Abstract: An active yeast adapted to weak organic acids and to the use thereof for poultry or cud-chewing animals. Also, a probiotic for poultry or cud-chewing animals, including an active yeast adapted to weak organic acids. Further, the use of such a yeast for improving the zootechnical performances of poultry and to the use thereof in a probiotic and/or food for poultry. Furthermore, the use of such a yeast for improving the physico-chemical and fermentative parameters of the rumen of cud-chewing animals, and to the use thereof in a probiotic and/or food for cud-chewing animals. In addition, a yeast for use in the prevention and/or the treatment of digestive disorders in cud-chewing animals and particularly in the prevention of acidosis in cud-chewing animals.

Abstract: A detoxification system can include an effective amount of a probiotic component and a fiber component in combination with a circulation enhancing component, a high-protein meal replacement component, or both. The detoxification system increases urinary heavy metal excretion, decreases a fecal zonulin level, decreases a fecal calprotectin level, decreases a serum lipopolysaccharide binding protein (LBP) level, increases at least one of a salivary nitrite level and a serum arginine level, or a combination thereof in a subject as compared to a baseline level prior to administration of the detoxification system in an effective dosing regimen.

Abstract: The disclosure relates to isolated microorganisms—including novel strains of the microorganisms—microbial ensembles, and compositions comprising the same. Furthermore, the disclosure teaches methods of utilizing the described microorganisms, microbial compositions, and compositions comprising the same, in methods for treating or preventing gastrointestinal enteropathy or dysbiosis in canines. In particular aspects, the disclosure provides methods of treating or preventing morbidity and mortality caused by GI pathogenesis or autoimmunity.

Abstract: A method of producing a dough with a reduced amount of added sugar comprising adding a raw starch degrading alpha-amylase and a glucoamylase, wherein the raw starch degrading alpha-amylase is a GH13_1 amylase; in particular the raw starch degrading alpha-5 amylase has an amino acid sequence with at least 70% identity to SEQ ID NO:1.

Abstract: A proofed frozen dough includes a dough mixture of flour, water, and optionally additives; gas bubbles dispersed throughout the dough matrix; a spent yeast component; and a preserved yeast component. According to some aspects, the preserved yeast component includes encapsulated yeast, fat-coated yeast, non-hydrated active dry yeast, non-hydrated instant yeast, non-hydrated semi-dry yeast, non-hydrated frozen yeast, or a combination thereof. A frozen dough product can be prepared by mixing dough ingredients to produce a dough composition, where the dough ingredients include water, flour, a first yeast, and a second yeast; proofing the dough, where during proofing the first yeast is spent and the second yeast is preserved; and freezing the dough after proofing.

Abstract: This disclosure is related to methods of preserving biological samples, organs, and organisms. This disclosure is based, at least in part, on the discovery that in the presence of heterogenous extracellular ice, endothelial cells have improved attachment and viability after preservation, and particularly by uniformly nucleating ice across the microvasculature using ice nucleating agents, the chance of intracelluar ice formation can be significantly reduced.

Abstract: Provided is vegetarian kimchi including 1 to 4 weight % sweet pumpkin and 0.1 to 0.5 weight % red ginseng extract.

Abstract: The present invention relates to a method for obtaining yeast proteins comprising the following steps: a) providing a yeast cream; b) exposing this yeast cream to a thermal plasmolysis at a temperature between 70 and 95° C. for a time of between 30 seconds and 4 hours; c) subjecting the whole to the activity of at least one ribonuclease and a glucanase, sequentially or simultaneously, at a temperature between 40 and 65° C. for a period of between 8 and 24 hours; and d) separating the insoluble fraction from the soluble fraction; wherein the insoluble fraction collected in step d) is taste-free, has a nucleotide content less than 3% and a true protein content of at least 72%.

