Abstract: A process for the production of sparkling wine, wherein during secondary fermentation a second yeast portion having a reduced autolysis stability is added.

Abstract: In the preparation of food with the aid of microorganisms, the latter are directly protected against viral or phage attack by the addition of formic acid or esters of formic acid or salts of formic acid and/or tetrahydrofolic acid. Furthermore, an indirect protection by inactivating the bacterial viruses in the environment is described.

Abstract: A process for the preparation of histaminase, respectively a histaminase containing material, is described. Histaminase is a diamine-oxidase which metabolizes histamine.According to the process at least one microorganism which produces in its cells histaminase, is cultivated and as soon as a sufficient number of microorganisms has grown, the microorganisms are isolated from the culture medium. Adhering culture medium is removed from the microorganisms and the microorganism cells are broken up and comminuted.The product can be dried in the vacuum, cooled and stored or it can be used to produce products having a higher content of histaminase or to produce a pure histaminase.Preferably a mixture of microorganisms is cultivated which contains at least one microorganism selected from the group lactobacillus and at least one yeast selected from the group candida.

Abstract: The invention relates to a process and a preparation for deactivating viruses inside living human and animal organisms by application of a terpene obtainable from aromatic plants by steam distillation. The terpenes cited are: black pepper oil, cinnamon flower oil, cardamom oil, linallyl acetate, cinnamic aldehyde, safrol, carvon and cis/trans citral.

Abstract: The invention relates to a process and a preparation for deactivating viruses inside living human and animal organisms by application of a terpene obtainable from aromatic plants by steam distillation. The terpenes cited are: black pepper oil, cinnamon flower oil, cardamon oil, linallyl acetate, cinnamic aldehyde, safrol, carvon and cis/trans citral.

Abstract: Living cultures of microorganisms used in the preparation of foodstuffs by microbiological processing are protected against attack by bacteriophage viruses by the addition thereto of terpene. The terpene is added in an amount which is effective to obtain viricidal activity but ineffective to cause toxic effects on the microorganisms. The terpene is one obtainable from aromatic plants by steam distillation. Terpenes or mixtures of terpenes which have proved suitable are those obtained from black pepper oil, cinnamon flower oil, cardamon oil, linallyl acetate, cinnamic aldehyde, safrol, carvon and cis/ trans citral, used individually or mixed together. They may added dissolved in a carrier such as 1,2-propanediol. The terpenes demonstrate a viricidal activity in a concentration which is one or more powers of ten lower than the concentration at which the terpenes have toxic effects on the microorganisms.

Abstract: The invention relates to a process and a preparation for deactivating viruses inside living human and animal organisms by application of a terpene obtainable from aromatic plants by steam distillation. The terpenes cited are: black pepper oil, cinnamon flower oil, cardamon oil, linallyl acetate, cinnamic aldehyde, safrol, carvon and cis/trans citral.

Abstract: Edible or oral compositions which limit the promotion of tooth decay and comprise lactate dehydrogenase and sucrose-inverting enzymes. Included among such compositions are foods containing 0.1 to 2% water and either sugar or sugar substitutes. Foods without sugars and pharmaceutical preparations are also included in the scope of this invention.

Abstract: Edible or oral compositions which limit the development of tooth decay and comprise lactate dehydrogenase. Included among such compositions are foods containing 0.1 to 2% of water and either sugar or sugar substitutes. Foods without sugar and pharmaceutical preparation are also included in the scope of this invention.