Fermentation Processes Patents (Class 426/7)
  • Patent number: 10264809
    Abstract: The present invention relates to microalgal food products with acceptable sensory characteristics and methods of producing the food products. The flour can be produced by cultivating microalgal cells of a strain of Chlorella protothecoides under conditions of acceptable pH and dissolved oxygen to produce a desired amount of lipid. The microalgal cells can be lysed, heat-treated, washed and dried to produce a microalgal flour that can be incorporated into a variety of products.
    Type: Grant
    Filed: January 28, 2014
    Date of Patent: April 23, 2019
    Assignee: CORBION BIOTECH, INC.
    Inventors: Leslie Norris, John Piechocki, Enrique Baliu, Ruchir Desai, Marie Le Ruyet, Samuel Patinier, Damien Passé, Amandine Druon
  • Patent number: 9810674
    Abstract: A method, a program, and a device for evaluating food preference of pets that do not require humans to eat a pet food itself. The preference of pets can be evaluated by conducting sensory analysis on selected palatants contained in a pet food by humans. Accordingly, highly precise prediction of the preference can be made by a simple and intuitive method based on sensory attributes for human. Further, humans are not required to eat a pet food itself because the humans may conduct sensory analysis on selected palatants contained in the pet food.
    Type: Grant
    Filed: March 31, 2014
    Date of Patent: November 7, 2017
    Assignee: Ajinomoto Co., Inc.
    Inventors: Takashi Mikami, Chinatsu Kasamatsu, Eisuke Higuchi, Takeshi Fujieda
  • Patent number: 9668505
    Abstract: Disclosed are edible compositions, for example, edible films and gummi confectioneries, that mask the taste of bitter tasting foods and/or foods that contain proteins such as meats and vegetables like broccoli, cabbage, spinach, etc. The edible compositions include a delivery vehicle, a protein masking agent constituting about 0.01% to about 25% dry weight thereof, and a bitter masking agent constituting about 0.1% to about 7% dry weight thereof. The composition may also include other ingredients including flavoring agents, sweetening agents, and sensates.
    Type: Grant
    Filed: February 18, 2013
    Date of Patent: June 6, 2017
    Assignee: ACME SPECIALTY PRODUCTS, LLC
    Inventors: Robert J. Windschauer, Teresa T. Virgallito
  • Patent number: 9555018
    Abstract: The present invention provides a method of controlling bacterial contamination using synergistic interactions of antimicrobials. The invention utilizes a combination of organic acids where the combined antimicrobial effect is synergistic.
    Type: Grant
    Filed: March 15, 2013
    Date of Patent: January 31, 2017
    Assignee: Solenis Technologies, L.P.
    Inventors: Corinne E. Consalo, John S. Chapman
  • Patent number: 9119415
    Abstract: The invention concerns mainly a non-solid fermented food product containing ferments comprising about 5·107, in particular more than about 108 bifidobacteria per gram of food product fermented for a shelf lifetime of at least 30 days, in particular of at least 35 days.
    Type: Grant
    Filed: December 6, 2012
    Date of Patent: September 1, 2015
    Assignee: COMPAGNIE GERVAIS DANONE
    Inventors: Luc Terragno, Francois Debru, Philippe Teissier, Stephane Herve, Jean-Luc Blachon
  • Patent number: 9107437
    Abstract: The present invention provides a soy sauce powder having a favorable flavor and containing 2-phenyl ethanol and succinic acid at high concentrations. The low common salt soy sauce of the present invention is obtained by a method for producing a low common salt soy sauce, which includes adding a carbohydrate raw material to moromi in which the viable soy sauce yeast cell count per 1 g of moromi is 1×107 cells or more, adjusting the common salt concentration of the moromi in a manner such that the common salt concentration in moromi juice after maturation is 4.0 to 12.0 w/v %, and carrying out fermentation and maturation of the moromi. The pH of the obtained low common salt soy sauce is 4.7 to 6.0.
