Abstract: A process is disclosed for improving the flavor of protein products derived from microorganisms which comprises heat treating the microorganism and then drying same in the absence of a centrifugation. Optionally, the microorganism can be cultured in the presence of a flavor enhancing additive.

Abstract: The present invention provides a process for the enhancement of the flavor of proteins derived from dried microorganisms comprisinga) contacting a fermentation broth containing a suitable viable microorganism culture with a suitable sugar under suitable anerobic conditions for the cultivation of said microorganism from about 20 minutes to about 10 hours;b) cultivating the fermentation broth under suitable conditions to facilitate the conversion of the suitable sugar contacted therewith to an alcohol, thereby forming a fermentation mixture; followed byc) aerobically cultivating said fermentation mixture;d) contacting said fermentation mixture with a suitable quantity of one or more suitable short chain alcohols to form a fermentation admixture;e) cultivating said fermentation admixture under suitable conditions to facilitate the conversion of said one or more short chain alcohols to the corresponding carboxylic acids thereby forming a fermentation effluent; andf) drying said fermentation effluent to recover an

Abstract: Mutant Pichia pastoris yeasts which produce relatively high levels of tryptophan. These high tryptophan capability Pichia pastoris mutants, grown on such as methanol or glucose, produce improved amino acid balance single-cell protein product reducing the need to supplement single-cell protein with tryptophan when used as food supplements.

Abstract: A nucleic acid-reduced substantially allergen-free single cell protein product is obtained by culturing a yeast, fungi or bacterium on an ultra-low sulfate medium, treating the produced cells with a base at a pH of about 9.5 with moderate heat, thereafter treating the base-treated cells with acid to a pH of about 4 with moderate heat, and treating the base-treated acid-treated cells with a relatively high temperature short time heat shock, followed by extrusion. Optionally, the extruded product is annealed.

Abstract: A comestible whipped protein product produced by treating yeast cells for nucleic acid reduction followed by treating the nucleic acid-reduced cells with a relatively high temperature short-time heat-shock, and whipping.

Abstract: A comestible whipped protein product produced by treating yeast cells for nucleic acid reduction under basic and acidic conditions followed by treating the nucleic reduced cells with a relatively high temperature short-time heat-shock, and whipping.

Abstract: A thermostable, viscous xanthan polysaccharide solution prepared by the process of heating a xanthan polysaccharide solution in the presence of at least one C.sub.1 to C.sub.10 alkyl or C.sub.3 to C.sub.10 cycloalkyl substituted primary or secondary mono- or diamine having an upper limit of a total of 15 carbon atoms under conditions sufficient to form a thermostable, viscous xanthan polysaccharide solution.The thermostable, viscous xanthan polysaccharide solution may be used as a mobility buffer in a process for the enhanced recovery of oil.

Abstract: Mutant yeasts of the strain Pichia pastoris have been developed which contain relatively high levels of methionine. These high methionine content Pichia pastoris mutants grow on an oxygenated hydrocarbon such as methanol, to produce improved amino acid balance single-cell protein product eliminating or reducing the need to supplement single-cell protein with methionine when used as food supplements.