• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
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  • 优先权
    • 专利摘要:
    Saccharomyces cerevisiae strain and its use for the production of alcoholic products. The present invention relates to a new strain of yeast of the species Saccharomyces cerevisiae, osmoethanoltolerant, and to its use to produce ethanol or to produce alcoholic products. Also, the described strain has utility for the production of biomass. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2704201A1
    申请号:ES201731116
    申请日:2017-09-14
    公开日:2019-03-14
    发明作者:Reyes Miguel Villena；Ramos Manuel Aguado；Gutiérrez Yolanda Núñez；Burgos Elena Maganto；Mateo Daniel Hernández
    申请人:Tomsa Destil SL；
    IPC主号:
    专利说明:

    [0001]
    [0002] Saccharomyces cerevisiae strain and its use for the production of alcoholic products
    [0003]
    [0004] Field of the invention
    [0005]
    [0006] The present invention belongs to the technical field of alcoholic fermentations, such as wine making, beer, alcohol, etc., for human consumption. More specifically, the present invention relates to a new yeast strain of the species Saccharomyces cerevisiae, osmoethanoltolerant, and to its use to produce ethanol or to produce alcoholic products. Also, the described strain has utility for the production of biomass.
    [0007]
    [0008] BACKGROUND OF THE INVENTION
    [0009]
    [0010] Osmotic stress has a remarkable influence on the cellular physiology of the strains of Saccharomyces cerevisiae, which is manifested in the dynamics of changes in the cell wall, in the alteration of ion homeostasis, in metabolic adjustments, in cell cycle arrest , as well as a very remarkable effect on gene expression. Therefore, osmotic stress is a factor that negatively affects both cell proliferation and the fermenting capacity of the strains of Saccharomyces cerevisiae and ultimately to the production of alcohol at the industrial level.
    [0011]
    [0012] There is therefore a constant need to develop new strains of Saccharomyces cerevisiae that have improved characteristics and in particular that have a high osmoetanoltolerance.
    [0013]
    [0014] Some strains of S. cerevisiae with improved characteristics have already been described in the literature as for example in ES2116922, ES2524704 or ES2406412.
    [0015]
    [0016] The authors of the present invention have obtained a new yeast hybrid strain of the species Saccharomyces cerevisiae by means of the protoplast fusion technique from the highly osmotolerant strain S. cerevisiae NCYC73 and from another strain S. cerevisiae. By means of this technique chromosome exchange takes place, especially of chromosomes of lower molecular weight, which results in a new strain of yeast in which characteristics and capacities of both parental strains coexist.
    [0017] In particular, the strain obtained by the authors has a high osmo-ethanol-tolerant capacity and a capacity to produce 16 ° G.L or higher.
    [0018]
    [0019] BRIEF DESCRIPTION OF THE INVENTION
    [0020]
    [0021] The main aspect of the invention is an osmo-ethanol-tolerant strain of yeast of the species Saccharomyces cerevisiae, (strain of the invention), which was deposited on July 4, 2017 in the Spanish Type Culture Collection (CECT) (Burjassot, Valencia, Spain ) and to which the access number CECT 13152 was assigned.
    [0022]
    [0023] In another relevant aspect, the invention relates to the use of the strain of the invention for the production of ethanol or alcohol products by fermentation using different substrates.
    [0024]
    [0025] Also, another aspect of the invention relates to the use of the yeast for the production of biomass.
    [0026]
    [0027] A final aspect of the invention relates to a microbiological composition comprising a strain of the invention and optionally at least one additional element that favors the production of alcohols or alcoholic products.
    [0028]
    [0029] Brief description of the figures
    [0030]
    [0031] Figure 1: shows a scheme of cell wall removal in the parental yeast strains.
    [0032]
    [0033] Figure 2: representation of the fusion of the protoplasts of the parental cells, the protoplast A being a highly osmotolerant yeast and the protoplast B a yeast used in industrial fermentation.
    [0034]
    [0035] Figure 3: A schematic of the production of the strain of the invention is shown by the protoplast fusion technique involving the sequence of the treatment with lytic enzymes of the parental yeasts, induction of protoplast fusion, incubation of new hybrids and selection in specific media.
    [0036] Detailed description of the invention
    [0037]
    [0038] The present invention relates in its main aspect to a strain of the species Saccharomyces cerevisiae deposited in the Spanish Collection of Type Cultures (CECT) with the access number CECT 13152.
