Abstract: The present invention relates to a mashing and filtration step in a brewing process and to a composition useful in the mashing and filtration step of a brewing process.

Abstract: A process for increasing oil yield from grain that includes passing a grain-based liquid stream of an alcohol production process through a cavitation apparatus to apply cavitational energy to the grain-based liquid stream, wherein the cavitational energy is applied to the grain-based liquid stream prior to a distillation phase of the alcohol production process.

Abstract: A process of mashing grain into fermentable sugar wherein two pots are used in the process. A first pot and a second pot is partially filled with water. Heat is added to the first pot. Heat is transferred to the second pot by transferring the water from the first pot to the second pot at a preestablished rate. Grain is added to the second pot which in conjunction with the water forms a wort. The wort is drained from the second pot to the first pot.

Abstract: The present invention relates to new enzymes with improved properties and to compositions comprising these enzymes suitable for use in the production of a food, feed, or malt beverage product, such as in a brewing process.

Abstract: The present invention relates to combinatorial variants of a parent glucoamylase that have altered properties for reducing the synthesis of condensation products during hydrolysis of starch. Accordingly the variants of a parent glucoamylase are suitable such as for use within brewing and glucose syrup production. Also disclosed are DNA constructs encoding the variants and methods of producing the glucoamylase variants in host cells.

Abstract: The present invention relates to a mashing and filtration step in a brewing process and to a composition useful in the mashing and filtration step of a brewing process.

Abstract: The present invention relates to a mashing and filtration step in a brewing process and to a composition useful in the mashing and filtration step of a brewing process.

Abstract: The present invention relates to methods for producing high levels of alcohol during fermentation of plant material, and to the high alcohol beer produced. The method can include selecting plant material. Selecting can include excluding plant material that has been exposed to high temperatures or that has had high moisture content.

Abstract: Provided herein are methods of producing erythrocytes from hematopoietic cells, particularly hematopoietic cells from placental perfusate in combination with hematopoietic cells from umbilical cord blood, wherein the method results in accelerated expansion and differentiation of the hematopoietic cells to more efficiently produce administrable erythrocytes. Further provided herein is a bioreactor in which hematopoietic cell expansion and differentiation takes place.

Abstract: In a liquid stream capture process for extracting various components in a dry mill ethanol process, a converted mash is separated into sugars/carbohydrates and corn residue by rinsing the converted mash with a dilute solvent stream and, after the sugars/carbohydrates have been separated, oils and proteins are extracted from the corn residue by rinsing the corn residue with a concentrated solvent stream. The dilute solvent stream is a mixture of ethanol and water, and the concentrated solvent stream is pure ethanol.

Abstract: The present invention relates to a mash extract and a continuous method of producing the mash extract by decoction mashing. The method comprises: (a) mixing a first malt enzyme source with an aqueous liquid to obtain an aqueous malt enzyme suspension; (b) separately, mixing a second enzyme source with one or more starch-containing adjuncts to obtain a decoction suspension; (c) subjecting the decoction suspension to a first heat treatment at 60-85° C. and then a second heat treatment at a higher temperature; (d) combining the heated decoction suspension from the second heat treatment with the aqueous malt enzyme suspension to obtain a mash; (e) maintaining the mash at 35-85° C. for a time; and (f) removing spent grain from the heated mash to produce a mash extract.

Abstract: The invention relates to a preparation of metabolically active bacteria, compositions comprising such a preparation, e.g., probiotic supplements or animal feeds, and to uses thereof, for example in the treatment of diseases affecting the intestinal microbial balance. Also described are a growth substrate for microorganisms comprising a mixture of complex and simple sugars and a process for the manufacture of preparations of metabolically active microorganisms using this growth substrate.