    Type: Grant
    Filed: September 14, 2010
    Date of Patent: August 18, 2015
    Assignee: KIKKOMAN CORPORATION
    Inventors: Yoshikazu Endo, Yoichi Hanada
  • Publication number: 20150139977
    Abstract: The invention relates to enzymes having xylanase, mannanase and/or glucanase activity, e.g., catalyzing hydrolysis of internal ?-1,4-xylosidic linkages or endo-?-1,4-glucanase linkages; and/or degrading a linear polysaccharide beta-1,4-xylan into xylose. Thus, the invention provides methods and processes for breaking down hemicellulose, which is a major component of the cell wall of plants, including methods and processes for hydrolyzing hemicelluloses in any plant or wood or wood product, wood waste, paper pulp, paper product or paper waste or byproduct. In addition, methods of designing new xylanases, mannanases and/or glucanases and methods of use thereof are also provided. The xylanases, mannanases and/or glucanases have increased activity and stability at increased pH and temperature.
    Type: Application
    Filed: October 22, 2014
    Publication date: May 21, 2015
    Inventors: David Weiner, David Blum, Alexander Varvak, Shaun Healey, Kristine Chang, Geoff Hazlewood, Thomas Todaro, Grace Desantis, Hwai Chang, Connie Jo Hansen, Scott W. Beaver, Thomas Woodward, Charles Hancock
  • Publication number: 20150140165
    Abstract: The present invention relates to the use of isolated polypeptides having protease activity in animal feed and detergents. It also relates to the use of isolated nucleic acid sequences encoding the proteases in the recombinant production of isolated polypeptides having protease activity and isolated nucleic acid sequences encoding the proteases. The invention also relates to nucleic acid constructs, vectors, and host cells, including plant and animal cells, comprising the nucleic acid sequences, as well as methods for producing and using the proteases, particularly using the proteases in animal feed and detergents.
    Type: Application
    Filed: June 19, 2013
    Publication date: May 21, 2015
    Inventors: Tine Hoff, Robert Piotr Olinski, Carsten Sjoeholm, Peter Rahbek Oestergaard, Katrine Fruergaard Pontoppidan, Astrid Benie, Morten Gjermansen
  • Publication number: 20150132270
    Abstract: The present invention relates to novel strains of Lactobacillus as well as preparations and compositions, such as fermentation broths, protective cultures, final food or feed product with Lactobacillus alone or in combination with bacteria of the genus Propionibacterium. The present invention further relates to methods for the controlling of growth of a contaminant, such as a bacteria, yeast or mould by using these novel strains of Lactobacillus.
    Type: Application
    Filed: May 21, 2013
    Publication date: May 14, 2015
    Inventors: Connie Benfeldt, Heike Ursula Morgenstern
  • Publication number: 20150118354
    Abstract: The present invention pertains to food products comprising microorganisms of the species Bacteroides xylanisolvens, in particular fermented food and probiotic food. These microorganisms are particularly characterized as having a very low pathogenicity and a high safety for human consumption. Furthermore, methods for producing said food products, in particular by fermentation, as well as suitable bacterial strains Bacteroides xylanisolvens of are provided.
    Type: Application
    Filed: August 22, 2012
    Publication date: April 30, 2015
    Applicant: GLYCOTOPE GMBH
    Inventors: Steffen Goletz, Philippe Ulsemer, Kawe Toutounian
  • Patent number: 9017643
    Abstract: A process for making particles comprising a hydrophobic dopant for subsequent release therefrom is disclosed. The process comprises providing an emulsion comprising a hydrophilic phase and a hydrophobic phase dispersed in the hydrophilic phase, and reacting the precursor material to form the particles comprising the dopant therein. The hydrophobic phase comprises a precursor material and the dopant.
