Abstract: An animal feed supplement and processes for its production which provide an inexpensive, not excessively hygroscopic or sticky supplement amino acid whose content should be standardizable. The animal feed supplement is based on a fermentation broth and contains the predominant proportion of its contents, optionally with the exclusion of part of the biomass. The biomass is preferably present in an amount of at most 10% by weight in the dry state. Proteins are preferably present in a maximum amount of 10% by weight. For the production, the sugar content is adjusted to a maximum of 4 g/l during fermentation, at least towards the end thereof, and at least part of the biomass is optionally removed during the working up.

Abstract: Novel yeast extracts from Candida utilis which can be used as flavor enhancers and emulsifiers are disclosed. One flavor enhancing extract and one emulsifying extract is derived from raw Candida utilis; one flavor enhancing extract and one emulsifying extract is derived from pasteurized Candida utilis.

Abstract: A method of producing livestock feed from potato processing waste is disclosed that uses a starch-hydrolyzing enzyme, two fermenting yeasts, such as Saccharomyces cerevisiae and Candida utilis, and the yeast Saccharomycopsis fibuliger. The enzyme and yeasts are added in a particular sequence to comminuted potato waste after the potato particles have been heated and cooled to certain temperatures.

Abstract: A diploid hybrid bakers' yeast belonging to Saccharomyces cerevisiae having at least strong fermentative ability of non-sugar bread dough and strong freeze-resistance and frozen bread dough containing the same are provided.

Abstract: The invention relates to a method for the preparation of a yeast by degrading yeast with enzymes having RNA degrading activity leading to 5'-ribonucleotides, wherein oxidizing conditions are maintained during the enzymatic degradation. Preferably the proteolytic degradation is carried out under anaerobic conditions, and the RNA degrading activity leading to 5'-ribonucleotides under oxidizing conditions, such as an oxygen saturated incubation medium. The invention also relates to the yeast extract obtained, to the use of the yeast extract and to a flavouring and a food composition comprising it.

Abstract: Yeast extracts from Candida utilis which can be used as flavor enhancers and emulsifiers are disclosed. One flavor enhancing extract and one emulsifying extract is derived from raw Candida utilis; one flavor enhancing extract and one emulsifying extract is derived from pasteurized Candida utilis.

Abstract: An animal feed which is improved by the addition of a nonviable antibiotic biomass. The biomass may be obtained by drying a fermented biomass of an organism capable of producing an antibiotic which is effective against mycotoxin contamination. The resultant animal feed is substantially free of fungal mycotoxin contamination.

Abstract: A food material from the husk-free granular fraction of the spent grains of barley is disclosed. The food product is substantially free of fermentable sugars and contains substantially all of the proteins originally in spent grains.

Abstract: The present invention provides a novel hybridoma obtained from Zygosaccharomyces rouxii and Torulopsis versatilis, which produces the characteristic fragrances of soy sauce, a process for preparation thereof and a process for producing soy sauce by using the same.The hybridoma makes it possible to easily control the production and balancing of aroma components to give good flavor and, to shorten the fermentation term.

Abstract: The present invention relates to a process for producing yeast extract which comprises adding chitosan to yeast thereby to accelerate autolysis. Organic solvents have been added in the past. However, organic solvents are frequently not naturally occurring substances in the concentrations used. When yeast extract is used for food, there are problems with toxicity, flavor, etc. should organic solvents not be completely removed. Accordingly the present invention prepares an excellent yeast extract using chitosan derived from natural substances thereby to accelerate autolysis of yeast without the unwanted problems of organic solvents.

Abstract: The present invention relates to a process for preparing highly digestible feed that may be used among others as feed for aquaculture, by a yeast treatment characterized in that yeast cells are processed to hydrolyze at least partially the external layer of the cell wall without damaging the wall itself.

Abstract: A smooth textured composition of yeast cells, more than 50% of the yeast cells comprising whole yeast cell walls, the composition comprising at least about 40% by weight of fiber and less than about 1.6% by weight of nucleic acid.

