Abstract: Assembly for supplying power to a rotating electric machine for driving a vehicle including at least one string of modules having first and second terminals. Each string includes at least one module having its tertiary and quaternary terminals connected to a first power supply bus and at least one module having its tertiary and quaternary terminals connected to a second power supply bus, the modules of each string being distributed in particular between modules having their tertiary and quaternary terminals connected to the first power supply bus and modules having their tertiary and quaternary terminals connected to the second power supply bus. At least one DC/DC converter of a module of each string is an isolated and reversible converter.

Abstract: String of modules for an electrical circuit including a first terminal and a second terminal. Each module includes a primary terminal and a secondary terminal, with the primary terminal being connected to the secondary terminal of another module and/or the secondary terminal being connected to the primary terminal of another module. An electrical energy storage unit and an H-switching bridge are provided. The bridge includes two switching arms having two controllable switches disposed on either side of a midpoint, each midpoint being connected to one of the terminals of the module, the electrical energy storage unit being disposed in a branch parallel to the switching arms. At least one module includes a DC/DC converter, including controllable switches, connected, to terminals of the electrical energy storage unit and to a tertiary terminal and to a quaternary terminal of the module. At least one DC/DC converter is an isolated and reversible converter.

Abstract: The invention concerns a cultured savory base with increased umami power comprising: up to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP, naturally food derived compounds such as organic acids, amino acids, peptides and aroma compounds.

Abstract: A taste enhancing savoury base comprises between 8 to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP, and further comprises naturally food derived compounds such as organic acids and their salts, amino acids, peptides and aroma compounds. The base is obtained through a prokaryotic fermentation with a bacteria taken from the group consisting of Corynebacterium glutamicum, Corynebacterium ammoniagenes, Corynebacterium casei, Corynebacterium efficiens, Brevibacterium lactofermentum and Bacillus subtilis. The base is not purified by crystallization or chromatographic methods.

Abstract: The present invention concerns a taste enhancing savoury base comprising:—between 8 to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP,—naturally food derived compounds such as organic acids and their salts, amino acids, peptides and aroma compounds, wherein said base is obtained through a prokaryotic fermentation with a bacteria taken from the group consisting of Corynebacterium glutamicum, Corynebacterium ammoniagenes, Corynebacterium casei, Corynebacterium efficiens, Brevibacterium lactofermentum and Bacillus subtilis and wherein said base is not purified.

Abstract: The invention concerns a cultured savoury base with increased umami power comprising: up to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP, naturally food derived compounds such as organic acids, amino acids, peptides and aroma compounds.