    Type: Grant
    Filed: July 9, 2014
    Date of Patent: April 28, 2015
    Assignee: Australian Nuclear Science & Technology Organisation
    Inventors: Kim Suzanne Finnie, Christophe Jean Alexandre Barbe, Linggen Kong
  • Publication number: 20150093472
    Abstract: An asparaginase enzyme derived from the fungi Basidiomycete, in particular the Basidiomycete is Flammulina velutipes. A method for hydrolysing at least one of L-asparagine or L-glutamine. A method for reducing acrylamide formation in a substance comprising L-asparagine is also described.
    Type: Application
    Filed: September 4, 2014
    Publication date: April 2, 2015
    Inventors: PIETER BERENDS, SWEN RABE, RALF GUNTER BERGER, DIANA LINKE, NADINE EISELE
  • Publication number: 20150050384
    Abstract: Disclosed herein is a method for harvesting amylose host material comprising enzymatically treating starch after the starch has been chemically modified to uniformly insert a steric hindrance substituent.
    Type: Application
    Filed: August 22, 2014
    Publication date: February 19, 2015
    Inventor: Gary B. NICKEL
  • Patent number: 8956670
    Abstract: There is provided a process for the prevention and/or reduction of acrylamide formation and/or acrylamide precursor formation in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidizing a reducing group of the sugar.
    Type: Grant
    Filed: March 29, 2012
    Date of Patent: February 17, 2015
    Assignee: Dupont Nutrition Bioscience APS
    Inventors: Jørn Borch Søe, Lars Wexøe Petersen, Charlotte Horsmans Poulsen, Thomas Rand, Dana L. Boll
  • Publication number: 20150024087
    Abstract: A method for preparing a food that is less allergenic from a particulate solid food matrix that is more allergenic and contains allergenic proteins, in particular a peanut and/or tree-nut matrix. The method comprises the step of processing dispersion of the solid food matrix in an aqueous medium by high-pressure homogenization to obtain a homogenate consisting of a dispersion of allergenic proteins initially contained in the matrix mixed with solid particles of the matrix. The homogenization step can be preceded by a step of grinding the matrix, and followed by a step of processing the homogenate with a protein-degrading agent, in particular with a probiotic microorganism.
    Type: Application
    Filed: February 1, 2013
    Publication date: January 22, 2015
    Inventors: Etienne Brunet, Annick Barre, Stephanie Caze-Subra, Nicolas Cormouls-Houles, Vincent Le Mouel, Pierre Rouge
  • Publication number: 20150010674
    Abstract: The invention relates to gelled products such as gelatins for food consumption or wine gums, comprising probiotic microorganisms and, in some of the variants thereof, prebiotic microorganisms, said products being developed from drinks of plant origin such as juices made from fruit, vegetables and cereals, which are subjected to a lactic fermentation process with at least one probiotic strain. The invention also relates to the method for producing such products, consisting of the following basic steps: a) production of a pasteurised or sterilised substrate; b) fermentation of the substrate; c) hydration of the gelatin and dissolution thereof in hot water; d) cooling of the hydrated gelatin; e) mixing of the fermented plant drink with the selected prebiotic and additives; h) homogenisation of the mixture; and g) packaging of the product.
    Type: Application
    Filed: September 27, 2012
    Publication date: January 8, 2015
    Applicant: UNIVERSIDAD MIGUEL HERNANDEZ DE ELCHE
    Inventors: Maria Jose Frutos Fernandez, Estefania Valero Cases
  • Publication number: 20150004095
    Abstract: A process for making particles comprising a hydrophobic dopant for subsequent release therefrom is disclosed. The process comprises providing an emulsion comprising a hydrophilic phase and a hydrophobic phase dispersed in the hydrophilic phase, and reacting the precursor material to form the particles comprising the dopant therein. The hydrophobic phase comprises a precursor material and the dopant.
