Abstract: The present disclosure concerns recombinant yeast host cells expressing cell-associated heterologous food and/or feed enzymes which are expressed during the propagation phase of the recombinant yeast hosts cells. The recombinant yeast host cells can be used in a subsequent production process to make food and/or feed products, for example, baked products.

Abstract: Methods and system for securing delivery of a parcel when an intended recipient is unavailable, comprising at least one storage receptacle having an electronically controlled locking mechanism, the storage receptacle comprising an interface for receiving an access code for facilitating unlocking of the storage receptacle, a wireless communication radio, and a processor. The system further comprises a remote service manager comprising an access code generator and a wireless communication radio for transmitting an access code to a mobile computing device operated by a delivery carrier.

Abstract: The present disclosure concerns recombinant yeast host cells expressing cell-associated heterologous proteins which are expressed during the propagation phase of the recombinant yeast host cells and processes for propagating same. The recombinant yeast host cells can be 5 used to make a yeast composition or a yeast product enriched in the heterologous proteins.

Abstract: There is provided a lactic acid bacteria strain, Lactococcus lactis with accession number IDAC 270613-01, having a short fermentation lag phase of 1 to 5 hours which is compatible with modern bread making methods. Pre-ferment methods which use the strain for manufacture of leavened products and the leavened products produced therefrom are also disclosed.

Abstract: The present disclosure concerns recombinant yeast host cells expressing cell-associated heterologous food and/or feed enzymes which are expressed during the propagation phase of the recombinant yeast hosts cells. The recombinant yeast host cells can be used in a subsequent production process to make food and/or feed products, for example, baked products.

Abstract: Methods and system for securing delivery of a parcel when an intended recipient is unavailable, comprising at least one storage receptacle having an electronically controlled locking mechanism, the storage receptacle comprising an interface for receiving an access code for facilitating unlocking of the storage receptacle, a wireless communication radio, and a processor. The system further comprises a remote service manager comprising an access code generator and a wireless communication radio for transmitting an access code to a mobile computing device operated by a delivery carrier.

Abstract: An integrated access control system for wirelessly managing an access point comprises a wirelessly operable electronic door lock coupled to the access point, a computing device controlled and operated by a first user, and a multi-radio host device located at or adjacent to the access point, the host device being in communication with the electronic door lock and the computing device. Each of the computing device and the host device comprises a memory configured to store instructions to enable the device to wirelessly communicate with the electronic door lock and the other device, a processor configured to execute the instructions, a low power wireless communication radio, and a high power wireless communication radio, wherein the host device and computing device are selectively capable of bidirectional communication via each of a low power radio communication channel and a high power radio communication channel.

Abstract: A virtual key ring is disclosed. A graphical representation of a key ring or keychain having a plurality of keys is displayed on a computing device, and a pre-determined gesture input from a user indicative of an interaction with the key ring or chain, or one of the keys is received. The wireless operation of a lock can be managed by then accessing stored information associated with a virtual key or the lock in accordance with the pre-determined gesture. Pre-determined gestures can include, for example, movement along a predefined path on a touch screen in order to select a virtual key from among the plurality of virtual keys. The computing device can be a wireless mobile computing device such as a smartphone. The computing device can use any wireless communication technology, NFC and Wi-Fi being examples.

Abstract: There is provided a lactic acid bacteria strain, Lactococcus lactis with accession number IDAC 270613-01, having a short fermentation lag phase of 1 to 5 hours which is compatible with modern bread making methods. Pre-ferment methods which use the strain for manufacture of leavened products and the leavened products produced therefrom are also disclosed.

Abstract: An integrated access control system for wirelessly managing an access point comprises a wirelessly operable electronic door lock coupled to the access point, a computing device controlled and operated by a first user, and a multi-radio host device located at or adjacent to the access point, the host device being in communication with the electronic door lock and the computing device. Each of the computing device and the host device comprises a memory configured to store instructions to enable the device to wirelessly communicate with the electronic door lock and the other device, a processor configured to execute the instructions, a low power wireless communication radio, and a high power wireless communication radio, wherein the host device and computing device are selectively capable of bidirectional communication via each of a low power radio communication channel and a high power radio communication channel.

Abstract: A virtual key ring is disclosed. A graphical representation of a key ring or keychain having a plurality of keys is displayed on a computing device, and a pre-determined gesture input from a user indicative of an interaction with the key ring or chain, or one of the keys is received. The wireless operation of a lock can be managed by then accessing stored information associated with a virtual key or the lock in accordance with the pre-determined gesture. Pre-determined gestures can include, for example, movement along a predefined path on a touch screen in order to select a virtual key from among the plurality of virtual keys. The computing device can be a wireless mobile computing device such as a smartphone. The computing device can use any wireless communication technology, NFC and Wi-Fi being examples.

Abstract: The present invention provides a novel method for extending mold-free shelf life and for improving the flavor of baked goods by applying live yeast on the surface of the baked good after baking and cooling before packaging the baked good in closed bags and storing the packaged baked goods at ambient temperature. This method can be used for all kinds of baked goods including breads, rolls, bagels, pizza crusts, wheat flour tortillas, croissants, cakes, muffins, donuts and pita breads. This method can also be used to produce baked goods containing live probiotic yeast (Saccharomyces cerevisiae var. boulardii ).

Abstract: The present invention provides a novel method for extending mold-free shelf life and for improving the flavor of baked goods by applying live yeast on the surface of the baked good after baking and cooling before packaging the baked good in closed bags and storing the packaged baked goods at ambient temperature. This method can be used for all kinds of baked goods including breads, rolls, bagels, pizza crusts, wheat flour tortillas, croissants, cakes, muffins, donuts and pita breads. This method can also be used to produce baked goods containing live probiotic yeast (Saccharomyces cerevisiae var. boulardii ).

Abstract: The present invention relates to a novel stabilized liquid yeast preparation which contains a polyhydroxy compound, preferably glycerol, and a gum, comprising carob, guar, tragacanth, arabic or xanthan gum, preferably xanthan gum. The invention also relates to a method for producing said preparation as well as the use of the same.

Abstract: The present invention relates to a novel stabilized liquid yeast preparation which contains a polyhydroxy compound, preferably glycerol, and a gum, comprising carob, guar, tragacanth, arabic or xanthan gum, preferably xanthan gum. The invention also relates to a method for producing said preparation as well as the use of the same.

Abstract: Intermediate temperature stable bacterial alpha-amylase enzymes having an optimum Phadebas activity above 100% at a temperature of about 65.degree. to 72.degree. C. at a pH of about 5.5 to 6.5 and which retain less than 50% of the Phadebas activity at temperatures above about 75.degree. C., when incorporated in the ingredients used to prepare the baked goods, retard the staling of baked goods without causing gumminess or adversely affecting the organoleptic characteristics of the baked goods. Adding an acid stable alpha-amylase enzyme having an optimum activity at a pH of about 3.0 to 5.0 at a temperature of about 60.degree. to 75.degree. C., to the dough with the intermediate temperature stable alpha-amylase enzyme provides synergistic results in making bakery products by reducing the number of activity units necessary and improving the resistance to staling.