Methods of preventing inhibition of flavour production in yeast
AssigneeAnheuser-Busch InBev S.A.
InventorsPhilippe MALCORPS, Stijn DE GRAEVE, Ben SOUFFRIAU, Arne HAGMAN, Johan THEVELEIN
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Abstract
The present invention relates to the field of fermentation and in particular to methods of improving the flavour and quality of beer produced by fermentation.
Claims25
A method of increasing the flavour of a fermented product, wherein the method comprises using a genetically altered yeast in fermentation and obtaining the fermented product, wherein the yeast is characterised by at least one mutation in at least one MDS3 gene.
(canceled)
8-9. (canceled)
11-14. (canceled)
The method of claim 11, wherein the fermented product is a fermented beverage.
(canceled)
A genetically altered yeast, wherein the yeast is characterised by at least one mutation in at least one MDS3 gene.
(canceled)
A genetically altered yeast, wherein the yeast comprises a nucleic acid construct comprising a nucleic acid sequence encoding a MDS3 polypeptide as defined in SEQ ID NO:
- 3 or a fragment or variant thereof.
28-47. (canceled)
Dependencies are inferred from the claim text.