    Type: Application
    Filed: July 9, 2014
    Publication date: January 1, 2015
    Inventors: Kim Suzanne FINNIE, Christophe Jean Alexandre BARBE, Linggen KONG
  • Publication number: 20140356345
    Abstract: The invention relates to a new family of proteolytic enzymes having the ability to hydrolize at a p H between 3 and 8 gluten olygopeptides which are resistant to cleavage by gastric and pancreatic enzymes and whose presence in the intestinal lumen results in toxic effects. The enzymes have been identified as endopeptidases of the S8/S53 family and are produced by an Actinoallomurus strain. The object of the invention includes also methods for producing enzymes composition comprising the endopeptidases by cultivation of native Actinoallomurus strains, mutants thereof, or recombinant host cells comprising nucleic acids codifying for the endopeptidases. Said nucleic acids constitute a further object of the invention.
    Type: Application
    Filed: November 5, 2012
    Publication date: December 4, 2014
    Applicant: Fondazione Istituto Insubrico di Ricerca Per La Vita
    Inventors: Linda Cavaletti, Lucia Carrano, Monica Abbondi, Mara Brunati, Anna Taravella
  • Publication number: 20140342037
    Abstract: The present invention relates to a composition which comprises: an oligosaccharide which is free of sialyloligosaccharide, and free sialic acid.
    Type: Application
    Filed: June 27, 2014
    Publication date: November 20, 2014
    Inventors: Albertus Alard VAN DIJK, Yulia M. EFIMOVA, Margot Elisabeth Francoise SCHOONEVELD-BERGMANS
  • Patent number: 8883234
    Abstract: A fermenter, a microwave oven including the fermenter, and a method of controlling the fermenter and microwave oven are provided. The fermenter includes a fermenter casing having one side open and defining a fermenting chamber, a fermenter door that selectively opens or closes the fermenting chamber, a thermoelectric element that applies heat to the fermenting chamber or absorbs heat from the fermenting chamber, and a current switching device that converts current supplied to the thermoelectric element such that the thermoelectric element absorbs or generates heat. The fermenter may be very conveniently employed and a microwave oven with various functions may also be provided.
    Type: Grant
    Filed: September 25, 2006
    Date of Patent: November 11, 2014
    Assignee: LG Electronics Inc.
    Inventor: Sung-Ho Choi
  • Publication number: 20140328878
    Abstract: The present invention relates to a malleable protein matrix (MPM), which is the reaction product of the agglomeration of proteins after a fermentation process and is exhibiting biological activities and is suitable for the incorporation (or encapsulation) of various hydrophilic or lipophylic substances. The present invention also relates to the process for the preparation of the malleable protein matrix and its usages.
    Type: Application
    Filed: January 8, 2014
    Publication date: November 6, 2014
    Applicant: Technologies Biolactis Inc.
    Inventors: Eric Simard, Dominique Pilote, Claude DuPont, Nathalie Lajoie, Marcel Paquet, Pierre Lemieux, Philippe Goyette
  • Publication number: 20140314907
    Abstract: The present invention relates to a process for the preparation of a dry instant porridge comprising the enzymatic hydrolysis of a milled carbohydrate-rich food blend by at least one amylase enzyme in an extruder and at low moisture content. The present invention also refers to a dry instant porridge or a fortified dry instant porridge obtainable by the above mentioned process.
    Type: Application
    Filed: August 17, 2012
    Publication date: October 23, 2014
    Applicant: DSM IP ASSETS B.V.
    Inventors: Hugo Streekstra, Zhi Yang
  • Publication number: 20140308396
    Abstract: The present invention relates to the use of an exoamylase in retarding deterioration of mouthfeel and texture flexibility (softness) in food products comprising animal protein and a starch component.
    Type: Application
    Filed: June 25, 2014
    Publication date: October 16, 2014
    Inventors: Yandong Liu, Yolanda Guo
  • Patent number: 8859023
    Abstract: The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.
