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1. 发明授权

US10085470B2 Method for improving the quality of soy sauce using Bacillus amyloliquefaciens 有权
公开(公告)号：US10085470B2
公开(公告)日：2018-10-02
申请号：US15204991
申请日：2016-07-07
申请人： Fang Fang , Jiran Zhang , Xifei Yang , Chuanwang Hu , Jian Chen , Guocheng Du
发明人： Fang Fang , Jiran Zhang , Xifei Yang , Chuanwang Hu , Jian Chen , Guocheng Du
IPC分类号： A23L5/20 , A23L27/50 , A23L23/00 , C12N1/20 , C12R1/07
摘要： The present invention provides a method for improving the quality of soy sauce using Bacillus amyloliquefaciens, which relates to the field of microbiology and food technology. The method comprises inoculating Bacillus amyloliquefaciens BBE JY06 during soy sauce fermentation. With Bacillus amyloliquefaciens addition during soy sauce fermentation, the aroma and tastes of soy sauce is improved and the ethyl carbamate content in soy sauce is decreased as well.

2. 发明申请

US20170020173A1 Method for improving the quality of soy sauce using Bacillus amyloliquefaciens 审中-公开
标题翻译：使用解淀粉芽孢杆菌提高酱油质量的方法
公开(公告)号：US20170020173A1
公开(公告)日：2017-01-26
申请号：US15204991
申请日：2016-07-07
申请人： Fang Fang , Jiran Zhang , Xifei Yang , Chuanwang Hu , Jian Chen , Guocheng Du
发明人： Fang Fang , Jiran Zhang , Xifei Yang , Chuanwang Hu , Jian Chen , Guocheng Du
IPC分类号： A23L5/20 , A23L27/50 , A23L23/00 , C12N1/20 , C12R1/07
CPC分类号： A23L5/28 , A23L27/50 , C12N1/20 , C12R1/07
摘要： The present invention provides a method for improving the quality of soy sauce using Bacillus amyloliquefaciens, which relates to the field of microbiology and food technology. The method comprises inoculating Bacillus amyloliquefaciens BBE JY06 during soy sauce fermentation. With Bacillus amyloliquefaciens addition during soy sauce fermentation, the aroma and tastes of soy sauce is improved and the ethyl carbamate content in soy sauce is decreased as well.
摘要翻译：本发明提供了一种使用解淀粉芽孢杆菌（Bacillus amyloliquefaciens）提高酱油质量的方法，其涉及微生物学和食品技术领域。该方法包括在酱油发酵过程中接种解淀粉芽孢杆菌BBE JY06。在酱油发酵过程中加入解淀粉芽孢杆菌后，酱油的香气和口感得到改善，酱油中的氨基甲酸乙酯含量也降低。

3. 发明授权

US09961925B2 Method for reducing the precursor of ethyl carbamate in soy sauce 有权
公开(公告)号：US09961925B2
公开(公告)日：2018-05-08
申请号：US14672244
申请日：2015-03-30
申请人： Fang Fang , Jian Chen , Xifei Yang , Jiran Zhang , Guocheng Du , Danyi Liao
发明人： Fang Fang , Jian Chen , Xifei Yang , Jiran Zhang , Guocheng Du , Danyi Liao
IPC分类号： A23L1/211 , A23L5/20 , A23L11/30
CPC分类号： A23L5/28 , A23L11/37 , A23V2002/00
摘要： The present invention provides a method for reducing EC precursor, citrulline, in soy sauce by inoculating T. halophilus BBE R23 during soy sauce fermentation. Compared to the control, citrulline and EC in soy sauce prepared with T. halophilus BBE R23 is decreased by 86% and 50%, respectively. Addition of 106 CFU/mL T. halophilus BBE R23 also increases volatile flavoring compounds and free fatty acids concentration in the soy sauce product. The present invention provides a method of making soy sauce that not only reduces accumulation of EC precursor citrulline but also improves soy sauce flavor.