Abstract: Provided is food component comprising cells of at least one bacterium, said cells comprising a crude protein concentration of at least 60 wt % of a total dry weight of said cells and nucleic acid at a concentration of less than about 5 wt % of a total dry weight of said cells, wherein at least 50% of a total number of said cells are dead cells. Further provided are food and beverages comprising such food components and methods of manufacture thereof.

Abstract: In some embodiments, the present disclosure relates to an avian-free egg white composition including 45-63% Ovalbumin, 9-15% Ovotransferrin, 0-15% Ovomucoid, 3-5% Ovoglobulin G2, 3-5% Ovoglobulin G3, 2.5-5% Ovomucin, 3-5% Lysozyme, 1-2% Ovoinhibitor, 0.8-1.5% Ovoglycoprotein, 0.6-1.0% Flavoprotein, 0.3-0.8% Ovomacroglobulin, 0.02-0.1% Avidin, and 0.02-0.1% Cystatin. In some embodiments, the composition comprises an edible yeast and one or more of the preceding proteins. In some embodiments, the avian-free egg white further includes one or more of: flavor enhancers, calcium supplements, added vitamins, and a gelling agent. In some embodiments, the present disclosure pertains to a non-allergenic egg-white composition for human consumption. In some embodiments, the present disclosure pertains to methods of making the avian-free egg-white composition.

Abstract: An aerated food product is provided which includes Volvariella volvacea extract. Also provided is the use of a Volvariella volvacea extract in a method of inhibiting bubble coarsening in aerated food products.

Abstract: Provided is a method for producing fermented blood sausage having high antioxidant activity, comprising (1) preparing hemoglobin antioxidant peptide through Plastein reaction; (2) brining and primarily fermenting livestock or poultry meat; (3) deodoring and breaking livestock or poultry blood; (4) filling and secondary fermentation; (5) obtaining a finished product after drying. Compared with prior arts, the present disclosure uses Plastein reaction of blood to prepare a highly active antioxidant peptide, the fermented blood sausage has a total antioxidant capacity up to 6.89 U/mg protein, with an increase rate of 58%. The blood was deodorized, and total amount of free amino acids in secondary fermentation by lactic acid bacteria in combination with yeasts reached 12.74 mg/g, with an increase rate of 42%, providing the fermented blood sausage with better flavor and chewiness. The present disclosure also provides a new approach to comprehensive utilization of livestock or poultry blood resources.

Abstract: The present invention relates to a method for obtaining yeast proteins comprising the following steps: a) providing a yeast cream; b) exposing this yeast cream to a thermal plasmolysis at a temperature between 70 and 95° C. for a period between 30 seconds and 4 hours, preferably between 1 minute and 3 hours, more preferably between 40 minutes and 2 hours; b?) separating the insoluble fraction and the soluble fraction; c) subjecting the insoluble fraction to the activity of at least one ribonuclease and a glucanase, sequentially or simultaneously, at a temperature between 40 and 65° C., preferably 60° C., for a period between 8 and 24 hours, preferably 18 hours; d) separating the insoluble fraction from the soluble fraction; wherein the insoluble fraction collected in step d) has no taste, having a nucleotide content less than 3% and a true protein content of at least 72%. Step b?) is optional.

Abstract: The present invention relates to a composition in powder form comprising probiotic bacteria and at least one iron source selected from ferrous citrate, ferric citrate, ferrous sulphate monohydrate and mixtures thereof. Ferrous citrate, ferric citrate, ferrous sulphate monohydrate and mixtures thereof advantageously do not cause significant inhibition or reduction in the viability of the bacteria and thus these iron sources are advantageously used to fortify a composition in powder form comprising probiotic bacteria.

Abstract: There is provided an animal feed composition comprising Polyhalite in a concentration between 0.5%-5% w/w.

