Abstract: The present invention relates to a method for disrupting cells by subjecting the cells to ultrasonic energy in the absence of beads. The present invention also relates to the enhancement of cell disruption methods using ultrasonic energy by reducing the surface tension of the liquid in which the cells are located.

Abstract: Process for the production of cell mass and/or fermentation products under sterile conditions, during which the fermentation mixture, at least at times, is recycled and the metabolic products of the cultivated cells, and possibly the cell mass are separated; the process comprises the following steps:charging the fermentation equipment with a sufficient amount of nutrient medium to start the required cell culture.

Abstract: An acrylic-acid- based photopolymerizable composition is prepared which is capable of binding bioactive substances after being photopolymerized. The composition may be applied as a coating on a carrier substrate, photopolymerized and a bioactive substance fixed thereto. The composition adheres well to any usual carrier substrates, and its degree of hydrophilicity and permeability can be adapted to needs. The composition contains acrylic acid, a photoinitiator which is an aromatic ketone compound, a photopolymerization activator and adhesion promotor which is an amino-alcohol, acrylate or methacrylate, and a copolymerizable olefinic monomer which contains a reactive functional group capable of binding bioactive substances. The olefinic monomer is preferably N-hydroxysuccinimide acrylate, N-hydroxysuccinninimde amidocaproate, epoxypropyl acrylate or 2-isocyanato-ethyl acrylate.

Abstract: Diary whey, a waste product of cheese production, is fermented with Xanthomonas campestris ATTCC 31923 to produce a fermented whey product containing a thickening polymer. The fermented whey product can be used as a thickening agent by the food industry. Yeast extract may be added to the whey prior to fermentation. Xanthomonas campestris ATCC 31923 is a novel microorganism having the ability to grow on lactose as the sole source of carbon.

Abstract: Dairy whey, a waste product of chesse production, is fermented with an organism to produce a whey product containing a thickening polymer that serves as a thickening agent. Fermentation is carried out by forming a fermentation broth of whey and glucose, and optionally a water soluble phosphate and/or yeast extract and then fermenting the broth with Xanthomonas campestris ATCC 31922. The resultant fermented whey product is used as a thickening agent in the food industry.

Abstract: A proteolytic enzyme-containing composition is prepared having stabilized proteolytic enzyme activity and the ability to convert scleroproteins to water soluble products without racemization. The composition contains a proteolytic enzyme system from Bacillus cereus and an anionic detergent. The proteolytic enzyme system consists of a proteolytic enzyme oligomer that is retained by an ultrafilter membrane that retains molecules larger than 10,000 molecular weight and is reversibly interconvertible with a proteolytic active subcomponent that passes through the same membrane that retains the oligomer. The anionic detergent is preferably an alkyl sulfate or sulfonate or an alkyl-aryl sulfate or sulfonate.

Abstract: A biochemically active matrix for use in a bio-artificial organ is disclosed. The biochemically active matrix has an enzyme covalently bonded to a matrix of organochemically cross-linked fibrin. The matrix may be suspended in a medium of agarose which irreversibly solidifies below 37.degree. C. The bio-artificial organ is useful for extracorporeal treatment of blood to remove excess substrate from the blood. .

Abstract: Immobilization of enzymes is carried out by covering the surface of a solid support with an enzyme and then contacting the enzyme with an immobilizing reagent in the vapor phase. The immobilizing reagent is preferably an aldehyde or a polymerized aldehyde. By having the immobilizing reagent in vapor phase, the immobilizing reagent concentration can be easily controlled by the vapor pressure. Additionally, there is obtained a uniform covering of immobilized enzyme on the support, and support surfaces which are uneven or curved can be covered with immobilized enzyme regardless of size.

Abstract: Combining active alcohol oxidase with sufficient amount of an azide compound has been found to form a red absorbing combination. Formation of the red absorbing combination enables determining the presence of active alcohol oxidase by adding the azide compound to a preparation and observing the resultant color. Additionally, alcohol oxidase may be purified by adding the azide compound to a preparation containing active alcohol oxidase in an amount effective to produce a red absorbing complex and separating the red absorbing complex from the preparation.

Abstract: The invention relates to a method for the preparation of discrete particles containing a biologically active substance comprising discrete particles of support material having immobilized in the pores thereof a biologically active substance (e.g. an enzyme). The method includes precipitating a biologically active substance in the pores of the particles of support material, by use of a precipitating agent comprising or including a water miscible organic liquid, and treating the biologically active substance precipitated in the pores to cause cross-linking so as to immobilize biologically active substance in the pores of the particles or porous support material.

