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.

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.

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.

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.

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.

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.

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.

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.

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.

Abstract: A method includes preserving a meat product with propionic acid, the method including contacting meat with exogenous enzymes, maintaining the meat-enzyme mixture for a sufficient period and at a sufficient temperature for the enzyme to react with one or more meat substrates and produce propionic acid, and heating the meat-enzyme mixture for a sufficient period and at a sufficient temperature to inactivate the enzymes and cook the meat.

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.

Abstract: A heteromorphic granule comprising lysine free base and a lysine salt is disclosed. A fertilizer composition is set forth having cores containing an acid salt of a basic amino acid and effective amounts of first and second layer coatings coated sequentially to the surface of each core. A method for using the heteromorphic granule as a fertilizer and/or an animal feed is provided.

Abstract: The invention relates to a granular fermentation-broth-based feed additive, comprising an L-amino acid selected from the group consisting of L-lysine, L-methionine, L-threonine, L-tryptophan, L-valine or mixtures of these, suitable for the preparation of feeds for animals kept in aquaculture, where the content of the L-amino acid or the mixtures thereof amount to 20% by weight of the total composition of the granular feed additive; where at least 70% by weight of the particles have a particle diameter of from >63 ?m to <300 ?m, where the biomass content amounts to ?5% by weight and where the surface of the particles is fully or partially coated with an edible oil, wherein the L-amino acid is L-lysine, is present as a sulphate salt and the molar ratio of sulphate to L-lysine amounts to at least 0.5.

Abstract: The invention provides an enzyme preparation obtainable from a Koji fermentation, wherein the Koji fermentation comprises mushrooms fermented with Aspergillus. The invention further relates to an enzyme preparation obtainable from the fermentation of a mixture of mushrooms and cereal with Aspergillus, to a process of producing the enzyme preparation, and to the use of the preparation.

Abstract: The present invention relates to polypeptides having endopeptidase activity and to methods of producing and using the polypeptides. The invention also relates to methods of making a food protein hydrolysate using a trypsin-like endopeptidase derived from a bacterium.

Abstract: In one aspect, the invention is directed to polypeptides having an amylase activity, polynucleotides encoding the polypeptides, and methods for making and using these polynucleotides and polypeptides. The polypeptides of the invention can be used as amylases to catalyze the hydrolysis of starch into sugars.

Abstract: The present disclosure relates to an enzyme blend comprising a low pH, thermostable alpha-amylase and a Bacillus licheniformis alpha-amylase. The blend can include at least about 1.0 Liquefon Unit (LU) of the B. licheniformis alpha-amylase for every 5.0 Modified Wohlgemuth Unit (MWU) of the low pH, thermostable alpha-amylase. The enzyme blend described is suitable for starch liquefaction and saccharification, ethanol production, and/or sweetener production, among other things. Also provided herein is a method of processing a starch by liquefying the starch with the low pH, thermostable alpha-amylase and the Bacillus licheniformis alpha-amylase, simultaneously or sequentially.

Abstract: A phorbol ester is decomposed by mixing an organic substance containing a phorbol ester and Bacillus substilis var. natto and subjecting the resulting mixture to fermentation. At this time, 4 parts by mass of organic substance containing a phorbol ester is mixed with 0.5 to 3 parts by mass of water, and the resulting mixture is subjected to high-temperature and high-pressure sterilization. Then, a solution obtained by dissolving 0.004 to 0.2 part by mass of Bacillus subtilis var. natto in 0.5 to 1 part by mass of water is added, and the resulting mixture is subjected to fermentation at 30 to 50° C. for two to four weeks.

Abstract: A method for preparing a food seasoning product comprising a solid state fermentation step, an hydrolysis step and a thermal reaction step, wherein the solid state fermentation step, hydrolysis step and thermal reaction step are carried out in the same reaction vessel.