    [0039]
    [0040] This strain has the main characteristic that is highly osmoetanoltolerant, which makes it especially suitable for the production of ethanol by alcoholic fermentation from different substrates, as well as for the production of alcoholic products such as alcoholic beverages (wine, beer, cava or cider). In fact, the strain of the present invention is capable of producing ethanol or alcoholic products by fermentation at 16 ° G.L. or superiors.
    [0041]
    [0042] The strain of the invention has been obtained by the technique of fusion of protoplasts that allows the genetic exchange of the parental cells through a previous stage of digestion of their cell walls and a subsequent membrane fusion. Figures 1 and 2 show a graphic representation of both stages.
    [0043]
    [0044] Therefore the strain of the invention is a hybrid strain resulting from the fusion of a highly osmotolerant strain of S.cerevisiae, the strain NCYC73 and another strain of S.cerevisiae used in industrial fermentation. The obtained strain possesses characteristics and capacities of both parental strains and in particular shows a high osmoethanol tolerance.
    [0045]
    [0046] The strain of the invention can be transported in liquid, fresh paste, dry active or dry instant format.
    [0047]
    [0048] The strain of the invention has an ovoid morphology and a matt beige color. The observed metabolic characteristics are similar to those of other industrial strains of S. cerevisiae and in particular of the parental strains from which it comes. The rapid growth and rapid metabolization of fermentable sugars, as well as the high osmoethanol tolerance of the strain of the invention make it especially suitable for industrial use and particularly in the production of bioethanol or in the production of alcoholic beverages.
    [0049]
    [0050] Another aspect of the invention relates to the use or application of the strain of the invention. On the one hand, the strain of the invention is useful in the production of ethanol or the preparation alcoholic products by fermentation.
    [0051]
    [0052] In a particular embodiment, the strain of the invention is useful for the production of bioethanol from vegetable waste and lignocellulosic residues. Vegetable residues or lignocellulosic residues may be the biodegradable fraction of products, residues and traces of origin from agriculture such as crop residues, rich in fermentable sugars, such as sugarcane; starch biomass, for example, grains or wheat straw; or corn or corn straw or corn grain or corn fiber; or grains or barley straw; or grains or sorghum straw, rice, grass, branches, etc. Vegetable residues and lignocellulosic waste can also come from forest industries such as lumber.
    [0053]
    [0054] As regards the application for the production of alcoholic products by fermentation, the strain of the invention is especially suitable for the production of alcoholic beverages and, more particularly, of beverages such as wine, beer, cava, cider or distilled beverages.
    [0055]
    [0056] The use of the strain of the invention allows alcoholic ethanol or alcoholic products to be obtained at 16 ° G.L. or superiors.
    [0057]
    [0058] Likewise, another of the use of the strain of the invention is for the baking or production of bread or pastry and confectionery products.
    [0059]
    [0060] Another use of the strain of the invention is for the production of biomass as a means to transform low-value-added fermentable vegetable or animal waste (lactoses) into biomass with a high protein value.
    [0061]
    [0062] In a particular relation, the biomass obtained has application as a source of animal feed, in particular of livestock.
    [0063]
    [0064] A final aspect of the invention relates to a microbiological composition comprising the strain of the invention and, optionally, at least one additional element that favors the production of alcohols or alcoholic products and / or the fermentation process.
    [0065] In a particular embodiment of the invention the composition may be presented in a diluted, cream, pressed, dried or lyophilized aqueous composition format.
    [0066] Following are some specific examples of embodiment of the invention that serve to illustrate the invention.
    [0067]
    [0068] Examples
    [0069]
    [0070] Example 1: Obtaining the mutant Saccharomyces cerevisiae of the invention (CECT 13152).
    [0071]
    [0072] To obtain the Saccharomyces cerevisiae strain deposited in the Spanish Type Culture Collection (CECT) with accession number CECT 13152, protoplast fusion methods analogous to those described in "Induced Fusion of Fungal Protoplasts following Treatment with Polyethylene Glycol were used. " Journal of General Microbiology (1976), 92, 4 I 3 -4 I 7. J. Anne and J. F. Peberdy or "Fusion of protoplasts of Bacillus megaterium." Proc. Nati Acad. Sci. USA Vol. 73, No. 6, pp. 2147-2150, June 1976 Microbiology. Katalin Fodor and Lajos Alfoldi.
