Methods for producing rebaudioside D and rebaudioside M and compositions thereof

Abstract

The invention relates to methods for producing rebaudioside D and/or rebaudioside M, and compositions comprising the same. The invention provides a method for producing RD and/or RM compositions. The method comprises using rebaudioside A and/or stevioside as substrate and a recombinant microorganism or an enzyme produced by the recombinant microorganism or a metabolite of the recombinant microorganism to catalyze the reaction of the substrate in the presence of sucrose and trisodium citrate and produce a mixture of rebaudioside D and rebaudioside M, and then separates and purifies the mixture to obtain rebaudioside D or rebaudioside M.

Claims

1. A method for producing rebaudioside D and/or rebaudioside M, comprising: providing a starting composition comprising at least one of rebaudioside A and stevioside; incubating the starting composition with a recombinant microorganism in a mixture, wherein the recombinant microorganism expresses a uridine diphosphate (UDP)-glucosyltransferase enzyme derived from Oryza sativa (EUGT11) and a UDP-glucosyltransferase enzyme derived from Stevia rebaudiana (UGT76G1); and purifying rebaudioside D and/or rebaudioside M from the mixture, wherein the recombinant microorganism is recombinant Escherichia coli or recombinant Pichia pastoris, and: when the recombinant microorganism is recombinant Escherichia coli, phosphoglucomutase gene (pgm), G1P adenylyl transferase gene (glgC) and G1P phosphatase gene (agp) in the recombinant Escherichia coli are knocked out, and the uridine diphosphate glucose (UDPG) synthetase gene (ushA) is replaced with T5 operon containing sucrose phosphorylase (Basp) and G1P uridine acyltransferase (ugpA) genes, and when the recombinant microorganism is recombinant Pichia pastoris, pgm gene, glgC gene and agp gene in the recombinant Pichia pastoris are knocked out.

2. A method for producing rebaudioside D and/or rebaudioside M, comprising: providing a starting composition comprising at least one of rebaudioside A and stevioside; incubating the starting composition with an enzyme preparation produced by a recombinant microorganism in a mixture, wherein the recombinant microorganism expresses an EUGT11 enzyme of Oryza sativa and a UGT76G1 enzyme of Stevia rebaudiana; purifying rebaudioside D and/or rebaudioside M from the mixture, wherein the recombinant microorganism is recombinant Escherichia coli or recombinant Pichia pastoris, and: when the recombinant microorganism is recombinant Escherichia coli, pgm gene, glgC gene and agp gene in the recombinant Escherichia coli are knocked out, and the UDPG synthetase gene ushA are replaced with T5 operon containing Basp and ugpA genes, and when the recombinant microorganism is recombinant Pichia pastoris, pgm gene, glgC gene and agp gene in the recombinant Pichia pastoris are knocked out.

3. The method of claim 1, wherein the incubating step is performed in the presence of sucrose and trisodium citrate.

4. The method of claim 2, wherein the incubating step is performed in the presence of sucrose and trisodium citrate.

5. The method of claim 1, wherein the recombinant microorganism is recombinant Escherichia coli.

6. The method of claim 2, wherein the recombinant microorganism is recombinant Escherichia coli.

7. The method of claim 1, wherein the recombinant microorganism is recombinant Pichia pastoris.

8. The method of claim 2, wherein the recombinant microorganism is recombinant Pichia pastoris.

9. The method of claim 3, wherein the recombinant microorganism is a whole cell and the mixture in which the starting composition and the recombinant microorganism are incubated is a cell culture medium.

10. The method of claim 4, wherein the recombinant microorganism is a whole cell and the mixture in which the starting composition and the recombinant microorganism are incubated is a cell culture medium.

11. The method of claim 3, wherein the enzyme preparation is a crude enzyme preparation produced by the recombinant microorganism.

12. The method of claim 4, wherein the enzyme preparation is a crude enzyme preparation produced by the recombinant microorganism.

13. The method of claim 11, wherein the crude enzyme preparation contains glucosyltransferase and some secondary metabolites.

14. The method of claim 12, wherein the crude enzyme preparation contains glucosyltransferase and some secondary metabolites.

15. The method of claim 13, wherein the crude enzyme preparation is produced by cell disruption in the presence of at least 40% of sucrose as a hypertonic solution.

16. The method of claim 14, wherein the crude enzyme preparation is produced by cell disruption in the presence of at least 40% of sucrose as a hypertonic solution.

17. The method of claim 3, wherein the starting composition and the recombinant microorganism or the enzyme preparation produced thereof are incubated under one or more of the following conditions: pH of 7-8, the amount of recombinant microorganism or the enzyme preparation constitutes 5%-30% by wet weight (w/v) of the mixture, the at least one of rebaudioside A and stevioside is present at a concentration of 1-100 g/L; trisodium citrate is present at 50-80 mM; and sucrose is present at 30-90% (w/v).

18. The method of claim 17, wherein the amount of recombinant microorganism or the enzyme preparation constitutes 15% of the mixture, the at least one of rebaudioside A and stevioside is present at a concentration of 30 g/L; trisodium citrate is present at 60 mM, sucrose is present at 50% (w/v), and the pH is 7.3.

19. The method of claim 17, wherein the incubating step is performed at a temperature between 35-40° C. for a duration of 10-240 hours.

20. The method of claim 19, wherein the temperature is 39.5° C. and the duration is 120 hours.

21. The method of claim 19, wherein purifying rebaudioside D and/or rebaudioside M from the mixture comprises the following steps: (a) heating, macro-filtering and ultra-filtering the mixture to obtain an ultrafiltrate; (b) separating rebaudioside D and/or rebaudioside M from the ultrafiltrate by nanofiltration to obtain a retentate; and (c) obtaining purified and concentrated rebaudioside D and/or rebaudioside M by concentrating the retentate to crystal and drying; or concentrating the retentate and spray-drying.

22. The method of claim 21, wherein the ultra-filtering in Step a uses an ultrafiltration membrane having a specification of 10 kD with a transmembrane pressure of 1.0-1.5 Megapascals (MPa).

23. The method of claim 21, wherein the nanofiltration in Step b uses a nanofiltration membrane having a specification of 0.5 kD with a transmembrane pressure of 1.5-2.0 MPa.

24. The method of claim 21, wherein the Step c comprises: concentrating the retentate to a liquid with a solid content of 10-30%, adding ethanol to adjust the ethanol concentration to 10-80%, heating to boil, cooling to 0-40° C. and crystallizing for 1-60 h.

25. The method of claim 21, wherein the spray-drying in Step c is performed under a condition in which the retentate is concentrated to a liquid with a solid content of 10-60% and then spray-dried with a temperature of 80° C. at an air inlet and 120° C. at an air outlet during spray-drying.

26. The method of claim 21, wherein the Steps a and b do not involve a multi-column system.

27. The method of claim 21, wherein the method does not involve a step of purifying the recombinant microorganism from a cell culture.

28. The method of claim 21, wherein the method does not involve a step of purifying the EUGT11 enzyme or the UGT76G1 enzyme.

Description

DETAILED DESCRIPTION

(1) According to the present invention, engineered yeast are employed to prepare RD and RM. The method comprises using glucose, nitrogen source, potassium source, magnesium source, phosphorus source, trace metal, vitamin and defoamer to prepare fermentation medium at the pH of 5.8 or above, preferably at 5.8-6.2, and employing the engineered yeast to ferment the medium to obtain one or more steviol glycosides. By using this method, a mixture of more steviosides, including rubusoside, stevioside, RA, RD, RE, RM and RI, will be produced.

(2) Despite the low calorie and high sweetness, stevioside and rebaudioside A still have a bitter taste after the sweetness, and thus the taste and flavor are not comparable to those of sucrose. Although rebaudioside D has a similar taste to sucrose, its solubility is not good. Therefore, it is necessary to develop a new sweetener composition with good taste that can achieve similar taste and flavor to sucrose and can be accepted by general consumers. In addition, existing sweetener compositions are prepared by compounding pure raw materials. Such a method requires high purity of raw materials, and the raw materials have to be purified before compounding, thus resulting in high cost. Therefore, a method for producing a low-cost sweetener composition is required.

(3) The present invention solves these long standing challenges. The technical problem to be solved by the present invention is to provide a sweetener composition with good and improved taste. The present disclosure provides an improved biocatalytic process for the preparation of a composition comprising a target steviol glycoside from a starting composition comprising a steviol glycoside substrate, wherein the target steviol glycoside comprises one or more additional glucose units than the steviol glycoside substrate. The sweetener composition comprises rebaudioside D and rebaudioside M at a ratio of rebaudioside D rebaudioside M of 1.5-9:1 by weight. The sweetener can be synthesized by whole cell catalysis, and obtained by catalyzing a substrate to react in the presence of sucrose, zinc chloride and trisodium citrate using rebaudioside A as the substrate and a recombinant microorganism as a catalyst. The method of whole cell catalytic transformation adopted in the invention is simple, and transformation conditions can be controlled to obtain a composition of RD and RM with a specific ratio and low production cost. The composition can effectively solve the problems of taste and flavor of sweeteners, so that the composition is similar to sucrose. In addition, the composition does not introduce any synthetic component, maintains natural features of rebaudioside, does not introduce any energy component, and has the characteristics of no energy (e.g., no calories).

(4) The invention features a particular catalyst, simple method and transformation rate above 90%. No additional UDP or UDPG is needed, contributing to low production cost. The product obtained from biotransformation through the method in the invention is rebaudioside D or rebaudioside M or a mixture thereof, instead of other structures, which facilitates separation and purification in the later stage.

(5) Due to the advantages of high sweetness (250-300 times sweeter than sucrose), low calorie ( 1/300 of sucrose), no toxic or side effect, no carcinogen and edible safety, steviol glycosides have been widely recognized in many fields such as science and industry. Internationally known as the “third sugar resource around the globe”, steviol glycosides have become the third natural substitute for sucrose with development and health value following saccharose and beet sugar.

(6) Steviol Glycosides

(7) Steviol glycosides are a class of sweetener compounds found in the leaves of Stevia rebaudiana, a perennial shrub of the Asteraceae (Compositae) family. They are characterized structurally by a single base, steviol, differing by the presence of carbohydrate residues at positions C13 and C19. They accumulate in Stevia leaves, composing approximately 10%-20% of the total dry weight. On a dry weight basis, the four major glycosides found in the leaves of Stevia typically include stevioside (9.1%), rebaudioside A (3.8%), rebaudioside C (0.6-1.0%) and dulcoside A (0.3%).

(8) Stevioside compounds contain a range of components, all of which have tetracyclic diterpene parent nucleuses, different glycosylation modification and different degrees of sweet tastes. Stevioside compounds that have been currently recognized mainly include stevioside (STv), rebaudioside A (RA), rebaudioside C (RC), rebaudioside D (RD), rebaudioside M (RM), etc. For now, only stevioside and RA are commercially applied to food processing fields, including beverages, foods, condiment, alcohol, and dairy products. But their taste is not comparable to sucrose due to the bitterness coming after sweetness. In addition, rather small amount of RD and RM with favorable taste exist in plants, so extraction merely from the leaves of Stevia rebaudiana is not adequate for the production; the price is rather high and the market needs cannot be satisfied. In respect of molecular structure, RD contains one more glucose residue than RA, while RM contains one more glucose residue than RD. Therefore, the present invention provides methods of preparing RD or RM with the relative low-cost RA through chemical or biological synthesis.

(9) Rebaudioside D (CAS No: 63279-13-0) is one of the sweet glycosides found in Stevia rebaudiana. Its isolation and purification is a very challenging task due to its low content in Stevia leaves. The average Rebaudioside D content in dry leaves ranges from about 0.01-0.20%. Moreover, many analytical techniques often fail to detect Rebaudioside D in Stevia leaves or steviol glycoside preparations, due to its low content.

(10) Highly purified forms of Rebaudioside D possess a very desirable taste profile, almost lacking in bitterness and in the lingering licorice aftertaste typical for other steviol glycosides. These properties multiply the significance of Rebaudioside D and attract great interest for methods of preparation of highly purified forms of Rebaudioside D.

(11) Sakamoto et al. describe a process of isolation of rebaudioside D from the glycosidic fraction of Stevia leave methanolic extract prepared according to Kohda et al. Sakamoto I., Yamasaki Tanaka O. (1977), “Application of .sup.13C NMR Spectroscopy to Chemistry of Natural Glycosides: Rebaudioside-C, a New Sweet Diterpene Glycoside of Stevia rebaudiana.” Chem. Pharm. Bull., 25(4), p. 844; Kohda H., Kasai R., Yamasaki K., Murakami K., Tanaka O. (1976), “New sweet diterpene glucosides from Stevia rebaudiana.” Phytochemisty, 15, p. 981. The process comprises recrystallization of a glycosidic fraction from methanol and further chromatography on silica gel. The described process employs solvent extraction and chromatographic techniques which are useful in laboratory and pilot scale, but have limited scale-up potential due to the high cost of the rebaudioside

(12) Rebaudioside M (CAS No. 1220616-44-3), is a glycoside of steviol, and is identified as 13 [(O-β-D-glucopyranosyl-(1-2)-O-[β-D-glucosylpyranosyl-(1-3)]-β-Dglucosylpyranosyl)oxy]-kaur-16-en-18-oic acid (4-Į-O-β-D-glucosylpyranosyl-(1-2)-O[β-D-glucosylpyranosyl-(1-3)]-β-D-glycosylpyranosyl ester. Rebaudioside M is one of a group of known steviol glycosides (SGs) that differ from each other by the number of glycoside moieties and bonding order.

(13) The general structural formula of steviol glycosides are shown in Formula 1. Detailed structures and properties of the specific steviol glycosides STv, RA, RD and RM are provided in Table 1.

(14) ##STR00001##

(15) TABLE-US-00001 TABLE 1 Description STv RA RD RM CAS No. 57817-89-7 58543-16-1 63279-13-0 1220616-44-3 Molecular Weight 804.87 967.01 1129.15 1291.29 (g/mol) Chemical Formula C.sub.38H.sub.60O.sub.18 C.sub.44H.sub.70O.sub.23 C.sub.50H.sub.80O.sub.28 C.sub.56H.sub.90O.sub.33 R1 -Gluc-Gluc R2 -Gluc -Gluc -Gluc-Gluc Sweetness Multiple 270-300 350-450 150-250 200-350 (1 for sucrose of the same weight) Note: -Gluc refers to glucose residue.

(16) The term “and/or” used in the invention is to describe combinations of one of any choice. For example, “x, y and/or z” can refer to “x”, “y”, “z”, “x, y and z”, “x and y”, “x and z” or “y and z”. In some embodiments, producing RD and/or RM refers to producing RD, producing RM or producing a mixture of RD and RM.

(17) Starting Compositions

(18) The starting composition may be synthetic or purified (partially or entirely), commercially available or prepared. One example of a starting composition useful in the method of the present invention is an extract obtained from purification of Stevia rebaudiana plant material (e.g. leaves). Another example of a starting composition is a commercially available Stevia extract brought into solution with a solvent. Yet another example of a starting composition is a commercially available mixture of steviol glycosides brought into solution with a solvent. Other suitable starting compositions include by-products of processes to isolate and purify steviol glycosides.