    Type: Grant
    Filed: May 10, 2013
    Date of Patent: October 14, 2014
    Assignee: Novozymes A/S
    Inventors: Gitte Budolfsen, Morten Tovborg Jensen, Hans Peter Heldt-Hansen, Mary Ann Stringer
  • Publication number: 20140287092
    Abstract: A method of modeling a fermentation process comprises providing a first principles model of a fermentation process; determining the concentration of at least one substrate in a fermentation composition at a first time; and predicting the concentration of at least one component of the fermentation composition at a second time using the first principles model, wherein the second time is after the first time.
    Type: Application
    Filed: June 5, 2014
    Publication date: September 25, 2014
    Applicant: Invensys Systems, Inc.
    Inventors: David Bluck, Prashant R. Karbhari, Wen-Jing Lin
  • Publication number: 20140271990
    Abstract: The invention provides for compositions and methods for the preservation of meat tissues, including fish, beef, poultry and pork us phospholipase A2 (PLA2) enzymes.
    Type: Application
    Filed: March 11, 2014
    Publication date: September 18, 2014
    Applicant: Wisconsin Alumni Research Foundation
    Inventors: Mark Richards, Eric Grunwald
  • Publication number: 20140260562
    Abstract: A method of measuring digestibility of food proteins is disclosed, the method comprising using protease enzymes in combination with an ultra filtration step.
    Type: Application
    Filed: March 14, 2013
    Publication date: September 18, 2014
    Inventor: Safa MOTLAGH
  • Patent number: 8818562
    Abstract: A method of modeling a fermentation process comprises providing a first principles model of a fermentation process; determining the concentration of at least one substrate in a fermentation composition at a first time; and predicting the concentration of at least one component of the fermentation composition at a second time using the first principles model, wherein the second time is after the first time.
    Type: Grant
    Filed: June 4, 2011
    Date of Patent: August 26, 2014
    Assignee: Invensys Systems, Inc.
    Inventors: David Bluck, Prashant R. Karbhari, Wen-Jing Lin
  • Publication number: 20140234479
    Abstract: The present invention relates to microalgal food products with acceptable sensory characteristics and methods of producing the food products. The flour can be produced by cultivating microalgal cells of a strain of Chlorella protothecoides under conditions of acceptable pH and dissolved oxygen to produce a desired amount of lipid. The microalgal cells can be lysed, heat-treated, washed and dried to produce a microalgal flour that can be incorporated into a variety of products.
    Type: Application
    Filed: January 28, 2014
    Publication date: August 21, 2014
    Inventors: Leslie Norris, John Piechocki, Enrique Baliu, Ruchir Desai, Marie Le Ruyet, Samuel Patinier, Damien Passé, Amandine Druon
  • Publication number: 20140220177
    Abstract: The invention relates to nisin-resistant lactobacilli and their use for preparing food products with reduced post-acidification.
    Type: Application
    Filed: April 29, 2011
    Publication date: August 7, 2014
    Applicant: COMPAGNIE GERVAIS DANONE
    Inventors: Anne Druesne, Peggy Garault, Jean-Michel Faurie
  • Patent number: 8790728
    Abstract: A taste enhancing savoury base comprises between 8 to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP, and further comprises naturally food derived compounds such as organic acids and their salts, amino acids, peptides and aroma compounds. The base is obtained through a prokaryotic fermentation with a bacteria taken from the group consisting of Corynebacterium glutamicum, Corynebacterium ammoniagenes, Corynebacterium casei, Corynebacterium efficiens, Brevibacterium lactofermentum and Bacillus subtilis. The base is not purified by crystallization or chromatographic methods.
    Type: Grant
    Filed: March 23, 2010
    Date of Patent: July 29, 2014
    Assignee: Nestec S.A.
    Inventors: Stephan Palzer, David Nikolic, Pieter Berends, Dac Thang Ho, Yvette Fleury Rey, Helge Ulmer, Silke Schopp, Daniel Sebastian Appel, Thomas Raab
  • Publication number: 20140186492
    Abstract: The object is to provide a composition effective for improving foam stability of a beer-based sparkling beverage and the like. Provided is a composition containing a protein or a polypeptide produced by using a protease and a transglutaminase to treat a protein material as an active component.