Abstract: The present invention relates to a mash extract and a continuous method of producing the mash extract by decoction mashing. The method comprises: (a) mixing a first malt enzyme source with an aqueous liquid to obtain an aqueous malt enzyme suspension; (b) separately, mixing a second enzyme source with one or more starch-containing adjuncts to obtain a decoction suspension; (c) subjecting the decoction suspension to a first heat treatment at 60-85° C. and then a second heat treatment at a higher temperature; (d) combining the heated decoction suspension from the second heat treatment with the aqueous malt enzyme suspension to obtain a mash; (e) maintaining the mash at 35-85° C. for a time; and (f) removing spent grain from the heated mash to produce a mash extract.

Abstract: One aspect of the invention concerns a method comprising: a. mashing particulate, starch-containing and optionally malted raw materials with water; b. heating the mash and enzymatically hydrolysing the starch; c. passing the heat-treated mash across a first sieve for separation into a fermentable mash extract and wet spent grain; d. transferring the wet spent grain, optionally after said wet spent grain has been subjected to a washing and sieving operation, to a first press and pressing said wet spent grain to obtain dewatered spent grain and additional fermentable mash extract. The present method offers the advantages of (i) being very robust, (ii) enabling the production of high gravity mash extracts (iii) consuming very little electricity and (iv) achieving high extraction yields. The invention also provides an apparatus for carrying out the aforementioned method.

Abstract: The present invention relates to a continuous method of producing a mash extract by decoction mashing, said method comprising: a. mixing a first malt enzyme source with an aqueous liquid to obtain an aqueous malt enzyme suspension; b. separately, mixing a second enzyme source with one or more starch-containing adjuncts to obtain a decoction suspension while maintaining temperature conditions that do not cause significant gelatinization of the starch; c. subjecting the decoction suspension to a first heat treatment at 60-85° C. to simultaneously partially gelatinize and enzymatically degrade the starch; d. subjecting the decoction suspension to a second heat treatment at a higher temperature than the first heat treatment to gelatinize the starch at an increased rate and to a higher extent; e. combining the heated decoction suspension obtained from the second heat treatment with the aqueous malt enzyme suspension from step a. to obtain a mash; f. maintaining the mash at 35-85° C. for at least minutes; and g.

Abstract: A method for controlling a fermentation process includes injecting a mash into a fermenter and injecting a liquid yeast additive into the fermenter. The liquid yeast additive is injected in a closed-loop manner. The method may be used to control the fermentation processes of one or more fermenters operating in parallel.

Abstract: The invention is directed to methods of producing ethanol and decreasing residual starch production in a no cook fermentation comprising contacting granular starch containing substrates with a granular starch hydrolyzing enzyme, a protease, and a fermenting microorganism under suitable fermentation conditions at a temperature below the starch gelatinization temperature of the starch substrate to produce ethanol, wherein the ethanol production is increased and the amount of residual starch is decreased compared to a substantially similar method conducted without the protease.

Abstract: In one aspect, the invention is directed to polypeptides having an amylase activity, polynucleotides encoding the polypeptides, and methods for making and using these polynucleotides and polypeptides. The polypeptides of the invention can be used as amylases to catalyze the hydrolysis of starch into sugars.

Abstract: A process for producing a wort comprising the steps of mixing a grist with water, adding a debranching enzyme, wherein said debranching enzyme has above 60% enzyme activity, at 64° C., for a period of 10 minutes, at pH 5.0, resting said mixture at 58-68° C. for a period of 10-40 minutes, resting said mixture at 72-80° C., for a period of 5-20 minutes, and separating the wort from solid components.

Abstract: A selection method for barley lipoxygenase-1 deficient barley, comprising a step of distinguishing the barley lipoxygenase-1 deficient barley by whether or not the guanine at the splicing donor site of the 5th intron of the barley lipoxygenase-1 gene is mutated to a different base; and a method for production of malt alcoholic beverages using a material for malt alcoholic beverages derived from barley obtained by the selection method.