Abstract: The present invention discloses a method for preparing bread by fermentation with compounded sourdough, and belongs to the technical field of food. The method compounds saccharomycetes and lactic acid bacteria to prepare the compounded sourdough. Compared with spontaneous sourdough, the fermentation performance is similar, the quality is stable, the culture period is shortened, and the compounded sourdough can be used to replace the spontaneous sourdough to prepare bread by fermentation. Moreover, the nutritional value of the compounded sourdough bread is much higher than that of the commercial yeast bread using only a single type of yeast, both in terms of the total content of free amino acids and the content of essential amino acids. The compounded sourdough provided by the present invention has extremely high industrial application value.

Abstract: Bagel products are formed by (a) mixing flour and water together with yeast to form a sourdough; (b) preparing an activated malt extract by mixing barley malt extract, a second amount of yeast, and water; (c) mixing the sourdough, the activated malt extract, and salt with flour to form a final dough; forming bagel shapes from the final dough; (d) fermenting the shapes for at least 30 minutes at around room temperature, and then further fermenting and storing the shapes for at least 10 hours under refrigeration at a temperature of from about +2° C. to about +8° C.; (f) boiling the shapes one side at a time or, in an initial baking step, baking the shapes in a steam environment; (g) baking, in a final baking step after the boiling or initial baking step, the formed bagel shapes; and, optionally, (h) freezing the baked bagel shapes.

Abstract: Disclosed herein are compositions and methods for increasing the fitness of insects for agriculture or commerce, wherein the composition includes a postbiotic agent (e.g., a short chain fatty acid).

Abstract: A stable emulsion, comprising oil, water and a stabilizer, wherein said stabilizer is selected from a single-cell microorganism.

Abstract: A method of determining productive capacity parameters includes steps of: obtaining a plurality of parameters of a production line from a memory. By a productive capacity parameters generating system finishing the following steps of: combining parameters of production line to obtain a plurality of parametric combinations so as to generate a plurality of production capacity values; calculating a plurality of stimulation values according to production capacity values and parameters; when at least one stimulation value of stimulation values is greater than to or equals to a preset threshold, setting up at least one stimulation value of stimulation values as at least one related stimulation value; obtaining parameters of at least one target parametric combination of parametric combinations according to at least one related stimulation value; and providing parameters of at least one target parametric combination as productive capacity parameters of production line.

Abstract: The present invention relates to the unexpected discovery of a new strain of yeast, dubbed GY7B, which is related to, but genetically and phenotypically distinct from, Lachancea thermotolerans. The invention provides methods of brewing sour beer using GY7B, wherein the methods do not require use of lactic acid or lactic acid producing bacteria.

Abstract: It is an object of the present invention to provide a nucleic acid-based seasoning improved in taste. There is provided a method for producing a nucleic acid-based seasoning, which includes a step of treating a ribonucleotide-containing material with a nucleosidase.

Abstract: A method for preparing a first component of a comestible composition is provided including forming an extrudate of the first component. The extrudate is cooled to a first temperature. The extruder is further cooled to a second temperature. The first temperature is greater than the second temperature.

Abstract: Described herein is a method of making an edible turmeric additive comprising the step of cooking a mixture of turmeric and pepper in a neutral oil.

Abstract: A method to predict the risk of eczema is provided based on differences in the development of microbiota and its metabolites in healthy infants and infants that develop eczema, and nutritional remedies based on this finding, in the form of lactate utilizing bacteria and fibres stimulating lactate utilizing bacteria.

Abstract: The present invention is directed to methods for making fermented beverages and other fermentation products including lactic acid and ethanol for fuel and the products produced therefrom.

Abstract: Provided are Saccharomyces cerevisiae SPC-SNU 70-1 (KCTC 12776BP) which is a novel natural Korean yeast isolated from traditional Korean nuruk, and Lactobacillus brevis SPC-SNU 70-2 (KCTC 12777BP), Lactobacillus curvatus SPC-SNU 70-3 (KCTC 12778BP) and Lactobacillus sanfranciscensis SPC-SNU 70-4 (KCTC 12779BP) which are novel natural Korean lactic acid bacteria isolated from traditional Korean nuruk.

