The present invention relates to a process for enriching a biomass of microalgae of the Thraustochytrium genus with DHA and with arginine and glutamic acid amino acids, characterized in that it comprises a step aimed at limiting the rate of growth of the microalga while at the same time maintaining or continuously introducing a source of nitrogen in or into the fermentation medium.

The present invention is related to sustainable fermentation processes with increased efficiency and less environmental impact. Particularly, the present invention is related to a process wherein in one fermentation process two or more fermentation products can be produced and isolated, i.e. a “primary” fermentation product and a “secondary” fermentation product, particularly wherein one is a water soluble organic compound and one is a fat-soluble organic compound particularly a fat-soluble vitamin, preferably vitamin K2.

The present invention relates to a strain which has increased glutamine productivity due to being transformed with a vector containing a nucleotide sequence that encodes a glutamine synthetase consisting of the amino acid sequence of SEQ ID NO: 1.

The present invention relates to a strain which has increased glutamine productivity due to being transformed with a vector containing a nucleotide sequence that encodes a glutamine synthetase consisting of the amino acid sequence of SEQ ID NO: 1.

The present invention relates to a method of producing a flavor by a co-fermentation process using mixed fermentation of two or more different microorganisms producing different products. The method of producing a flavor may produce a natural flavor capable of improving the taste and aroma of food and the overall sensory properties of food through a fermentation broth containing amino acids, nucleic acids and/or organic acids, which is produced by mixed fermentation of different microorganisms producing different products, that is, different kinds of amino acids, nucleic acids and/or organic acids. This flavor may be used in various food fields.

The present invention relates to a method of producing a flavor by a co-fermentation process using mixed fermentation of two or more different microorganisms producing different products. The method of producing a flavor may produce a natural flavor capable of improving the taste and aroma of food and the overall sensory properties of food through a fermentation broth containing amino acids, nucleic acids and/or organic acids, which is produced by mixed fermentation of different microorganisms producing different products, that is, different kinds of amino acids, nucleic acids and/or organic acids. This flavor may be used in various food fields.

The present disclosure relates to a modified polypeptide of glutamine synthetase having enhanced activity and a method of producing L-glutamine using the same. Since production of L-glutamine may be increased by using the novel modified polypeptide without a decrease in a growth rate compared to wild-type strains having glutamine synthetase activity, the modified polypeptide may be widely used for mass production of L-glutamine.

The present disclosure relates to a modified polypeptide of glutamine synthetase having enhanced activity and a method of producing L-glutamine using the same. Since production of L-glutamine may be increased by using the novel modified polypeptide without a decrease in a growth rate compared to wild-type strains having glutamine synthetase activity, the modified polypeptide may be widely used for mass production of L-glutamine.

The invention concerns a genetically modified microorganism expressing a functional type I or II RuBisCO enzyme and a functional phosphoribulokinase (PRK), and in which the glycolysis pathway is at least partially inhibited, said microorganism being genetically modified so as to produce an exogenous molecule and/or to overproduce an endogenous molecule. According to the invention, the oxidative branch of the pentose phosphate pathway may also be at least partially inhibited. The invention also concerns the use of such a genetically modified microorganism for the production or overproduction of a molecule of interest and processes for the synthesis or bioconversion of molecules of interest.

The invention concerns a genetically modified microorganism expressing a functional type I or II RuBisCO enzyme and a functional phosphoribulokinase (PRK), and in which the glycolysis pathway is at least partially inhibited, said microorganism being genetically modified so as to produce an exogenous molecule and/or to overproduce an endogenous molecule. According to the invention, the oxidative branch of the pentose phosphate pathway may also be at least partially inhibited. The invention also concerns the use of such a genetically modified microorganism for the production or overproduction of a molecule of interest and processes for the synthesis or bioconversion of molecules of interest.