Abstract: A culture chamber which cultivates a culture object by using a culture liquid has a culture space part which houses the culture object together with the culture liquid, an introducing part (an introducing port) which introduces the culture liquid into the culture space part, a discharging part (a discharging port) which discharges the culture liquid from the culture space part, and a flow arrangement part (a vertical wall, a small space part). The flow arrangement part is formed in a side of the introducing part of the culture space part, and causes a liquid flow, which reaches to the discharging part, to the culture liquid introduced into the culture space part from the introducing part by diffusing from inner wall surfaces of the culture space part toward a direction which intersects a virtual line connecting the introducing part and the discharging part.

Abstract: The invention relates to a variant of a parent fungal glucoamylase, which exhibits improved thermal stability and/or increased specific activity using saccharide substrates.

Abstract: One aspect of the invention concerns a method comprising: a. mashing particulate, starch-containing and optionally malted raw materials with water; b. heating the mash and enzymatically hydrolysing the starch; c. passing the heat-treated mash across a first sieve for separation into a fermentable mash extract and wet spent grain; d. transferring the wet spent grain, optionally after said wet spent grain has been subjected to a washing and sieving operation, to a first press and pressing said wet spent grain to obtain dewatered spent grain and additional fermentable mash extract. The present method offers the advantages of (i) being very robust, (ii) enabling the production of high gravity mash extracts (iii) consuming very little electricity and (iv) achieving high extraction yields. The invention also provides an apparatus for carrying out the aforementioned method.

Abstract: A method of preparing a low viscosity slurry that includes grinding a small grain to produce a flour. The flour is mixed with water to form a slurry. An alpha-amylase enzyme and a hemicellulase blend enzyme are mixed into the slurry and allowed to convert the slurry into a mash. A saccharifying enzyme is mixed into the mash. It is possible to use coarse grains such as grain sorghum and maize in conjunction with the small grains.

Abstract: The present invention relates to a mashing and filtration step in a brewing process and to a composition useful in the mashing and filtration step of a brewing process.

Abstract: In a liquid stream capture process for extracting various components in a dry mill ethanol process, a converted mash is separated into sugars/carbohydrates and corn residue by rinsing the converted mash with a dilute solvent stream and, after the sugars/carbohydrates have been separated, oils and proteins are extracted from the corn residue by rinsing the corn residue with a concentrated solvent stream. The dilute solvent stream is a mixture of ethanol and water, and the concentrated solvent stream is pure ethanol.

Abstract: In one aspect, the invention provides a purified thermostable enzyme derived from the archael bacterium AEPII 1a. In one aspect, the enzyme has a molecular weight of about 60.9 kilodaltons and has a cellulase activity. The enzyme can be produced from native or recombinant host cells, and can be used to aid in the digestion of cellulose. The invention also provides polypeptides having endoglucanase activity having homology to SEQ ID NO:2.

Abstract: The present invention relates to isolated strains of a Streptomyces spp. which are endophytes of dicotyledonous plants and to methods for selecting such strains. The present invention also relates to a biologically active compound called coronamycin obtained from endophytic Streptomycetes isolated from higher plants. The present invention further relates to compositions of such compounds and to methods of protecting plants against attack by a plant pathogen and methods of inhibiting bacterial growth, fungal growth, viral infection, growth of parasitic organisms, and cancer cell growth with such compositions.

Abstract: The gas dual-dynamic solid state fermentation technique consists of placing the solid materials to be fermented in an air environment with pulsating pressure and cyclic flow to carry out fermentation, the fermentation apparatus comprises a horizontal cylindrical tank with a quick door mechanism, in the tank are axially disposed rectangular spacer barrels of square cross-section constructed by four baffles, in the space between baffles and the tank wall are provided cooler tubes in parallel with the baffles, in the middle of the spacer barrels are provided vertically many sets of cooler tubes, on the lower baffles in the tank is provided axially an fixed track, on which are movable tray racks that can roll on the track, the tray racks having thereon a plurality of layers of trays, at the rear of the tank is provided a centrifugal blowers for forcing gas cycling in the tank.