4. 发明申请

US20150282512A1 Method for Reducing the Precursor of Ethyl Carbamate in Soy Sauce 有权
标题翻译：降低酱油中氨基甲酸铵前体的方法
公开(公告)号：US20150282512A1
公开(公告)日：2015-10-08
申请号：US14672244
申请日：2015-03-30
申请人： Fang Fang , Jian Chen , Xifei Yang , Jiran Zhang , Guocheng Du , Danyi Liao
发明人： Fang Fang , Jian Chen , Xifei Yang , Jiran Zhang , Guocheng Du , Danyi Liao
IPC分类号： A23L1/211
CPC分类号： A23L5/28 , A23L11/37 , A23V2002/00
摘要： The present invention provides a method for reducing EC precursor, citrulline, in soy sauce by inoculating T. halophilus BBE R23 during soy sauce fermentation. Compared to the control, citrulline and EC in soy sauce prepared with T. halophilus BBE R23 is decreased by 86% and 50%, respectively. Addition of 106 CFU/mL T. halophilus BBE R23 also increases volatile flavoring compounds and free fatty acids concentration in the soy sauce product. The present invention provides a method of making soy sauce that not only reduces accumulation of EC precursor citrulline but also improves soy sauce flavor.
摘要翻译：本发明提供一种通过在酱油发酵过程中接种嗜盐芽胞杆菌BBE R23来减少酱油中的EC前体瓜氨酸的方法。与对照相比，用嗜碱芽孢杆菌BBE R23制备的酱油中的瓜氨酸和EC分别降低了86％和50％。添加106 CFU / mL嗜盐芽孢杆菌BBE R23还增加了酱油产品中的挥发性调味化合物和游离脂肪酸浓度。本发明提供一种制作酱油的方法，不仅可以减少EC前体瓜氨酸的积累，而且可以改善酱油味。

5. 发明申请

US20180042251A1 Mutant strain of Lactococcus lactis and its application 审中-公开
公开(公告)号：US20180042251A1
公开(公告)日：2018-02-15
申请号：US15640903
申请日：2017-07-03
申请人： Juan Zhang , Zhengming Zhu , Jian Chen , Guocheng Du , Peishan Yang
发明人： Juan Zhang , Zhengming Zhu , Jian Chen , Guocheng Du , Peishan Yang
IPC分类号： A23C9/123 , A23L19/20 , C12R1/46
CPC分类号： A23C9/123 , A23B7/105 , A23B7/155 , A23L19/20 , A23V2002/00 , A23Y2240/41 , C12R1/46
摘要： The present invention relates to a mutant strain of Lactococcus lactis and its application, and belongs to the field of food biotechnology. The mutant strain, Lactococcus lactis WH101, was screened for its better tolerance to harsh environmental factors, especially higher acid tolerance. The OD600 of Lactococcus lactis WH101 was increased by 5.5 times than that of the parent strain when cultured at pH 4.5. The survival rate of the mutant strain was 22.4 times higher than that of the parent strain after 3 hr treatment in pH 4.0 culture medium. The survival rate of the mutant strain was 5.2, 2.0 and 1.9 times over that of the parent strain treated with 15% ethanol for 4 hr, 15% NaCl for 6 hr and 1 mM H2O2 for 3 hr, respectively.

6. 发明申请

US20160319272A1 Method for Directed DNA Evolution using Combinatorial DNA Libraries 审中-公开
标题翻译：使用组合DNA文库进行定向DNA进化的方法
公开(公告)号：US20160319272A1
公开(公告)日：2016-11-03
申请号：US15140408
申请日：2016-04-27
申请人： Zhen Kang , Jian Chen , Guocheng Du , Peng Jin
发明人： Zhen Kang , Jian Chen , Guocheng Du , Peng Jin
IPC分类号： C12N15/10
CPC分类号： C12N15/1058 , C12N15/1031 , C12Q2521/101 , C12Q2521/501 , C12Q2531/113 , C12Q2533/101 , C12Q2563/179
摘要： The present invention provides a method of rapid directed DNA evolution based on single-stranded combinatorial DNA mutant library. The single- and double-stranded mutant library are constructed either separately or simultaneously using editing primers that contain mutated nucleotides and are targeted to different regions of the parent DNA sequence. The mutant library is then inserted into expression vectors and mutants with desired property are obtained by high throughput screening. Evolution of promoters, enzymes and metabolic pathways were successfully achieved using this method and mutants with excellent properties were obtained. The method of the present invention is simple, rapid, and efficient. It can be used for directed evolution of regulatory sequence such as promoters and ribosome binding sites, and is especially suitable for introducing diverse mutations into protein encoding genes, leading to rapid directed evolution of gene of interest.
摘要翻译：本发明提供了基于单链组合DNA突变体文库的快速定向DNA进化的方法。使用含有突变核苷酸的编辑引物单独或同时构建单链和双链突变体文库，并且靶向母DNA序列的不同区域。然后将突变型文库插入表达载体中，并通过高通量筛选获得具有所需性质的突变体。使用该方法成功实现了启动子，酶和代谢途径的进化，获得了具有优异性能的突变体。本发明的方法简单，快速，高效。它可以用于调节序列的定向进化，如启动子和核糖体结合位点，特别适用于将多种突变引入到蛋白质编码基因中，导致感兴趣的基因的快速定向进化。

7. 发明申请

US20150176036A1 Genetically Engineered Torulopsis glabrata with Enhanced Extracellular Secretion of Pyruvic Acid 有权
标题翻译：基因工程的Torulopsis glabrata与丙酮酸的增强细胞外分泌
公开(公告)号：US20150176036A1
公开(公告)日：2015-06-25
申请号：US14185928
申请日：2014-02-21
申请人： Jian Chen , Hongwei Guo , Jingwen Zhou , Guocheng Du
发明人： Jian Chen , Hongwei Guo , Jingwen Zhou , Guocheng Du
IPC分类号： C12P7/40 , C12N15/81
CPC分类号： C12P7/40 , C07K14/195 , C12N1/16 , C12N15/815
摘要： The present invention provides a genetically engineered Torulopsis glabrata with enhanced extracellular secretion of pyruvic acid. T. glabrata strain was obtained from China Center for Type Culture Collection with CCTCC No: M202019 and over-expressed the optimized CutA (SEQ ID NO:2) encoding stress protein. Both of the temperature tolerance of T. glabrata and extracellular concentration of pyruvate were improved by overexpressing the optimized CutA. The optimum growth temperature of genetically engineered T. glabrata was increased too. The present invention can be widely used to increase extracellular levels of pyruvate during the fermentation process.
摘要翻译：本发明提供了具有增强的丙酮酸细胞外分泌的遗传工程化的Torulopsis glabrata。中华中心型号培养物中心获得T. glabrata菌株，CCTCC编号：M202019，过表达编码应激蛋白的优化的CutA（SEQ ID NO：2）。通过过度表达优化的CutA，提高了T. glabrata的温度耐受性和丙酮酸的细胞外浓度。转基因玉米的最佳生长温度也升高。本发明可广泛用于在发酵过程中增加丙酮酸的细胞外水平。

8. 发明授权

US08722364B2 Method for increasing microbial catalase production 有权
标题翻译：增加微生物过氧化氢酶生产的方法
公开(公告)号：US08722364B2
公开(公告)日：2014-05-13
申请号：US13228572
申请日：2011-09-09
申请人： Jian Chen , Guocheng Du , Jianghua Li , Long Liu , Zhuolin Feng
发明人： Jian Chen , Guocheng Du , Jianghua Li , Long Liu , Zhuolin Feng
IPC分类号： C12P21/04
CPC分类号： C12N9/0065 , C12N1/20
摘要： Disclosed are methods for increasing microbial catalase production. 1-10 g/L sodium hexametaphosphate was added to the culture medium between 30-40 hours of fermentation to inhibit proteinase activity and increase the production of catalase. This simple modification of fermentation procedure can result in up to 45% increase of the production of catalase.
摘要翻译：公开了增加微生物过氧化氢酶产生的方法。在发酵30-40小时之间向培养基中加入1-10g / L六偏磷酸钠以抑制蛋白酶活性并增加过氧化氢酶的产生。发酵过程的这种简单的修改可以导致过氧化氢酶的产量提高高达45％。

9. 发明申请

US20160138057A1 Methods for enhancing alpha-ketoglutarata production in Yarrowia lipolytica 审中-公开
标题翻译：在解脂耶氏酵母中增强α-酮戊二酸的生产方法
公开(公告)号：US20160138057A1
公开(公告)日：2016-05-19
申请号：US14557468
申请日：2014-12-02
申请人： Jian Chen , Jingwen Zhou , Hongwei Guo , Weizhu Zeng , Guocheng Du
发明人： Jian Chen , Jingwen Zhou , Hongwei Guo , Weizhu Zeng , Guocheng Du
IPC分类号： C12P7/50 , C12N9/06
CPC分类号： C12P7/50 , C12N9/0016 , C12Y104/01002
摘要： The present invention provides methods for enhancing α-KG production in Yarrowia lipolytica, relates to the field of metabolic engineering. This invention successfully overexpresses the glutamate dehydrogenase in wild type strain Y. lipolytica WSH-Z06 to construct the recombinant Y. lipolytica WSH-Z06 which regulates the glutamate catabolism to synthesis α-KG. L-methionine imine is added into the fermentation medium during the process to strengthen the supply of intracellular glutamate and inhibite the intracellular glutamine synthesis from glutamate metabolism and then enhance the accumunation of α-KG. Therefor, the present invention provides an effective method for enhancing the accumunation of α-KG through regulation of intracellular amino acid metabolism.
摘要翻译：本发明提供了在解脂耶氏酵母中增强α-KG生产的方法，涉及代谢工程领域。本发明成功地过表达了野生型脂肪分解杆菌WSH-Z06中的谷氨酸脱氢酶，构建了重组解脂亚罗威阿酵母WSH-Z06，其调节合成α-KG的谷氨酸分解代谢。在加工过程中将L-甲硫氨酸亚胺加入到发酵培养基中，以加强细胞内谷氨酸的供应，并从谷氨酸代谢抑制胞内谷氨酰胺合成，从而增强α-KG的积累。因此，本发明提供了通过调节细胞内氨基酸代谢来增强α-KG的积累的有效方法。

10. 发明授权

US09187773B2 Method for improving acid tolerance of Propionibacterium acidipropionici 有权
标题翻译：提高丙酸丙酸杆菌耐酸性的方法
公开(公告)号：US09187773B2
公开(公告)日：2015-11-17
申请号：US14047968
申请日：2013-10-07
申请人： Jian Chen , Guocheng Du , Long Liu , Jianghua Li , Ningzi Guan
发明人： Jian Chen , Guocheng Du , Long Liu , Jianghua Li , Ningzi Guan
IPC分类号： C12P7/52
CPC分类号： C12P7/52
摘要： The invention provides a simple and effective method for improving acid tolerance of P. acidipropionici by adding arginine and/or aspartic acid to the culture medium. The acid tolerance of P. acidipropionici was improved by 60% and 20% respectively through adding arginine or aspartic acid into the culture medium. Consequently, PA production was improved by 36% and 26%, respectively. The maximal PA production was obtained by adding both 20 mM arginine and 20 mM aspartic acid. This method can be applied to large scale production of PA.
摘要翻译：本发明提供了一种通过向培养基中加入精氨酸和/或天冬氨酸来改善酸性丙酸酸的耐酸性的简单和有效的方法。通过向培养基中加入精氨酸或天冬氨酸，分别将酸性丙酸的耐酸性提高了60％和20％。因此，PA产量分别提高了36％和26％。通过加入20mM精氨酸和20mM天冬氨酸获得最大的PA产生。该方法可应用于大规模生产PA。

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