(19) As used herein, “starting composition” refers to any composition (generally an aqueous solution) containing one or more steviol glycosides, where the one or more steviol glycosides serve as the substrate for the biotransformation.

(20) In some embodiments, the starting composition comprises one or more steviol glycosides selected from the group consisting of steviolmonoside, steviolbioside, rubusoside, dulcoside B, dulcoside A, rebaudioside B, rebaudioside G, stevioside, rebaudioside C, rebaudioside F, rebaudioside A, rebaudioside I, rebaudioside E, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside X, rebaudioside D, rebaudioside N, rebaudioside O or a synthetic steviol glycoside. In some embodiments, the starting composition comprises rebaudioside A.

(21) In another embodiment, the present invention is a biocatalytic process for the production of reb D from reb A, where the starting composition comprises the steviol glycoside substrate reb A. In a particular embodiment, the present invention is a biocatalytic process for the production of reb D from reb A, where the starting composition comprises partially purified reb A. In another particular embodiment, the present invention is a biocatalytic process for the production of reb D from reb A, where the starting composition comprises purified reb A.

(22) In a particular embodiment, the target steviol glycoside is present in a mixture. For example, in one embodiment, the target steviol glycoside is reb M present in a mixture. In one embodiment, the purity of the target steviol glycoside is increased relative to the purity of the target steviol glycoside present in the starting composition. For example, the purity of reb M present in the starting composition is increased as a result of carrying out the method of the present invention.

(23) Optionally, the method of the present invention further comprises separating the target steviol glycoside from the starting composition. The target steviol glycoside can be separated by any suitable method, such as, for example, crystallization, separation by membranes, centrifugation, extraction, chromatographic separation or a combination of such methods.

(24) In some embodiments, the starting composition comprises a purified steviol glycoside substrate. For example, the starting composition may comprise greater than about 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98% or 99% of a particular substrate steviol glycoside by weight on a dry basis.

(25) In some embodiments, the starting composition comprises a partially purified substrate steviol glycoside composition. For example, the starting composition contains greater than about 50%, about 60%, about 70%, about 80% or about 90% of a particular substrate steviol glycoside by weight on a dry basis.

(26) In another embodiment, the starting composition comprises purified rebaudioside A. In a particular embodiment, the starting composition contains greater than about 99% rebaudioside A by weight on a dry basis. In another embodiment, the starting composition comprises partially purified rebaudioside A. In a particular embodiment, the starting composition contains greater than about 50%, about 60%, about 70%, about 80% or about 90% rebaudioside A by weight on a dry basis.

(27) In one embodiment, the starting composition comprises purified stevioside. In a particular embodiment, the starting composition contains >99% stevioside by weight on a dry basis. In another embodiment, the starting composition comprises partially purified stevioside. In a particular embodiment, the starting composition contains greater than about 50%, about 60%, about 70%, about 80% or about 90% stevioside by weight on a dry basis.

(28) The steviol glycoside component(s) of the starting composition serve as a substrate(s) for the production of the target steviol glycoside(s) (e.g., reb D and/or reb M), as described herein. The target steviol glycoside target(s) differs chemically from its corresponding steviol glycoside substrate(s) by the addition of one or more glucose units.

(29) In some embodiments, the biocatalytic method of the present invention is carried out more than one time, such that the target steviol glycoside produced by a first biocatalytic process serves as the steviol glycoside substrate (which could also be considered an intermediate target steviol glycoside) for a second biocatalytic process in which the target steviol glycoside is produced. In some embodiments, the first substrate is reb A and the second substrate is reb D. In some embodiments, reb D is purified prior to biotransformation to reb M. In some embodiments, reb D is not purified prior biotransformation to reb M.

(30) In some embodiments, reb A is transformed to a mixture of reb D and reb M.

(31) In a particular embodiment, the present invention provides a biocatalytic process for preparing a composition comprising a target steviol glycoside by contacting a starting composition comprising a steviol glycoside substrate with a UDP-glucosyltransferase, thereby producing a composition comprising an intermediate target steviol glycoside comprising one or more additional glucose units than the steviol glycoside substrate; contacting the composition comprising the intermediate target steviol glycoside with UDP-glucosyltransferase, thereby producing a target steviol glycoside comprising one or more additional glucose units than the intermediate target steviol glycoside. Depending on the number of times the method is carried out, there may be one or more intermediate target steviol glycosides (e.g., a first intermediate target steviol glycoside, a second intermediate target steviol glycoside, a third intermediate target steviol glycoside) involved in the production of the target steviol glycoside.

(32) Preparation of Steviol Glycosides

(33) As described herein, genetically engineered bacterium and yeast cells can be used to prepare steviol glycoside compounds and enzymes necessary for the biocatalysis process described herein. A genetically engineered bacterium can be used for producing glycosyltransferase UGT76G1 of Stevia rebaudiana (See Chinese Patent Application CN102559528A; herein incorporated by reference). The recombinant genetically engineered bacterium is mainly used for RA production, and unlike the products of the present invention. RA transformed from stevioside through whole-cell catalysis is different from RD or RM prepared according to the invention.

(34) UDP-Glucotransferase

(35) The present method is biocatalytic, i.e., utilizes a biological catalyst. In some embodiments, the biocatalyst is protein enzyme. In a particular embodiment, the biocatalyst is a UDP-glucosyltransferase. The UDP-glucosyltransferase can be any UDP-glucosyltransferase capable of adding at least one glucose unit to the steviol glycoside substrate to provide the target steviol glycoside (e.g., reb D and/or reb M).

(36) In one embodiment, the UDP-glucosyltransferase is produced in a host, such as a microorganism. For example, a DNA sequence encoding UDP-glucosyltransferase is cloned into an expression vector and transferred into a production host such as a microbe, e.g., a bacteria or yeast cell. Non-limiting examples of suitable hosts include E. coli, Saccharomyces sp., Aspergillus sp., Pichia sp. The overexpressed protein can be isolated from the cell extract based on its physical and chemical properties, using techniques known in the art. Representative non-limiting techniques for isolating UDP-glucosyltransferase from a host include centrifugation, electrophoresis, liquid chromatography, ion exchange chromatography, gel filtration chromatography or affinity chromatography. In some embodiments, the UDP-glucosyltransferase is not separated from the host microorganism.

(37) UDP-glucosyltransferase may be provided as a whole-cell, crude, semi-purified and purified enzyme preparation(s). In some embodiments, the UDP-glucosyltransferase is provided as a whole-cell mixture.

(38) In some embodiments, the UDP-glucosyltransferase is free. In another embodiment, the UDP-glucosyltransferase is immobilized. For example, UDP-glucosyltransferase may be immobilized to a solid support made from inorganic or organic materials. Non-limiting examples of solid supports suitable to immobilize UDP-glucosyltransferase include derivatized cellulose or glass, ceramics, metal oxides or membranes. UDP-glucosyltransferase may be immobilized to the solid support, for example, by covalent attachment, adsorption, cross-linking, entrapment or encapsulation.

(39) In some embodiments, the UDP-glucosyltransferase is provided in the form of a whole cell system, such as a living microbial cell. The whole cell system may optionally be immobilized, as well, utilizing the techniques identified above with respect to immobilization of the enzyme.

(40) In some embodiments, the UDP-glucosyltransferase is any UDP-glucosyltransferase capable of adding at least one glucose unit to stevioside, thereby producing rebaudioside A. In some embodiments, the UDP-glucosyltransferase is any UDP-glucosyltransferase capable of adding at least one glucose unit to reb A, thereby producing reb D. In some embodiments, the UDP-glucosyltransferase is any UDP-glucosyltransferase capable of adding at least one glucose unit to reb A, thereby producing reb M.

(41) In some embodiments, the UDP-glucosyltransferase is UGT76G1. In some embodiments, the UDP-glucosyltransferase is EUGT11. In some embodiments, the method comprises biotransformation using two or more glucosyltransferase enzymes as catalysts. In some embodiments, the method comprises biotransformation using EUGT11 and UGT76G1.

(42) In some embodiments, the UDP glucosyltransferase comprises EUGT11. In some embodiments, the catalyst used for the biotransformation is performed using an enzyme capable of 1,2-19-O-glucose glycosylation activity. In some embodiments, the UDP glucosyltransferase comprises an enzyme with catalytic activity similar to Accession No. AK121682.1 (Oryza sativa Japonica Group).

(43) In some embodiments, the UDP-glucosyltransferase comprises a sequence that is at least 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99% or 100% identical to a sequence provided in Table 13.

(44) The Conversion of Reb A to Reb D

(45) Rebaudioside D (CAS No. 63279-13-0), a glycoside of steviol, is identified as 13-[(2O-β-D-glucopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en18-oic acid, 2-O-β-D-glucopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl ester. Rebaudioside D is one of a group of known steviol glycosides (SGs), which differ from each other by the number of glycoside moieties and bonding order.

(46) In some embodiments, a purified reb D composition is obtained. The manufacturing process of reb D may start with the production of a purified extract of S. rebaudiana (Stevia). Stevia leaves are extracted in hot water, filtered, and concentrated. The extract is subjected to an adsorption resin that is then eluted with methanol. The eluate is deionized using an ion exchange resin, concentrated, and dried. The dried extract is dissolved in aqueous ethanol, filtered, and crystallized. The crystals are separated, rinsed with ethanol, and recrystallized. Sichuan Ingia states that the resulting product is ≥95% rebaudioside A. Next, a non-pathogenic and non-toxicogenic strain of Pichia pastoris (derived from P. pastoris ATCC 20864) expressing a uridine-L̨-diphospho(UDP) glucosyltransferase is used to catalyze the conversion of rebaudioside A to rebaudioside D. The P. pastoris strain is grown in culture medium and the cells harvested by filtration. The cells are suspended in a buffer and combined with the rebaudioside A extract and the reaction allowed to proceed. The resultant mixture is centrifuged and the supernatant may be heated to denature any residual enzyme and kill any remaining yeast cells. The supernatant is filtered and subjected to an adsorption resin that is then eluted with ethanol. The eluate is concentrated by evaporation and cooled to crystallize. The wet crystals are washed, dissolved in ethanol, treated with activated charcoal, and rebaudioside D is recrystallized and dried.

(47) Rebaudioside D compositions according to the present invention comprise the following specifications: rebaudioside D (≥95%). In some embodiments, the reb M composition comprises limits for total ash, loss on drying, lead, arsenic, mercury, cadmium, methanol, ethanol, and microorganism content. In some embodiments, the reb D composition comprises total ash (≤1%), loss on drying (≤6%), lead (≤0.05 mg/kg), arsenic (≤0.05 mg/kg), mercury (≤0.05 mg/kg), cadmium (≤0.05 mg/kg), methanol (≤200 mg/kg), ethanol (≤1000 mg/kg), and microorganism content.

(48) In one embodiment, a starting composition comprising reb A is contacted with a UDP-glucosyltransferase capable of catalyzing the reaction of UDP-glucose and reb A to produce reb D. Chemically, a glucose unit is added to the monosaccharide at the C19 position of reb A to provide reb D. In one embodiment, the starting composition comprises partially purified reb A. In another embodiment, the starting composition comprises purified reb A. In a particular embodiment, the starting composition comprises >99% reb A. In a particular embodiment, the starting composition comprises greater than about 50%, about 60%, about 70% about 80% or about 90% reb A.

(49) In a particular embodiment, the UDP-glucosyltransferase is UGT91D2, which has been described by Joseph et al. (Genbank accession no. ACE87855). It has to be noted that similar sequence was described later in a patent application PCT/US2011/038967 and named UGT91D2e. UGT91D2e shares >95% identity with UGT91D11 (Genbank accession no. AAR06918) and >99% identity with UGT of Joseph et al. (Genbank accession no. ACE87855).

(50) In some embodiments, the UDP-glucosyltransferase, such as UGT91D2, is prepared by expression in a host microorganism. Suitable host microorganisms include, but are not limited to, E. coli, Saccharomyces sp., Aspergillus sp., Pichia sp. In a particular embodiment, UGT91D2 is expressed in E. coli.

(51) The UDP-glucosyltransferase, such as UGT91D2, can be provided free or in an immobilized form. The enzyme preparation may be crude, semi-purified and purified. In one embodiment, the UDP-glucosyltransferase is provided as a whole-cell system, e.g., a living microbial cell, or whole microbial cells, cell lysate and/or any other form of known in the art.

(52) The reaction medium for conversion is generally aqueous, and can be purified water, buffer or a combination thereof. In a particular embodiment, the reaction medium is a buffer. Suitable buffers include, but are not limited to, PIPES buffer, acetate buffer and phosphate buffer. In one embodiment, the reaction medium is phosphate buffer.

(53) In one embodiment, conversion of reb A to reb D further comprising the addition of compounds other than UDP-glucose, reb A and the UDP-glucosyltransferase. For example, in some embodiments, the reaction medium includes MgCl.sub.2 and/or MnCl.sub.2.

(54) The reaction can be carried out at temperature between about 0° C. and about 60° C., such as, for example, about 10° C., about 20° C., about 30° C., about 40° C., about 50° C. or about 60° C. In a particular embodiment, the reaction is carried out at about 30° C.

(55) The reaction can proceed for a duration of time between 1 hour and 1 week, such as, for example, about 6 hours, about 12 hours, about 24 hours, about 48 hours, about 72 hours, about 120 hours, about 3 days, about 4 days, about 5 days, about 6 days or about 7 days. In a particular embodiment, the reaction is carried out for about 120 hours.

(56) Optionally, the UDP-glucose, which is used as glucose donor, can be recycled by the use of the enzyme sucrose synthase. Reb A is transformed into reb D with UDP-glucose which is recycled by the reaction between sucrose and UDP. As a consequence, reb A and sucrose are used in stoichiometric amounts whereas UDP is present in catalytic amounts.

(57) The reaction can be monitored by suitable method including, but not limited to, HPLC, LCMS, TLC, IR or NMR.

(58) In one embodiment, the conversion of reb A to reb D is at least about 2% complete, as determined by any of the methods mentioned above. In a particular embodiment, the conversion of reb A to reb D is at least about 10% complete, at least about 20% complete, at least about 30% complete, at least about 40% complete, at least about 50% complete, at least about 60% complete, at least about 70% complete, at least about 80% complete or at least about 90% complete. In a particular embodiment, the conversion of reb A to reb D is at least about 95% complete.

(59) The Conversion of Reb D to Reb M

(60) The manufacturing process starts with the extraction of S. rebaudiana (Stevia) leaves with a suitable solvent and then filtered and concentrated. The Stevia extract is then subjected to purification steps that include treatment with an adsorption resin, deionization, and recrystallization to obtain an extract containing 95% rebaudioside A. A non-pathogenic and non-toxicogenic strain of Pichia pastoris is engineered to express two glucosyltransferases that are used to catalyze the conversion of rebaudioside A to rebaudioside M. The P. pastoris strain is grown in culture and the cells may be harvested by filtration. The cells are suspended in a sodium phosphate buffer and transferred to a reaction tank. The Stevia extract is added, and the reaction allowed to proceed until the desired conversion to rebaudioside M is complete. The enzymes and yeast cells are inactivated by heating and removed by filtration. The resulting solution is subjected to an adsorption resin that is then eluted with ethanol. The eluate is concentrated by evaporation, cooled, and then centrifuged. The precipitate is dissolved in ethanol, activated carbon added, and the mixture filtered. Rebaudioside M is crystallized from the resulting solution, collected by centrifugation, and finally dried.

