A method for producing a shaped article comprising: a) providing a binder, which has been produced by a process of: (i) mixing (A) fungi or glucan and (B) starch with an alkaline agent to form an alkaline composition; and mixing the alkaline composition with an acidic agent to form the binder; or (ii) mixing (A) fungi or glucan and (B) starch with an acidic agent to form an acidic composition; and mixing the acidic composition with an alkaline agent to form the binder; (b) forming a binder composition by mixing the binder with filler material; (c) shaping the binder composition into a three-dimensional shape; and (d) curing the binder composition to form a shaped article having said three-dimensional shape, wherein steps c) and d) can be carried out simultaneously or separately, and wherein during one or both of steps c) and d) pressure is applied to the binder composition.

A method for producing a shaped article comprising: a) providing a binder, which has been produced by a process of: (i) mixing (A) fungi or glucan and (B) starch with an alkaline agent to form an alkaline composition; and mixing the alkaline composition with an acidic agent to form the binder; or (ii) mixing (A) fungi or glucan and (B) starch with an acidic agent to form an acidic composition; and mixing the acidic composition with an alkaline agent to form the binder; (b) forming a binder composition by mixing the binder with filler material; (c) shaping the binder composition into a three-dimensional shape; and (d) curing the binder composition to form a shaped article having said three-dimensional shape, wherein steps c) and d) can be carried out simultaneously or separately, and wherein during one or both of steps c) and d) pressure is applied to the binder composition.

The present invention relates to a method for producing a recombinant protein in yeast cells, wherein the cells are subjected to a temperature shift at a specific timepoint of the cell culture. It also relates to a method for producing a recombinant protein in yeast cells by culturing said yeast cells in a medium having a high concentration of potassium ions compared to the concentration of sulfate and/or phosphate ions.

The present invention relates to a method for producing a recombinant protein in yeast cells, wherein the cells are subjected to a temperature shift at a specific timepoint of the cell culture. It also relates to a method for producing a recombinant protein in yeast cells by culturing said yeast cells in a medium having a high concentration of potassium ions compared to the concentration of sulfate and/or phosphate ions.

The invention is directed to novel variant glucoamylases.

The invention is directed to novel variant glucoamylases.

An improved bacterial oil treatment composition or pool for handling a decommissioned oil cable, which may be laid in particular as part of a power grid in the ground. The invention further relates to a bacteria growth culture medium containing the bacterial oil treatment composition for refurbishing an oil cable and a corresponding use.

Provided herein are methods for identifying pairs of protein binding partners, mutations of which may inform the discovery of pharmaceutically useful small molecules. The methods disclosed herein may allow for the adaptation of the native protein degradation system to modulate specific disease targets at the protein level, in particular, for targets that have long been considered undruggable.

Provided herein are methods for identifying pairs of protein binding partners, mutations of which may inform the discovery of pharmaceutically useful small molecules. The methods disclosed herein may allow for the adaptation of the native protein degradation system to modulate specific disease targets at the protein level, in particular, for targets that have long been considered undruggable.

Disclosed herein is an extrudate comprising a yeast material wherein the yeast material constitutes between 35% and 100% by dry weight of the extrudate. Further, compositions and food products comprising same are disclosed. Further methods for improving the flavor of a yeast material, by adjusting its pH are also disclosed.