Classifications

• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
  • C12N15/00—Mutation or genetic engineering; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification; Use of hosts therefor
  • C12N15/09—Recombinant DNA-technology
  • C12N15/11—DNA or RNA fragments; Modified forms thereof; Non-coding nucleic acids having a biological activity
  • C12N15/52—Genes encoding for enzymes or proenzymes
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
  • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
  • C12N9/14—Hydrolases (3)
  • C12N9/48—Hydrolases (3) acting on peptide bonds (3.4)
  • C12N9/50—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25)
  • C12N9/64—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25) derived from animal tissue
  • C12N9/6421—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25) derived from animal tissue from mammals
  • C12N9/6478—Aspartic endopeptidases (3.4.23)
  • C12N9/6483—Chymosin (3.4.23.4), i.e. rennin
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
  • C12N15/00—Mutation or genetic engineering; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification; Use of hosts therefor
  • C12N15/09—Recombinant DNA-technology
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12Y—ENZYMES
  • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
  • C12Y304/23—Aspartic endopeptidases (3.4.23)
  • C12Y304/23004—Chymosin (3.4.23.4), i.e. rennin
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
  • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
  • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
  • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
  • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
  • A23C11/106—Addition of, or treatment with, microorganisms
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
  • A23C19/00—Cheese; Cheese preparations; Making thereof
  • A23C19/02—Making cheese curd
  • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
  • A23C19/0326—Rennet produced by fermentation, e.g. microbial rennet; Rennet produced by genetic engineering
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
  • A23C20/00—Cheese substitutes
  • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
  • A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
  • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
  • A23C9/1209—Proteolytic or milk coagulating enzymes, e.g. trypsine
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K20/00—Accessory food factors for animal feeding-stuffs
  • A23K20/10—Organic substances
  • A23K20/189—Enzymes
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
  • A23L11/40—Pulse curds
  • A23L11/45—Soy bean curds, e.g. tofu
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
  • A23L11/60—Drinks from legumes, e.g. lupine drinks
  • A23L11/65—Soy drinks
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
  • C12N2330/00—Production
  • C12N2330/50—Biochemical production, i.e. in a transformed host cell

Landscapes

• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Health & Medical Sciences (AREA)
• Genetics & Genomics (AREA)
• Polymers & Plastics (AREA)
• Organic Chemistry (AREA)
• Food Science & Technology (AREA)
• Zoology (AREA)
• Bioinformatics & Cheminformatics (AREA)
• Wood Science & Technology (AREA)
• Microbiology (AREA)
• Biomedical Technology (AREA)
• General Engineering & Computer Science (AREA)
• Biotechnology (AREA)
• Molecular Biology (AREA)
• General Health & Medical Sciences (AREA)
• Biochemistry (AREA)
• Nutrition Science (AREA)
• Agronomy & Crop Science (AREA)
• Botany (AREA)
• Medicinal Chemistry (AREA)
• Oil, Petroleum & Natural Gas (AREA)
• Animal Husbandry (AREA)
• Biophysics (AREA)
• Plant Pathology (AREA)
• Physics & Mathematics (AREA)
• Peptides Or Proteins (AREA)
• Dairy Products (AREA)
• Enzymes And Modification Thereof (AREA)
• Fodder In General (AREA)
• General Preparation And Processing Of Foods (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)

Applications Claiming Priority (3)

Publications (2)

Family

ID=48577692

Family Applications (2)

Family Applications After (1)

Country Status (19)

Families Citing this family (12)

Family Cites Families (18)

• 2013
  • 2013-05-22 UA UAA201413887A patent/UA118956C2/uk unknown
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  • 2013-05-22 FI FIEP13727539.2T patent/FI2855674T4/fi active
  • 2013-05-22 CA CA3100606A patent/CA3100606C/en active Active
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  • 2013-05-22 RU RU2014152723A patent/RU2683385C2/ru active
  • 2013-05-22 DK DK19174281.6T patent/DK3604509T3/da active
  • 2013-05-22 KR KR1020217011988A patent/KR102419515B1/ko active IP Right Grant
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  • 2013-05-22 ES ES13727539T patent/ES2741723T5/es active Active
  • 2013-05-22 PL PL13727539.2T patent/PL2855674T5/pl unknown
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  • 2013-05-22 JP JP2015513145A patent/JP2015518718A/ja active Pending
  • 2013-05-22 NZ NZ742660A patent/NZ742660A/en unknown
  • 2013-05-22 DK DK13727539.2T patent/DK2855674T4/da active
  • 2013-05-22 CN CN201380039107.0A patent/CN104487572B/zh active Active
  • 2013-05-22 KR KR1020147036631A patent/KR102245756B1/ko active IP Right Grant
  • 2013-05-22 AU AU2013265343A patent/AU2013265343B2/en active Active
  • 2013-05-22 NZ NZ725398A patent/NZ725398A/en unknown
  • 2013-05-22 US US14/402,567 patent/US9930899B2/en active Active
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  • 2013-05-22 BR BR112014029012-1A patent/BR112014029012B1/pt active IP Right Grant
  • 2013-05-22 NZ NZ742745A patent/NZ742745A/en unknown
  • 2013-05-22 PL PL19174281T patent/PL3604509T3/pl unknown
  • 2013-05-22 UA UAA201808552A patent/UA126330C2/uk unknown
  • 2013-05-22 MX MX2014014300A patent/MX366610B/es active IP Right Grant
  • 2013-05-22 EP EP21164270.7A patent/EP3929288A1/en active Pending
  • 2013-05-22 CN CN201911082253.7A patent/CN110714001A/zh active Pending
• 2014
  • 2014-11-24 MX MX2019008255A patent/MX2019008255A/es active IP Right Grant
  • 2014-11-24 MX MX2020011941A patent/MX2020011941A/es unknown
• 2015
  • 2015-04-09 HK HK15103493.9A patent/HK1202894A1/xx unknown
• 2018
  • 2018-02-20 US US15/900,603 patent/US10806157B2/en active Active
  • 2018-06-06 JP JP2018108935A patent/JP2018148926A/ja active Pending
• 2019
  • 2019-05-21 AU AU2019203589A patent/AU2019203589B2/en active Active
  • 2019-12-18 JP JP2019228446A patent/JP2020058367A/ja active Pending
• 2022
  • 2022-02-02 AU AU2022200663A patent/AU2022200663A1/en active Pending

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