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United States Department of Agriculture

Agricultural Research Service

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Each year, approximately 60 new patents are issued by the U.S. Patent Office for USDA inventions. The Office of Technology Transfer (OTT) transfers these inventions through licenses to the private sector for commercialization. Below are links to the new technologies that are available for licensing.






283.12   NEW



Synthetic promoters for use in Saccharomyces yeast to control gene expression in response to the presence of xylose. Upon xylose availability, the prokaryotic DNA binding protein is released from the synthetic promoter, allowing gene expression.

Potential Commercial Applications
- Lignocellulose-based processing where it is desirable to use a S. cerevisiae strain for ethanol, advanced biofuels or renewable chemicals production

Competitive Advantages
- These synthetic promoters will allow tunable control of gene expression for engineering Saccharomyces yeasts for efficient xylose fermentation




NOVEL YEAST STRAINS                         

Using directed evolution, several strains of Scheffersomyces stipitis are generated that better utilize xylose and glucose for improved ethanol production. These improved strains are obtained by culturing the yeast on hydrolyzates of differring concentrations of xylose, ethanol, and by-products.

                                                                                                                                   Potential Commercial Applications
- These strains could be used to ferment both hexose and pentose sugars to produce ethanol from the lignocellulosic corn hull fiber generated in corn to ethanol plants or from corn stover
- The strains can also be used to produce ethanol from base- or acid-pretreated switchgrass and other forms of herbaceous lignocellulosic biomass
- Stains can also be used to produce ethanol from base or acid-pretreated woody biomass residues

Competitive Advantages
- This is a native xylose-fermenting yeast that has not been genetically modified
- Yeast strains are evolved and selected to be tolerant of diverse nutrient environments and inhibitory hydrolyzates of lignocellulosic biomass
- Strains ferment both glucose and xylose in enzyme hydrolyzates produced from 20% solids loading acid or base pretreatments


Last Modified: 11/2/2015
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