    Type: Application
    Filed: August 24, 2012
    Publication date: July 3, 2014
    Applicant: AMANO ENZYME INC.
    Inventors: Hiroki Ido, Takakiyo Obara, Shotaro Yamaguchi
  • Patent number: 8741365
    Abstract: The present disclosure relates in one embodiment to a method of producing a fermented food, wherein a raw food material is combined with a starter culture for fermentation, wherein at least one microorganism of the genus Bacteroides and/or at least one microorganism having at least a cell surface structure which corresponds to a human carbohydrate structure is added. Further disclosed are processing aids and fermented foods containing respective microorganisms.
    Type: Grant
    Filed: May 13, 2009
    Date of Patent: June 3, 2014
    Assignee: Glycotope GmbH
    Inventors: Steffen Goletz, Philippe Ulsemer
  • Publication number: 20140147550
    Abstract: The invention relates to a method of supplementing farm animal feed with an enzymatic complex including a mixture of proteases, obtained by culturing a Streptomyces fradiae strain, wherein among this mixture of proteases one of them has an isoelectric point of around 7.0 and another has an isoelectric point of around 8.0. The invention also relates to feed compositions for farm animals including the enzymatic complex as well as the manufacturing process enzymatic complex thereof.
    Type: Application
    Filed: November 26, 2013
    Publication date: May 29, 2014
    Inventor: Dominique HOOREMAN
  • Publication number: 20140147552
    Abstract: The present invention relates to novel polynucleotide sequences comprising genes that encode novel lipolytic enzymes, as well as functional equivalents of the gene of the acid sequences with high homology thereto. The invention also relates to methods of using these lipolytic enzymes in industrial processes, for example in the diary or baking industry.
    Type: Application
    Filed: December 6, 2013
    Publication date: May 29, 2014
    Applicant: DSM IP ASSETS B.V.
    Inventors: Jan Metske VAN DER LAAN, Yulia M. EFIMOVA, Karin TURK, Albertus Alard VAN DIJK, Margot Elisabeth Francoise SCHOONEVELD-BERGMANS, Arie Gerrit TERDU, Arjen SEIN
  • Patent number: 8728551
    Abstract: A method for producing a fish product according to the present invention includes: a step of combining and mixing at least 0.01 percent by weight up to but not including 0.05 percent by weight of a protein cross-linking enzyme with ground fish meat to prepare a first ground-fish-meat material paste; a step of combining and mixing at least 0.05 percent by weight up to but not including 1.0 percent by weight of the protein cross-linking enzyme with ground fish meat to prepare a second ground-fish-meat material paste; a step of laminating a first paste consisting of the first ground-fish-meat material paste, and a second paste consisting of the second ground-fish-meat material paste, to make a laminated material; and a step of heating the laminated material.
    Type: Grant
    Filed: April 18, 2012
    Date of Patent: May 20, 2014
    Assignee: Sugiyo Co., Ltd.
    Inventors: Minoru Noda, Kazuki Tomiyama, Fumio Noda, Tetsuya Sugino
  • Patent number: 8728769
    Abstract: The invention relates to xylanases and to polynucleotides encoding the xylanases. In addition, methods of designing new xylanases and methods of use thereof are also provided. The xylanases have increased activity and stability at increased pH and temperature.
    Type: Grant
    Filed: March 11, 2009
    Date of Patent: May 20, 2014
    Assignee: BP Corporation North America Inc.
    Inventors: Brian Steer, Walter Callen, Shaun Healey, Geoff Hazlewood, Di Wu, David Blum, Alireza Esteghlalian
  • Patent number: 8715979
    Abstract: It is an object of the present invention to provide a method of adjusting productivity of enzymes, in particular, amylolytic enzymes, plant fiber degradation enzymes and proteolytic enzymes in a filamentous fungus culture product, by controlling releasing rate of nutrients from the culture raw material into the culture system when a filamentous fungus culture product is produced by culturing filamentous fungi in liquid medium containing as the culture raw material at least one selected from the group consisting of cereals, beans, tubers, amaranthus and quinoa.