    [0073]
    [0074] Below are the steps that were carried out to obtain the mutant deposited with the number CECT 13152.
    [0075]
    [0076] Growth of parental strains
    [0077]
    [0078] The parental strains were grown on glycerol agar plates, to ensure that they breathed properly. As parental strains were used, on the one hand, strain NCYC73 of S.cerevisiae with a highly osmotolerant capacity and on the other hand, other strains of S.cerevisiae for industrial use.
    [0079]
    [0080] Once grown in these plates, 1, 2 or 3 loops of these yeasts were inoculated in a liquid medium, whose composition depended on the osmotolerance condition of the yeast.
    [0081]
    [0082] Osmotolerant yeasts, in a medium containing glucose, produce a harder wall, which costs more to degrade in the lysis phase. Therefore, galactose was used, so that the resulting wall was looser. Once the media were inoculated, they were maintained between 25 ° and 35 ° C and between 50 and 500 rpm, overnight.
    [0083]
    [0084] The incubation time depends on the growth curve of the yeast, so that they were removed from the shaker when they finished the exponential phase and before entering the stationary phase.
    [0085] Resuspension of the yeasts in pretreatment buffer.
    [0086]
    [0087] For the fusion, the first thing to do is obtain a pellet of yeast cream. For this, between 10 and 50 ml of the culture medium was taken, and centrifuged between 500 and 5000 rpm for 1 and 10 minutes and then the supernatant was removed until leaving between 1 and 12 ml. It was resuspended and centrifuged again between 1000 and 5000 rpm for 1 and 10 minutes.
    [0088]
    [0089] Preparation of the pretreatment buffer.
    [0090]
    [0091] To the pretreatment buffer Tris-EDTA pH between 6 and 9 previously prepared and autoclaved, p-mercaptoethanol was added in the following proportion: between 4 and 11 ml of Tris-EDTA buffer 100 - 400 ^ l of p-mercaptoethanol, stirring well . The p-mercaptoethanol was incorporated into a 15 ml falcon containing between 4 and 11 ml of buffer. The buffer had the appropriate molarity for the osmotolerance condition of the yeast that we are using. As a general rule, if they were not osmotolerant, a buffer with sorbitol between 0.2 and 1 M or KCl between 0.2 and 1 M was used. In contrast, for the osmotolerants, the buffer with a molarity between 0.1 and 1.1 M with sorbitol or between 0.5 and 2 M with KCl.
    [0092]
    [0093] Yeast pretreatment
    [0094]
    [0095] The supernatant of the yeasts was removed after the last centrifugation. It was incorporated between 4 and 12 ml of pretreatment buffer already containing the p-mercaptoethanol. It was stirred well, using a vortex and the mixture was introduced in the shaker between 30 ° and 45 ° C and between 50 and 200 rpm for 10 and 50 minutes. It was maintained between 5 and 15 additional minutes at the revolutions indicated above. It was recentrifuged between 1000 and 5000 rpm for 1 and 20 minutes. At this level the wall was already degrading.
    [0096]
    [0097] Preparation of lysis buffer
    [0098]
    [0099] To prepare the lysis buffer for a phosphate-citrate buffer (with sorbitol) pH between 4 and 7, the lytic enzymes were incorporated.
    [0100]
    [0101] Just before incorporating the lysis buffer on the yeasts, it was filtered with a sterile filter of between 0.1 and 1 ^ m. were used between one or two filters to completely filter between 1 and 10 ml of buffer.
    [0102] Completion of cell wall lysis
    [0103]
    [0104] Almost all the supernatant of the falcon was removed, and between 1 and 10 ml of the sterile lysis buffer were added. Then the yeasts were resuspended. The mixture was incubated between 30 ° and 40 ° C again and at an agitation of between 50 and 500 rpm for 10 to 50 minutes. Between 10 and 50 minutes began to check the appearance of the spheroplasts in the suspension.
    [0105]
    [0106] To determine when the lysis was completed, a water test was performed based on the fragility of the cells without a wall against osmotic variations in the extracellular medium. To carry it out, between 5 and 75 ^ l of the yeast solution were introduced in 0.5 and 6 ml of milliQ water. When the solution was translucent it meant that the yeasts had not yet lost the wall, whereas when the solution was transparent, with small whitish lumps it implied that the yeasts had lost their wall, and when introduced into a hypotonic medium, they did not resist the change.