(61) Rebaudioside M compositions according to the present invention comprise the following specifications: total SGs ((≥95%), rebaudioside M (≥95%). In some embodiments, the reb M composition comprises limits for total ash, loss on drying, lead, arsenic, mercury, cadmium, methanol, ethanol, and microorganism content. In some embodiments, the reb M composition comprises total ash (≤1%), loss on drying (≤6%), lead (≤1 mg/kg), arsenic (≤1 mg/kg), mercury (≤1 mg/kg), cadmium (≤1 mg/kg), methanol (≤200 mg/kg), ethanol (≤5000 mg/kg), and microorganism content.

(62) In some embodiment, the starting composition comprises reb D, which is contacted with a UDP-glucosyltransferase capable of catalyzing the reaction of UDP-glucose and reb D to produce reb M. Chemically, a glucose unit is added to the disaccharide at the C19 position of reb D to provide reb M. In one embodiment, the starting composition comprises partially purified reb D. In another embodiment, the starting composition comprises purified reb D. In a particular embodiment, the starting composition comprises >99% reb D. In a particular embodiment, the starting composition comprises greater than about 50%, about 60%, about 70% about 80% or about 90% reb D. In a particular embodiment, the UDP-glucosyltransferase is UGT76G1.

(63) In some embodiments, the UDP-glucosyltransferase, such as UGT91D2, can be prepared by expression in a host microorganism. Suitable host microorganisms include, but are not limited to, E. coli, Saccharomyces sp., Aspergillus sp., Pichia sp. In a particular embodiment, UGT91D2 is expressed in E. coli.

(64) The UDP-glucosyltransferase, such as UGT91D2, can be provided as free or immobilized. The enzyme preparation can be crude, semi-purified and purified. In one embodiment, the UDP-glucosyltransferase is provided as a whole cell preparation, e.g., living microbial cells, or in the form of whole microbial cells, cell lysate and/or any other form of known in the art.

(65) The reaction medium for conversion is generally aqueous, and can be purified water, buffer or a combination thereof. In a particular embodiment, the reaction medium is a buffer. Suitable buffers include, but are not limited to, PIPES buffer, acetate buffer and phosphate buffer. In one embodiment, the reaction medium is phosphate buffer.

(66) In one embodiment, conversion of reb D to reb M employs compounds in addition to UDP-glucose, reb D and the UDP-glucosyltransferase. For example, in some embodiments, the reaction medium includes MgCl.sub.2 and/or MnCl.sub.2.

(67) The reaction can be carried out at temperature between about 0° C. and about 60° C., such as, for example, about 10° C., about 20° C., about 30° C., about 40° C., about 50° C. or about 60° C. In a particular embodiment, the reaction is carried out at about 30° C.

(68) The reaction can proceed for a duration of time between 1 hour and 1 week, such as, for example, about 6 hours, about 12 hours, about 24 hours, about 48 hours, about 72 hours, about 120 hours, about 3 days, about 4 days, about 5 days, about 6 days or about 7 days. In a particular embodiment, the reaction is carried out for about 120 hours.

(69) Optionally, the UDP-glucose, which is used as glucose donor, can be recycled by the use of the enzyme Sucrose Synthase. Reb D is transformed into reb M with UDP-glucose which is recycled by the reaction between sucrose and UDP. As a consequence, reb D and sucrose are used in stoichiometric amounts whereas UDP is present in catalytic amounts.

(70) The reaction can be monitored by suitable method including, but not limited to, HPLC, LCMS, TLC, IR or NMR.

(71) In one embodiment, the conversion of reb D to reb M is at least about 50% complete, as determined by any of the methods mentioned above. In a particular embodiment, the conversion of reb D to reb M is at least about 60% complete, at least about 70% complete, at least about 80% complete or at least about 90% complete. In a particular embodiment, the conversion of reb D to reb M is at least about 95% complete.

(72) The target steviol glycoside is optionally purified from the resulting composition. Purification of the target steviol glycoside from the reaction medium can be achieved by any suitable method to provide a highly purified target steviol glycoside composition. Suitable methods include crystallization, separation by membranes, centrifugation, extraction (liquid or solid phase), chromatographic separation, HPLC (preparative or analytical) or a combination of such methods.

(73) In one embodiment, the particular biocatalytic conversion can be quenched to stop the reaction. The resultant mixture is then centrifuged. The supernatant generally contains the target steviol glycosides, and can then be further purified, if desired. For example, analytical or preparative HPLC can be used to separate remaining target or starting steviol glycoside(s) or reaction by-products from the target steviol glycoside. In one embodiment, separation is achieved with analytical HPLC. In another embodiment, separation is achieved with preparative HPLC. One of skill in the art will recognize that the particular HPLC method used can vary based on the particular system, solvent, and column. A suitable system for separating reb M from reb D is provided in the Example 20.

(74) It is envisaged that the method provided herein can be repeated, wherein the composition resulting from the initial process, i.e., the composition comprising the target steviol glycoside, can then be used as the starting composition when the method is carried out a second time- or optionally, the target steviol glycoside can be purified from the composition comprising the target steviol glycoside to provide a highly purified target steviol glycoside or steviol glycoside composition. According to this embodiment, the target steviol glycoside produced when the method is carried out the first time can be considered a first target steviol glycoside or an intermediate target steviol glycoside, useful as a substrate for the production of a second target steviol glycoside, a second intermediate target steviol glycoside or an ultimate target steviol glycoside. The process can be repeated as many times as required to arrive at the ultimate target steviol glycoside. In one embodiment, the method is repeated once. In another embodiment, the method is repeated twice. In yet another embodiment, the method is repeated three times. In still other embodiments, the method is repeated four, five, six, seven, eight or nine times. On of skill in the art will recognize that the particular UDP-glucosyltransferase used in each reaction can either be the same or different, depending on the particular site on the steviol glycoside substrate where glucose is to be added.

(75) Accordingly, in one embodiment, the method is repeated once, wherein the starting composition of the first method comprises reb A and the target steviol glycoside is reb D, and wherein starting composition of the second method comprises reb D and the target steviol glycoside is reb M.

(76) In another embodiment, the method is repeated twice, wherein the starting composition of the first method comprises stevioside and the target steviol glycoside is reb A; the starting composition of the second method comprises reb A and the target steviol glycoside is reb D; and the starting composition of the third method comprises reb D and the target steviol glycoside is reb M.

(77) In still another embodiment, the method is repeated three times, where the starting composition of the first method comprises rubusoside and the target steviol glycoside is stevioside; the starting composition of the second method comprises stevioside and the target steviol glycoside is reb A; the starting composition of the third method comprises reb A and the target steviol glycoside is reb D; and the starting composition of the fourth method comprises reb D and the target steviol glycoside is reb M.

(78) Other properties of the pure reb M compound include a melting point of 249-250° C., and a specific rotation of [α]D 25-19.0° in 50% ethanol (C=1.0). The solubility of reb M in water is around 0.3%, and increases with an increase in temperature.

(79) Reb M is soluble in diluted solutions of methanol, ethanol, n-propanol, and isopropanol. However, it is insoluble in acetone, benzene, chloroform, and ether.

(80) Reb M obtained in accordance with the present invention is heat and pH-stable.

(81) Highly purified target glycoside(s) particularly, reb D and/or reb M obtained according to this invention can be used “as-is” or in combination with other sweeteners, flavors and food ingredients.

(82) Non-limiting examples of flavors include lime, lemon, orange, fruit, banana, grape, pear, pineapple, mango, bitter almond, cola, cinnamon, sugar, cotton candy and vanilla flavors.

(83) Non-limiting examples of other food ingredients include flavors, acidulants, organic and amino acids, coloring agents, bulking agents, modified starches, gums, texturizers, preservatives, antioxidants, emulsifiers, stabilisers, thickeners and gelling agents.

(84) Highly purified target glycoside(s) particularly, reb D and/or reb M obtained according to this invention can be prepared in various polymorphic forms, including but not limited to hydrates, solvates, anhydrous, amorphous forms and/or mixtures thereof.

(85) Highly purified target steviol glycoside(s), particularly, reb D and/or reb M obtained according to this invention may be incorporated as a high intensity natural sweetener in foodstuffs, beverages, pharmaceutical compositions, cosmetics, chewing gums, table top products, cereals, dairy products, toothpastes and other oral cavity compositions, etc.

(86) Highly purified target steviol glycoside(s), particularly, reb D and/or reb M as a sweetening compound may be employed as the sole sweetener, or it may be used together with other naturally occurring high intensity sweeteners such as stevioside, reb A, reb B, reb C, reb D, reb E, reb F, steviolbioside, dulcoside A, rubusoside, mogrosides, brazzein, neohesperidin dihydrochalcone, glycyrrhizic acid and its salts, thaumatin, perillartine, pernandulcin, mukuroziosides, baiyunoside, phlomisoside-I, dimethyl-hexahydrofluorene-dicarboxylic acid, abrusosides, periandrin, carnosiflosides, cyclocarioside, pterocaryosides, polypodoside A, brazilin, hernandulcin, phillodulcin, glycyphyllin, phlorizin, trilobatin, dihydroflavonol, dihydroquercetin-3-acetate, neoastilibin, trans-cinnamaldehyde, monatin and its salts, selligueain A, hematoxylin, monellin, osladin, pterocaryoside A, pterocaryoside B, mabinlin, pentadin, miraculin, curculin, neoculin, chlorogenic acid, cynarin, Luo Han Guo sweetener, mogroside V, siamenoside and others.

(87) Highly purified target steviol glycoside(s), particularly, reb D and/or reb M may also be used in combination with synthetic high intensity sweeteners such as sucralose, potassium acesulfame, aspartame, alitame, saccharin, neohesperidin dihydrochalcone, cyclamate, neotame, dulcin, suosan, N—[—N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, N—[—N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, N—[N-[3-(3-methoxy-4-hydroxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, salts thereof, and the like.

(88) Moreover, highly purified target steviol glycoside(s), particularly, reb D and/or reb M can be used in combination with natural sweetener suppressors such as gymnemic acid, hodulcin, ziziphin, lactisole, and others. Reb D and/or reb M may also be combined with various umami taste enhancers. Reb D and/or reb M can be mixed with umami tasting and sweet aminoacids such as glutamate, aspartic acid, glycine, alanine, threonine, proline, serine, glutamate, and tryptophan.

(89) Highly purified target steviol glycoside(s), particularly, reb D and/or reb M may also be combined with polyols or sugar alcohols. The term “polyol” refers to a molecule that contains more than one hydroxyl group. A polyol may be a diol, triol, or a tetraol which contain 2, 3, and 4 hydroxyl groups, respectively. A polyol also may contain more than four hydroxyl groups, such as a pentaol, hexaol, heptaol, or the like, which contain 5, 6, or 7 hydroxyl groups, respectively. Additionally, a polyol also may be a sugar alcohol, polyhydric alcohol, or polyalcohol which is a reduced form of carbohydrate, wherein the carbonyl group (aldehyde or ketone, reducing sugar) has been reduced to a primary or secondary hydroxyl group. Examples of polyols include, but are not limited to, erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, inositol, isomalt, propylene glycol, glycerol, threitol, galactitol, hydrogenated isomaltulose, reduced isomalto-oligosaccharides, reduced xylo-oligosaccharides, reduced gentio-oligosaccharides, reduced maltose syrup, reduced glucose syrup, hydrogenated starch hydrolyzates, polyglycitols and sugar alcohols or any other carbohydrates capable of being reduced which do not adversely affect the taste of the sweetener composition.

(90) Highly purified target steviol glycoside(s), particularly, reb D and/or reb M may be combined with reduced calorie sweeteners such as D-tagatose, L-sugars, L-sorbose, L-arabinose, and others.

(91) Steviol glycoside may be prepared using a fermentation method at high pH and a mixture obtained thereby (See Chinese Patent Application CN107949632A which is hereby incorporated by reference).

(92) Methods for improving preparation of RD and RM using recombinant cells to lengthen the stevioside and its mixture are described in Chinese Patent Application CN105051195A, which is hereby incorporated by reference. A mixture of a plurality of steviosides will be produced through the method, and separation and purification in the later stage costs high.

(93) As described in Chinese Patent Application CN106834389A, recombinant bacteria can be used to catalyze RA by a method for preparing rebaudioside M2 (RM2). After inducible expression of recombinant bacteria of glycosyltransferase (EUGT11) with tomato source and synthetase (StSUS) with potato source, crude enzyme is added to the reaction system to catalyze the generation of RM2 from RA. The RM2 prepared through the method is an isomer of RM instead of Stevia rebaudiana extract. It can be obtained only by chemical synthesis instead of extraction from natural substances. Since its safety is unknown and it has no GRAS (Generally Recognized as safe) certificate issued by FDA, it cannot be sold as a legal food additive for sale. The RD and RM in the invention have been certified by GRAS and released to the market for sale, with promising prospect.

(94) Methods for preparing RM through enzymes are described in Chinese Patent Application CN103757074A. The method comprises using RA or RD as the substrate and, in the presence of sucrose and UDPG, recombinant cell or an enzyme expressed by the relevant recombinant cell as the catalyst to generate RM through transformation. However, the method needs additional high-priced UDPG, which means higher cost. In addition, use of recombinant cell as the catalyst in the method results in relatively low transformation rate of RA, merely above 40%. Further improvement is necessary.

(95) A method for preparing RM by Pichia pastoris with enzymes are described in Patent CN105200098A, which is hereby incorporated by reference. The method comprises using recombinant Pichia pastoris with UDP-glucosyltransferase or UDP-glucosyltransferase prepared thereby to catalyze the generation of RM from RA or RD in the co-presence of glucosyl group. In the method, recombinant cell is used as the catalyst and the transformation rate of RA is above 40% during whole-cell transformation.

(96) The method for producing RD and/or RM in the invention comprises the following steps: using RA and/or stevioside as substrate and a recombinant microorganism and/or an enzyme produced by the recombinant microorganism and/or a metabolite of the recombinant microorganism to catalyze the reaction of the substrate in the presence of sucrose and trisodium citrate, producing a mixture of RD and RM, and then separating and purifying the mixture to obtain RD or RM. The recombinant microorganism has encoding genes of EUGT11 and UGT76G1.

(97) 1. Catalyst

(98) The invention adopts the method of biotransformation to obtain RD and/or RM. Biotransformation in the invention refers to the process of using enzyme or biological organisms (including cells, organelle and tissues) as the catalyst for chemical transformation. The reaction features mild conditions and efficient substrate selectivity. The key to the reaction is the catalyst.

(99) The catalyst used in the invention is a recombinant microorganism and/or an enzyme produced by the recombinant microorganism and/or a metabolite of the recombinant microorganism. Introduction to recombinant microorganism is detailed as follows:

(100) The recombinant microorganism used in the invention contains encoding genes of glycosyltransferase EUGT11 and UGT76G1. The original sequences are all from NCBI Database. Wherein, the EUGT11 gene (No. AK121682.1) is from oryzasativa and the UGT76G1 gene (No. AY345974) is from Stevia rebaudiana.

