Abstract: The invention concerns a shelf-stable concentrate cooking aid comprising a reduced amount of natural MSG, IMP and GMP between 10 and 20% in weight of natural food derived acids and sugars and between 20 and 45% of naturally derived macromolecules.

Abstract: The invention concerns a shelf-stable concentrate cooking aid comprising a reduced amount of natural MSG, IMP and GMP between 10 and 20% in weight of natural food derived acids and sugars and between 20 and 45% of naturally derived macromolecules.

Abstract: The invention concerns a shelf-stable concentrate cooking aid with increased Xian power comprising —a reduced amount of MSG, IMP and GMP, —food derived acids and sugars and —macromolecules, wherein all these components are of natural origin, said cooking aid comprising further up to 80% of added MSG or ribotides.

Abstract: The invention concerns a shelf-stable concentrate cooking aid with increased Xian power comprising -a reduced amount of MSG, IMP and GMP, -food derived acids and sugars and -macromolecules, wherein all these components are of natural origin, said cooking aid comprising further up to 80% of added MSG or ribotides.

Abstract: Abstract: The invention concerns a shelf-stable concentrate cooking aid comprising a reduced amount of natural MSG, IMP and GMP between 10 and 20% in weight of natural food derived acids and sugars and between 20 and 45% of naturally derived macromolecules.

Abstract: A process of obtaining ?-keto butyrate by bioconversion is disclosed. The molecule is accumulated in the medium and is apt to subsequent processing to food ingredients, such as top-note flavors. A suitable strain is a natural ilv-3 mutant Neurospora crassa strain, which is capable of accumulating ?-keto butyrate in the fermentation medium. By adjusting specific medium parameters, up to 8 g/l medium of ?-keto butyrate can be accumulated.

Abstract: A process of obtaining &agr;-keto butyrate by bioconversion is disclosed. The molecule is accumulated in the medium and is apt to subsequent processing to food ingredients, such as top-note flavors. A suitable strain is a natural ilv-3 mutant Neurospora crassa strain, which is capable of accumulating &agr;-keto butyrate in the fermentation medium. By adjusting specific medium parameters, up to 8 g/l medium of &agr;-keto butyrate can be accumulated.

Abstract: A bacteriocin is obtained by culturing cells of a strain of Micrococcus varians which, upon culturing in a culture medium, produces a bacteriocin which has agar well incubation inhibition test activity against at least one of Lactobacillus, Lactococcus, Streptococcus, Enterococcus, Listeria, Bacillus, Clostridia and Straphylococcus bacteria. The strain is cultured to obtain cultured cells in a concentration of from 107 to 1011 organisms per ml of the medium, and the culture medium supernatant is separated from the cultured cells to obtain the supernatant which contains the bacteriocin, which is also identified by having an amino acid sequence from SEQ ID NO: 1 or a sequence differing from SEQ ID NO: 1 by from 1 to 4 amino acids.

Abstract: The invention relates to a method of preservation of a food product including adding to a food product a fermentate comprising acetic acid and/or its salts resulting from the fermentation by acetic acid producing bacteria, and wherein the food is maintained at pH below 5.8.

Abstract: A fortified foodstuff having a fortifying amount of an inorganic compound prepared from sources of ferrous or ferric iron, phosphate and ammonium. These compounds provide an iron fortification system which does not deleteriously affect organoleptic properties of the foodstuff, and which is particularly useful for products containing polyphenols (cocoa, tea, etc.), or which have a high fat content.

Abstract: A bacteriocin having activity against bacteria including Listeria monocytogenes is obtained by culturing cells of a strain of Micrococcus varians, particularly cells of deposited strains CNCM I-1586 and CNCM I-1587, to obtain cultured cells and a supernatant and by separating the supernatant from the cultured cells to obtain the supernatant which contains the bacteriocin which, in turn, may be isolated from the supernatant.

Abstract: Micrococcus varians strains which produce a composition having bactericidal activity, including deposited strains CNCM I-1586 and CNCM I-1587 and biologically pure cultures thereof and including also strains having nucleotide sequence SEQ ID NO:2 or including nucleotides 154 to 228 of sequence SEQ ID NO:2 and which may further include amino acid sequence SEQ ID NO:1 or amino acid sequence SEQ ID NO:3.

Abstract: Nucleotide fragments which encode a bacteriocin composition derived from Micrococcus varians and for preparing compositions to obtain the bacteriocin and for obtaining recombinant microorganisms. The nucleotide fragments include, in particular, nucleotides 154 to 228 and nucleotides 88 to 153 and their combination, nucleotides 88 to 228, identified in the sequence lists herein.

Abstract: An isolated peptide which in a microorganism, and particularly in Micrococcus varians, is a signal peptide which initiates expression of a bactericide composition.