    Type: Grant
    Filed: September 5, 2006
    Date of Patent: May 6, 2014
    Assignee: Asahi Breweries, Ltd.
    Inventors: Toshikazu Sugimoto, Hiroshi Shoji
  • Publication number: 20140120209
    Abstract: The present invention relates to an oil-in-water emulsion comprising a phospholipid emulsifier, the emulsifier comprising lyso-phospholipids, and methods of producing the emulsion. The emulsion is useful as a base for food and beverage products, e.g. coffee and tea creamers, and has good stability without the use of synthetic emulsifiers.
    Type: Application
    Filed: June 19, 2012
    Publication date: May 1, 2014
    Applicant: NESTEC S.A
    Inventors: Jean-Baptiste Bezelgues, Pu-Sheng Cheng, Juan Sanz-Valero
  • Publication number: 20140113015
    Abstract: The invention relates to a novel strain of Schizochytrium sp. that can produce large quantities of squalene, the methods for the production of lipid compounds of interest using said strain and the products and compositions prepared with said strain.
    Type: Application
    Filed: May 18, 2012
    Publication date: April 24, 2014
    Applicant: ROQUETTE FRERES
    Inventors: Bernard Pora, Jie Zhou, Sophie Defretin, Xavier Vandewalle
  • Publication number: 20140106409
    Abstract: Chimeric alpha-amylases having the characteristics of high thermostability and good performance in starch degradation, especially high-temperature liquefaction processes, are provided. The alpha-amylases are chimeras of AmyL and AmyS enzymes, and are useful in starch degradation processes. Methods of making the chimeric enzymes, and methods of using the chimeric alpha-amylases for liquefaction, cleaning starch residue from a surface, and treating woven material to remove coatings. Kits for practicing the methods are provided. Polynucleotides encoding the chimeric amylases, vectors, and expression hosts also are provided.
    Type: Application
    Filed: September 26, 2013
    Publication date: April 17, 2014
    Applicant: Danisco US Inc.
    Inventors: Scott D. Power, Andrew Shaw
  • Publication number: 20140099401
    Abstract: The present invention relates to newly identified asparaginase polypeptide variants of SEQ ID NO: 3 and to polynucleotide sequences that encode such novel asparaginase variants. Furthermore the invention relates to the use of these novel asparaginase variants in industrial processes.
    Type: Application
    Filed: November 8, 2013
    Publication date: April 10, 2014
    Applicant: DSM IP ASSETS B.V.
    Inventors: Jan Metske VAN DER LAAN, Mark Cristiaan STOR, Ilse DE LANGE, Lisette MOHRMANN
  • Publication number: 20140079816
    Abstract: The present invention provides stabilized oil-in-water emulsions with an extended range of chemical, thermal and/or mechanical stabilities, and method(s) for their preparation. Such preparations provide an environmentally-protective biopolymer component exhibiting improved adherence to the dispersed phase, reducing or eliminating dissociation therefrom under such conditions, for use in the context of a range of food, pharmaceutical, personal care, health care, cosmetic and other end-use applications.
    Type: Application
    Filed: November 20, 2013
    Publication date: March 20, 2014
    Inventors: David Julian McClements, Eric Andrew Decker
  • Publication number: 20140050801
    Abstract: A gas dissolving apparatus that combines a gas at first pressure into a working fluid, the working present at a second pressure equal to or greater than the first pressure.