(101) In the invention, RD or RM can be obtained from RA through glycosyl transfer in the presence of uridine diphosphate glucose (UDPG). During metabolism, the microorganism can produce UDPG of rather low concentration that can only meet the need of metabolism of the bacteria. Therefore, proper concentration of UDPG in the catalysis system is necessary for higher production and transformation rate. One method is to add additional UDPG to the catalysis system. But the UDPG is expensive and exogenous addition can significantly increase the cost. Therefore, the invention has made modifications to the recombinant microorganism. On one hand, the metabolic flux of the host is modified, pgm gene, glgC gene and agp gene are knocked out, the metabolite is guided to move along the UDPG gathering direction, and the UDPG consumption is decreased; On the other hand, the UDPG synthesis pathways of other species in nature are investigated and introduced to the host system, the ushA gene of the recombinant microorganism is replaced with Basp gene and ugpA gene to achieve UDPG gathering and improve transformation rate.

(102) A bioengineering method can be used to construct recombinant microorganism: First, obtaining the EUGT11 encoding gene and UGT76G1 encoding gene, then connecting the target genes to the carrier DNA fragment to obtain the recombinant DNA molecule; next, introducing the recombinant DNA molecule to suitable host cell, and finally selecting the monoclone with target genes to obtain the recombinant microorganism. Common host expressing cells in the art are all applicable to the invention, such as Escherichia coli, saccharomycetes, Bacillus subtilis, Corynebacterium glutamicum or streptomycete. Introduction of EUGT11 encoding gene and UGT76G1 encoding gene into these host cells can generate recombinant Escherichia coli, recombinant saccharomycetes, recombinant Bacillus subtilis, recombinant Corynebacterium glutamicum or recombinant streptomycete.

(103) As one of the embodiments, the recombinant Escherichia coli are used as expression strains. With their short fermentation period, low cost and good catalytic activity, the final transformation rate can be improved. Before the construction of recombinant bacteria, the chassis of Escherichia coli are modified in two steps. First, the phosphoglucomutase (pgm) gene, G1P adenylyl transferase (glgC) gene and G1P phosphatases (agp) gene in the E. coli BL21 (DE3) are knocked out in the G1P non-UDPG synthesis and consumption pathways according to the modified XRed-CRISPR/Cas technique. Second, heterogenous genes, including BasP gene (NCBI Gene ID: 4556453) from Bifidobacterium adolescentis and G1P UgpA gene (NCBI Gene ID: 9889115) from Bifidobacterium bifidum, are introduced into the chromosome. These two genes are integrated on the T5 operon and replace the strain's own UDPG synthetase gene, ushA, so as to obtain E. coli BL21(DE3)ΔglgCΔpgmΔagpΔushΔ::operon T5 (including BasP and UgpA). The consumption of UDG is thus decreased, and endogenous UDPG gathering is achieved. The UDPG from its own synthesis can meet the transformation need, without the need of additional exogenous UDPG, contributing to low transformation cost and high transformation rate of RD and RM.

(104) Co-expression carrier pETDuet (ampicillin resistant) is used to construct recombinant plasmid. Total RNA of oryzasativa leaves is extracted and cDNA is obtained through reverse transcription. According to EUGT11 gene sequence in the NCBI Database, PCR primer is designed and the restriction enzyme cutting sites, BamHI and HindIII, are introduced respectively at the upstream and downstream. The EUGT11 gene segment is obtained through PCR, and subject to double digestion along with pETDuet plasmid respectively with BamHI and HindIII, and then connected with connection enzyme T4 to obtain pETDuet-EUGT11 recombinant plasmid. The E. coli Top 10 competent cells are transformed through heat shock of calcium chloride and plasmid is obtained through propagation.

(105) The UGT76G1 segment is obtained through the same method: According to UGT76G1 gene sequence in the NCBI Database, PCR primer is designed and the restriction enzyme cutting sites, NcoI and SpeI, are introduced respectively at the upstream and downstream. The UGT76G1 gene segment is obtained through PCR, and subject to double digestion along with pETDuet-EUGT11 plasmid respectively with NcoI and SpeI, and then connected to obtain co-expression plasmid pETDuet-EUGT11-UGT76G1. The unmodified E. coli BL21 (DE3) and E. coli BL21(DE3)ΔglgCΔpgmΔagpΔushΔ::operon T5 (including BasP and UgpA) competent cells are respectively transformed. Positive clone is selected through resistance screening and breed conservation is conducted for fermentation and transformation.

(106) Wherein, relevant genes and sequences are shown in Table 2.

(107) TABLE-US-00002 TABLE 2 SEQ ID Gene Name Sequence NO: EUGT11 NCBI No. AK121682.1  1 gene UGT76G1 NCBI No. AY345974.1  4 gene pgm gene gRNA: gcagccgttc gtggaagggc caatgacttg ggtcgtaagc 11 acctgcattt atttccgttc glgC gene gRNA: cgatcgtaca tatccagctc ttgttaccgg aagtatgggt 12 tgtagatatg gtcgcccgcc agp gene gRNA: agaaaccgtt ggcatctatc gcatatacgg tgtccggcgg 13 ttgttgatac ttcgcgctaa ushA gene gRNA: ctcgcttttc ccgtettccc ttgtacagac caatatgggg 14 accaattttt gctgtgtcat BasP gene NCBI Gene ID: 4556453 15 UgpA gene NCBI Gene ID: 9889115 17

(108) As another embodiment, the recombinant microorganism is recombinant Pichia pastoris, preferably Pichia pastoris GS115. The pgm gene, glgC gene and agp gene in the genome are knocked out according to the method of CRISPR-Cas9 to obtain GS115ΔglgCΔpgmΔagpΔushΔ.

(109) Yeast expression carrier pPICZA (bleomycin resistant) is used to construct recombinant plasmid. PCR primer is respectively designed. The restriction enzyme cutting sites, EcoRI and KpnI, are introduced respectively at the two ends of the EUGT11 and UGT76G1 gene segments and connected to pPICZA plasmid after digestion to construct pPICZA-EUGT11 and pPICZA-UGT76G1 recombinant plasmid. Then, primer is designed according to sequence of AOX1 promoter on pPICZA, the restriction enzyme cutting sites, XhoI and NotI, are introduced and PCR is conducted with the pPICZA-UGT76G1 as template to obtain complete expression sequence module. Double digestion is conducted to PCR product and pPICZA-EUGT11 recombinant plasmid respectively with XhoI and NotI. The product is recovered and connected to construct pPICZA-EUGT11-UGT76G1 co-expression carrier and transformed into the unmodified Pichia pastoris GS115 and GS115ΔglgCΔpgmΔagpΔushΔ competent cells through electric shock. Positive clone is selected through resistance screening and breed conservation is conducted for fermentation and transformation.

(110) 2. Catalytic Reaction

(111) As an embodiment, the invention comprises using whole cell of a recombinant microorganism and/or a crude enzyme produced by the recombinant microorganism to catalyze the substrate for reaction. The crude enzyme contains glucosyltransferase produced by the recombinant microorganism and some secondary metabolites, UDP.

(112) Preferably, in the catalysis and transformation system, the concentration of whole cell and/or crude enzyme is 5%-30% by wet weight (w/v), that of substrate is 1-100 g/L; that of trisodium citrate is 50-80 mM, that of sucrose is 30-90% (w/v), and the pH is 7-8.

(113) Concentration of Whole Cell and/or Crude Enzyme

(114) The whole cell and/or crude enzyme can be used for enzyme catalysis. Crude enzyme refers to the enzyme solution at the preliminary enzyme extraction of tissue or genetically engineered bacterium and before further purification and refinement. The crude enzyme in the invention contains glucosyltransferase produced by the recombinant microorganism and some secondary metabolites, UDP. The concentration of whole cell and/or crude enzyme is calculated by wet weight (unit: w/v), i.e., the weight of whole cell and/or crude enzyme per unit volume. The concentration of whole cell and/or crude enzyme has certain influence on catalysis. Within certain limits, the content of enzyme in the reaction system and the reaction rate increase as the concentration increase of whole cell and/or crude enzyme. Thus, higher transformation rate is achieved within the same time. However, the concentration of whole cell and/or crude enzyme exceeding a certain level will change the viscosity of reaction liquid, the substrate, the resolution status of product and the buffer ability of buffer solution and influence and the status of mass transfer, further influence the transformation effect. In addition, excessive consumption of whole cell and/or crude enzyme is not contributable to cost control. Preferably, the concentration of whole cell and/or crude enzyme is 5-30%.

(115) 2.2 Concentration of Substrate

(116) According to the method of the invention, RA and/or STv can be used as the substrate. In some embodiments, RA is the substrate. In some embodiments STv is the substrate.

(117) RA is a kind of commercially available material of relatively high purity, for example, purity >80% RA, purity >95% RA, or purity ≥97% RA. Preferably, the purity is ≥97% RA. RA is usually purified by solvent recrystallization, resin absorption or chromatography and fractionation to decrease the content of other impurities.

(118) STv is also a kind of commercially available material of relatively high purity that can be directly purchased.

(119) Concentration of substrate influences the transformation rate and the concentration of product. Preferably, the concentration of substrate is 1-100 g/L. In some embodiments, the concentration of substrate is 1 g/L, 3 g/L, 10 g/L, 20 g/L, 30 g/L, 40 g/L, 50 g/L, 60 g/L, 70 g/, 80 g/L, 90 g/L or 100 g/L.

(120) Trisodium Citrate

(121) Trisodium citrate, also known as sodium citrate, is a common industrial chemical reagent. Trisodium citrate inhibits glycolytic pathway and promotes the generation of UDPG. Therefore, it can be added into the catalysis system of the invention to promote the reaction.

(122) The preferred concentration of trisodium citrate in the invention is 50-80 mM. Specifically, in some embodiments, the concentration of trisodium citrate is 50 mM, 60 mM, 65 mM, 70 mM, 75 mM or 80 mM.

(123) Sucrose

(124) In the method of the invention, the sucrose is the common disaccharide. The concentration of sucrose in the invention is indicated as the weight to volume ratio (w/v), i.e., the weight of sucrose in the reaction system to the volume of the entire system ratio. It is found through the study that the concentration of sucrose has significant influence on the transformation rate. Low concentration of sucrose will cause incomplete operation of the UDPG synthesis mechanism and inadequate UDPG supply, further influence the transformation rate. It is also found through microscope examination that concentration of sucrose ≥40% will cause massive disruption of microorganisms in the transformation system, so that crude enzyme will be released into the system.

(125) Therefore, the preferred concentration of sucrose is 30-90%. In some embodiments, the preferred range of concentration of sucrose of 30-40%. In some embodiments, the preferred concentration of sucrose is in the range of 40-90%. Specifically, in some embodiments, the concentration of sucrose is 30%, 35%, 38%, 39%, 40%, 41%, 42%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85% or 90%.

(126) System pH

(127) The pH of enzymatic reaction system is the key to catalytic reaction. The invention is embodied in an aqueous system, so the pH is required to be 6-9. It is found in the study that, at appropriate pH, the catalysis efficiency is stable and the transformation rate is high, while at a higher or lower pH than the appropriate value, the dissociation of genes at active sites of the enzyme is not conducive to the combination of the enzyme and the substrate, and the activity of the enzyme will also decrease accordingly. In addition to influence on catalysis efficiency, the pH is also relevant to the stability of UDPG. As a pyrophosphate compound, UDPG shows favorable stability under mild alkaline conditions.

(128) Therefore, the preferred pH in the invention is 7-8. In some embodiments, the preferred pH is 7 or 7.1-8. Specifically, in some embodiments, the pH is 7, 7.3, 7.5, 7.6, 7.7, 7.8, 7.9 or 8.0.

(129) As a preferred embodiment, the concentration of whole cell and/or crude enzyme is 15%, that of substrate is 30 g/L; that of trisodium citrate is 60 mM, that of sucrose is 50% (w/v), and the pH is 7.3. Under such catalysis and transformation conditions, the catalytic efficiency is highest and the transformation rate of substrate also increases accordingly.

(130) Reaction Temperature

(131) Reaction temperature influences production of RD and/or RM. The temperature not only relates to the activity of enzyme but also influences the molecular movement of substrate and donor. Excessive reaction temperature has adverse effect on the stability of enzyme, which may cause structural damage to protein and even degeneration into non-functional precipitation. The recombinant microorganism and produced enzyme may be inactivated, resulting in decreased catalysis activity and consequently influencing the synthesis of product. However, at low reaction temperature, the recombinant microorganism of low activity produces small amount of enzyme, the Brownian Motion of molecules is relatively weak, and the catalysis activity of the metabolite is not strong, thus influencing the transformation rate of substrate. Therefore, the preferred reaction temperature is 35-42° C. Specifically, in some embodiments, the reaction temperature is 35° C., 36° C., 37° C., 38° C., 39° C., 40° C., 41° C. or 42° C.

(132) Reaction Time

(133) Reaction time has influence on the transformation rate from substrate to RD and/or RM. Short reaction time causes incomplete reaction and low transformation rate. Therefore, to achieve complete reaction, the preferred reaction time in the invention is above 10 h. Transformation rate increases as the reaction time extends within limited range. When the transformation rate reaches a certain level and the substrate is completely transformed, further extension of reaction time will no longer deliver positive effect but can decrease the production efficiency. Preferably, the reaction time can be 10-240 h.

(134) In some embodiments, the reaction temperature is 35° C., the reaction time is 40-240 h, the preferred reaction temperature is 35° C. and reaction time is 240 h. In some embodiments, the reaction temperature is 36° C., the reaction time is 30-240 h, the preferred reaction temperature is 36° C. and reaction time is 200 h. In some embodiments, the reaction temperature is 37° C., the reaction time is 24-240 h, the preferred reaction temperature is 37° C. and reaction time is 160 h. In some embodiments, the reaction temperature is 38° C., the reaction time is 22-240 h, the preferred reaction temperature is 38° C. and reaction time is 140 h. In some embodiments, the reaction temperature is 39° C., the reaction time is 21-240 h, the preferred reaction temperature is 39° C. and reaction time is 120 h. In some embodiments, the reaction temperature is 40° C., the reaction time is 20-240 h, the preferred reaction temperature is 40° C., and reaction time is 120 h.

(135) In addition, the invention can also purify crude enzyme and use the purified product to catalyze the reaction as a catalyst. Through methods in the art, such separation and purification methods as solution recrystallization, resin absorption or chromatography and fractionation, enzyme can be extracted from the metabolite to be directly used for catalysis and transformation. However, in such case, the enzyme extraction process will be increased, followed by higher production cost.

(136) In the reaction system of the invention, hypertonic sucrose system is used as the reaction liquid. The sucrose of high concentration can prevent the structure of enzyme from any change and decrease the risk of bacterial contamination. When the concentration of sucrose is in the range of 30-40%, the bacteria generally show no disruption, indicating whole-cell catalysis reaction. Complete biological organism (i.e., whole cell, tissue and even individual organism) can be used as catalyst for chemical transformation. Essentially, the enzyme in cell is used for catalysis. As another embodiment, the invention can also use sucrose with concentration of 40-90%. The bacteria is disrupted under such condition and the substance in the cell is released into the system to expedite the catalysis rate and, in the meantime, eliminate the need of complicated enzyme purification process, contributing to simpler preparation and lower production cost.