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: A sodium chloride substitute composition having low bitterness and an intense sodium chloride flavor is prepared containing autolyzed yeast, ammonium chloride and optionally potassium chloride. The composition is prepared preferably by a method wherein yeast, an exogenous enzyme, ammonium chloride, optionally potassium chloride and liquid are mixed to form a liquid mixture, the mixture is stirred at an elevated temperature until the yeast is autolyzed, and the mixture is dried. The composition contains an amount of autolyzed yeast relative to the amount of ammonium chloride in the range of about 60 to 95 percent by weight. The composition is suitable for use in processed meats and snack foods.

Abstract: An edible material is produced from grassy materials such as corncob, the husks of rice, barley or buck-wheat etc. by cultivating a fungus of edible mushrooms in a medium containing the grassy material to have the medium digested and removing the specific odor therefrom by heating or fermenting the digested medium. The edible material is nutritious, has good odor and can be served as feed to animals.

Abstract: A feedstuff for cultivating Artemia as a feedstuff for larvae of cultivated fishes or crustaceans is provided, which feedstuff for cultivation is a product obtained by treatment of breaking the cell wall of monocellular algae, the thus obtained Artemia having a high survival rate, the body length thereof being large and the content of eisacopentaenoic acid and docosahexaenoic acid in the total fatty acids therein being much higher than those of conventional feedstuffs.

Abstract: A process for the separation from other cellular materials of heat agglomeration resistant water soluble nitrogen containing organic compounds such as plasmids, RNA's, mitochondrial DNA's, viral DNA's, chloroplast DNA's, other episomal DNA's and certain proteins. The process comprises heating cellular materials in a solution of lysing agent to lyse the desired cells and to agglomerate water soluble nitrogen containing compounds such as certain chromosomal DNA's which are not resistant to agglomeration; centrifuging the resulting product to remove water soluble agglomerated materials; separating the supernatant liquid and precipitating the water soluble agglomeration resistant organic compounds with a water soluble precipitant. The process also includes separating the agglomeration resistant water soluble nitrogen containing compounds from each other by means of exclusion chromotography.

Abstract: A tasty yeast extract is obtained by heating an aqueous suspension of yeast at 55.degree. to 70.degree. C., allowing the yeast cells to autolyze at pH 8 to 10, and eliminating water insoluble matter from the suspension and recovering the yeast extract.

Abstract: An instant-type active dry yeast is provided which contains from about 0.1% to about 2.0% by weight (dry matter basis) of a material selected from the group consisting of locust bean gum, gum ghatti and mixtures thereof. The instant-type active dry yeast of the invention has a high leavening activity when used in direct addition processes as well as a comparably high leavening activity when employed in processes in which the yeast is first rehydrated prior to its admixture with flour and remaining dough or batter ingredients.

Abstract: The present invention relates to a process for the production of unique palatability enhancing materials, particularly suited for pet foods, from filamentous fungi biomasses. The palatability enhancing materials are produced by forming a slurry of a filamentous fungal biomass, and preferably an added proteinaceous material, such as meat, which is then autolyzed, in the absence of an added autolysis initiator, at a pH sufficient to form a palatability enhancing autolysate preferably at a pH of between about 2.5 and 10, most preferably of about 3.0 to 7.5. Autolysis is preferably performed at two distinct temperature stages during which endogenous protease and nuclease activity is initiated during the first stage and endogenous nuclease activity is increased during the second temperature stage, followed by substantial deactivation of endogenous protease activity.

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 process for preparing an integral Saccharomyces cerevisiae cell culture containing the cell bodies and all the products which form during the cell multiplication process, and for stabilizing the resultant product in order to maintain the cell integrity and biological activity unaltered for a long period.The product obtained is useful in human and animal feeding as a growth factor and regulator of bacterial and enzymatic imbalance of the intestine, and as a protein additive in the cosmetics industry.