Abstract: Provided are a method of processing fish eggs, which can produce fish eggs having a good color tone without using a color-developing agent such as a nitrite or by using a reduced amount of the color-developing agent, and processed fish eggs produced by the method. A lactic acid bacterium, which can improve the color tone of the fish eggs, is added to the fish eggs. The lactic acid bacterium is preferably a lactic acid bacterium belonging to the genus Lactobacillus or Carnobacterium, more preferably Lactobacillus coryniformis K12 (Deposition Number: FERM BP-10945) or Carnobacterium maltaromaticum B64 (Deposition Number: FERM BP-10449).

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.

Abstract: The present invention relates to compositions containing probiotic microorganisms and methods of making and using probiotic associations containing these microorganisms. More particularly, the invention relates to an association of probiotic lactic acid microorganisms including newly identified strains of microorganisms and their use in dietary products. These microorganisms are cultured to produce a protective shell that enhances shelf-stability of compositions and products of the invention. The isolated microorganisms include new strains of Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Lactobacillus delbrueckii subsp. lactis, and Streptococcus thermophillus.

Abstract: A method for producing a royal jelly solution, comprising subjecting an aqueous royal jelly suspension to an enzymatic reaction catalyzed by an enzyme having cysteine protease activity at 20° C.˜70° C.

Abstract: Methods of fortifying animal feeds nutrients typically lacking therefrom through the action of microorganisms are provided. Fermentation of animal feed materials with selected microorganisms, such as certain varieties of red yeasts, are shown to fortify the feed materials with natural carotenoids. Further, in certain embodiments, these methods can result in an increase in levels of nutritionally beneficial fatty acids, and a decrease in dietary fiber and nitrogen levels.

Abstract: The invention relates to alpha amylases and to polynucleotides encoding the alpha amylases. In addition methods of designing new alpha amylases and methods of use thereof are also provided. The alpha amylases have increased activity and stability at acidic, neutral and alkaline pH and increased temperature.

Abstract: Stable, edible delivery systems for water miscible or water soluble materials, and aqueous food products such as beverages incorporating such delivery systems are provided. The disclosed delivery systems may be used to isolate a substance otherwise having an unacceptable taste in the food product or to protect a sensitive material in the food, e.g., an ingredient prone to degradation. Methods for producing the delivery systems and aqueous dispersions are also disclosed, wherein an acidification agent lowers the pH of the emulsion particles core during and/or after emulsification.

Abstract: The invention relates to the use of a microorganism of the genus Brevibacterium for the biological degradation of ochratoxin A, in which the microorganism is preferably Brevibacterium casei, Brevibacterium linens, Brevibacterium iodinum or Brevibacterium epidermidis. In addition, the invention relates to a method for the production of ochratoxin ? using said microorganism.

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.

Abstract: The present invention pertains to the field of liquid feed, and relates to fermented feed products, methods for their preparation, as well as uses thereof. Furthermore, the invention further relates to animal liquid feed and methods of preparing liquid feed using lactic acid bacteria. In particular, a method of preparing a fermented mixed feed is provided, comprising the steps of: (a) providing a liquid fermented product; (b) providing a feed product to be fermented; (c) combining the products from step (a) and (b), and fermenting the feed product of step (b) using the liquid fermented product of step (a) as inoculum.

Abstract: Provided is an oil or fat composition of high diacylglycerol content. Even when used in cooking, the cooked food has a good external appearance without darkening, and retains its inherent flavor. Even when used in cooking after storage under light-exposed conditions, the cooked food is provided with a good external appearance and flavor. The oil or fat composition is obtained by combining, at specific contents, (A) an oil or fat of high diacylglycerol content, said oil or fat having a particular composition, (B) a plant sterol and (C) a plant sterol fatty acid ester.

Abstract: A hydrolyzed marine protein product, a method for the production of the product, a feed product for animals, including humans, and a culture medium including the hydrolyzed marine protein product. The protein product may be hydrolyzed by enzymatic activity, bacterial activity, acids, cooking or any combination of these. The protein product may also include stickwater peptide fraction containing bioactive peptides. Feed product could be any nutritional product comsumable by any animal including humans.