Abstract: An immobilized enzyme product is produced by contacting an inert particulate support with an aqueous enzyme solution containing preferably at least 25% dissolved solids and with a water miscible organic solvent, and crosslinking the enzyme to insolubilize the enzyme on the support as a gel containing 50-90% water. The water miscible organic solvent is in substantial excess of the amount of water mixed with the support in the process. The solvent may be contacted with the support before or after contacting with the enzyme solution. The resultant immobilized enzyme product has a bulk volume 5 to 300% greater than the bulk volume of the support material. A least a portion of the gel is external to the support and constitutes at least 3% by volume of the immobilized enzyme product.

Abstract: Cell-free enzymes are immobilized by mixing the enzymes with a starch sol or a partially gelled starch gel to form a mixture containing preferably 20 to 60% starch, gelling the mixture, extruding the gelled mixture to form strands, drying the strands and breaking the dried strands into pieces to form shaped structures having improved mechanical strength.

Abstract: This invention relates to a method for mashing starch-rich material, for example whole grain or partially crushed grain, when manufacturing alcohol. The method has a very low energy consumption, because the amount of water added to the starch-rich material in the beginning of the mashing stage is low. High pressure steam and a short processing time are used to keep the starch-rich material to water ratio during the processing stage below 1:2 because very little water is condensed from the water vapor during a short period. The mashed material is finally broken down by "shooting" the material from the reactor by using pressurized air.

Abstract: Palatinose is produced from sucrose with an immobilized bacteria containing alpha-glucosyl transferase. The bacteria is immobilized by entrapping cells of the bacteria in calcium alginate gel granules and treating the granules with polyethyleneimine and glutaraldehyde. Palatinose is efficiently produced by packing the bacteria-containing granules in a column and passing a sucrose solution through the column at high velocity.

Abstract: A process is provided for the manufacture of cheese and cheese like products from an edible protein-fat-salts composition which is substantially free of fermentable sugars and in which the protein and salts are capable of forming a stable matrix for the fat. Milk protein is treated with a protease to hydrolyze the protein and to develop cheese flavor components and precursors therefor. The hydrolyzed milk protein is mixed with the protein fat-salts composition and the product is made into curd which is cured in an unusually short period of time to provide cheese or cheese-like products. Butter fat may also be treated with a lipase to hydrolyze the butter fat and to develop cheese flavor components and precursors therefor. The hydrolyzed butter fat is also mixed with the protein-fat-salts composition prior to making curd.

Abstract: A process and apparatus for the continuous manufacture of cheese starting with the ultrafiltration retentate of milk or a milk product until the solids content is approximately that of the desired cheese. Additional constituents such fat are added so that the resulting cheese precursor or precheese has solids content and fat to solids ratio substantially the same as the desired cheese. The cheese precursor is heated and mixed with rennet. The rate of flow of this mixture into a coagulation cylinder is controlled so that the flow in the coagulation cylinder is laminar throughout. The temperature of the cylinder wall is maintained slightly below that of entering mixture so as to obtain, in equilibrium, the formation of a coagulation front which is substantially plane and at right angles to the axis of the coagulation cylinder, thereby homogenizing the texture of the resulting curd. The cylinder cross section is approximately that of the desired cheese.

Abstract: A tangy or yoghurt-like dessert is prepared by reconstituting with milk a dry-mix composition containing pregelatinized starch, an edible acid and a hydrocolloid gum. The hydrocolloid gum is preferably a mixture of guar gum and xanthan gum.

Abstract: A stabilized glucose isomerase concentrate is prepared by contacting an aqueous mixture containing cell-free glucose isomerase and a water miscible organic solvent such as 2-propanol with a magnesium salt to form an enzyme-magnesium precipitate. The cell-free glucose isomerase may be prepared by mixing cells containing intracellular glucose isomerase with the water miscible organic solvent and digesting the cells with a lysozyme enzyme preparation. The stabilized concentrate contains magnesium and the water miscible organic solvent, and retains at least about 95% of its initial isomerase activity when stored at 26.degree. C for up to 30 days and about 80% of its initial isomerase activity when stored at 18.degree. C for up to one year.

Abstract: The presence of microorganisms in a sample is determined by culturing microorganisms in a growth medium which is in contact with a measuring electrode and a reference electrode and detecting a change in potential between the electrodes caused by the presence of the microorganisms in the medium with a high impedance potentiometer.

Abstract: An efficient immobilized glucose isomerase composite can be prepared by adsorbing the enzyme within the pores of a porous inorganic support having an average pore size between about 100 A and 1000 A and consisting of about 0.84% to 12.0% MgO and 99.16% to 88.0% Al.sub.2 O.sub.3, by weight.