Abstract: Functional hydrolyzates are prepared from microbial protein isolates, witha protein content of more than 90% by weight,a nucleic acid content of less than 2% by weight,a lipid content of less than 1% by weight,a suspendability of 80-100%,a foaming capacity characterized by a foaming index of 4-7,a foam stability characterized by a half-life of 10-300 minutes,an emulsifying capacity characterized by a value of 300-500 ml of oil/g of protein, anda molecular weight of between 125,000 and 100 Daltons.The functional hydrolyzates are obtained from microbial proteins by enzymatic hydrolysis, after extraction of the nucleic acids and lipids. The hydrolyzates are suitable as food additives.

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 process for producing a liquid seasoning, which comprises allowing a hydrolyzate of soy sauce raw materials, in liquid state at a pH of 4.0 to 9.0, to contact with immobilized cells of soy sauce lactic acid bacteria for 30 minutes or more to obtain a lactic fermentation mixture, and subjecting the mixture to the fermentation by a soy sauce yeast.

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: Functional protein having reduced nucleic acid content is produced without initial denaturation of the protein by contacting undenatured yeast cells with an alkaline protease at a temperature of about 20.degree. C. to 40.degree. C. for about 2 minutes to 2 hours at a pH of about 8 to 11. The yeast cells are preferably Pichia pastoris and the alkaline protease is preferably from Bacillus lichenformis.

Abstract: Process for reducing the nucleic acid content in the production of an edible protein-containing substance comprising contacting a grown non-toxic microfungus of the class Fungi Imperfecti with a solvent comprising between 40% and 100% (by volume) of a lower alkanol containing up to three carbon atoms and thereafter incubating at a pH between 5 and 9.5 and at a temperature between 30.degree. C. and 80.degree. C. for a time of at least 90 seconds. There is disclosed an edible protein-containing substance of a non-viable edible non-toxic fungal mycelium of a non-toxic strain of the microfungus. The protein-containing substance is characterized by an essentially white color and improved ease of processing to a form suitable for food use.

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.

Abstract: Osmotolerant yeasts having high activity in sweet doughs are obtained in high yield by incremental addition or feeding of salts such as NaCl, KCl, CaCl.sub.2, MgCl.sub.2, Na.sub.2 SO.sub.4, MgSO.sub.4, and K.sub.2 SO.sub.4 in the latter propagative stages of yeast production.

Abstract: Killer yeasts having killer toxin-resistance and killer activity toward a wide range of types of yeasts are produced by introducing a certain plasmid into Saccharomyces cerevisiae by a cell fusion or transformation technique.

Abstract: Discloed herein is a new method of producing ethanol from the Jerusalem Artichoke (Helianthus tuberosus) by removing the sugar juices from the stalk before the sugar moves down into the tubers and directly fermenting the sugar to produce ethanol, thereby eliminating the necessity of converting the resulting starches found in the tubes to fermentable sugars before fermenting the sugar to produce ethanol.

Abstract: Disclosed are an improved process for preparing yeast from molasses. In its preferred aspects, final molasses is adjusted to a density of from about 20.degree. to about 40.degree. brix, desludged, passed through an ultrafiltration device effective to reject molecules having molecular weights greater than about 30,000 daltons to produce a first permeate, and passed through at least one additional filtration device having an average pore diameter within the range of from about 0.2 to about 0.5 microns to produce a yeast culture medium. The filtration steps are effective in combination to reduce the microorganism count to a level effective to produce yeast suitable for food use; preferably, less than 1 organism per gram of medium. Bakers' yeast are propagated in the medium in increased yield of yeast per unit weight of molasses solids.

Abstract: Active dried baker's yeast is prepared by selecting a yeast strain stable to drying, cultivating the yeast strain in several aerobic fermentation stages and selecting conditions for the last stage that produce a compressed yeast having preferred gas release characteristics, harvesting and carefully washing the yeast from the last stage to obtain compressed yeast having the preferred gas release characteristics, adding to the compressed yeast an emulsion of an emulsifying agent, dividing the resultant mixture into fine particles, and drying the particles by flash pneumatic conveyor drying and/or fluidized bed drying to obtain active dry yeast having greater than 92% dry matter content. The dry yeast have an activity almost equal to fresh yeast on non-sweetened dough or on sweetened dough.

