| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e6386a9e4be70b6a8ad1d76fae9835a9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b9372dc9139f5cc16b07383309eda392
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_80359b2729bc300e91ce301251cc7127 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-82
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N15-81
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C07K14-705
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-0158
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-28 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-82
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K14-705
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N15-81
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate |
2011-03-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2016-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ab1116305454d3099d050f84974e1d3e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_af1d6bc05fc3ca3b495b7d5c62666b1b |
| publicationDate |
2016-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-9353173-B2 |
| titleOfInvention |
Functional enhancement of microorganisms to minimize production of acrylamide |
| abstract |
The present disclosure provides yeast transformed with a nucleic acid molecule (GAT1) to reduce nitrogen catabolite repression of asparagine transport/degradation and/or overexpress genes (ASP1 or ASP3) encoding cell-wall or extracellular proteins involved in asparagine degradation and/or genes (AGP1 or GNP1 or GAP1) encoding proteins involved in asparagine transport under food preparation/processing conditions. The genetically modified yeast has enhanced ability to reduce acnlamide concentration in foods prepared by heating. Also provided are methods and uses of the transgenic yeast for reducing acnlamide in a food product and food products having reduced acrylamide content prepared using the transgenic yeast. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11051535-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11425922-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2018192676-A1 |
| priorityDate |
2010-03-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |