YEAST WITH IMPROVED ALCOHOL PRODUCTION
First Claim
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1. Modified yeast cells derived from parental yeast cells, the modified cells comprising a genetic alteration that causes the modified cells to produce a decreased amount of functional Cpr1 polypeptide compared to the parental cells, wherein the modified cells produce during fermentation an increased amount of ethanol compared to parental cells under equivalent fermentation conditions.
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Abstract
Described are compositions and methods relating to yeast cells having a genetic mutation that give rise to increased alcohol production. Such yeast is well-suited for use in alcohol production to reduce fermentation time and/or increase yields.
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26 Claims
- 1. Modified yeast cells derived from parental yeast cells, the modified cells comprising a genetic alteration that causes the modified cells to produce a decreased amount of functional Cpr1 polypeptide compared to the parental cells, wherein the modified cells produce during fermentation an increased amount of ethanol compared to parental cells under equivalent fermentation conditions.
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16. A method for producing a modified yeast cell comprising:
- introducing a genetic alteration into a parental yeast cell, which genetic alteration reduces or prevents the production of functional Cpr1 polypeptide compared to the parental cells, thereby producing modified cells that produces during fermentation an increased amount of ethanol compared to the parental cells under equivalent fermentation conditions.
- View Dependent Claims (17, 18, 19, 20, 21, 22, 23, 24, 25, 26)
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