Abstract: Compositions and methods are provided for genome modification at a target site in the genome of a filamentous fungal cell. The methods and compositions are drawn to a guide polynucleotide/Cas endonuclease system for modifying or altering the target site. Aspects in which the filamentous fungal cell being modified has a defective non-homologous end joining pathway are also provided.

Abstract: Compositions and methods are provided for genome modification at a target site in the genome of a fungal cell. The methods and compositions are drawn to a guide polynucleotide/Cas endonuclease system for promoting modification of the DNA sequence at a target site in a fungal host cell genome.

Abstract: Compositions and methods are provided for genome modification at a target site in the genome of a fungal cell. Aspects of methods and compositions are drawn to a guide polynucleotide/Cas endonuclease system for promoting insertion of a donor DNA at a desired target site in a fungal host cell genome.

Abstract: Compositions and methods are provided for genome editing at a target site in the genome of a filamentous fungal cell. The methods and compositions disclosed are drawn to a guide polynucleotide/Cas endonuclease system and donor polynucleotides with shorter homology arms (i.e., less than 500 bps) to a genomic locus of the fungal cell.

Abstract: Compositions and methods are provided for genome modification at a target site in the genome of a filamentous fungal cell. The methods and compositions are drawn to a guide polynucleotide/Cas endonuclease system for modifying or altering the target site. Aspects in which the filamentous fungal cell being modified has a defective non-homologous end joining pathway are also provided.

Abstract: Compositions and methods are provided for genome modification at a target site in the genome of a fungal cell. Aspects of methods and compositions are drawn to a guide polynucleotide/Cas endonuclease system for promoting insertion of a donor DNA at a desired target site in a fungal host cell genome.

Abstract: The present invention provides methods and uses for treating pyropheophytin-containing compositions, particularly in order to remove pyropheophytin therefrom. The compositions are typically plant, algal, or bacterial derived products such as vegetable oils. The method comprises a step of contacting the compositions with an enzyme having pyropheophytinase activity. Also provided are related apparatus and products for performing such methods and uses.

Abstract: In one aspect there is provided a method for producing a recombinant enzyme capable of hydrolysing chlorophyll or a chlorophyll derivative, comprising a step of intracellular expression of the recombinant enzyme in a eukaryotic host cell.

Abstract: A method of producing one or more of a carbohydrate ester, a protein ester, a protein subunit ester or a hydroxyl acid ester, which method comprises admixing an acyl donor, an acyl acceptor and water to produce a high water environment comprising 5-98% water, wherein said acyl donor is a lipid substrate selected from one or more of the group consisting of a phospholipid, a lysophospholipid, a triacylglyceride, a diglyceride, a glycolipid or a lysoglycolipid and said acyl acceptor is selected from one ore more of the group consisting of a carbohydrate, a protein, a protein subunit, or a hydroxyl acid; and contacting the admixture with a lipid acyltransferase, such that said lipid acyl transferase catalyses one or both of the following reactions: alcoholysis or transesterification.

Abstract: The present invention relates to an isolated nucleic acid sequence coding for a PntR transcription factor comprising a nucleotide sequence that is the same as, or is complementary to, or contains any suitable codon substitutions for any of those of SEQ ID NOs: 1, 3 or 5 or comprises a sequence which has at least 60% sequence homology with any of SEQ ID NOs: 1, 3 or 5, as well as corresponding polypeptides, vector systems and host cells comprising the same. In particular, the invention relates to sequences which are obtained from an Aspergillus, Trichoderma or Penicillium cell. The invention further relates to methods for disrupting PntR expression in a cell as well as methods for expression or production of a POI in a host cell in which PntR expression has been disrupted.

Abstract: A method for the in situ production of an emulsifier in a foodstuff, wherein a lipid acyltransferase is added to the foodstuff. Preferably the emulsifier is produced without an increase or without a substantial increase in the free fatty acid content of the foodstuff. Preferably, the lipid acyltransferase is one which is capable of transferring an acyl group from a lipid to one or more of the following acyl acceptors: a sterol, a stanol, a carbohydrate, a protein or a sub-unit thereof, glycerol. Preferably, in addition to an emulsifier one or more of a stanol ester or a stanol ester or a protein ester or a carbohydrate ester or a diglyceride or a monoglyceride may be produced. One or more of these may function as an additional emulsifier.

