Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Daran, J.G."'
Autor:
Adiego-Pérez, Belén, Randazzo, P., Daran, J.G., Verwaal, René, Roubos, Johannes A., Daran-Lapujade, P.A.S., Van Der Oost, John
Publikováno v:
FEMS Microbiology Letters, 366(8)
Microbial production of chemical compounds often requires highly engineered microbial cell factories. During the last years, CRISPR-Cas nucleases have been repurposed as powerful tools for genome editing. Here, we briefly review the most frequently u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=narcis______::2134367b4a1863ea6266c1b0a5a68808
http://resolver.tudelft.nl/uuid:a9bb843d-7dbb-4819-b3b4-6ea2d88cbf08
http://resolver.tudelft.nl/uuid:a9bb843d-7dbb-4819-b3b4-6ea2d88cbf08
Publikováno v:
Current Opinion in Biotechnology, 50
Evolutionary engineering, which uses laboratory evolution to select for industrially relevant traits, is a popular strategy in the development of high-performing yeast strains for industrial production of fuels and chemicals. By integrating whole-gen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=narcis______::eee5e43e972404819b0d20c13df02fc4
http://resolver.tudelft.nl/uuid:19b09f8e-efce-440d-937b-f10aa442f50d
http://resolver.tudelft.nl/uuid:19b09f8e-efce-440d-937b-f10aa442f50d
Publikováno v:
WO2015156675 (A1)
The invention relates to a nucleic acid molecule encoding a novel selection marker. Said marker is a guanidinobutyrase from Kluyveromyces lactis, which, when expressed in Saccharomyces, allows the growth of the yeast in the presence of guanidinobutyr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=narcis______::2b67fe816e6b6a5f7985af5483a74e9b
http://resolver.tudelft.nl/uuid:63c57205-336a-492f-8a8b-52e2650fa322
http://resolver.tudelft.nl/uuid:63c57205-336a-492f-8a8b-52e2650fa322
Publikováno v:
WO 2015084178 (A1)
The invention relates to a set of targeting constructs, comprising a first construct comprising a recognition site for an endonuclease, a first region of homology with a target gene of a microorganism, and a first part of a selection marker, and a se
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=narcis______::8697f40a709f23b5722acc66fab9a3a6
http://resolver.tudelft.nl/uuid:3bfbfd5b-2bba-4923-8a27-b875409dd95d
http://resolver.tudelft.nl/uuid:3bfbfd5b-2bba-4923-8a27-b875409dd95d
Autor:
Mans, R., Van Rossum, H.M., Wijsman, M., Backx, A., Kuijpers, N.G.A., van den Broek, M., Daran-Lapujade, P.A.S., Pronk, J.T., Van Maris, A.J.A., Daran, J.G.
Publikováno v:
FEMS Yeast Research, 15 (2), 2015
A variety of techniques for strain engineering in Saccharomyces cerevisiae have recently been developed. However, especially when multiple genetic manipulations are required, strain construction is still a time-consuming process. This study describes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=narcis______::49acc806f3f6981956d444eef39ed751
http://resolver.tudelft.nl/uuid:db68e491-0e6d-4d54-8799-68dc9a6eb670
http://resolver.tudelft.nl/uuid:db68e491-0e6d-4d54-8799-68dc9a6eb670
Akademický článek
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Autor:
Wronska, A.K.
Every century brings its own challenges, but the 21st century is the first in which a global transition towards circularity is required to ensure human existence on this planet. Exhaustion of planetary resources, such as oil and rare elements, must b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4bae842af938c19b8f7fc7e621cb2f53
https://doi.org/10.4233/uuid:bd748c70-2cda-4094-945f-0f0577700367
https://doi.org/10.4233/uuid:bd748c70-2cda-4094-945f-0f0577700367
Autor:
Bouwknegt, J.
Products resulting from alcoholic fermentation by microorganisms have been used by mankind for over 11,000 years. Alcoholic fermentation is involved in production of bread, alcoholic beverages such as wine and beer, distilled spirits such as vodka an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::57cc6dc02ef63ad4bc41a3611f488403
Autor:
Wiersma, S.J.
The yeast Saccharomyces cerevisiae has been used by humans for many centuries in microbial fermentation processes for the production of, for example, bread and alcoholic beverages. This long history of use and, in addition, its fast growth, its abili
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e2f16f75b149982a9e4e49eb10be4b5d
https://doi.org/10.4233/uuid:e0a82278-daa1-4ea3-ad33-dc18b825be90
https://doi.org/10.4233/uuid:e0a82278-daa1-4ea3-ad33-dc18b825be90
Autor:
Perli, T.
The increase in world population together with an unsustainable and fossil fuel-based economy are at the root of the significant increase in the average global temperature since the pre-industrial era. Switching to a more sustainable and circular bio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::01c7695985b9107fa5d8e4d9e9779517
https://doi.org/10.4233/uuid:b9241a98-34b9-4295-93e3-af8d4e796628
https://doi.org/10.4233/uuid:b9241a98-34b9-4295-93e3-af8d4e796628