Abstract: Feeding equine animals involves obtaining an equine feed combined with a yeast fermentation product such as a Saccharomyces cerevisiae fermentation product, and feeding the feed to the equine animal such that ingestion causes the equine animal to improve performance, including a mitigated inflammatory response or an increased immune in function. The feed may contain about 0.1 to 1.0 percent of the yeast fermentation product by weight of the feed. A formulated feed ration for the equine animal may include grain- and forage-based feed and a Saccharomyces cerevisiae fermentation product in an amount of about 5 grams to about 40 grams per head per day.

Abstract: The application describes plants, plant cells, and seeds that express WRINKLED1 transcription factors and/or 14-3-3 proteins that are useful for increasing production of oils in plants and seeds. Also described are expression systems and cassettes that encode and express such WRINKLED1 transcription factors and/or 14-3-3 proteins.

Abstract: The present invention relates to processes for producing ethanol from starch-containing material using a Saccharomyces cerevisiae yeast deposited under Accession No. V15/004035, V15/004036 or V15/004037 at National Measurement Institute, Victoria, Australia) or a fermenting organism strain having properties that are about the same as that of the deposited Saccharomyces cerevisiae strain or a derivative of Saccharomyces strain V15/004035, V15/004036 or V15/004037 having the defining characteristics of strain V15/004035, V15/004036 or V15/004037. The invention also relates to Saccharomyces yeast deposited under the Budapest Treaty and having NMI accession no. V15/004035, V15/004036 or V15/004037 or a derivative of strain V15/004035, V15/004036 or V15/004037 which exhibits one or more properties or defining characteristics of strain V15/004035, V15/004036 or V15/004037.

Abstract: The present invention relates to compositions comprising terpenes which are particularly suitable for treating plant infections, to methods of making such compositions, and to methods of using them. The present invention also relates to compositions comprising terpenes and hollow glucan particles or cell wall particles and methods for preparing such compositions; such compositions increase terpene stability and activity and provide a suitable carrier for the terpenes. The invention also relates to methods of using such compositions in the medical, veterinary and agricultural fields. In particular, the terpenes disclosed are thymol, eugenol, geraniol, citral and L-carvone.

Abstract: Comestibles prepared using 1,3-propanediol may include modified flavor profiles relative to comparable comestibles that do not include 1,3-propanediol. Further 1,3-propanediol may be used in low concentrations, such as about 0.01 to about 5 wt. % in comestibles to effect modification of flavor profiles including perception of oxidized whole grain wheat flavors and the like.

Abstract: The present invention describes a food product comprising from 0.1 to 2.5 wt % of a starch which is treated with an amylomaltase.

Abstract: Food or beverages prepared using 1,3-propanediol have shown to have modified flavor profiles, including modified flavor release, relative to an otherwise identical food product or beverage that does not include 1,3-propanediol. Inclusion of 1,3-propanediol uniquely modifies the flavor profile of these products or food ingredients in these products even when 1,3-propanediol is included in such low amounts that it does not itself contribute flavor to the product. 1,3-propanediol may be included in the food or beverage products to effect this modified flavor release, such as about 0.1 to about 2 weight percent, or in specific ratios relative to one or more flavor compounds in the product.

Abstract: The present invention relates to novel broad spectrum strains of baker's yeast, i.e. yeast strains that are effective on both dough known as unsweetened dough and dough known as sweet dough.

Abstract: The present invention provides a natural herbal composition for rapid removal of metabolic toxins in the body, to solve the problems of existing herbal compositions such as slow efficacy for such symptoms as constipation, bad breath, acnes caused by accumulated toxins in the body, side and toxic effects, etc. The natural herbal composition comprises the following ingredients (by mass): mangosteen extract, aloe extract, hot water extract of mixture of dandelion 1-30, Angelica sinensis 1-20, Polygonum multiflorum 1-30, Cinnamomum cassia 3-16, rheum officinale 4-20, Glycyrrhiza uralensis 3-10, Panax notoginseng 3-10, Atractylodes macrocephala 5-15, wherein the mass ratio of mangosteen fruit extract to aloe extract is 3:1-5, and the mass ratio of mangosteen and aloe extracts to the hot water extract is 2:1-5.