Abstract: A method for the in situ production of an emulsifier in a foodstuff, wherein a lipid acyltransferase is added to the foodstuff. Preferably the emulsifier is produced without an increase or without a substantial increase in the free fatty acid content of the foodstuff. Preferably, the lipid acyltransferase is one which is capable of transferring an acyl group from a lipid to one or more of the following acyl acceptors: a sterol, a stanol, a carbohydrate, a protein or a sub-unit thereof, glycerol. Preferably, in addition to an emulsifier one or more of a stanol ester or a stanol ester or a protein ester or a carbohydrate ester or a diglyceride or a monoglyceride may be produced. One or more of these may function as an additional emulsifier.

Abstract: A method for the in situ production of an emulsifier in a foodstuff, wherein a lipid acyltransferase is added to the foodstuff. Preferably the emulsifier is produced without an increase or without a substantial increase in the free fatty acid content of the foodstuff. Preferably, the lipid acyltransferase is one which is capable of transferring an acyl group from a lipid to one or more of the following acyl acceptors: a sterol, a stanol, a carbohydrate, a protein or a sub-unit thereof, glycerol. Preferably, in addition to an emulsifier one or more of a stanol ester or a stanol ester or a protein ester or a carbohydrate ester or a diglyceride or a monoglyceride may be produced. One or more of these may function as an additional emulsifier.

Abstract: A method of producing one or more of a carbohydrate ester, a protein ester, a protein subunit ester or a hydroxyl acid ester, which method comprises admixing an acyl donor, an acyl acceptor and water to produce a high water environment comprising 5-98% water, wherein said acyl donor is a lipid substrate selected from one or more of the group consisting of a phospholipid, a lysophospholipid, a triacylglyceride, a diglyceride, a glycolipid or a lysoglycolipid and said acyl acceptor is selected from one ore more of the group consisting of a carbohydrate, a protein, a protein subunit, or a hydroxyl acid; and contacting the admixture with a lipid acyltransferase, such that said lipid acyl transferase catalyses one or both of the following reactions: alcoholysis or transesterification.

Abstract: A method for the in situ production of an emulsifier in a foodstuff, wherein a lipid acyltransferase is added to the foodstuff. Preferably the emulsifier is produced without an increase or without a substantial increase in the free fatty acid content of the foodstuff. Preferably, the lipid acyltransferase is one which is capable of transferring an acyl group from a lipid to one or more of the following acyl acceptors: a sterol, a stanol, a carbohydrate, a protein or a sub-unit thereof, glycerol. Preferably, in addition to an emulsifier one or more of a stanol ester or a stanol ester or a protein ester or a carbohydrate ester or a diglyceride or a monoglyceride may be produced. One or more of these may function as an addition emulsifier.

Abstract: The present invention relates to a composition comprising a coupled enzyme system for the rapid and efficient production of hydrogen peroxide by the coupling of a first enzyme system capable of hydrogen peroxide generation, to a second enzyme system which utilizes the non hydrogen peroxide product of the first enzyme system, and optionally is capable of generating further hydrogen peroxide.

Abstract: Method of improving the rheological properties of a flour dough and the quality of bread, alimentary paste products, noodles and cakes wherein glycerol oxidase or a combination of glycerol oxidase and a lipase is added to the dough and dough improving compositions comprising these enzymes. The strength of (B/C ratio) and the gluten index of the dough was improved and in the resulting products the improvements were higher specific volume, increased crumb pore homogeneity and reduced average crumb pore diameter.

Abstract: Method of improving the rheological properties of a flour dough and the quality of bread, alimentary paste products, noodles and cakes wherein glycerol oxidase or a combination of glycerol oxidase and a lipase is added to the dough and dough improving compositions comprising these enzymes. The strength of (B/C ratio) and the gluten index of the dough was improved and in the resulting products the improvements were higher specific volume, increased crumb pore homogeneity and reduced average crumb pore diameter.

Abstract: Method of improving the rheological properties of a flour dough and the quality of bread, alimentary paste products, noodles and cakes wherein glycerol oxidase or a combination of glycerol oxidase and a lipase is added to the dough and dough improving compositions comprising these enzymes. The strength of (B/C ratio) and the gluten index of the dough was improved and in the resulting products the improvements were higher specific volume, increased crumb pore homogeneity and reduced average crumb pore diameter.

Abstract: Method of improving the rheological properties of a flour dough and the quality of bread, alimentary paste products, noodles and cakes wherein glycerol oxidase or a combination of glycerol oxidase and a lipase is added to the dough and dough improving compositions comprising these enzymes. The strength of (B/C ratio) and the gluten index of the dough was improved and in the resulting products the improvements were higher specific volume, increased crumb pore homogeneity and reduced average crumb pore diameter.