Abstract: The present invention relates to a process which comprises recovering proteinaceous materials from nucleoprotein complexes by derivatizing the proteinaceous material with a cyclic anhydride, thereby disassocating the complex, separating the derivatized proteinaceous material from the nucleic acids and subsequently regenerating the proteinaceous material. The recovery of the proteinaceous material is accomplished by maintaining the separated derivatized proteinaceous material at a suitable acidic pH, which is a function of the reaction time and the temperature, until the derivatized proteinaceous material is disassociated into the proteinaceous material and the cyclic anhydride or most usually the equivalent acid and the proteinaceous material is recovered.

Abstract: A continuous process for the production of alcohol and yeast biomass by reaction in a uniform fermenting mixture of a sugar-bearing, aqueous slurry, starter yeast, yeast nutrients and an oxygen-bearing gas, wherein the yeast is a flocculating, bottom yeast, the portion of the wort which remains after separation of the alcohol-bearing medium therefrom, is recycled to the fermenting mixture, the oxygen-bearing gas is dispersed homogeneously throughout the fermenting mixture, and is introduced to maintain a mean-free oxygen concentration not greater than 1 ppm in the aqueous phase, and the process is controlled to maintain the measurable free sugar concentration in the fermenting mixture at a level which does not exceed 0.1 percent by weight, and to maintain the active yeast concentration in the fermenting mixture between 100 and 110 percent of the specific degree of fermentation.

Abstract: A process for producing a tear grass soy sauce, which comprises inoculating a koji mold for soy sauce in a koji substrate comprising a denatured proteinous material and a denatured carbohydrate material, at least a part of said carbohydrate material being tear grass, cultivating the koji mold to form a koji for soy sauce, adding water and sodium chloride to the koji to prepare moromi, fermenting the moromi, and separating the liquid layer from the fermentation product; and a tear grass soy sauce obtained by aforesaid process.

Abstract: An active dried baker's yeast having a protein content of 47 to 60% and a high gas production is obtained from new yeast hybrids selected from the group consisting of Ng 2031 and Ng 2103. Drying is carried out by dividing fresh compressed yeast into particles and drying the particles to a dry matter content of at least 85% by contacting the yeast with a drying gas at a temperature of not more than 160.degree. C. in not more than 120 minutes so that the temperature of the yeast particles is held between 20.degree. to 50.degree. C. The dried hybrid yeast show a residual activity of at least 85% of the activity of the compressed yeast when incorporated directly into a dough mixture prior to rehydration or at least 70% when rehydrated before addition to other dough components.

Abstract: Microorganisms with low nucleic acid content are produced by acid treating of the microorganism. One embodiment relates to the extraction of so treated microorganisms after their separation from the acid treating fluid, using a strong base for the extraction. Another embodiment relates to the neutralization of the acid treating fluid containing nucleic acids prior to the introduction of this fluid into the fermentation zone, the anion of the acid and the metal cation used in the neutralization step forming minerals desirable for the growth medium in the fermentation step.

Abstract: Porous granules of active yeast are produced by mixing moist yeast having a solids content of 30% to 40% with a gas in an amount of 0.2 to 2.0 times the volume of the yeast, extruding the resultant mixture at a pressure of from 1 to 10 atmospheres through orifices having a length to diameter ratio of about 1:1 to 4:1 and allowing escape of gas from the interior of the resultant extrudate to form pores communicating with the surface to produce porous granules of active yeast. The granules may be dried to produce active dry yeast granules having a total surface area formed by the outside surface plus the interior surface of the granules of at least 1.5 times the total area of the outside surface of the granules. The active dry yeast granules have good vitality and are capable of rapid rehydration and regeneration.

Abstract: Production of a soft ice cream on the basis of fats, optionally milk solid non-fat, demineralized whey powder, sugars, stabilizers, emulsifying agents, lactase, optionally aromas and/or coloring matters, and water. The ingredients, except the fats, are mixed and kept at a temperature ranging from about 30.degree. C. to about 50.degree. C. for a period from about 1 to about 3 hours, whereafter the fats are added, and then the mixture is pasteurized, homogenized, cooled, optionally ripened, and frozen, with the addition of aromas and/or coloring matters, if desired.