    [0107]
    [0108] 51 we have incorrectly chosen the molarity of the buffer, it may be that the cells do not lose the wall correctly, that they undergo a modification in their shape, or in their size (due to loss or absorption of water). In these cases, the yeasts can not be used for the fusion. Osmotolerant yeasts take longer to lyse the cell wall.
    [0109]
    [0110] While the solution remained translucent, the yeasts were introduced again in the shaker and the test was repeated after 10 to 60 minutes. So until the cells broke down in water. To compare the response of the yeasts in water with a negative control, between 5 and 80 ^ l of yeasts were introduced in 0.5 and 6 ml of buffer.
    [0111]
    [0112] The formation of spheroplasts was also visually checked by observation under a microscope.
    [0113]
    [0114] Washing of the cells and measurement of the cell population
    [0115]
    [0116] Once the spheroplasts were formed, the cells were washed for fusion. For this, a Tris-HCl wash buffer pH between 6 and 9 was used with sorbitol (at the molarity to which it corresponded). Thus, once the falcon of the shaker was removed, between 1 and 15 ml of the washing buffer was added and shaking, centrifuged between 500 and 5000 rpm for 1 and 15 minutes. The supernatant was removed and the procedure repeated. This procedure was performed in total between one and six times.
    [0117] The last time, after removing the supernatant, between 1 and 6 ml of the washing buffer was added and it was carefully resuspended. Then between 1 and 20 ^ l of the yeast suspension were taken and between 450 and 1000 ml of milliQ water were dissolved. From that dilution a small amount was taken with a pipette and introduced into the Neubauer chamber (40X objective). The millions of cells were counted, and depending on the population, the ml that had to be added from the suspension were determined to collect between 100 and 2 billion cells. The important thing was that there was the same amount of the two strains of yeast to be fused.
    [0118]
    [0119] Incubation of the yeasts in the fusion solution
    [0120]
    [0121] The amount of spheroplasts suspension of the first yeast that was calculated based on the population was introduced into an eppendorf. Then, it was centrifuged between 1000 and 7000 rpm for 1 and 50 seconds. Once this was done, the supernatant was removed and the amount of suspension of the second yeast was incorporated. It was centrifuged again between 1000 and 7000 rpm at the same time. The supernatant was removed again and between 0.1 and 5 ml of the fusion solution was incorporated. The PEG makes the solution very dense and it is difficult to aspirate it. It was resuspended and incubated in an oven between 27 and 40oC for 10 and 50 minutes.
    [0122]
    [0123] Growth of hybrids in solid medium
    [0124]
    [0125] Once between 10 and 50 minutes of fusion, between 10 and 75 ml of a solution of agar type E at 1.5% autoclaved and tempered between 40 and 70oC and between 10 and 65 ml of CaCl2 between 0.5 and 2M sterilized with a filter between 0.1 and 0.5 ^ m and also tempered between 40 and 70oC and mixed well. To the mixture were added between 50 and 300 μl of the fusion solution with the yeasts, and stirred to disperse the hybrids throughout the agar.
    [0126]
    [0127] Finally, this mixture was poured over the OSY plates that were incubated between 20 and 40 ° C for 1 to 5 days.
    [0128]
    [0129] Later phases.
    [0130]
    [0131] The colonies grown in OSY medium were taken and seeded in YPD medium, and from there they were transferred to glycerol agar between 1 and 5%. In the YPD medium they were sown taking all the large colonies, forming 4 or 5 striae on the plate. From the glycerol agar a reserve tube was prepared using glycerol medium between 10 and 50%.
    [0132] Among the different strains isolated, the strain of the invention deposited with the access number CECT 13152 was selected.
    [0133]
    [0134] Example 2: Growth kinetics of the mutant Saccharomyces cerevisiae CECT 13152.
    [0135]
    [0136] To study growth kinetics, samples were inoculated with both parental strains and the new mutant strain CECT 13152 in YPD broth. A material balance was made based on the nutritional requirements of the yeast formulating three media, based on agroindustrial waste, tubers, cereal hydrolysates and fruit waste. The pH of the samples was regulated until reaching the range of 4.5-5.0. After mixing and homogenizing, the media was autoclaved at 121 ° C for 15 minutes.
