Abstract:
The present invention relates to variants of an alpha-amylase which have an increased exoamylase activity compared to the parent alpha-amylase. The present invention also relates to methods of making the variant alpha-amylase and the use of the variant alpha-amylase in baking, detergents, personal care products, in the processing of textiles, in pulp and paper processing, in the production of ethanol, lignocellulosic ethanol or syrups and as viscosity breaker in oilfield and mining industries.
Abstract:
Lipase enzymes and methods of using the lipases in a baking for improving the volume, stability, tolerance of a baked product and/or reducing and reducing or eliminating the use of DATEM.
Abstract:
The present invention relates to a method for degrading DNA in a sample obtained by microbial fermentation or bio-transformation, comprising treating the sample with a combination of increased temperature and low pH. It also relates to a method for releasing DNA from a microbial cell, comprising incubating the microbial cell at a temperature of 45° C. to 55° C. for two to ten hours. Finally, the present invention provides a method for producing a product, comprising a step of releasing DNA from a microbial cell and degrading said DNA.
Abstract:
The present invention relates to a method of producing riboflavin in a genetically modified organism of the genus Eremothecium, wherein said genetic modification is linked to the fatty acid uptake and/or beta-oxidation pathway of said organism, comprising growing said organisms in a culture medium and isolating riboflavin from the culture medium. The invention further relates to a method of providing a riboflavin accumulating organism belonging to the genus Eremothecium by genetically modifying said organism, to organisms obtained by such a method, as well as the use of such genetically modified organisms for increasing the accumulation of riboflavin.