The present disclosure provides lipolytic enzyme variants having two or more modifications as compared to a parent lipolytic enzyme. Specifically, the present disclosure provides one or more lipolytic enzyme variants that has at least one improved performance when compared to one or more reference lipolytic enzymes. In addition, the present disclosure provides compositions comprising a lipolytic enzyme variant of the disclosure. The present disclosure also provides methods of cleaning using compositions comprising a lipolytic enzyme variant of the disclosure.

The present invention provides a process for the preparation of tofacitinib citrate of Formula I. Specifically, the present invention provides an enzymatic route for the preparation of tofacitinib of Formula II, which is converted to tofacitinib citrate of Formula I.

The present invention discloses an enzymatic synthesis method of 1-palmitic acid-2-oleic acid-3-triglyceride stearate, belonging to the technical field of structured lipid processing. In the present invention, a crude product rich in 1-palmitic acid-2-oleic acid-3-triglyceride stearate is obtained by reacting for 2-10 h at 20-70° C. with 1-palmitic acid-2-diglyceride oleate as an acyl acceptor, stearic acid or a derivative thereof as an acyl donor and a lipase as a catalyst, wherein the reaction system is an inorganic or organic solvent reaction system. The present invention provides a highly efficient enzymatic synthesis method of POS, thereby resolving the disadvantage of low POS content and limited use provided by the current synthesizing product of structured lipid. The technology adopted by the present invention certainly has an application prospect in the process of preparing cocoa butter equivalents.

This disclosure relates to processes to form arylcyclopropyl carboxylic acids useful in forming molecules having pesticidal utility against pests in Phyla Arthropoda, Mollusca, and Nematoda.

It has been found that the combination of enzymes, in particular the combination of a thermophilic serine protease and a lipase, are able to improve the short bite in bakery products. Provided herein are compositions comprising these enzymes, the use of this combination of enzymes and methods for preparing bakery products using the combination of a thermophilic serine protease and a lipase.

Disclosed are compositions and formulations of non-porcine lipase and methods of treatment and manufacture thereof.

An object of the present invention is to provide an enzyme showing random transesterification ability, which is suitable for food applications. Provided is a random transesterification lipase having high heat resistance in oils and fats.

The present invention relates to a polypeptide having lipolytic enzyme activity, selected from the group consisting of: (a) a polypeptide having at least 65% sequence identity to amino acids 21 to 309 of SEQ ID NO: 1; (b) a polypeptide encoded by a polynucleotide that hybridizes under medium stringency conditions with the polypeptide coding sequence of SEQ ID NO: 2; (c) a polypeptide encoded by a polynucleotide having at least 65% sequence identity to the polypeptide coding sequence of SEQ ID NO: 2; and (d) a fragment of the polypeptide of (a), (b) or (c) that has lipolytic enzyme activity.

The present invention relates to a composition or combination for the production of butanol and isopropanol, comprising an acetone-butanol-ethanol (ABE)-producing Clostridium strain and a genetically engineered B. subtilis strain, wherein said genetically engineered B. subtilis strain has been transformed by at least one polynucleotide molecule; the at least one polynucleotide molecule comprising a secondary alcohol dehydrogenase gene operably linked to at least one promoter. The invention also relates to methods of producing butanol and isopropanol in a co-culture, methods of producing butyrate, isopropanol and butanol in a co-culture and methods of producing esters.

Disclosed are compositions and methods relating to an improved hybrid lipase enzyme for reducing foaming in, for example, a carbohydrate fermentation process.