    [0137]
    [0138] Culture media were placed in 2L capacity glass balloons; the aeration mechanism was connected to this system through low power pumps together with diffuser stones, these were disinfected and introduced into the respective culture media. Finally, the harvested yeasts were inoculated. The systems were covered with cotton to avoid external contamination.
    [0139]
    [0140] Measurements were made every hour, for which a sample of 10 mL of each culture was taken. The growth was quantified using the Neubauer chamber with an optical microscope with 400X magnification; during the production of biomass the ° Brix and pH were controlled. The modified versions of the Logístico and Gompertz models proposed by Zwietering et al., (1990) were used.
    [0141]
    [0142] This allowed us to determine growth kinetics through maximum growth (Ymax), lag phase or adaptation (A), specific growth rate (^ max). The generation time (G) was calculated: G = log 2 / ^ max.
    [0143]
    [0144] The results showed that the generation time of Saccharomyces cerevisiae CECT 13152 with respect to both parental strains increased by at least 20%, without an increase in the duration of the latency period.
    [0145] Example 3: In vitro evaluation of the ethanol production capacity and osmotolerance of the mutant Saccharomyces cerevisiae CECT 13152.
    [0146]
    [0147] A comparative test was carried out between the alcohol production capacity between a commercial Saccharomyces cerevisiae strain and the CECT 13152 strain under different conditions and different substrates.
    [0148]
    [0149] The following table 1 summarizes the conditions and parameters that were measured before and after the fermentation test using brown sugar as a carbon source:
    [0150]
    [0151] TABLE 1
    [0152]
    [0153]
    [0154]
    [0155]
    [0156] The first thing that can be observed is that the strain of the invention has a high osmotolerance to sugars and that it is able to grow and metabolize sugars at a high concentration of up to at least 28 g / 100ml.
    [0157]
    [0158] On the other hand, as can be seen, the degree of distilled alcohol is substantially higher in the case of the CECT13152 strain than in the commercial strain under all the conditions tested, which shows that the strain is suitable for industrial use .
    [0159]
    [0160] Table 2 also summarizes some of the parameters that demonstrate the greater fermentative capacity and production of alcohol of the strain of the invention:
    [0161] Table 2
    [0162]
    [0163]
    [0164]
    [0165]
    [0166] Similarly, a comparative test was carried out between the alcohol production capacity between a commercial strain of Saccharomyces cerevisiae and the strain CECT 13152 for different percentages of molasses as a substrate.
    [0167]
    [0168] In the following Tables 3A and 3B the codes of the different tests that identify both the percentage of molasses used and the total sugars (numerical code) as well as the strain used (alphabetic code) are detailed:
    [0169]
    [0170] Table 3A and 3B
    [0171]
    [0172]
    [0173]
    [0174]
    [0175]
    [0176] Table 4 summarizes below the parameters that were measured before and after the fermentation trial using molasses as a carbon source:
    [0177]
    [0178] Table 4
    [0179]
    [0180]
    [0181]
    [0182]
    [0183] In this case it can also be observed that the degree of distilled alcohol is substantially higher in the case of the CECT 13152 strain than in that of the commercial strain under all the conditions tested.
    [0184]
    [0185] Table 5 shows some of the parameters that demonstrate the greater fermentative capacity and production of alcohol of the strain of the invention:
    [0186]
    [0187] Table 5
    [0188]
    [0189]
    [0190]
    [0191]
    [0192]
    [0193] Example 3: Fermentative capacity of the mutant Saccharomyces cerevisiae CECT 13152.
    [0194]
    [0195] The fermentative capacity of new mutant strain of Saccharomyces cerevisiae CECT 13152 was determined by fermentation from amylaceous substrates obtained from tubers, cereal hydrolysates and fruit waste.
    [0196]
    [0197] a) Hydrolysis of the amylaceous substrate
    [0198]
    [0199] As the sugars present in the starchy substrates used are in the form of starch and the yeast used lacks amylases, it was necessary to carry out the prior hydrolysis thereof. In addition, the substrate was liquefied once it was mixed with the water.
    [0200]
    [0201] Mixture of amylaceous-water substrate
    [0202]
    [0203] The starchy substrates used, that is, the cereal, tubers and fruit waste were crushed and sieved with a diameter of approximately 1mm and mixed with water at a ratio of 38:62 (substrate: water) (w / w).