Abstract: A new polypropylene terephthalate composition is provided. The polypropylene terephthalate is comprised of 1,3-propanediol and terephthalate. The 1,3-propanediol is produced by the bioconversion of a fermentatble carbon source, preferable glucose. The resulting polypropylene terephthalate is distinguished from petrochemically produced polymer on the basis of dual carbon-isotopic fingerprinting which indicates both the source and the age of the carbon.

Abstract: A process for obtaining &bgr;-glucan from cereal by extracting with water and without deactivation of enzymes associated with the cereal. A process for controlling the average molecular weight of &bgr;-glucan extracted from cereal by controlling the extraction time. A process for recovering &bgr;-glucan from an aqueous solution of &bgr;-glucan comprising freezing the solution, allowing the solution to thaw and separating solids from the resultant suspension. A &bgr;-glucan produced by any of these processes. A &bgr;-glucan which forms a gel when a heated solution of the &bgr;-glucan cools. The use of &bgr;-glucan in treating various health disorders, as an additive in cosmetics and foods, and as a film forming agent. A cereal from which &bgr;-glucan has been extracted for use as animal feed or in brewing processes.

Abstract: The present invention is directed to a method for stabilizing the flavor of a fermented malt beverage, most particularly a beer, by the addition of one or more inhibitors, blockers, reducing agents or binding agents that inactivate one or more Maillard reaction intermediates that induce staling of the flavor of fermented malt beverages. In preferred such methods, the agents used are reductase enzymes, especially aldehyde reductases, carbonyl reductases, aldose reductases, oxoaldehyde reductases and most particularly oxidoreductases produced by yeasts such as isozymes of Old Yellow Enzyme (e.g., OYE1, OYE2 and OYE3). The invention is also directed to the fermented malt beverage prepared by such a method, and to the use during the brewing process of reductase enzymes from naturally occurring sources, including those produced by yeasts, to stabilize the flavor of the resulting beer product and to produce a beer having a stable flavor.

Abstract: Method of preparing a composite yeast fermented beverage such as beer including lager, with predetermined content of flavour compounds, comprising combining separate batches of beverage, of which at least one is a base beverage produced with a yeast strain having reduced or lacking production of one or more flavour compounds or flavour stabilizing compounds. In the method are used yeast strains including S. cerevisiae and S. carlsbergensis which have reduced or lacking production of sulphite, dimethylsulphide, thiols, thioesters, hydrogen sulphide, higher alcohols including isoamyl alcohol and/or alcohol esters.

Abstract: A fermentation device and a method for making a substance using the device are provided. The fermentation bung may have an outer plug that includes a central inner annular hole and a one or more holes surrounding the central hole, the outer plug fitting within a bung hole in a barrel in which a substance is going to be fermented. The device may further include an inner plug with a centrally extending stem that frictionally fits into the central inner annual hole of the outer plug to secure the inner plug into the outer plug and also have a top portion which covers the one or more holes surrounding the central hole. During the fermentation of the substance, the gases produced during fermentation may be vented through the device since the top portion of the inner plug may flex slightly to permit the escape of the gas. However, the device prevents any ambient air from entering the barrel since the top portion of the inner plug is covering the one or more holes.

Abstract: Disclosed is a xylose-fermenting mutant yeast strain exhibiting reduced expression of cytochrome c and enhanced fermentation of xylose relative to xylose-fermenting yeast strains in which cytochrome c is fully functional. Also disclosed is a method of producing ethanol from xylose by culturing a xylose-fermenting mutant yeast strain exhibiting reduced expression of cytochrome c in the presence of xylose-containing material.

Abstract: Novel purine nucleosidase derived from Ochrobactrum anthropi microorganisms, a gene system coding therefor, uses therefor and particularly its use in the production of beer.

Abstract: A process for manufacturing beer having a reduced content of purine compounds by using wort having a reduced content of purine nucleosides as a result of decomposing purine nucleosides into purine bases by using nucleoside phosphorylase or nucleosidase, or decomposing purine nucleosides into purine bases during fermentation and having the purine bases metabolized by yeast.

