Abstract: A Kimchi refrigerator that applies cold shock to Kimchi stored therein at predetermined time intervals, while a keeping mode is performed, so as to improve the taste of the Kimchi, wherein the time intervals are changed, and a control method of the same are disclosed. The Kimchi refrigerator includes a cooling system to cool the interior of the refrigerator in which Kimchi is stored, and a control unit to control the cooling system to perform a cold shock operation in which the interior of the refrigerator is cooled to a cold shock temperature lower than a keeping temperature at predetermined time intervals, for a predetermined period of time, while a keeping mode is performed. The control unit changes the time intervals.

Abstract: The invention relates to the use of mutants of L. casei having at least a mutation impairing the regulation of a carbon catabolite repression (CCR) mechanism involving the PTS protein HPr, for the preparation of a food product. The use of said mutants allows for instance to impart to said food products an improved texture and flavor, and/or a higher content in aroma compounds.

Abstract: By using transglutaminase with calcium chloride or magnesium chloride as active ingredients, food raw materials such as meat pieces can be sufficiently adhesion-molded without using a protein material.

Abstract: Compositions and methods useful for reducing or eliminating the presence of pathogens in meat or meat products are disclosed. Administration of one or more lactic acid producing microorganisms to a live animal, to a carcass, to meat, to meat products, or in animal feed results in significant reductions in the amount of pathogens potentially harmful to humans when ingested. Synergistic effects can be achieved with the administration of multiple strains of microorganisms.

Abstract: The invention relates to a method of preparing a liquid, which contains proteins (esp. haze sensitive proteins), for subsequent separation of at least haze-forming material, when predetermined filter aids are used. The method includes the addition of protein-complexing agent to the liquid, which agent is capable of forming a complex with at least some sensitive proteins of the liquid, to result in a limitation of the residual haze of the liquid, obtained after the separation (e.g. filtration), step.

Abstract: A method for reducing the amount of cholesterol and/or improving the texture and/or reducing weight loss and/or increasing the fat stability of a meat based food product comprising: a) contacting meat with a lipid acyltransferase; b) incubating the meat contacted with the lipid acyltransferase at a temperature between about 1° C. to about 70° C.; c) producing a food product from the meat; wherein step b) is conducted before, during or after step c). Use of a lipid acyltransferase to reduce cholesterol in a meat based food product.

Abstract: Materials and methods are provided for growing algae while maintaining culture selectivity. Algae that can be grown include, for example, green algae such as those of the genus Scenedesmus. Lipid obtained from the algae can be used to produce biofuels such as biodiesel or polyunsaturated fatty acids such as omega-3 fatty acids. Feedstocks such as animal feed and aquaculture feed can also be produced as can phytonutrients such as asataxanthin and beta-carotene.

Abstract: The present invention relates to the field of dairy science. In particular, the present invention relates to methods for improving dairy starter culture quality as well as food products that can be obtained using such methods.

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.

Abstract: The present invention is directed to a process for the production of wet solutions of peptides concentrated to 50% or dry peptides, for human and animal consumption, using as raw material secondary products generated in the production of protein food for human consumption, which is started with a low temperature fat extraction previous to the enzymatic action, which is distorted by the presence of fat and is the enzymatic hydrolysis is combined with acid hydrolysis, increasing the protein yield to nearly 100%, eliminating organic liquid industrial waste (LIW) from industrialization, starting from products and residues of animal protein origin, fish and aquaculture.

Abstract: The subject invention relates to novel methods for treating microbial biomass and uses thereof. In particular, this invention provides methods for production of lipids using ionic liquid solutions, and subsequent uses of biomass components in food, biofuels, and as chemical precursors. Further, this invention provides methods for recovering the ionic liquids using an antisolvent, thus enables subsequent reuse of the ionic liquids In addition, this invention provides practical methods for determining the lipid content of a biomass and screening potential lipid-producing microbial classes. This invention also provides a method of chemical dewatering the lipid-rich algae cells by ionic liquids with its subsequent reuse.

Abstract: The invention relates to the enzymatic treatment of a proteinaceous substrate with a first enzyme, such as a sulfhydryl oxidase. The first enzyme removes enzyme inhibitors, such as free thiols, present in the proteinaceous substrate. The removal of the inhibitory compounds in the substrate allows for an effective enzymatic action of a second enzyme such as protein cross-linking of the protein present in the substrate by tyrosinase enzymes.

Abstract: Single-core and multi-core microcapsules are provided, having multiple shells, at least one of which is formed of a complex coacervate of two components of shell materials. The complex coacervate may be the same or different for each shell. Also provided are methods for making the microcapsules.

Abstract: Methods for infusing a composition into food products are provided. The resulting infused food products have greatly reduced shrinkage, and resemble fresh food products.

Abstract: Biomass is pretreated using a low concentration of aqueous ammonia at high biomass concentration. Pretreated biomass is further hydrolyzed with a saccharification enzyme consortium. Fermentable sugars released by saccharification may be utilized for the production of target chemicals by fermentation.

