Genetically modified yeast species and fermentation...

Details Genetically modified yeast species and fermentation... Genetically modified yeast species and fermentation...

2011-05-17

2011-05-17

Joike, Michele K (Department: 1636)

Chemistry: molecular biology and microbiology

Micro-organism, per se ; compositions thereof; proces of...

Fungi

C435S254100, C435S254200

Reexamination Certificate

active

07943366

ABSTRACT:
Yeast cells are transformed with an exogenous xylose isomerase gene. Additional genetic modifications enhance the ability of the transformed cells to ferment xylose to ethanol or other desired fermentation products. Those modifications', include deletion of non-specific or specific aldose reductase gene(s), deletion of xylitol dehydrogenase gene(s) and/or overexpression of xylulokinase.

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