Abstract: The invention relates to a method for improving the quality of the seeds of a plant by treating the plant, such as a cereal to be used in malting, with a lactic acid bacterial preparation. The treatment is performed in the field or under field conditions when the seeds develop by spraying the plant with the preparation. The invention also related to the use of the lactic acid bacterial preparation for spraying a plant in the field or under field conditions when its seeds develop. Furthermore, the invention relates to a plant product, such as a barley or rye product, which has been treated with the aforementioned method.

Abstract: The present invention pertains to a method of encapsidating a recombinant poliovirus nucleic acid to obtain a yield of encapsidated viruses which substantially comprises encapsidated recombinant poliovirus nucleic acid. The method of encapsidating a recombinant poliovirus nucleic acid includes contacting a host cell with a recombinant poliovirus nucleic acid which lacks the nucleotide sequence encoding at least a portion of a protein necessary for encapsidation and an expression vector comprising a nucleic acid which encodes at least a portion of one protein necessary for encapsidation under conditions appropriate for introduction of the recombinant poliovirus nucleic acid and the expression vector into the host cell and obtaining a yield of encapsidated viruses which substantially comprises an encapsidated recombinant poliovirus nucleic acid.

Abstract: This invention relates to a process for the continuous preparation of wort, including the continuous enzymatic conversion of malt in one rotating disc contactor and separation of spent grain from mash in a separation unit. Further, a process for the continuous preparation of wort, including the continuous gelatinization and enzymatic liquefaction of a mixture based on unmalted grain, malt and/or an enzyme source and water in a rotating disc contactor, addition of malt and/or enzyme source to the product obtained, enzymatic conversion of the product obtained and separation of the spent grain from the mash in a separation unit.

Abstract: Ethanol is continuously produced by cooking and acidifying milled cereal to produce a slurry of acidified and liquified product containing non-fermentable dextrins, screening the slurry with a stationary screen at approximately 70.degree.-85.degree. C. to obtain an overscreen phase and a filtered limpid phase, vacuum filtering and mechanically squeezing the overscreen phase to obtain a filtration panel and a turbid filtrate, mixing the turbid filtrate with the slurry of liquefied and acidified product to obtain a mixed slurry having a temperature of approximately 70.degree.-85.degree. C., returning the mixed slurry to the stationary screen, saccharifying and fermenting the limpid phase with yeast to produce ethanol, centrifuging to separate yeast, acidifying and returning the yeast for fermenting and recovering ethanol by distillation. The filtration panel from vacuum filtering and mechanically squeezing may be mechanically squeezed to obtain a second turbid filtrate and a dehydration panel.

Abstract: This invention relates to a process for the continuous preparation of wort, comprising the continuous enzymatic conversion of malt in at least one rotating disc contactor and separation of spent grain from mash in a separation unit, as well as a process for the continuous preparation of wort, comprising the continuous gelatinization and enzymatic liquefaction of a mixture based on unmalted grain, malt and/or an enzyme source and water in a rotating disc contactor, addition of malt and/or enzyme source to the product obtained, enzymatic conversion of the product obtained and separation of the spent grain from the mash in a separation unit.

Abstract: Novel hybrid thermostable (1,3-1,4)-.beta.-glucanases, their use in food manufacturing and feed manufacturing, DNA fragments encoding such glucanases, organisms expressing the DNA fragments and a method for producing the thermostable (1,3-1,4)-.beta.-glucanases. Hybrid fusion genes encoding Bacillus (1,3-1,4)-.beta.-glucanases were constructed, the gene products of which are more thermostable than any (1,3-1,4)-.beta.-glucanase known until now. The hybrid genes were constructed by reciprocal exchanges of the amino-terminal and carboxy-terminal parts of the .beta.-glucanase encoding genes from Bacillus amyloliquefaciens and Bacillus macerans. The resulting thermostable (1,3-1,4)-.beta.-glucanases retain a significant enzymatic activity at temperatures exceeding 65.degree. C. and at pH values below 5.0.