Abstract: Disclosed herein is a method of reducing the purine content of an edible material, including treating an edible material having a first level of purine content with a microorganism capable of digesting purine compounds, such that the thus treated edible material has a second level of purine content lower than the first level of purine content, wherein the microorganism is selected from Aspergillus oryzae ATCC 11493, Aspergillus oryzae ATCC 26850, Aspergillus oryzae ATCC 44193, Aspergillus oryzae ATCC 26831, Rhizopus oryzae ATCC 52362, and combinations thereof. An edible material obtained from the aforementioned method is also disclosed.

Abstract: A system for the production of ethanol and co-products is provided. The system facilitates an overall reduction in the use of energy, for example, by reducing the mass of wet solids supplied to a distillation system. The system also reduces the amount of energy used to dry the wet solids component of a fermentation product, for example, by increasing the ethanol concentration of the wet solids. The system also facilitates the recovery of co-products including bioproducts and other biochemicals extracted from components of the fermentation product. The solids component of the fermentation product may be dried and constituted into a meal that may be used for animal feed, among other uses.

Abstract: The present invention provides compositions and methods for reducing H2S levels in fermented beverages.

Abstract: A system for the production of ethanol and co-products is provided. The system facilitates an overall reduction in the use of energy, for example, by reducing the mass of wet solids supplied to a distillation system. The system also reduces the amount of energy used to dry the wet solids component of a fermentation product, for example, by increasing the ethanol concentration of the wet solids. The system also facilitates the recovery of co-products including bioproducts and other biochemicals extracted from components of the fermentation product. The solids component of the fermentation product may be dried and constituted into a meal that may be used for animal feed, among other uses.

Abstract: A novel glycosyl hydrolase with activities of beta-xylosidase and beta-glucosidase is provided. Said glycosyl hydrolase can convert 7-xylosyltaxane compounds to 7-hydroxyltaxane compounds.

Abstract: The present invention is directed to processes, combinations, uses and biomass comprising a combination of yeasts and bacterial strains, for the production of consumable biomass from substrates comprising a simple sugar. More particularly, the claimed subject matter includes the use of Lactobacillus fermentum, Kluyveromyces marxianus and Saccharomyces unisporus. The process intends to fix an environmental problem.

Abstract: A highly alkaline, ultra-low sodium antioxidant mineral additive of saturated tripotassium phosphate may be used as an additive to dosages such as concentrated drops, tablets, capsules, bottled water, beverages or other dosage forms. The alkaline antioxidant mineral additive further includes organic potassium, calcium, zinc, magnesium, selenium and 79 trace minerals from ancient sea salt. The trace minerals are taken from the low-sodium technically-processed magnesium chloride marine deposits and chelated with amino acids. The amino acids are from a non-animal source which is suitable for vegetarian and persons who are allergic to animal proteins. The alkaline antioxidant mineral additive, which is considered nutritionally nil in sodium content, can be used as a concentrated aqueous drop or dried and used as an additive for dietary supplement dosage forms including tablets, capsules, bottled water, beverages and others.

Abstract: Disclosed herein is a method for producing a flavoring containing L-glutamic acid derived from natural foods by adjusting the content of ammonia remaining in a final fermentation broth after completion of culture to be in the range of 0 to 10 g/L in cultivation of L-glutamic acid producing microorganisms, thereby facilitating drying of the fermentation liquor containing L-glutamic acid. A flavoring produced by the method is also disclosed.

Abstract: A fish paste product imparted with firmness and flexibility can be obtained using transglutaminase, an alkali material, and an ascorbic acid compound.

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.