Abstract: The invention relates to a composition for pharmaceutical or nutritional or cosmetic use, formulated for oral or topical use and possessing antioxidant activity against free radicals, comprising: a) a Vitis vinifera seed, or seed and leaf, extract containing a combination of the flavonoids catechin and quercetin in a molar ratio in a range from 6:1 to 3:1, respectively, or a?) a Vitis vinifera seed, or seed and leaf, extract containing a combination of the flavonoids catechin and quercetin in a molar ratio in a range from 7:1 to 4:1, respectively, or a?) a mixture of Vitis vinifera extracts a) and a?), or a??) a mixture of catechin and quercetin in a molar ratio in a range from 7:1 to 3:1, respectively, together with b) an olive, Olea europaea L, leaf extract having a hydroxytyrosol content in a range from 1% to 30% by weight of the extract, or b?) hydroxytyrosol in an amount equal to that contained in the b) extract.

Abstract: A computationally implemented system and method that is designed to, but is not limited to: electronically receiving user status information regarding a particular individual living being including living being identification associated with the particular individual living being to at least in part electronically generate, based at least in part upon the user status information, one or more selection menus electronically identifying at least in part one or more candidate ingestible products, the electronically generated one or more selection menus to be electronically outputted to provide, via electronically enabled input in response thereto, selection opportunity of the one or more candidate ingestible products subject to ingestion by the particular individual living being prior to selection of at least one candidate ingestible product as at least one selected ingestible products via the electronically enabled input in response to the electronically outputted one or more selection menus.

Abstract: A delivery vehicle for bioactive agents and live probiotic microbes to aquatic animals protects the bioactive compounds and microbes from digestion and destruction in the animal stomach. It provides for controlled release of bioactive agents and live probiotic microbes to aquatic animals in the form of dry or wet beadlets with essential nutrients and attractants bound with soluble starch and cross-linked alginate. The bioactive agents and live probiotic microbes can be bound with emulsified high-amylose starch and embedded in the beadlets in the form of microparticles.

Abstract: A method of making a flavored beverage includes combining water and a plurality of flavor compounds in an amount sufficient to impart the flavor of a wine, a whiskey or a beer. A kit for making a flavored beverage can include a plurality of flavor compounds, a quantity of yeast, a quantity of sugar and a container.

Abstract: Described are dough compositions and methods of making dough compositions, the dough compositions being chemically leavened and being prepared from ingredients that include a low temperature inactive yeast and a yeast inhibitor; the methods include inactivating the low temperature inactive yeast to inhibit the metabolic activity of the yeast as desired; the compositions and methods can be used, e.g., to prepare refrigerated dough products.

Abstract: A composition for coating a cellulosic packaging material that includes water, starch at a concentration of about 10% to about 17% by weight, gelatin at a concentration of about 10% to about 12% by weight, glycerol at a concentration of about 5% to about 11% by weight, one or more protein ingredients at a concentration of about 5% to about 10% by weight, and one or more porophors at a concentration of about 3% to about 5.5% by weight. The present invention also relates to a method of preparing the composition for coating cellulosic packaging material.

Abstract: Compositions of ruminant feed and feed components are disclosed, as well as methods for preparing oil seeds for ruminant feed. Oil seeds may be subjected to heat and an aqueous alkaline solution until the seed coat is broken, exhibiting splits, cracks, wrinkles, and deformations. Preferably, the heat is applied until the mix of seeds and alkaline solution reach between about 160-220° F. Preferably, the heat and alkaline solution treatment is maintained for between 20 and 100 minutes, in order to thoroughly “cook” the seeds, as exhibited by swelling, splitting, cracking, wrinkling and/or deforming of the seed coat. Then, the hot, wet, treated seeds may be subjected to, for example, a screw extruder or other process for mashing, macerating, or otherwise forming the treated seeds into a damp noodle or other pasty, mashed, and/or mealy material.