(137) Separation and Purification of Product

(138) The reaction system is a mixture of contents of bacteria, inorganic salt, sucrose, substrate and product. Separation and purification comprise the following steps:

(139) a. Heating, macro-filtering and ultra-filtering the reaction liquid containing a mixture of rebaudioside D and rebaudioside M for removal of the denatured protein and other insoluble substances precipitated in the reaction system. Macro-filtration is usually carried out with frame filtration. After macro-filtration, ultra-filtration is carried out for removal of soluble protein, macromolecular pigment and other macromolecular substances in the reaction liquid and for collection of the ultrafiltrate. The ultrafiltrate mainly comprises the reaction substrate and product, as well as salt, sucrose and other micromolecular substances in the reaction system.

(140) b. Separating the ultrafiltrate through nanofiltration to obtain a retentate. The nanofiltrate comprises sucrose, inorganic salt and other micromolecular substances, while the retentate mainly comprises rebaudioside D and/or rebaudioside M.

(141) c. Obtaining highly pure rebaudioside D and/or rebaudioside M by concentrating, crystallizing and drying the retentate; alternatively spray-drying the concentrated retentate to obtain a highly water-soluble mixture of rebaudioside D and/or rebaudioside M.

(142) Membrane filtration refers to the process that a filtration membrane of certain pore size is used to filtrate the solution containing macromolecule or fine particles and separate such macromolecule or fine particles from the solution. Driven by pressure difference between two sides of the filtration membrane, the filtration membrane is used as filtering medium and, under certain pressure, micromolecular solute and solvent are allowed to pass the ultrafiltration membrane of certain pore size and retain macromolecular solute on the side of mother liquid, so as to achieve purification, separation and concentration of the solution. Filtration can be divided by the membrane pore size into microfiltration, ultrafiltration, nanofiltration and reverse osmosis.

(143) For ultrafiltration, the membrane pore size is usually 2-100 nm, the retained molecule weight is in the range of 10000-30000. Through ultrafiltration can be efficiently separated the insoluble particles and macromolecules, including protein, phospholipid, polysaccharide and nucleic acid in the solution, allowing the substances such as stevioside, sucrose and inorganic salt in the solution to pass the membrane along with the ultrafiltrate.

(144) Nanofiltration membrane technology is a kind of membrane separation technology between ultrafiltration and reverse osmosis. The retained molecule weight is approximately 200-500 and pore size is Inm, therefore, it is named as nanofiltration. In the treatment process, sucrose and inorganic salt pass through the membrane and the stevioside with molecule weight of around 1000 is retained for further separation and purification.

EXAMPLES

Example 1: Steviol Glycoside Production Using Recombinant Escherichia coli

(145) Total RNA of oryzasativa leaves was extracted and cDNA was obtained by reverse transcription. According to EUGT11 gene sequence (Accession No. AK121682) in the GeneBank Database, a PCR amplification primer was designed and the sites, BamHI and HindIII, were introduced respectively to the primers at the upstream and downstream.

(146) TABLE-US-00003 F: (SEQ ID NO: 19) 5′-CGCGGATCCATGGACTCCGGCTACTCCTCC-3′ R: (SEQ ID NO: 20) 5′-CCCAAGCTTTCAATCCTTGTAAGATCTCAATTGC-3

(147) The gene encoding EUGT11 was amplified using PCR amplification. Double digestion with BamHI and HindIII was performed on the EUGT11 PCR amplified and the expression carrier pETDuet, and the target segment is recovered and then connected with connection enzyme to obtain pETDuet-EUGT11.

(148) Total RNA of Stevia rebaudiana is extracted and cDNA of Stevia rebaudiana is obtained through reverse transcription. According to UGT76G1 gene sequence, PCR amplification primer is designed and the sites, NcoI and SpeI, are introduced respectively to the primer at the upstream and downstream. Forward and reverse primers w

(149) TABLE-US-00004 UGT76G1 F: SEQ ID NO: 21 5′-CATGCCATGGAAAACAAAACCGAAACCACCGTT-3′ UGT76G1 R: SEQ ID NO: 22 5′-GGACTAGTTTAACTAGTCAGAGAAGAGATGTA-3′

(150) UGT76G1 encoding gene was obtained through PCR amplification. Double digestion was conducted to the UGT76G1 segment and pETDuet-EUGT11 respectively with NcoI and SpeI, and the target segment was recovered and then connected with connection enzyme to obtain the co-expression plasmid pETDuet-EUGT11-UGT76G1. The unmodified E. coli BL21 (DE3) and E. coli BL21(DE3)ΔglgCΔpgmΔagpΔushΔ::operon T5 (including BasP and UgpA) competent cells in the chassis were respectively transformed. The expression strain 1 and strain 2 of recombinant Escherichia coli were obtained through resistance screening.

(151) 2. Bacteria Culture and Protein Expression

(152) Recombinant Escherichia coli were selected and inoculated to a 2 ml LB culture medium (small test tube of 20 mL) with 100 μg/mL of ampicillin, and cultured for 4 h at 37° C. Then, 1% of the obtained Escherichia coli was inoculated to a 100 mL M9 culture medium (conical flask of 500 mL) and cultured for 2 h at 37° C. and 250 rpm (OD600-0.6), cooled for 10 min with tap water, placed in a temperature of 22° C. after addition of 100 mM of IPTG and subjected to inducible expression for 20 h at 180 rpm.

(153) The components of the M9 culture medium are shown in Table 3:

(154) TABLE-US-00005 TABLE 3 Components of M9 culture medium Components of M9 Consumption Culture Medium for 1 L Remark 5 × M9 salt 200 mL Combined sterilization Glycerinum 4 mL is allowed (121° C., 20 min) 0.1M MgSO.sub.4 20 mL Separate sterilization (0.6 g, constant volume (121° C., 20 min) of 50 mL) 0.02M CaCl.sub.2 5 mL Separate sterilization (0.11 g, constant volume (121° C., 20 min) of 50 mL)

(155) Components of 5×M9 salt are: 8.55 g/100 mL of Na.sub.2HPO.sub.4.12H.sub.2O, 1.5 g/100 mL of KH.sub.2PO.sub.4, 0.25 g/100 mL of NaCl and 0.5 g/100 mL of NH.sub.4Cl.

(156) 3. Determination of Enzyme Activity by Resting Cells Transformation of RA

(157) The OD600 of the bacteria solution was determined. Bacteria were collected by centrifugation (4° C., 10000 g, 2 min). The bacterial pellet was resuspended with 5× volume buffer solution for resting transformation of RA (pH 8.0 sodium phosphate buffer solution, with RA, sucrose and trisodium citrate added). The cell suspension was incubated at 39° C. for 24 h and centrifuged (4° C., 10000 g, 2 min) to collect the cells. The supernatant was lysed with 0.22 m membrane to eliminate impurities such as bacteria debris to obtain a mixture of RD and RM; the concentration of RA, RD and RM in the mixture is determined by HPLC, and the RA transformation rate and RD to RM ratio were calculated. Detailed calculation methods are:
Molar transformation rate of RA=(molar concentration of RD+molar concentration of RM)/(molar concentration of RA+molar concentration of RD+molar concentration of RM)×100%;
Mass transformation rate of RA=(mass concentration of RD+mass concentration of RM)/(mass concentration of RA+mass concentration of RD+mass concentration of RM)×100%; and
D/M ratio=molar concentration of RD/molar concentration of RM.

(158) The concentration of substrate RA was 5 g/L, that of sucrose is 40% (w/v) and that of trisodium citrate was 60 mM.

(159) Culture and transformation of the two strains are shown in Table 4:

(160) TABLE-US-00006 TABLE 4 Strain 1 Strain 2 Chassis BL21 (DE3) BL21(DE3)ΔglgCΔpgmΔagpΔushA::operon T5 OD600 of the 6.51 6.63 bacteria solution Mass 65.27% 99.13% transformation rate in 24 h D/M molar ratio 1.73 0.01

Example 2: Steviol Glycoside Production Using Recombinant Pichia pastoris

(161) Primers were designed according to the gene sequence of EUGT11 and UGT76G1, the restriction enzyme cutting sites, EcoRI and KpnI, were introduced. A terminator sequence was introduced at the downstream of EUGT11. Sequences of the primer are:

(162) TABLE-US-00007 F: (SEQ ID NO: 23) 5′-CCGGAATTCAAAACAAAACCGAAACCACCGTT-3′ R: (SEQ ID NO: 24) 5′-CGGGGTACCTCATTAACTAGTCAGAGAAGAGATGTA-3′

(163) Sequences of the primer for UGT76G1 are:

(164) TABLE-US-00008 F: (SEQ ID NO: 25) 5′-CCGGAATTCAAAACAAAACCGAAACCACCGTT-3′ R: (SEQ ID NO: 26) 5′-CGGGGTACCTTAACTAGTCAGAGAAGAGATGTA-3′

(165) The gene segments were obtained through PCR, and subject to double digestion along with the pPICZA carrier using EcoRI and KpnI. The gene segments (insert) was ligated to obtain recombinant plasmids pPICZA-EUGT11 and pPICZA-UGT76G1.

(166) Primers were designed according to the sequence of AOX1 promoter on pPICZA and the sequences ended with 3′ of UGT76G1. Sequences of the primer are:

(167) TABLE-US-00009 F: (SEQ ID NO: 27) 5′-CCGCTCGAGTCATCATTATTAGCTTACTTTCATAATTGCGA-3′ R: (SEQ ID NO: 28) 5′-ATTTGCGGCCGCTTAACTAGTCAGAGAAGAGATGTA-3′

(168) The pPICZA-UGT76G1 is taken as the template and complete expression sequence is obtained through PCR. Double digestion is carried out to the PCR product segment and pPICZA-EUGT11 recombinant plasmid respectively with XhoI and NotI and then connected to obtain the co-expression plasmid pPICZA-EUGT11-UGT76G1. The unmodified Pichia pastoris GS115 and GS115ΔglgCΔpgmΔagpΔushΔ competent cells were transformed through electrical shock. Positive clones were selected through resistance screening and expression strain 3 and strain 4 of recombinant yeast were obtained for fermentation and transformation of RA.

(169) Strain Culture and Expression

(170) Recombinant yeast were selected and inoculated to a 20 ml YPG culture medium (yeast extract powder 1%, peptone 2%, glycerinum 2% and bleomycin 100 mg/L), and cultured for 24 h at 30° C. and 150 rpm. Then, 1% of the obtained yeast was inoculated to a BMMY culture medium (yeast extract powder 1%, peptone 2%, YNB 1.34%, biotin 4×10.sup.−5%, phosphate 100 mM, methanol 0.5%, pH 6.0) and cultured at 30° C. and 150 rpm. 0.5% methanol is added every 24 h. The obtained yeast was cultured for 72 h and then bottled.

(171) Determination of Enzyme Activity by Resting Cells Transformation of RA

(172) OD600 of the yeast cell solution was determined and the cells were centrifuged (4° C., 10000 g, 2 min) was carried out to collect the cells. The cells were resuspended with 5× volume buffer solution for resting transformation at 37° C. for 24 h (pH 8.0 sodium phosphate buffer solution, with substrate, sucrose and trisodium citrate added), and centrifuged at room temperature and 12000 rpm for 2 min. The supernatant was filtrated with 0.22 m membrane to eliminate impurities such as cell debris, thus a mixture of RD and RM was obtained. The concentration of RA, RD and RM in the mixture was determined by HPLC, and the RA transformation rate and RD to RM ratio were calculated. Wherein, the concentration of substrate RA is 5 g/L, that of sucrose is 40% (w/v) and that of trisodium citrate is 60 mM.

(173) Culture and transformation of the two strains are shown in Table 5:

(174) TABLE-US-00010 TABLE 5 Culture and transformation of yeast strains Strain 3 Strain 4 Chassis GS115 GS115ΔglgCΔpgmΔagpΔushA OD600 of the yeast 16.5 15.9 solution Mass 43.9 85.14 transformation rate in 24 h D/M ratio 3.13 0.15

Example 3: Biotransformation of Substrate RA Using E. coli

(175) Biotransformation was carried out by using the strain 2 constructed in Example 1 as the catalyst. A proper amount of substrate RA, sucrose, trisodium citrate and phosphate buffer solution is weighed, dissolved and, after addition of bacteria, mixed until uniformity. The product was obtained through resting reaction. Some parameters during transformation are changed as shown in Table 6 and the transformation rate was determined based on sampling at regular intervals.

(176) TABLE-US-00011 TABLE 6 Catalysis System of Recombinant Escherichia coli Reaction Parameter Group 1 Group 2 Group 3 Group 4 OD600 100 80 120 110 Concentration of RA (g/L) 5 1 10 80 Na.sub.2HPO.sub.4/NaH.sub.2PO.sub.4 100 mmol/L Concentration of Trisodium 60 50 70 80 Citrate (mM) Concentration of Sucrose 30 40 50 60 (%, w/v) pH 7.0 7.2 7.5 8.0 Reaction Temperature 36 37 38 40 (° C.) Reaction Time (h) 200 160 140 120 Transformation Rate (%) 99.3 99.1 92.4 48.7 D/M Molar Concentration 0.77:100 0.04:100 2.23:100 211:100 Ratio

Example 4: Extraction of RD and RM in the Transformation Solution

(177) Preliminary Separation of the Transformation Solution

(178) The mixed solution after transformation of Escherichia coli or saccharomycetes was diluted with purified water to 1.5 times the original volume, 0.5% (w/v) filter aid (e.g., diatomaceous earth) was added, and clear solution was obtained through frame filtration.

(179) Separation by Ultrafiltration Membrane

(180) The clear solution is filtered with 10 kD ultrafiltration membrane, transmembrane pressures are respectively controlled at 0.5 MPa, 1.0 MPa and 1.5 MPa, retentate and ultrafiltrate were taken to detect the solid contents and investigate the influence of transmembrane pressure in ultrafiltration on rebaudioside D/M ultrafiltrate quantity.

(181) When the transmembrane pressure was ≥1.0 MPa, rebaudioside D/M passed through the 10 kD ultrafiltration membrane, achieving separation of product from macromolecular impurities.

(182) TABLE-US-00012 TABLE 7 Influence of Transmembrane Pressure in Ultrafiltration on Recovery of α-Glucosyltransferase Pressure (MPa) Sampling 0.5 1.0 1.5 Position Retentate Ultrafiltrate Retentate Ultrafiltrate Retentate Ultrafiltrate Content 2.412 0 1.506 1.083 1.022 1.332 (g/100 mL)
Separation Gathering Through Ultrafiltration Membrane

(183) The clear solution was filtered with 10 kD ultrafiltration membrane, and the transmembrane pressure was controlled at 1.5 MPa. The ultrafiltration permeate was filtered with 0.5 kD nanofiltration membrane, and the transmembrane pressures are respectively controlled at 1.0 MPa, 1.5 MPa and 2.0 MPa. The retentate and ultrafiltrate are taken to detect the solid contents and investigate the influence of transmembrane pressure in nanofiltration on elimination of remaining sucrose and micromolecular impurities.

(184) TABLE-US-00013 TABLE 8 Influence of Transmembrane Pressure in Nanofiltration on Elimination of Remaining Sucrose and Micromolecular Impurities Pressure (MPa) Sampling 1.0 1.5 2.0 Position Retentate Ultrafiltrate Retentate Ultrafiltrate Retentate Ultrafiltrate Content 1.408 0 1.154 0.183 1.076 0.332 (g/100 mL)

(185) When the transmembrane pressure was ≥1.5 MPa, the remaining maltose and micromolecular impurities passed through the 0.5 kD nanofiltration membrane, achieving separation of remaining sucrose and micromolecular impurities from rebaudioside D/M.

(186) Crystallization

(187) The retentate was heated and concentrated to a solid content of 20%, mixed at room temperature for 14 h to precipitate RM crystal, filtered and washed with a small amount of purified water, and then dried to obtain crude RD. The crystallized mother solution was re-concentrated to 1/10 of the original volume and mixed at 4° C. for 14 h to crystallize. The crystal is collected and washed with a small amount of purified water, and then dried to obtain crude RD.

(188) Refinement

(189) 50% ethanol solution 10 times the volume of the crude RD or RM was added hereto. The obtained solution is heated and dissolved to generate oversaturated solution, which was mixed for 30 min while it was hot after addition of 1% active carbon, filtered, mixed at 4° C. for 14 h, and then crystallized. The crystal is filtered, collected and dried at 80° C. to obtain rebaudioside D or rebaudioside M with purity >95%.

Example 5: Evaluation of Sweetener Compositions

(190) A sweetener composition I of the invention consists of rebaudioside D and rebaudioside M at a ratio of rebaudioside D:rebaudioside M of 1.5-9:1 by weight. Studies show that RD and RM can supplement each other after being mixed in a certain proportion, thus improving the taste of the sweetener, and allowing the sweetener to be similar to sucrose in taste. In addition, RD and RM, after being mixed, can improve water solubility.

(191) Sensory Analysis

(192) The sweetener composition shall be tested, evaluated and analyzed by referring to Sensory Analysis Methodology (Triangular Test) (BS ISO 4120) and Sensory Analysis Method (Triangle Test) (GB/T 12311). The specific analysis method is as follows:

(193) Method and principle: A group of three samples shall be provided to evaluators, two of which are identical and the evaluators shall select a single sample.

(194) Equipment: The test leader shall select equipment according to the nature of products and the number of samples. The equipment used shall not affect test results. Standard equipment that meets test needs shall be preferred.

(195) Sampling: Sampling shall be carried out according to the sampling standard of the product under test. If there is no such standard or the sampling standard is not fully applicable, the sampling method shall be agreed upon by all parties concerned through consultation.

(196) Environment: The requirements of Sensory Analysis-Methodology-General guidance (GB/T 10220) shall be met.

(197) Qualifications of evaluators are the conditions specified in GB/T 10220 shall be met, and all evaluators shall have the same qualification and test capability.

(198) Number of evaluators: The number of evaluators shall be determined according to test purposes and significance levels, generally more than 6 experts, or more than 15 preferred evaluators, or more than 25 primary evaluators. More than 7 experts are required at a significance level of 0.1%.

(199) Test leader: The test leader shall not participate in test in general, and shall not know the sample number in case of presence. The test leader may give a brief introduction on relevant issues and the nature of samples without affecting the evaluation. When contaminants have to be tested, a non-contaminant sample and a control contaminant sample shall be provided.

(200) Preparation of test samples: Enough samples A and B shall be provided, and every three test samples are a group.

(201) Sample groups with equal number of samples shall be prepared from laboratory samples in the following six combinations: ABB, AAB, ABA, BAA, BBA and BAB.

(202) Test requirements: Evaluators shall not make conclusion as to the nature of samples from sample supply methods. All test sample groups shall be prepared in the same way [the same equipment, the same container, the same quantity of products and the same arrangement (triangle, straight line, etc.)]. In any sample group, the temperature of test samples shall be the same, and if possible, the temperature of all other sample groups in the test series provided shall also be the same. Test sample containers shall be numbered generally with three random digits. The number shall be different for each test.

(203) Test techniques: Evaluators shall be notified of the test purpose to the extent that their conclusions are not biased. Groups of prepared samples shall be randomly assigned to the evaluators, then the evaluators shall check test samples of each group in the specified order, and the order shall be the same in the same series of tests. While evaluating three test samples in the same group, the evaluators shall have the opportunity to retest each sample. The test leader can tell the evaluators the quantity and volume of samples provided when necessary. When the number of evaluators is less than a multiple of 6, the following two approaches can be taken. (a) Discard redundant sample groups, or (b) Provide each evaluator with six groups of samples for retest.

(204) When the evaluator cannot identify the difference, the answer “no difference” is allowed.

(205) Expression of Results:

(206) The number of “difference” or “no difference” answers shall be counted. When the number of evaluators (n) is greater than 100, the minimum number of answers needed to determine the significant difference in the triangle test at different significance levels (X) is calculated according to the following formula, and the nearest integer value shall be taken. Where, α is the significance level, which is an expected value.

(207) $X=0.4714Z\sqrt{n}+\frac{\left(2n+3\right)}{6}$

(208) Where, the value of Z varies according to the significance level α:

(209) α≤0.05 Z=1.64

(210) α≤0.01 Z=2.33

(211) α≤0.001 Z=3.10

(212) In statistical hypothesis test, the probability value of a recognized small probability event is referred to as the significance level of the statistical hypothesis test, and is denoted as α. The smaller the value of α is, the higher the significance level of the hypothesis test is. For example, α is set to 0.05, which means that 95% of samples in the sampling distribution are counted as normal samples and 5% of the samples at both ends are counted as extreme samples. If a sample is classified into 95% of normal samples, it can be considered to be from this population, or the difference between the sample and other samples in this population is just an accidental sampling error, and there is no statistically significant difference. If a sample is classified into 5% of extreme samples, it can be asserted that the sample comes from another population other than this population, or the difference between the sample and other samples in this population is not a sampling error, and there is statistically significant difference.

(213) In the example, “a significance level of 0.1% (α≤0.001) indicates that there is difference”, which corresponds to “dissimilar”; “a significance level of 5% (α≤0.05) indicates that there is no difference”, which corresponds to “similar”; “a significance level of 1% (α≤0.01) indicates that there is no difference”, which corresponds to “very similar”; and “a significance level of 0.1% (α≤0.001) indicates that there is no difference”, which corresponds to “no difference”.

(214) When the answer “no difference” accounts for a large proportion, it indicates that the difference between two samples is lower than the threshold perceived by evaluators.

(215) Evaluation I

(216) The above evaluation and analysis methods were applied to analyze different compositions, with sucrose as the control sample. Samples and the control sample were prepared respectively into aqueous solutions with the same sweetness and then tested according to the requirements of the above-mentioned sensory analysis method. Effective evaluators are 135 primary evaluators, who were allowed to answer “no difference”. The results of taste comparison test are shown in Table 9.

(217) TABLE-US-00014 TABLE 9 Taste comparison evaluation Control Number of No Significance Sample sample evaluators Difference difference level Conclusion RD Sucrose 135 79 56 A significance Similar level of 5% (α ≤ 0.05) indicates that there is no difference. RM Sucrose 135 97 38 A significance Dissimilar level of 0.1% (α ≤ 0.001) indicates that there is difference. DM 1:9 Sucrose 135 95 40 A significance Dissimilar mixture level of 0.1% (α ≤ 0.001) indicates that there is difference. DM 1:4 Sucrose 135 92 43 A significance Dissimilar mixture level of 0.1% (α ≤ 0.001) indicates that there is difference. DM 1:1 Sucrose 135 90 45 A significance Dissimilar mixture level of 0.1% (α ≤ 0.001) indicates that there is difference. DM 1.5:1 Sucrose 135 81 54 A significance Similar mixture level of 5% (α ≤ 0.05) indicates that there is no difference. DM 3:1 Sucrose 135 78 57 A significance Similar mixture level of 5% (α ≤ 0.05) indicates that there is no difference. DM 4:1 Sucrose 135 77 58 A significance Similar mixture level of 5% (α ≤ 0.05) indicates that there is no difference. DM 9:1 Sucrose 135 75 60 A significance Very similar mixture level of 1% (α ≤ 0.01) indicates that there is no difference.

(218) In Table 9, the DM 1:9 mixture, the DM 1:1 mixture and the DM 1:4 mixture were obtained by mixing RD (>95%) and RM (>95%). The DM 3:1 mixture, the DM 1.5:1 mixture, the DM 4:1 mixture and the DM 9:1 mixture were prepared as described in examples 1 to 4 of the invention. The data in Table 9 shows that the product obtained by the production method of the invention is similar to sucrose in taste. And when the ratio of high purity rebaudioside D (>95%) to high purity rebaudioside M (>95%) (w/w) is 1.5-9:1, the product is similar to sucrose in taste.

(219) Evaluation II

(220) A mixture of rebaudioside D and rebaudioside M at a ratio of 3:1 by weight (DM 3:1 mixture) was mixed with rebaudioside A (RA) at a certain ratio by weight to obtain a sweetener composition.

(221) Rebaudioside A (>97%), DM 3:1 mixture, DM 3:1 mixture-rebaudioside A (1:9, w/w), DM 3:1 mixture-rebaudioside A (9:1, w/w), DM 3:1 mixture-rebaudioside A (3:7, w/w) were analyzed according to the evaluation and analysis methods described above, with sucrose as the control sample. Samples and the control sample were prepared respectively into aqueous solutions with the same sweetness and then tested according to the requirements of the above-mentioned sensory analysis method. Effective evaluators are 135 primary evaluators, who were allowed to answer “no difference”. The results of taste comparison test were shown in Table 10.

(222) TABLE-US-00015 TABLE 10 Evaluation of comparison test Number Control of No Significance Sample sample evaluators Difference difference level Conclusion Rebaudioside Sucrose 135 85 50 A significance Dissimilar A level of 0.1% (α ≤ 0.001) indicates that there is difference. DM3:1 mixture Sucrose 135 76 59 A significance Similar level of 5% (α ≤ 0.05) indicates that there is no difference. DM3:1 Sucrose 135 79 56 A significance Similar mixture- level of 5% rebaudioside A (α ≤ 0.05) (1:9, w/w) indicates that there is no difference. DM3:1 Sucrose 135 78 57 A significance Similar mixture- level of 5% rebaudioside A (α ≤ 0.05) (9:1, w/w) indicates that there is no difference. DM3:1 Sucrose 135 75 60 A significance Very similar mixture- level of 1% rebaudioside A (α ≤ 0.01) (3:7, w/w) indicates that there is no difference.

(223) According to the above data, when the ratio of the mixture of rebaudioside D-rebaudioside M (3:1, w/w) to high purity rebaudioside A (>97%) (w/w) is 1:9-9:1, the sweetener composition was similar to sucrose in taste.

(224) Evaluation III

(225) A mixture of rebaudioside D and rebaudioside M at a ratio of 3:1 by weight (DM 3:1 mixture) was mixed with rebaudioside A (RA) at a certain ratio by weight to obtain a sweetener composition.

(226) Rebaudioside A (>97%), DM 3:1 mixture, DM 3:1 mixture-rebaudioside A (3:7, w/w), DM 3:1 mixture-rebaudioside A (7:3, w/w), DM 3:1 mixture-rebaudioside A (4:6, w/w) were analyzed according to the evaluation and analysis methods described above, with sucrose as the control sample. Samples and the control sample were prepared respectively into aqueous solutions with the same sweetness and then tested according to the requirements of the above-mentioned sensory analysis method. Effective evaluators are 125 primary evaluators, who were allowed to answer “no difference”. The results of taste comparison test were shown in Table 11.

(227) TABLE-US-00016 TABLE 11 Number Control of No Significance Sample sample evaluators Difference difference level Conclusion Rebaudioside Sucrose 125 78 47 A significance Dissimilar A level of 0.1% (α ≤ 0.001) indicates that there is difference. DM 3:1 Sucrose 125 73 52 A significance Similar mixture level of 5% (α ≤ 0.05) indicates that there is no difference. DM3:1 Sucrose 125 68 57 A significance Very similar mixture- level of 1% rebaudioside (α ≤ 0.01) A (3:7, w/w) indicates that there is no difference. DM3:1 Sucrose 125 69 56 A significance Very similar mixture- level of 1% rebaudioside (α ≤ 0.01) A (7:3, w/w) indicates that there is no difference. DM3:1 Sucrose 125 58 67 A significance No difference mixture- level of 0.1% rebaudioside (α ≤ 0.001) A (4:6, w/w) indicates that there is no difference.

(228) According to the above data, when the ratio of the mixture of rebaudioside D-rebaudioside M (3:1, w/w) to high purity rebaudioside A (>97%) (w/w) is 3:7-7:3, the sweetener composition is very similar to sucrose in taste.

(229) Evaluation IV

(230) A mixture of rebaudioside D and rebaudioside M at a ratio of 3:1 by weight (DM 3:1 mixture) was mixed with rebaudioside A (RA) at a certain ratio by weight to obtain a sweetener composition.

(231) Rebaudioside A (>97%), DM 3:1 mixture, DM 3:1 mixture-rebaudioside A (4:6, w/w), DM 3:1 mixture-rebaudioside A (6:4, w/w), DM 3:1 mixture-rebaudioside A (5:5, w/w) were analyzed according to the evaluation and analysis methods described above, with sucrose as the control sample. Samples and the control sample were prepared respectively into aqueous solutions with the same sweetness and then tested according to the requirements of the above-mentioned sensory analysis method. Effective evaluators are 128 primary evaluators, who were allowed to answer “no difference”. The results of taste comparison test were shown in Table 12.

(232) TABLE-US-00017 TABLE 12 Number Control of No Significance Sample sample evaluators Difference difference level Conclusion Rebaudioside Sucrose 128 82 46 A significance Dissimilar A level of 0.1% (α ≤ 0.001) indicates that there is difference. DM 3:1 Sucrose 28 75 53 A significance Similar mixture level of 5% (α ≤ 0.05) indicates that there is no difference. DM3:1 mixture- Sucrose 128 59 69 A significance No rebaudioside level of 0.1% difference A (4:6, w/w) (α ≤ 0.001) indicates that there is no difference. DM3:1 mixture- Sucrose 128 58 70 A significance No rebaudioside level of 0.1% difference A (6:4, w/w) (α ≤ 0.001) indicates that there is no difference. DM3:1 mixture- Sucrose 128 50 78 A significance No rebaudioside level of 0.1% difference A (5:5, w/w) (α ≤ 0.001) indicates that there is no difference.

(233) According to the above data, when the ratio of the mixture of rebaudioside D-rebaudioside M (3:1, w/w) to high purity rebaudioside A (>97%) (w/w) is 4:6-6:4, the sweetener composition has no difference in taste with sucrose.

Sequences and Seq Id Numbers

(234) The instant disclosure comprises a number of nucleic acid and polypeptide sequences. For convenience, Table 13 correlates each sequence with its appropriate description and SEQ ID NO.

(235) TABLE-US-00018 TABLE 13 Description of Sequences and SEQ ID Nos SEQ ID NO: SEQUENCE DESCRIPTION  1 GGCCCGCTCGGCCGCTCCACGCGCGCACCGGCCCCCTTCTTCCGTCATGGACTCCGGCTACTCCTCCTCC EUGT11 gene TACGCCGCCGCCGCCGGGATGCACGTCGTGATCTGCCCGTGGCTCGCCTTCGGCCACCTGCTCCCGTGCC NCBI No. TCGACCTCGCCCAGCGCCTCGCGTCGCGGGGCCACCGCGTGTCGTTCGTCTCCACGCCGCGGAACATATC AK121682.1 CCGCCTCCCGCCGGTGCGCCCCGCGCTCGCGCCGCTCGTCGCCTTCGTGGCGCTGCCGCTCCCGCGCGTC GAGGGGCTCCCCGACGGCGCCGAGTCCACCAACGACGTCCCCCACGACAGGCCGGACATGGTCGAGCTCC ACCGGAGGGCCTTCGACGGGCTCGCCGCGCCCTTCTCGGAGTTCTTGGGCACCGCGTGCGCCGACTGGGT CATCGTCGACGTCTTCCACCACTGGGCCGCAGCCGCCGCTCTCGAGCACAAGGTGCCATGTGCAATGATG TTGTTGGGCTCTGCACATATGATCGCTTCCATAGCAGACAGACGGCTCGAGCGCGCGGAGACAGAGTCGC CTGCGGCTGCCGGGCAGGGACGCCCAGCGGCGGCGCCAACGTTCGAGGTGGCGAGGATGAAGTTGATACG AACCAAAGGCTCATCGGGAATGTCCCTCGCCGAGCGCTTCTCCTTGACGCTCTCGAGGAGCAGCCTCGTC GTCGGGCGGAGCTGCGTGGAGTTCGAGCCGGAGACCGTCCCGCTCCTGTCGACGCTCCGCGGTAAGCCTA TTACCTTCCTTGGCCTTATGCCGCCGTTGCATGAAGGCCGCCGCGAGGACGGCGAGGATGCCACCGTCCG CTGGCTCGACGCGCAGCCGGCCAAGTCCGTCGTGTACGTCGCGCTAGGCAGCGAGGTGCCACTGGGAGTG GAGAAGGTCCACGAGCTCGCGCTCGGGCTGGAGCTCGCCGGGACGCGCTTCCTCTGGGCTCTTAGGAAGC CCACTGGCGTCTCCGACGCCGACCTCCTCCCCGCCGGCTTCGAGGAGCGCACGCGCGGCCGCGGCGTCGT GGCGACGAGATGGGTTCCTCAGATGAGCATACTGGCGCACGCCGCCGTGGGCGCGTTCCTGACCCACTGC GGCTGGAACTCGACCATCGAGGGGCTCATGTTCGGCCACCCGCTTATCATGCTGCCGATCTTCGGCGACC AGGGACCGAACGCGCGGCTAATCGAGGCGAAGAACGCCGGATTGCAGGTGGCAAGAAACGACGGCGATGG ATCGTTCGACCGAGAAGGCGTCGCGGCGGCGATTCGTGCAGTCGCGGTGGAGGAAGAAAGCAGCAAAGTG TTTCAAGCCAAAGCCAAGAAGCTGCAGGAGATCGTCGCGGACATGGCCTGCCATGAGAGGTACATCGACG GATTCATTCAGCAATTGAGATCTTACAAGGATTGAAGCATCTCAGGATGTACACCTGCAACAGTGCAACT ACAAAATCCTTGGAATAAAATGATTTTTGTTTTGTAGTCC  2 ARSAAPRAHRPPSSVMDSGYSSSYAAAAGMHVVICPWLAFGHLLPCLDLAQRLASRGHRVSFVSTPRNISR Translation of LPPVRPALAPLVAFVALPLPRVEGLPDGAESTNDVPHDRPDMVELHRRAFDGLAAPFSEFLGTACADWVIV EUGT11 gene DVFHHWAAAAALEHKVPCAMMLLGSAHMIASIADRRLERAETESPAAAGQGRPAAAPTFEVARMKLIRTKG (NCBI No. SSGMSLAERFSLTLSRSSLVVGRSCVEFEPETVPLLSTLRGKPITFLGLMPPLHEGRREDGEDATVRWLDA AK121682.1) QPAKSVVYVALGSEVPLGVEKVHELALGLELAGTRFLWALRKPTGVSDADLLPAGFEERTRGRGVVATRWV PQMSILAHAAVGAFLTHCGWNSTIEGLMFGHPLIMLPIFGDQGPNARLIEAKNAGLQVARNDGDGSFDREG VAAAIRAVAVEEESSKVFQAKAKKLQEIVADMACHERYIDGFIQQLRSYKD-SISGCTPATVQLQNPWNKM IFVL-S  3 ARSAAPRAHRPPSSVMDSGYSSSYAAAAGMHVVICPWLAFGHLLPCLDLAQRLASRGHRVSFVSTPRNISR Translation of LPPVRPALAPLVAFVALPLPRVEGLPDGAESTNDVPHDRPDMVELHRRAFDGLAAPFSEFLGTACADWVIV EUGT11 gene DVFHHWAAAAALEHKVPCAMMLLGSAHMIASIADRRLERAETESPAAAGQGRPAAAPTFEVARMKLIRTKG (NCBI No. SSGMSLAERFSLTLSRSSLVVGRSCVEFEPETVPLLSTLRGKPITFLGLMPPLHEGRREDGEDATVRWLDA AK121682.1) QPAKSVVYVALGSEVPLGVEKVHELALGLELAGTRFLWALRKPTGVSDADLLPAGFEERTRGRGVVATRWV PQMSILAHAAVGAFLTHCGWNSTIEGLMFGHPLIMLPIFGDQGPNARLIEAKNAGLQVARNDGDGSFDREG VAAAIRAVAVEEESSKVFQAKAKKLQEIVADMACHERYIDGFIQQLRSYKD-  4 CTTGCGTGTAAACGTCAGTCAAACCCAATGGAAAATAAAACGGAGACCACCGTTCGCCGGCGCCGGAGAA UGT76G1 gene TAATATTATTCCCGGTACCATTTCAAGGCCACATTAACCCAATTCTTCAGCTAGCCAATGTGTTGTACTC NCBI No. TAAAGGATTCAGTATCACCATCTTTCACACCAACTTCAACAAACCCAAAACATCTAATTACCCTCACTTC AY345974.1 ACTTTCAGATTCATCCTCGACAACGACCCACAAGACGAACGCATTTCCAATCTACCGACTCATGGTCCGC TCGCTGGTATGCGGATTCCGATTATCAACGAACACGGAGCTGACGAATTACGACGCGAACTGGAACTGTT GATGTTAGCTTCTGAAGAAGATGAAGAGGTATCGTGTTTAATCACGGATGCTCTTTGGTACTTCGCGCAA TCTGTTGCTGACAGTCTTAACCTCCGACGGCTTGTTTTGATGACAAGCAGCTTGTTTAATTTTCATGCAC ATGTTTCACTTCCTCAGTTTGATGAGCTTGGTTACCTCGATCCTGATGACAAAACCCGTTTGGAAGAACA AGCGAGTGGGTTTCCTATGCTAAAAGTGAAAGACATCAAGTCTGCGTATTCGAACTGGCAAATACTCAAA GAGATATTAGGGAAGATGATAAAACAAACAAAAGCATCTTCAGGAGTCATCTGGAACTCATTTAAGGAAC TCGAAGAGTCTGAGCTCGAAACTGTTATCCGTGAGATCCCGGCTCCAAGTTTCTTGATACCACTCCCCAA GCATTTGACAGCCTCTTCCAGCAGCTTACTAGACCACGATCGAACCGTTTTTCAATGGTTAGACCAACAA CCGCCAAGTTCGGTACTGTATGTTAGTTTTGGTAGTACTAGTGAAGTGGATGAGAAAGATTTCTTGGAAA TAGCTCGTGGGTTGGTTGATAGCAAGCAGTCGTTTTTATGGGTGGTTCGACCTGGGTTTGTCAAGGGTTC GACGTGGGTCGAACCGTTGCCAGATGGGTTCTTGGGTGAAAGAGGACGTATTGTGAAATGGGTTCCACAG CAAGAAGTGCTAGCTCATGGAGCAATAGGCGCATTCTGGACTCATAGCGGATGGAACTCTACGTTGGAAA GCGTTTGTGAAGGTGTTCCTATGATTTTCTCGGATTTTGGGCTCGATCAACCGTTGAATGCTAGATACAT GAGTGATGTTTTGAAGGTAGGGGTGTATTTGGAAAATGGGTGGGAAAGAGGAGAGATAGCAAATGCAATA AGAAGAGTTATGGTGGATGAAGAAGGAGAATACATTAGACAGAATGCAAGAGTTTTGAAACAAAAGGCAG ATGTTTCTTTGATGAAGGGTGGTTCGTCTTACGAATCATTAGAGTCTCTAGTTTCTTACATTTCATCGTT GTAAATAACACGATGATTAATCAAGCACTTGGATTGCATGCTAGCTGAGTAGCTGGTAATTTGAGTTATT AGAAGCAAAGACTACTTGGTTTAAATTAAATAAAGGATGGTTGTTGGTTATGTGAGCTAGTTTATGTTAT GTTTTGTAGGCTATAAAAGCCTTCATATGTTTCTTATTGTTTCTGTTTCTAAGGTGAAAAAAATGCTCGT TTTTAT  5 LACKRQSNPMENKTETTVRRRRRIILFPVPFQGHINPILQLANVLYSKGFSITIFHTNFNKPKTSNYPHFT Translation of FRFILDNDPQDERISNLPTHGPLAGMRIPIINEHGADELRRELELLMLASEEDEEVSCLITDALWYFAQSV UGT76G1 gene ADSLNLRRLVLMTSSLFNFHAHVSLPQFDELGYLDPDDKTRLEEQASGFPMLKVKDIKSAYSNWQILKEIL (NCBI No. GKMIKQTKASSGVIWNSFKELEESELETVIREIPAPSFLIPLPKHLTASSSSLLDHDRTVFQWLDQQPPSS AY345974.1) VLYVSFGSTSEVDEKDFLEIARGLVDSKQSFLWVVRPGFVKGSTWVEPLPDGFLGERGRIVKWVPQQEVLA HGAIGAFWTHSGWNSTLESVCEGVPMIFSDFGLDQPLNARYMSDVLKVGVYLENGWERGEIANAIRRVMVD EEGEYIRQNARVLKQKADVSLMKGGSSYESLESLVSYISSL-ITR-LIKHLDCMLAE-LVI-VIRSKDYLV -IK-RMVVGYVS-FMLCFVGYKSLHMFLIVSVSKVKKMLVF  6 MENKTETTVRRRRRIILFPVPFQGHINPILQLANVLYSKGFSITIFHTNFNKPKTSNYPHFT Translation of FRFILDNDPQDERISNLPTHGPLAGMRIPIINEHGADELRRELELLMLASEEDEEVSCLITDALWYFAQSV UGT76G1 gene ADSLNLRRLVLMTSSLFNFHAHVSLPQFDELGYLDPDDKTRLEEQASGFPMLKVKDIKSAYSNWQILKEIL (NCBI No. GKMIKQTKASSGVIWNSFKELEESELETVIREIPAPSFLIPLPKHLTASSSSLLDHDRTVFQWLDQQPPSS AY345974.1) VLYVSFGSTSEVDEKDFLEIARGLVDSKQSFLWVVRPGFVKGSTWVEPLPDGFLGERGRIVKWVPQQEVLA HGAIGAFWTHSGWNSTLESVCEGVPMIFSDFGLDQPLNARYMSDVLKVGVYLENGWERGEIANAIRRVMVD EEGEYIRQNARVLKQKADVSLMKGGSSYESLESLVSYISSL  7 MENKTETTVRRRRRIILFPVPFQGHINPILQLANVLYSKGFSITIFHTNFNKPKTSNYPHFTFRFILDND Protein sequence PQDERISNLPTHGPLAGMRIPIINEHGADELRRELELLMLASEEDEEVSCLITDALWYFAQSVADSLNLR NCBI No. RLVLMTSSLFNFHAHVSLPQFDELGYLDPDDKTRLEEQASGFPMLKVKDIKSAYSNWQILKEILGKMIKQ AAR06912.1 TKASSGVIWNSFKELEESELETVIREIPAPSFLIPLPKHLTASSSSLLDHDRTVFQWLDQQPPSSVLYVS (from Chinese FGSTSEVDEKDFLEIARGLVDSKQSFLWVVRPGFVKGSTWVEPLPDGFLGERGRIVKWVPQQEVLAHGAI application CN GAFWTHSGWNSTLESVCEGVPMIFSDFGLDQPLNARYMSDVLKVGVYLENGWERGEIANAIRRVMVDEEG 109234340) EYIRQNARVLKQKADVSLMKGGSSYESLESLVSYISSL  8 GGTTTCTCTA TCACCATCTT CCACACCAAC TTCAACAAAC CGAAAACCTC TAACTACCCG UGT76G1 gene CACTTCACCT TCCGTTTCAT CCTGGACAAC GACCCGCAGG ACGAACGTAT CTCTAACCTG (from Chinese CCGACCCACG GTCCGCTGGC GGGTATGCGT ATCCCGATCA TCAACGAACA CGGTGCGGAC application CN GAACTGCGTC GTGAACTGGA ACTGCTGATG CTGGCGTCTG AAGAAGACGA AGAAGTTTCT 109234340) TGCCTGATCA CCGACGCGCT GTGGTACTTC GCGCAGTCTG TTGCGGACTC TCTGAACCTG CGTCGTCTGG TTCTGATGAC CTCTTCTCTG TTCAACTTCC ACGCGCACGT TTCTCTGCCG CAGTTCGACG AACTGGGTTA CCTGGACCCG GACGACAAAA CCCGTCTGGA AGAACAGGCG TCTGGTTTCC CGATGCTGAA AGTTAAAGAC ATCAAATCTG CGTACTCTAA CTGGCAGATC CTGAAAGAAA TCCTGGGTAA AATGATCAAA CAGACCAAAG CGTCTTCTGG TGTTATCTGG AACTCTTTCA AAGAACTGGA AGAATCTGAA CTGGAAACCG TTATCCGTGA AATCCCGGCG CCGTCTTTCC TGATCCCGCT GCCGAAACAC CTGACCGCGT CTTCTTCTTC TCTGCTGGAC CACGACCGTA CCGTTTTCCA GTGGCTGGAC CAGCAGCCGC CGTCTTCTGT TCTGTACGTT TCTTTCGGTT CTACCTCTGA AGTTGACGAA AAAGACTTCC TGGAAATCGC GCGTGGTCTG GTTGACTCTA AACAGTCTTT CCTGTGGGTT GTTCGTCCGG GTTTCGTTAA AGGTTCTACC TGGGTTGAAC CGCTGCCGGA CGGTTTCCTG GGTGAACGTG GTCGTATCGT TAAATGGGTT CCGCAGCAGG AAGTTCTGGC GCACGGTGCG ATCGGTGCGT TCTGGACCCA CTCTGGTTGG AACTCTACCC TGGAATCTGT TTGCGAAGGT GTTCCGATGA TCTTCTCTGA CTTCGGTCTG GACCAGCCGC TGAACGCGCG TTACATGTCT GACGTTCTGA AAGTTGGTGT TTACCTGGAA AACGGTTGGG AACGTGGTGA AATCGCGAAC GCGATCCGTC GTGTTATGGT TGACGAAGAA GGTGAATACA TCCGTCAGAA CGCGCGTGTT CTGAAACAGA AAGCGGACGT TTCTCTGATG AAAGGTGGTT CTTCTTACGA ATCTCTGGAA TCTCTGGTTT CTTACATCTC TTCTCTGACT AGTTAA  9 GFSITIFHTNFNKPKTSNYPHFTFRFILDNDPQDERISNLPTHGPLAGMRIPIINEHGADELRRELELLM Translation of LASEEDEEVSCLITDALWYFAQSVADSLNLRRLVLMTSSLFNFRAHVSLPQFDELGYLDPDDKTRLEEQA UGT76G1 gene SGFPMLKVKDIKSAYSNWQILKEILGKMIKQTKASSGVIWNSFKELEESELETVIREIPAPSFLIPLPKH LTASSSSLLDHDRTVFQWLDQQPPSSVLYVSFGSTSEVDEKDFLEIARGLVDSKQSFLWVVRPGFVKGST WVEPLPDGFLGERGRIVKWVPQQEVLAHGAIGAFWTHSGWNSTLESVCEGVPMIFSDFGLDQPLNARYMS DVLKVGVYLENGWERGEIANAIRRVMVDEEGEYIRQNARVLKQKADVSLMKGGSSYESLESLVSYISSLT S 10 MRIPIINEHGADELRRELELLM Translation of LASEEDEEVSCLITDALWYFAQSVADSLNLRRLVLMTSSLFNFRAHVSLPQFDELGYLDPDDKTRLEEQA UGT76G1 gene SGFPMLKVKDIKSAYSNWQILKEILGKMIKQTKASSGVIWNSFKELEESELETVIREIPAPSFLIPLPKH LTASSSSLLDHDRTVFQWLDQQPPSSVLYVSFGSTSEVDEKDFLEIARGLVDSKQSFLWVVRPGFVKGST WVEPLPDGFLGERGRIVKWVPQQEVLAHGAIGAFWTHSGWNSTLESVCEGVPMIFSDFGLDQPLNARYMS DVLKVGVYLENGWERGEIANAIRRVMVDEEGEYIRQNARVLKQKADVSLMKGGSSYESLESLVSYISSLT S 11 gRNA: gcagccgttcgtggaagggccaatgacttgggtcgtaagcacctgcatttatttccgttc pgm gene 12 gRNA: cgatcgtacatatccagctcttgttaccggaagtatgggttgtagatatggtcgcccgcc glgC gene 13 gRNA: agaaaccgttggcatctatcgcatatacggtgtccggcggttgttgatacttcgcgctaa agp gene 14 gRNA: ctcgcttttcccgtcttcccttgtacagaccaatatggggaccaatttttgctgtgtcat ushA gene 15 ATGAAAAACAAGGTGCAGCTCATCACTTACGCCGACCGCCTTGGCGACGGCACCATCAAGTCGATGACCG BaspP gene ACATTCTGCGCACCCGCTTCGACGGCGTGTACGACGGCGTTCACATCCTGCCGTTCTTCACCCCGTTCGA NCBI Gene ID: CGGCGCCGACGCAGGCTTCGACCCGATCGACCACACCAAGGTCGACGAACGTCTCGGCAGCTGGGACGAC 4556453 GTCGCCGAACTCTCCAAGACCCACAACATCATGGTCGACGCCATCGTCAACCACATGAGTTGGGAATCCA AGCAGTTCCAGGACGTGCTGGCCAAGGGCGAGGAGTCCGAATACTATCCGATGTTCCTCACCATGAGCTC CGTGTTCCCGAACGGCGCCACCGAAGAGGACCTGGCCGGCATCTACCGTCCGCGTCCGGGCCTGCCGTTC ACCCACTACAAGTTCGCCGGCAAGACCCGCCTCGTGTGGGTCAGCTTCACCCCGCAGCAGGTGGACATCG ACACCGATTCCGACAAGGGTTGGGAATACCTCATGTCGATTTTCGACCAGATGGCCGCCTCTCACGTCAG CTACATCCGCCTCGACGCCGTCGGCTATGGCGCCAAGGAAGCCGGCACCAGCTGCTTCATGACCCCGAAG ACCTTCAAGCTGATCTCCCGTCTGCGTGAGGAAGGCGTCAAGCGCGGTCTGGAAATCCTCATCGAAGTGC ACTCCTACTACAAGAAGCAGGTCGAAATCGCATCCAAGGTGGACCGCGTCTACGACTTCGCCCTGCCTCC GCTGCTGCTGCACGCGCTGAGCACCGGCCACGTCGAGCCCGTCGCCCACTGGACCGACATACGCCCGAAC AACGCCGTCACCGTGCTCGATACGCACGACGGCATCGGCGTGATCGACATCGGCTCCGACCAGCTCGACC GCTCGCTCAAGGGTCTCGTGCCGGATGAGGACGTGGACAACCTCGTCAACACCATCCACGCCAACACCCA CGGCGAATCCCAGGCAGCCACTGGCGCCGCCGCATCCAATCTCGACCTCTACCAGGTCAACAGCACCTAC TATTCGGCGCTCGGGTGCAACGACCAGCACTACATCGCCGCCCGCGCGGTGCAGTTCTTCCTGCCGGGCG TGCCGCAAGTCTACTACGTCGGCGCGCTCGCCGGCAAGAACGACATGGAGCTGCTGCGTAAGACGAATAA CGGCCGCGACATCAATCGCCATTACTACTCCACCGCGGAAATCGACGAGAACCTCAAGCGTCCGGTCGTC AAGGCCCTGAACGCGCTCGCCAAGTTCCGCAACGAGCTCGACGCGTTCGACGGCACGTTCTCGTACACCA CCGATGACGACACGTCCATCAGCTTCACCTGGCGCGGCGAAACCAGCCAGGCCACGCTGACGTTCGAGCC GAAGCGCGGTCTCGGTGTGGACAACACTACGCCGGTCGCCATGTTGGAATGGGAGGATTCCGCGGGAGAC CACCGTTCGGATGATCTGATCGCCAATCCGCCTGTCGTCGCCTGA 16 MKNKVQLITYADRLGDGTIKSMTDILRTRFDGVYDGVHILPFFTPFDGADAGFDPIDHTKVDERLGSWDDV Translation of AELSKTHNIMVDAIVNHMSWESKQFQDVLAKGEESEYYPMFLTMSSVFPNGATEEDLAGIYRPRPGLPFTH BasP gene YKFAGKTRLVWVSFTPQQVDIDTDSDKGWEYLMSIFDQMAASHVSYIRLDAVGYGAKEAGTSCFMTPKTFK LISRLREEGVKRGLEILIEVHSYYKKQVEIASKVDRVYDFALPPLLLHALSTGHVEPVAHWTDIRPNNAVT VLDTHDGIGVIDIGSDQLDRSLKGLVPDEDVDNLVNTIHANTHGESQAATGAAASNLDLYQVNSTYYSALG CNDQHYIAARAVQFFLPGVPQVYYVGALAGKNDMELLRKTNNGRDINRHYYSTAEIDENLKRPVVKALNAL AKFRNELDAFDGTFSYTTDDDTSISFTWRGETSQATLTFEPKRGLGVDNTTPVAMLEWEDSAGDHRSDDLI ANPPVVA- 17 ATGTTTGCCGAAGATCTGAAACGGACGGAGAAGATGACAGTGGACGACGTGTTCGAGCAGTCGGCGCAGA UgpA gene AGATGCGCGAGCAGGGCATGAGCGAGATCGCCATCTCGCAGTTCAGGCACGCATACCATGTGTGGGCCAG NCBI GeneID: CGAGAAGGAGAGCGCGTGGATCCGCGAGGACGCCGTCGAGCCGCTGCACGGCGTGCGGAGCTTCCATGAC 9889115 GTGTACAAGACCATCGATCATGACAAGGCAGTGCACGCGTTCGCCAAGACTGCATTCCTCAAGCTCAACG GCGGCCTGGGAACCTCGATGGGCCTGCAATGCGCGAAGTCGCTGCTGCCGGTGCGCCGCCACAAGGCTCG GCAGATGCGCTTCCTCGACATCATCCTCGGTCAGGTGCTCACCGCGCGCACGAGGCTGAACGTGCCTCTG CCGGTCACGTTCATGAACTCGTTCCGCACTTCGGATGACACGATGAAGGCACTGCGACACCAGCGCAAGT TCAAGCAGACCGACATCCCGCTGGAGATCATCCAGCATCAGGAACCGAAGATCGACGCGGCCACCGGGGC GCCGGCGTCTTGGCCGGCCAACCCCGATCTGGAGTGGTGCCCGCCCGGCCACGGCGACCTGTTCTCGACG CTGTGGGAGTCCGGCCTGCTGGACACTCTGCTGGAGCATGGCTTCGAATACCTGTTCATCTCGAACTCCG ACAATTTGGGTGCGCGCCCGTCTCGCACGCTCGCCCAGTATTTCGAGGATACGGGCGCCCCGTTCATGGT CGAGGTCGCCAATCGCACGTACGCGGACCGCAAGGGTGGCCATATCGTGCGCGACACGGCCACCGGCCGA CTGATCCTGCGGGAGATGTCGCAGGTGCATCCTGACGACAAGGACGCGGCCCAGGACATCGCCAAGCACC CGTATTTCAACACGAACAACATCTGGGTGCGCATCGACGTGCTGCGCGTCATGCTCGCCGAGCATGACGG CGTGCTGCCGCTTCCCGTCATCATCAACAACAAGACCGTCGACCCGACCGACCCCCAGTCCCCGGCGGTG GTCCAGCTGGAGACTGCGATGGGCGCGGCGATCGGCCTGTTCGAAGGCGCGATCTGTGTGCAGGTGGACC GCATGCGGTTCCTGCCAGTGAAGACGACCAACGACCTGTTCATTATGCGTTCCGATCGGTTCCACCTTAC GGACTCGTATGAGATGGAGGACGGCAACTACATTTTCCCGAACGTCGACCTCGATCCGCGGTACTACAAG AACATCGAGGACTTCAACGAACGGTTCCCCTACAACGTGCCGTCGCTCGCCGCCGCGAACTCGGTCAGCA TCAAGGGAGACTGGACATTCGGACGTGACGTCATCATGTTCGCCGACGCGCGTCTGGAGGATAGAAACGA GCCCAGTTACGTACCCAACGGCGAATACGTCGGACCGATGGGCATCGAGCCCGGTGATTGGGTGTGA 18 MFAEDLKRTEKMTVDDVFEQSAQKMREQGMSEIAISQFRHAYHVWASEKESAWIREDAVEPLHGVRSFHDV Translation of YKTIDHDKAVHAFAKTAFLKLNGGLGTSMGLQCAKSLLPVRRHKARQMRFLDIILGQVLTARTRLNVPLPV UgpA gene TFMNSFRTSDDTMKALRHQRKFKQTDIPLEIIQHQEPKIDAATGAPASWPANPDLEWCPPGHGDLFSTLWE NCBI GeneID: SGLLDTLLEHGFEYLFISNSDNLGARPSRTLAQYFEDTGAPFMVEVANRTYADRKGGHIVRDTATGRLILR 9889115 EMSQVHPDDKDAAQDIAKHPYFNTNNIWVRIDVLRVMLAEHDGVLPLPVIINNKTVDPTDPQSPAVVQLET AMGAAIGLFEGAICVQVDRMRFLPVKTTNDLFIMRSDRFHLTDSYEMEDGNYIFPNVDLDPRYYKNIEDFN ERFPYNVPSLAAANSVSIKGDWTFGRDVIMFADARLEDRNEPSYVPNGEYVGPMGIEPGDWV- 19 F: 5′-CGCGGATCCATGGACTCCGGCTACTCCTCC-3′ recombinant E. coli EUGT11 PCR amplification primer 20 R: 5′-CCCAAGCTTTCAATCCTTGTAAGATCTCAATTGC-3 recombinant E. coli EUGT11 PCR amplification primer 21 F: 5′-CATGCCATGGAAAACAAAACCGAAACCACCGTT-3′ recombinant E. coli UGT76G1 PCR amplification primer 22 R: 5′-GGACTAGTTTAACTAGTCAGAGAAGAGATGTA-3′ recombinant E. coli UGT76G1 PCR amplification primer 23 F: 5′-CCGGAATTCAAAACAAAACCGAAACCACCGTT-3′ Pichia pastoris EUGT11 and UGT76G1 primer 24 R: 5′-CGGGGTACCTCATTAACTAGTCAGAGAAGAGATGTA-3′ Pichia pastoris EUGT11 and UGT76G1 primer 25 F: 5′-CCGGAATTCAAAACAAAACCGAAACCACCGTT-3′ Pichia pastoris EUGT11 and UGT76G1 primer 26 R: 5′-GGACTAGTTTAACTAGTCAGAGAAGAGATGTA-3′ Pichia pastoris EUGT11 and UGT76G1 primer 27 F: 5′-CCGCTCGAGTCATCATTATTAGCTTACTTTCATAATTGCGA-3′ For recombinant pichia pastoris AOX1 promoter on pPICZA and the sequences ended with 3′ of UGT76G1. 28 R: 5′-ATTTGCGGCCGCTTAACTAGTCAGAGAAGAGATGTA-3′ For recombinant pichia pastoris AOX1 promoter on pPICZA and the sequences ended with 3′ of UGT76G1.

EQUIVALENTS

(236) The articles “a” and “an” as used herein in the specification and in the claims, unless clearly indicated to the contrary, should be understood to include the plural referents. Claims or descriptions that include “or” between one or more members of a group are considered satisfied if one, more than one, or all of the group members are present in, employed in, or otherwise relevant to a given product or process unless indicated to the contrary or otherwise evident from the context. The invention includes embodiments in which exactly one member of the group is present in, employed in, or otherwise relevant to a given product or process. The invention also includes embodiments in which more than one, or the entire group members are present in, employed in, or otherwise relevant to a given product or process. Furthermore, it is to be understood that the invention encompasses all variations, combinations, and permutations in which one or more limitations, elements, clauses, descriptive terms, etc., from one or more of the listed claims is introduced into another claim dependent on the same base claim (or, as relevant, any other claim) unless otherwise indicated or unless it would be evident to one of ordinary skill in the art that a contradiction or inconsistency would arise. Where elements are presented as lists, (e.g., in Markush group or similar format) it is to be understood that each subgroup of the elements is also disclosed, and any element(s) can be removed from the group. It should be understood that, in general, where the invention, or aspects of the invention, is/are referred to as comprising particular elements, features, etc., certain embodiments of the invention or aspects of the invention consist, or consist essentially of, such elements, features, etc. For purposes of simplicity those embodiments have not in every case been specifically set forth in so many words herein. It should also be understood that any embodiment or aspect of the invention can be explicitly excluded from the claims, regardless of whether the specific exclusion is recited in the specification. The publications, websites and other reference materials referenced herein to describe the background of the invention and to provide additional detail regarding its practice are hereby incorporated by reference.

(237) All publications, patents, and patent applications mentioned in this specification are herein incorporated by reference to the same extent as if each individual publication, patent, or patent application was specifically and individually indicated to be incorporated by reference. However, the citation of a reference herein should not be construed as an acknowledgement that such reference is prior art to the present invention. To the extent that any of the definitions or terms provided in the references incorporated by reference differ from the terms and discussion provided herein, the present terms and definitions control.