ENZYMES

• Main Authors: ULRICH KETTLING, KUMAR VIJAY, KOLTERMANN ANDRE, KLAUS PELLENGAHR, OLIV ERKENSCH, ANDREI MIASNIKOV, LEUTHNER BIRGITTA
• Format: Patent
• Language: English; Japanese
• Published: 05.02.2015
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; ENZYMOLOGY; FODDER; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

PROBLEM TO BE SOLVED: To provide improved phytase.SOLUTION: In a broad aspect, the invention relates to a bacterial phytase and variants (modified forms) thereof. Specifically, the invention relates to a wild type phytase derived from a bacterium, Buttiauxella sp., and to variant/modified forms ther...