Patents Assigned to Quest International Flavors & Food Ingredients Company
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Patent number: 6063410Abstract: Malty flavor producing cultures are used in meat fermentations to produce flavor, particularly 3-methyl-butanal, are described. Mixed cultures used for producing the fermented meats, including Pediococcus, Micrococcus and the malty flavor producing culture, a Lactococcus or Lactobacillus, are described.Type: GrantFiled: March 17, 1998Date of Patent: May 16, 2000Assignee: Quest International Flavors & Food Ingredients Company, division of Indopco, Inc.Inventors: Ebenezer R. Vedamuthu, Angels Trius, Petronella A. P. Vlegels
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Patent number: 5972673Abstract: An isolated DNA of a Lactococcus lactisshowing a SEQ ID NO:1 encoding a restriction and two modification enzymes (R/M SEQ ID NO: 2, 3 and 4). The isolated DNA is used to transform sensitive dairy cultures, such as Lactococcus lactis and Streptococcus thermophilus, to provide phage resistance. Escherichia coli can be used to produce endonucleases.Type: GrantFiled: March 18, 1997Date of Patent: October 26, 1999Assignee: Quest International Flavors & Food Ingredients CompanyInventors: Sylvain Moineau, Shirley A. Walker, Ebenezer R. Vedamuthu, Peter A. Vandenbergh
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Patent number: 5928688Abstract: DNA encoding phage resistance protein which aborts infection by the phage, designated as AbiE. The DNA which is contained in a Lactococcus lactis deposited as NRRL-B-21443 and described in SEQ ID NO:1, is incorporated into a bacterium to encode the AbiE and provide phage resistance. Lactococcus and other bacteria encoding the AbiE are useful in industrial fermentations wherein phage are a problem.Type: GrantFiled: August 11, 1997Date of Patent: July 27, 1999Assignee: Quest International Flavors & Food Ingredients CompanyInventors: Sylvain Moineau, Barbara J. Holler, Peter A. Vandenbergh, Ebenezer R. Vedamuthu, Jeffrey K. Kondo
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Patent number: 5925388Abstract: An isolated DNA of a Lactococcus lactis showing a SEQ ID NO:1 encoding a restriction and twp modification enzymes (R/M SEQ ID NO: 2, 3 and 4). The isolated DNA is used to transform sensitive dairy cultures, such as Lactococcus lactis and Streptococcus thermophilus, to provide phage resistance. Escherichia coli can be used to produce endonucleases.Type: GrantFiled: March 19, 1997Date of Patent: July 20, 1999Assignee: Quest International Flavors & Food Ingredients CompanyInventors: Sylvain Moineau, Shirley A. Walker, Ebenezer R. Vedamuthu, Peter A. Vandenbergh
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Patent number: 5910571Abstract: DNA encoding phage resistance protein which aborts infection by the phage, designated as AbiE. The DNA which is contained in a Lactococcus lactis deposited as NRRL-B-21443 and described in SEQ ID NO:1, is incorporated into a bacterium to encode the AbiE and provide phage resistance. Lactococcus and other bacteria encoding the AbiE are useful in industrial fermentations wherein phage are a problem.Type: GrantFiled: August 11, 1997Date of Patent: June 8, 1999Assignee: Quest International Flavors & Food Ingredients CompanyInventors: Sylvain Moineau, Barbara J. Holler, Peter A. Vandenbergh, Ebenezer R. Vedamuthu, Jeffrey K. Kondo
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Patent number: 5861376Abstract: A peptide (QSP-9124) was synthesized corresponding to the 34 residue sequence of a peptide precursor to the bacteriocin LL-2 produced by Lactococcus lactis LLA-2.0. The precursor to native bacteriocin LL-2 is extensively modified by post-translational mechanisms. Serine and threonine residues are dehydrated and lanthionine and methyl-lanthionine sulfur bridges are formed between cysteine and several of the dehydrated serine and threonine residues. The synthesized peptide has greater anti-bacterial action against Listeria monocytogenes, than did the native, post-translationally modified protein LL-2. Antibacterial activity against several beneficial food lactobacterial strains was absent, so that the peptide is of value as a food preservative against L. monocytogenes.Type: GrantFiled: March 15, 1993Date of Patent: January 19, 1999Assignee: Quest International Flavors & Food Ingredients Company, division of Indopco, Inc.Inventors: James T. Henderson, Peter A. Vandenbergh
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Patent number: 5824523Abstract: An isolated DNA of a Lactococcus lactis showing a SEQ ID NO: 1 encoding a restriction and twp modification enzymes (R/M SEQ ID NO: 2, 3 and 4). The isolated DNA is used to transform sensitive dairy cultures, such as Lactococcus lactis and Streptococcus thermophilus, to provide phage resistance. Escherichia coli can be used to produce endonucleases.Type: GrantFiled: April 19, 1995Date of Patent: October 20, 1998Assignee: Quest International Flavors & Food Ingredients Company, Division of Indopco, Inc.Inventors: Sylvain Moineau, Shirley A. Walker, Ebenezer R. Vedamuthu, Peter A. Vandenbergh
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Patent number: 5814499Abstract: DNA encoding phage resistance protein which aborts infection by the phage, designated as AbiE. The DNA which is contained in a Lactococcus lactis deposited as NRRL-B-21443 and described in SEQ ID NO: 1, is incorporated into a bacterium to encode the AbiE and provide phage resistance. Lactococcus and other bacteria encoding the AbiE are useful in industrial fermentations wherein phage are a problem.Type: GrantFiled: December 1, 1995Date of Patent: September 29, 1998Assignee: Quest International Flavors & Food Ingredients Company, division of Indopco, Inc.Inventors: Sylvain Moineau, Barbara J. Holler, Peter A. Vandenbergh, Ebenezer R. Vedamuthu, Jeffrey K. Kondo
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Patent number: 5741705Abstract: A method and kit for growing eucaryotic cells using a hydrolyzate of a protein material containing peptides and free amino acids. The material contains L-glutamine, preferably in an amount of greater than 20 percent by weight. Ninety percent by weight of the mixture is less than 1,000 kD in molecular weight. The free amino acid level is less than 20 percent by weight and the average peptide length is less than 20 amino acids.Type: GrantFiled: February 23, 1995Date of Patent: April 21, 1998Assignee: Quest International Flavors & Food Ingredients Company, division of Indopco, Inc.Inventors: Wim R. Blom, Anthonie Kunst, Bart J. van Schie, Gregory W. Luli
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Patent number: 5702923Abstract: A method of making a bacteriocin produced by Lactococcus lactis NRRL-B-18535 is described. The bacteriocin is useful in foods and other materials and has a wide spectrum of activity against Gram-positive bacteria in a pH range between 2 and 8.Type: GrantFiled: February 24, 1992Date of Patent: December 30, 1997Assignee: Quest International Flavors & Food Ingredients Company, a division of Indopco, Inc.Inventors: Peter A. Vandenbergh, Shirley A. Walker, Blair S. Kunka
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Patent number: 5445835Abstract: A method for producing a yogurt product containing a bacteriocin is described. In the preferred method, a milk based medium is cultured with Pediococcus acidilactici to produce the bacteriocin, the Pediococcus acidilactici is then heat inactivated and finally a yogurt culture is added to the medium with the bacteriocin and cultured to produce the yogurt product. The yogurt product can be dried, either by lyophilization or spray-drying or other means, preferably to a powder, for use in various foods.Type: GrantFiled: February 7, 1994Date of Patent: August 29, 1995Assignee: Quest International Flavors & Food Ingredients Company, Division of Indopco, Inc.Inventor: Ebenezer R. Vedamuthu
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Patent number: 5356641Abstract: A process for obtaining a blending and ageing additive from oak wood which comprises (a) mixing oak wood in subdivided or particulate form with water, alcohol or mixture thereof; (b) enzymatically digesting the mixture at elevated temperature; (c) adding wine or other alcohol to the digestion mixture after the digestion is completed; (d) refluxing the resulting mixture at elevated temperature until the wood changes color and the liquid phase no longer changes color; (e) separating the resulting liquid phase from the wood; and (f) distilling the liquid phase to obtain a clear or water-white distillate and solid extract. The distillate and/or extract may be added to wine or other beverage, or other composition such as vinegar, to improve properties thereof.Type: GrantFiled: May 10, 1993Date of Patent: October 18, 1994Assignee: Indopco, Inc., d/b/a Quest International Flavors & Food Ingredients CompanyInventors: David Bowen, Jan Benning, Chris Bronzert, Alan Ellison
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Patent number: 5232849Abstract: A bacteriocin or polypeptide (LL-2 SEQ ID NO:2) derived from Lactococcus lactis subspecies lactis NRRL-B-18809 is described. Sequenced DNA and polypeptide precursor encoded thereby (SEQ ID NO: 1) are described. Methods of use and production of the polypeptide LL-2 are described.Type: GrantFiled: May 14, 1992Date of Patent: August 3, 1993Assignee: Quest International Flavors & Food Ingredients Company division of Indopco, Inc.Inventors: Ebenezer R. Vedamuthu, James T. Henderson, John D. Marugg, Pieter D. van Wassenaar
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Patent number: 5223431Abstract: Leuconostoc dextranicum NRRL-B-18242 which produces a slushy, applesauce-like dextran with a particulate structure is described. The dextran is dried and used in foods and the like.Type: GrantFiled: August 14, 1989Date of Patent: June 29, 1993Assignee: Quest International Flavors & Food Ingredients Company Division of Indopco, Inc.Inventors: Michael J. Pucci, Blair S. Kunka
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Patent number: 5219603Abstract: A composition for inhibiting the growth of bacteria in raw or processed meat products having a pH between about 6.0 and 6.5 stored at above freezing temperatures using an inorganic propionate salt which extends the shelf life of the meat is described. The salt is preferably sodium propionate or calcium propionate and is used in an amount less than about 1% by weight and preferably between about 0.05 and 0.5 percent by weight of the meat such that no flavor is imparted to the meat. Preferred dried compositions containing a bacteriocin from Pediococcus acidilactici and a propionate salt are also described.Type: GrantFiled: June 23, 1992Date of Patent: June 15, 1993Assignee: Quest International Flavors and Food Ingredients Company a divison of Indopco, Inc.Inventors: Donald P. Boudreaux, Mark A. Matrozza
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Patent number: 5173297Abstract: A bacteriocin or polypeptide (LL-2 SEQ ID NO:2) derived from Lactococcus lactis subspecies lactis NRRL-B-18809 is described. Sequenced DNA and polypeptide precursor encoded thereby (SEQ ID NO: 1) are described. Methods of use and production of the polypeptide LL-2 are described.Type: GrantFiled: July 1, 1991Date of Patent: December 22, 1992Assignee: Quest International Flavors & Food Ingredients Company division of Indopco, Inc.Inventors: Ebenezer R. Vedamuthu, James T. Henderson, John D. Marugg, Pieter D. VanWassenaar