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公开(公告)号：US11326187B2
公开(公告)日：2022-05-10
申请号：US16757459
申请日：2018-10-19
Applicant: NOVOZYMES A/S
Inventor： Armindo Ribeiro Gaspar , Victor Gabriel Guadalupe Medina , Xin Li , Kelly Cristina Leite Mulder , Angela Shows
Abstract: The present invention relates to a process for reducing and/or preventing an increase in lactic acid levels in a fermentation product production process, such as especially ethanol production, wherein a lytic polysaccharide monooxygenase (LPMO) or an enzyme composition comprising an LPMO is added before or during saccharification and/or fermentation, or before or during propagation, to reduce and/or prevent an increase in lactic acid levels.
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Patent Agency Ranking
公开(公告)号：US12247241B2
公开(公告)日：2025-03-11
申请号：US18465305
申请日：2023-09-12
Applicant: Novozymes A/S
Inventor： Armindo Ribeiro Gaspar , Victor Gabriel Guadalupe Medina , Xin Li , Kelly Cristina Leite Mulder , Angela Shows
Abstract: The present invention relates to a process for reducing and/or preventing an increase in lactic acid levels in a fermentation product production process, such as especially ethanol production, wherein a lytic polysaccharide monooxygenase (LPMO) or an enzyme composition comprising an LPMO is added before or during saccharification and/or fermentation, or before or during propagation, to reduce and/or prevent an increase in lactic acid levels.
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公开(公告)号：US20220267811A1
公开(公告)日：2022-08-25
申请号：US17713797
申请日：2022-04-05
Applicant: Novozymes A/S
Inventor： Armindo Ribeiro Gaspar , Victor Gabriel Guadalupe Medina , Xin Li , Kelly Cristina Leite Mulder , Angela Shows
Abstract: The present invention relates to a process for reducing and/or preventing an increase in lactic acid levels in a fermentation product production process, such as especially ethanol production, wherein a lytic polysaccharide monooxygenase (LPMO) or an enzyme composition comprising an LPMO is added before or during saccharification and/or fermentation, or before or during propagation, to reduce and/or prevent an increase in lactic acid levels.
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公开(公告)号：US20240035051A1
公开(公告)日：2024-02-01
申请号：US18465305
申请日：2023-09-12
Applicant: Novozymes A/S
Inventor： Armindo Ribeiro Gaspar , Victor Gabriel Guadalupe Medina , Xin Li , Kelly Cristina Leite Mulder , Angela Shows
CPC classification number: C12P7/06 , C12N9/0083 , C12P1/02 , C12P19/14 , C12Y114/99 , C12Y302/01001
Abstract: The present invention relates to a process for reducing and/or preventing an increase in lactic acid levels in a fermentation product production process, such as especially ethanol production, wherein a lytic polysaccharide monooxygenase (LPMO) or an enzyme composition comprising an LPMO is added before or during saccharification and/or fermentation, or before or during propagation, to reduce and/or prevent an increase in lactic acid levels.
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公开(公告)号：US11795481B2
公开(公告)日：2023-10-24
申请号：US17713797
申请日：2022-04-05
Applicant: Novozymes A/S
Inventor： Armindo Ribeiro Gaspar , Victor Gabriel Guadalupe Medina , Xin Li , Kelly Cristina Leite Mulder , Angela Shows
CPC classification number: C12P7/06 , C12N9/0083 , C12P1/02 , C12P19/14 , C12Y114/99 , C12Y302/01001
Abstract: The present invention relates to a process for reducing and/or preventing an increase in lactic acid levels in a fermentation product production process, such as especially ethanol production, wherein a lytic polysaccharide monooxygenase (LPMO) or an enzyme composition comprising an LPMO is added before or during saccharification and/or fermentation, or before or during propagation, to reduce and/or prevent an increase in lactic acid levels.
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公开(公告)号：US20210189436A1
公开(公告)日：2021-06-24
申请号：US16757459
申请日：2018-10-19
Applicant: NOVOZYMES A/S
Inventor： Armindo Ribeiro Gaspar , Victor Gabriel Guadalupe Medina , Xin Li , Kelly Cristina Leite Mulder , Angela Shows
Abstract: The present invention relates to a process for reducing and/or preventing an increase in lactic acid levels in a fermentation product production process, such as especially ethanol production, wherein a lytic polysaccharide monooxygenase (LPMO) or an enzyme composition comprising an LPMO is added before or during saccharification and/or fermentation, or before or during propagation, to reduce and/or prevent an increase in lactic acid levels.
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