Abstract: In a process for producing a solid koji for a fermented food product which comprises inoculating a koji mold in a modified koji substrate and cultivating it at a temperature of about 20.degree. C. to about 40.degree. C. for a time sufficient to produce a solid koji for fermented food products, the improvement wherein at a certain time during a period of about 10 hours to about 20 hours after the inoculation of the koji mold, the cultivation system is subjected to a drying treatment to adjust its water content to about 30.+-.5%.

Abstract: Continuous fermentation of solutions such as grape juice with wine yeast is carried out in a tower under sterile conditions. In the process, a tower with an enlarged upper end section is sterilized with steam followed by introducing sterile gas into the tower to maintain a positive pressure of sterilized gas therein, then continuously introducing a fermentable solution into the lower end of the tower, fermenting the solution while introducing a stream of bubbles of sterile gas to agitate the solution, continuously removing fermentation products from the upper end section of the tower, separating yeast from the products and reintroducing the yeast into the lower end of the tower. Before fermentation of the solution, yeast may be cultured under aerobic conditions and when the desired yeast concentration is reached, the solution to be fermented is introduced and fermented under anaerobic conditions.

Abstract: A dry yeast composition in particulate form containing at least 92% dry matter is prepared consisting essentially of active dry bakers' yeast capable of fermenting sweetened doughs containing more than 5% sugar and an emulsifying agent having an HLB value of between 3 and 11. The emulsifying agent is added to the yeast before drying and protects the yeast during drying.

Abstract: A method of breeding yeast on residual solution containing lactose from dairies, and ground cereals, leguminous products and/or other raw materials, containing sugars and polysaccharides, ammonia being added as the sole inorganic substance.

Abstract: A process for the production of baker's yeast with improved activity or leavening power under acid leavening conditions is carried out by cultivating fresh yeast conventionally to the last propagation stage, propagating the fresh yeast in the last propagation stage in the presence of from 0.1 gm to 10 gm per liter of culture broth containing a source of carbon and nitrogen, of an aliphatic carboxylic acid having from 2 to 4 carbon atoms, and recovering baker's yeast with improved activity or leavening power.

Abstract: In a process for producing koji for a fermented food product which comprises inoculating a koji mold in a modified koji substrate and cultivating it at a temperature of about 20.degree. C. to about 40.degree. C. for a time sufficient to produce koji for the fermented food product in the presence of a salt of an aliphatic carboxylic acid with up to 4 carbon atoms; the improvement wherein the cultivation is carried out in the presence of at least one added member selected from the group consisting of lactic acid bacteria and yeasts.

Abstract: A yeast extract containing flavoring 5'-neucleotide and having an improved thickness or body in taste is produced by (1) autolyzing suspended yeast cells in the presence of a stimulator of autolysis at a constant pH ranging from 6.0 to 6.6, then (2) heating the autolyzed suspension at a temperature of 90.degree.-110.degree. C. for 1 to 3 hours thereby extracting intracellular ribonucleic acid; and thereafter performing the following steps in any order; (3) hydrolyzing the extracted ribonucleic acid with a 5'-phosphodiesterase and; (4) separating the resulting extract from the insoluble residue.

Abstract: Heat labile antioxidants such as butylated hydroxyanisol, butylated hydroxytoluene, propyl gallate andd mono-tertiary-butylhydroquinone are stabilized by incorporation onto an inactive yeast (heat-filled) substrate. The yeast acts to prevent volatilization of the antioxidants at temperatures commonly used in food processes, thus enabling the antioxidants to be added to the food formulation prior to thermoprocessing rather than as a subsequent additional step.

Abstract: The invention relates to Fusarium graminearum Schwabe deposited with the Commonwealth Mycological Institute and assigned the number IMI 145425 and variants and mutants thereof, as well as a culture medium containing the same.