Abstract: A probiotic composition, delivery device, method of forming, and a method for delivery are disclosed. The composition may be in the form of a spray, mist, film, or the like suitable for use with any pre-formulated pet food product, whether in solid or liquid form, and further to the use of the spray directly on the coat or skin of an animal. The probiotic spray may also be applied directly into a cavity of the animal, for example into its mouth or nasal passages. The probiotic composition provides multiple strains or species of viable bacteria that provide health benefits when ingested, and is shown herein primarily for consumption by or use on/in animals, though the invention is not limited in any way to use strictly for animal intake, but may also be suitably used for human ingestion.

Abstract: The present invention relates to a method for producing meat products, in particular sausage, on the basis of substantially known recipes and basic principles of typical sausage varieties having a shortened ripening time, wherein, during processing, two ripening-accelerating mixtures of stabilizers, colorants and/or edible salts (ripening mixture 1) and spices, flavoring agents and/or thickeners (ripening mixture 2) are introduced simultaneously or successively into the raw meat mixture.

Abstract: The present invention relates to methods for producing Saccharomyces strains that are capable of growth on xylose as a sole carbon source at a desired growth rate, (such as at least one generation per 48 hours), strains made by such methods, and Saccharomyces strains that grow at a growth rate of at least one generation per 48 hours using xylose as a sole carbon source for growth made by non-recombinant methods.

Abstract: The invention describes a method for improving flavor production in a fermented food product, a S. thermophilus strain wherein glutamate dehydrogenase is inactivated, as well as a food product comprising such strain. Moreover, the invention describes a method for identifying S. thermophilus strains having improved flavor production, and use thereof for improving flavor production in a fermented food product.

Abstract: The present invention provides a method for preparing a variant lipid acyltransferase enzyme by expressing a nucleotide sequence encoding a lipid acyltransferase which may comprise at least one modification at a position(s) which corresponds in the encoded amino acid sequence to an amino acid(s) located in a) the canyon region of the enzyme (i.e. preferably amino acid residues 31, 27, 85, 86, 119, and 120); and/or b) insertion site 1 (i.e. amino acid residues 22-36) and/or c) insertion site 2 (i.e. amino acid residues 74-88), wherein the canyon region, insertion site 1 and/or insertion site 2 are defined as that region which when aligned based on primary or tertiary structure corresponds to the canyon region, insertion site 1 or insertion site 2 (or the corresponding amino acid residues taught above) of the enzyme shown herein as SEQ ID No. 16 or 6 in a host organism.

Abstract: The present invention relates to a method for increasing the amount of K2 vitamin obtained by culturing at least one stem of a lactic bacteria that produces K2 vitamin, wherein the culture of said stem is realized in resting-cells conditions so that the amount of K2 vitamin produced by the resting-cells culture is higher by a ratio of at least 1.2 to that obtained by the culture of said stem under standard fermentation conditions. The present invention also relates to the biomass obtained from the culture of a lactic bacteria producing K2 vitamin according to the above method. The invention further relates to a method for producing K2 vitamin, to a method for preparing food products, including fermented products and/or fresh diary products, enriched with K2 vitamin, and to the food products thus obtained.

Abstract: The present invention relates to a method for preparing a protein emulsion from bone material from which meat has been at least partially removed. The invention also relates to the protein emulsion obtained with such a method and to the use of this protein emulsion. In addition, the invention also relates to a food product comprising the protein emulsion according to the present invention.

Abstract: The present invention relates to the use of one or more cas genes for modulating resistance in a cell against a target nucleic acid or a transcription product thereof.

Abstract: The present disclosure provides yeast transformed with a nucleic acid molecule (GAT1) to reduce nitrogen catabolite repression of asparagine transport/degradation and/or overexpress genes (ASP1 or ASP3) encoding cell-wall or extracellular proteins involved in asparagine degradation and/or genes (AGP1 or GNP1 or GAP1) encoding proteins involved in asparagine transport under food preparation/processing conditions. The genetically modified yeast has enhanced ability to reduce acnlamide concentration in foods prepared by heating. Also provided are methods and uses of the transgenic yeast for reducing acnlamide in a food product and food products having reduced acrylamide content prepared using the transgenic yeast.