    Type: Application
    Filed: April 26, 2011
    Publication date: February 20, 2014
    Applicant: G TECH LICENSING, LLC
    Inventor: Caius Araujo Martins de Camargo
  • Patent number: 8641910
    Abstract: Systems and processes for converting bulky lignocellulosic biomass to high density biomass products, including biofuels, are described. The systems and processes relate to treating freshly harvested plant materials, generally at or in close proximity to sites where the plant materials are harvested, to effect saccharification, alcoholic fermentation, or simultaneous saccharification and fermentation, thereby providing a liquefied biomass. The liquefied biomass is extracted to provide liquid extracts comprising biomass-derived water and water soluble biomass saccharification and fermentation products, including fermentable sugars and alcohols. The liquid biomass extracts can be transported via pipeline to other locations for fermentation, further saccharification, and/or purification to provide biofuel. Alternatively, the liquefied biomass can be used to prepare a biomass slurry that can be transported via pipeline.
    Type: Grant
    Filed: February 3, 2009
    Date of Patent: February 4, 2014
    Assignee: Syngenta Participations AG
    Inventor: Gary Wietgrefe
  • Patent number: 8637101
    Abstract: The present invention relates to novel polynucleotide sequences comprising genes that encode novel lipolytic enzymes, as well as functional equivalents of the gene or the amino acid sequences with high homology thereto. The invention also relates to methods of using these lipolytic enzymes in industrial processes, for example in the dairy or baking industry.
    Type: Grant
    Filed: February 26, 2009
    Date of Patent: January 28, 2014
    Assignee: DSM IP Assets B.V.
    Inventors: Jan Metske Laan Van Der, Yulia M. Efimova, Karin Turk, Margot Elisabeth Francoise Schooneveld-Bergmans, Arie Gerrit Terdu, Arjen Sein, Natalja Alekseevna Cyplenkova
  • Patent number: 8628921
    Abstract: The disclosure is related generally to methods for testing mammary fluid (including milk) to establish or confirm the identity of the donor of the mammary fluid. Such methods are useful in the milk-bank business to improve safety.
    Type: Grant
    Filed: August 23, 2012
    Date of Patent: January 14, 2014
    Assignee: Prolacta Bioscience Inc.
    Inventors: Elena M. Medo, Martin L. Lee, David J. Rechtman
  • Publication number: 20130337507
    Abstract: The invention relates to xylanases and to polynucleotides encoding the xylanases. In addition, methods of designing new xylanases and methods of use thereof are also provided. The xylanases have increased activity and stability at increased pH and temperature.
    Type: Application
    Filed: March 15, 2013
    Publication date: December 19, 2013
    Applicants: Verenium Corporation, BP Corporation North America Inc.
    Inventors: Brian Steer, Walter Callen, Shaun Healey, Geoff Hazlewood, Di Wu, David Blum, Alireza Esteghlalian
  • Publication number: 20130337108
    Abstract: The present invention relates to frozen and freeze dried starter culture compositions comprising microorganisms. The invention also relates to methods of producing the frozen and freeze dried starter culture compositions and methods of using them.
    Type: Application
    Filed: December 8, 2011
    Publication date: December 19, 2013
    Applicant: DSM IP ASSETS B.V.
    Inventor: Pim Van Hee
  • Publication number: 20130330316
    Abstract: The present invention relates to a novel mutant of L-asparaginase enzyme characterized in having high thermostability, pH stability and no glutaminase activity useful for therapeutics and the process of preparing the same. The present invention specifically relates to mutant's MTCC 5580, MTCC 5581 and MTCC 5582 characterized in having higher stability, no glutaminase activity etc., to allow their usage in the form of improved protein therapeutics. A thermostable L-asparaginase from P. furiosus was cloned and expressed in E. coli host. The enzyme was engineered at its active site to create three different mutants based on structural and sequence analysis with a E. coli—derived enzyme homologue. The mutants MTCC 5580, MTCC 5581 and MTCC 5582 were tested for their stability, substrate affinity, optimum pH and temperature of activity and cytotoxicity. Based on the studies, all the three enzymes were found thermostable and with no glutaminase activity as compared to other available enzyme EcA II.
    Type: Application
    Filed: September 1, 2011
    Publication date: December 12, 2013
    Inventors: Bishwajit Kundu, Saurabh Bansal, Prashant Mishra