Abstract: Method of producing oat extract from rolled oats and oat flour by performing a series of mixing, cooking, filtering and concentrating steps. The method comprises the steps of mixing rolled white oats with oat flour, bacterial or fungal enzymes, and water to form an oat/enzyme solution. The oat/enzyme solution is then mashed by cooking the solution to convert the starches present in the oats into sugars. The undissolved solids remaining from the rolled oats are separated from the oat mash by filtering the cooked oat mash using some of the undissolved solids as a filter bed. The filtering operation produces oat wort which is then concentrated to produce oat extract.

Abstract: The ALDC derivative is produced by treating ALDC in an aqueous medium with glutaraldehyde in defined proportions with optional subsequent immobilization. The ALDC derivative which is used in beer fermentation exhibits a satisfactory stability at low pH.

Abstract: The invention relates to a process for producing ethanol from raw materials, that contain fermentable sugars or constituents which can be converted into sugars, comprising the steps of:a-liquefaction of the raw materials in the presence of an alpha-amylase for obtaining liquefied mash,b-saccharification of the liquefied mash in the presence of a glucoamylase for obtaining hydrolyzed starch and sugars,c-fermentation of the hydrolyzed starch and sugars by yeast for obtaining ethanol, andd-recovering alcohol,a protease being introduced in the liquefied mash during the saccharification and/or in the hydrolyzed starch and sugars during the fermentation.The invention relates also to a composition containing a glucoamylase and an acid fungal protease.

Abstract: A low alcohol reduced calorie beer is produced by a mashing technique wherein a main mash at a temperature below the activity range for beta-amylase is added incrementally to a brewing liquid at a temperature above the deactivation temperature of beta-amylase and below the deactivation temperature of alpha-amylase at a rate such that the added main mash is substantially instantaneously raised to the temperature of the brewing liquid. This mashing technique limits the conversion of starches by beta-amylase and other enzymes without significant loss of alpha-amylase from overheating to produce a wort having a low real degree of fermentation of from about 40% to about 46%. The main mash has a temperature of about 95.degree. F. to 120.degree. F., and the brewing liquid has a temperature of about 169.degree. F. to 174.degree. F. and can be water or a cooker mash that has been boiled and cooled. Beer can be produced having less than 2% alcohol by weight and less than about 118 calories per 12 ounce serving.

Abstract: Samples e.g. transfusion blood, are assayed for antibodies to retroviruses, e.g. AIDS virus, using an insolubilized antigen comprising retrovirus antigens bound to globulin, the globulin itself being bound to an inert solid support; and an immunoglobulin which contains specific antibody to the retrovirus antigens and which is labelled with a revealing label, and the soluble phase is then separated from the insoluble phase and the quantity of revealing label associated with either the soluble or the insoluble phase determined.The sue of labelled antibody in competition with test sera for binding on the insolublized antigen permits better identification of antibody containing specimens. The retroviruses may be a human T-lymphotropic retrovirus HTLV-I, II or III or a new retrovirus isolate CBL-1 etiologically related to AIDS.

Abstract: Aqueous saline solutions of ordered heteropolysaccharides useful, e.g., as displacement fluids in the secondary or tertiary recovery of crude oil from subterranean formations thereof, are stabilized against viscosity loss over temperature and time without adversely affecting the filterability thereof, by purging dissolved oxygen therefrom by degassing same with carbon dioxide, and then treating the degassed solutions with an effective amount of a reducng/deoxidizing agent as to maintain the pH thereof at a value ranging from 5 to 7.

Abstract: Low alcohol beer is produced by a process wherein a portion of malt is replaced with a hydrogenated starch hydrolyzate. The hydrolyzate is preferably added before boiling of wort in the presence of hops in a amount to provide a final beer with 0.1 to 2% by weight hydrolyzate. The hydrolyzate has between 0.1 and 35% substances of DP 1, between 0.1 and 45% substance of DP 2, less than 45% substances greater than DP 20, and a remainder of substances of DP 3 to 20.