Abstract: An object of the present invention is to provide a microorganism at the elemental composition level, and to provide a technique for providing such a microorganism. The present inventor has succeeded in causing a microorganism to efficiently contain a non-essential element by decreasing the content of an essential nutrient source for the microorganism, a C source, an N source, a P source, or an S source, and by adding an X compound containing the non-essential element as a constitutive element in a manner to make up for the decreased amount, and then culturing the microorganism.

Abstract: The present invention describes a process comprising a) subjecting a microorganism to autolysis under conditions at which a substantial part of the RNA remains in a form degradable into 5?-ribonucleotides; b) subjecting the autolysate to solid/liquid separation and recovering the RNA-containing cell wall fraction; and c) converting the RNA in the recovered RNA-containing cell wall fraction into 5?-ribonucleotides, whereby the solid/liquid separation in step b) is done at a pH of lower than 5.1. Said process is simple and allows for the production of a very pure composition of 5?-ribonucleotides. It also allows for the production of a very clear yeast extract.

Abstract: A yeast extract containing a peptide, such as ?-Glu-X and ?-Glu-X-Gly, wherein X can represent an amino acid or an amino acid derivative other than Cys and derivatives thereof, is prepared by culturing a yeast in a medium containing a peptide such as ?-Glu-X, ?-Glu-X-Gly and X-Gly, and preparing a yeast extract from the obtained cells.

Abstract: Cold and ready to eat vegetable cakes, and with a variety of ingredient combinations are suitable for healthy consumption. The vegetable cakes are soft in texture and high in nutrition. People can save the time and energy of preparing and cooking of the food. Serving size can be a single serving, and a six pack of serving. Vegetable cakes are also created as vegetable egg cakes, vegetable plus salt source cakes, vegetable seafood cakes, vegetable meat cakes, vegetable bubbles, vegetables balls, vegetable patties, and vegetable sausages. They can be served as cold and hot food for breakfast, lunch, snack, and dinner. They can also be used as animal food, baby food, for children with less teeth, for old people, and for sick people. Cold and ready to eat vegetable cakes with ingredients offer the consumers an easy and convenient way to obtain an affordable, nutritious, and delicious meal.

Abstract: Disclosed is a composition consisting of beta-glucan (1,3), (1,4) ?-D Glucan), plant sterols and a hydrocolloid. A natural way to help lower blood serum cholesterol levels to a consumer and or patient with the effective amount of disclosed composition. For use in foods, beverages, dietary supplement products and medical foods.

Abstract: Provided is a method for producing a yeast containing glutamic acid at a high concentration. In the method for culturing a yeast, a yeast in a stationary growth phase is subjected to liquid culture under the conditions that the pH of a liquid medium is 7.5 or higher and lower than 11. After the pH of the liquid medium for the yeast in a stationary growth phase is adjusted to 7.5 or higher and lower than 11, the yeast is further cultured, whereby a yeast with a high glutamic acid content can be produced. In the invention, as the yeast, Saccharomyces cerevisiae or Candida utilis can be used. Therefore, by using the yeast with a high glutamic acid content obtained by the above-said method and the extract obtained by extraction from the yeast, a seasoning composition and a food or drink with a high glutamic acid content can be provided.

Abstract: The present invention relates to a method for the manufacture of a composition comprising proteins and fats, said method providing a simple and non-expensive way of obtaining fat-containing proteinaceous products of high nutritional value that are easy to handle and at the same time possess high stability towards coalescence and oxidation. More particularly, a method is provided for the manufacture of a composition comprising protein and fat in disperse form, the method comprising the following steps: (i) providing a suspension having a pH value higher than 7.0, said suspension comprising water, proteinaceous material, fat, and optionally alkali; (ii) incubating the suspension from (i) at a temperature in the interval 50-150° C.