    [0204] Liquefaction in 2 stages
    [0205]
    [0206] Step 1. A total of 20% of the total dose of α-amylase (Liquozyme, 240 KNU / g) was added to each of the mixtures and incubated for a period of 45 minutes at 65 ° C constant stirring temperature. intense enough to keep the substrate suspended.
    [0207]
    [0208] Step 2. The remaining 80% of α-amylase (Liquozyme, 240 KNU / g) was added to the mixture and incubated for 30 minutes at a temperature of 85 ° C under constant stirring as in step 1.
    [0209]
    [0210] Autoclave
    [0211]
    [0212] The processed amylaceous compounds were introduced into the autoclave and subjected to a temperature of 130 ° C for 3 minutes.
    [0213]
    [0214] Saccharification
    [0215]
    [0216] The dose of amyloglucosidase (Spirizyme Fuel) was added and incubated at 65 ° C, for 90 minutes, maintaining constant agitation, equal to that of previous stages.
    [0217]
    [0218] Dilutions were made from the different substrates, to obtain a sugar concentration of 27%.
    [0219]
    [0220] Nutrients were added to the fermentation media in those cases where it was necessary.
    [0221]
    [0222] b) Yeast and propagation conditions
    [0223]
    [0224] The mutant yeast Saccharomyces cerevisiae CECT 13152 was used to carry out the fermentation. For this purpose, a propagation prior to fermentation was carried out. Yeast propagation was carried out in two stages: an initial stage in YPD and a second stage in a sugar substrate of the same nature as that used in fermentation, at a concentration of sugars between 7-8%. The temperature of propagation was 34.5oC, agitation of 120 rpm and pH of 5. Depending on the type of substrate, the addition of salts and vitamins was necessary. The use of aeration during this second stage considerably increased the number of cells obtained per mL at the end of the process.
    [0225] c) Fermentation conditions
    [0226]
    [0227] The fermentation was carried out at a constant temperature of 35 ° C. Regarding agitation, the assay was started without agitation, and the first hour was maintained. The second hour was programmed at 40 rpm. Finally, 85 rpm were set at the beginning of the third hour, and this was maintained until the end of the fermentation. The end of fermentation was defined at the moment in which the loss of CO2 between two consecutive weight measurements is zero, or when the 100 hours of fermentation are exceeded.
    [0228]
    [0229] The results of the fermentation tests on the different substrates are shown below in Tables 6 to 8.
    [0230]
    [0231] Table 6. Initial sugars (% w / v).
    [0232]
    [0233]
    [0234]
    [0235]
    [0236] Table 7. Alcohol concentration obtained (° G.L.)
    [0237]
    [0238]
    [0239]
    [0240]
    [0241] Table 8. Final sugars (% w / v).
    [0242]
    [0243]
    权利要求:
    Claims (12)
    [1]
    1. Strain of the Saccharomyces cerevisiae species deposited in the Spanish Type Culture Collection (CECT) with the access number CECT 13152.
    [2]
    2. Strain according to claim 1, characterized in that it is in liquid, fresh paste, dry active or dry instant format.
    [3]
    3. Use of the strain of claim 1 or 2 in the production of ethanol or the production of alcoholic products by fermentation.
    [4]
    4. Use according to claim 3 wherein the ethanol is produced by alcoholic fermentation of vegetable residues and lignocellulosic residues.
    [5]
    5. Use according to claim 3 wherein the alcoholic product is an alcoholic beverage.
    [6]
    6. Use according to claim 5 wherein the alcoholic beverage is wine, beer, cava, cider or distilled beverages.
    [7]
    7. Use according to claim 3 wherein the alcoholic fermentation produces ethanol at 16 ° G.L. or higher or other alcoholic products.
    [8]
    8. Use of the strain according to any of claims 1 or 2 for baking.
    [9]
    9. Use of a strain according to any of claims 1 or 2 for the production of biomass.
    [10]
    10. Use according to claim 9 wherein the biomass has application as a source of animal feed.
    [11]
    11. Microbiological composition comprising a strain according to any of claims 1 and 2 and optionally at least one additional element that favors the production of alcohols or alcoholic products and / or the fermentation process.
    [12]
    12. Composition according to claim 11 in aqueous composition format diluted, cream, pressed, dried or lyophilized.
    Ċ
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    WO2019053316A1|2019-03-21|
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    引用文献:
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