 bp fragment of the SNG1 gene of Saccharomyces cerevisiae.

机译：一种增强酿酒酵母的香草素抗性的方法，包括：从酿酒酵母的基因组中敲出SNG1基因。该应用进一步提供SAGCranomyces酿酒酵母SNG1基因的突变体，包括SEQ ID NO：1中所示的核苷酸序列，其中SEQ ID NO：1中所示的序列从左到右，由A -18〜+ 203bp片段组成 SNG1酿酒酵母SNG1基因，LOXP-KANMX4-LOXP的核苷酸片段和酿酒酵母SNG1基因的ANG1基因的核苷酸片段。

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公开/公告号US2021388365A1

专利类型
公开/公告日2021-12-16

原文格式PDF
申请/专利权人 QILU UNIVERSITY OF TECHNOLOGY;
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申请/专利号US202017118179
发明设计人 XIAOMING BAO;XINNING WANG;WENYAN CAO;WEIQUAN ZHAO;ZAILU LI;
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申请日2020-12-10
分类号C12N15/81;C07K14/395;
国家 US
入库时间 2022-08-24 22:51:54

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