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 method for producing food and beverage products with a high content of ?-aminobutyric acid, wherein processed tomato products whose filtrate has a coloring degree between 0.02 and 0.2 when sugar content is adjusted to 3% are fermented with lactic acid bacteria, and food and beverage products with a high content of ?-aminobutyric acid obtained by such a method.

Abstract: The present invention relates to methods for producing high levels of alcohol during fermentation of plant material, and to the high alcohol beer produced. The method can include selecting plant material. Selecting can include excluding plant material that has been exposed to high temperatures or that has had high moisture content.

Abstract: An object of the present invention is to provide a method for producing a chlorella fermented food in which a flavor and odor that are peculiar to algae are reduced while production of pheophorbide is suppressed. The method for producing a chlorella fermented food according to the present invention can be achieved by using a chlorella negative in coliform bacteria count, and having a content of free pheophorbide equal to or less than 18 mg % and a viable general bacteria count equal to or less than 8000 cfu/mL, or using a chlorella subjected to a heat sterilization treatment to ferment the chlorella with a baker's yeast. The baker's yeast is blended with the chlorella at a ratio of preferably 0.1 to 15% by weight. Further, the fermentation treatment is preferably carried out in the presence of glucose and a lactic acid bacterium.

Abstract: The present invention relates to a novel enzyme composition comprising asparaginase and at least one hydrolysing enzyme, the use of such composition to reduce acrylamide levels in food products and a method to produce food products involving at least one heating step, comprising adding: a. asparaginase and b. at least one hydrolyzing enzyme to an intermediate form of said food product in said production process whereby the asparaginase and at least one hydrolyzing enzyme are added prior to said heating step in an amount that is effective in reducing the level of acrylamide of the food product in comparison to a food product whereto no asparaginase and hydrolyzing enzyme were added.

Abstract: The present invention provides a method for treating biomass composed of integrated feedstocks to produce fermentable sugars. One aspect of the methods described herein includes a pretreatment step wherein biomass is integrated with an alternative feedstream and the resulting integrated feedstock, at relatively high concentrations, is treated with a low concentration of ammonia relative to the dry weight of biomass. In another aspect, a high solids concentration of pretreated biomass is integrated with an alternative feedstream for saccharifiaction.

Abstract: A method of denaturing a protein by treating the protein with a protein glutaminase and a transglutaminase, a food containing a protein having been denatured with these enzymes, and an enzyme preparation for denaturing a protein which contains these enzymes. A protein is denatured by adding protein glutaminase and transglutaminase to the protein substantially at the same timing, or adding protein glutaminase to the protein before the transglutaminase acts on the protein, or controlling the quantitative ratio of protein glutaminase to transglutaminase, by which a protein is treated, to a definite level.

Abstract: Variants of B. licheniformis alpha-amylase advantageously exhibit improved enzymatic performance. Suitable variants include those with an altered charge distribution on the surface of the enzyme or with altered active site residues. Structural modeling can inform the choice of amino acid modifications so that modified amino acids correspond to residues found in more active alpha amylases, for example. Compositions comprising the variants are useful in methods of cleaning surfaces, laundering textiles, desizing, treating starch, e.g., liquefaction and saccharification, and hydrolyzing biofilms off various substrates.

Abstract: The present invention is related to a fungal serine protease enzyme, which comprises an amino acid sequence the mature Fa_RF7182 enzyme having an amino acid sequence of SEQ ID NO: 18. The serine protease is obtainable from Fusarium acuminatum, more preferably from the deposited strain CBS 124084. Also disclosed are nucleic acid sequences encoding said protease, such as plasmid pALK2530 comprising the nucleotide sequence SEQ ID NO:12 deposited in Escherichia coli RF7803 under accession number DSM 22208 and plasmid pALK2531 comprising the full-length gene SEQ ID NO: 13 deposited in E. coli RF7879 under accession number DSM 22209, as well as fungal hosts, such as Trichoderm. Said protease is useful as an enzyme preparation applicable in detergent compositions and for treating fibers, for treating wool, for treating hair, for treating leather, for treating food or feed, or for any applications involving modification, degradation or removal of proteinaceous material.

Abstract: The invention encompasses the use of a lipolytic enzyme obtainable from one of the following genera: Streptomyces, Corynebacterium and Thermobifida in various methods and uses, wherein the lipolytic enzyme hydrolyzes a glycolipid or a phospholipid or transfers an acyl group from a glycolipid or phospholipids to an acyl acceptor. The present invention also relates to a lipolytic enzyme that hydrolyzes at least a galactolipid or transfers an acyl group from a galactolipid to one or more acyl acceptor substrates, wherein the enzyme is obtainable from Corynebacterium species.

Abstract: The present invention provides methods and compositions related to modulating the resistance of a cell against a target nucleic acid or a transcription product thereof. In some preferred embodiments, the present invention provides compositions and methods for the use of one or more cas genes or proteins for modulating the resistance of a cell against a target nucleic acid or a transcription product thereof. In some embodiments, the present invention provides methods and compositions that find use in the development and use of strain combinations and starter culture rotations. In additional embodiments, the present invention provides methods for labelling and/or identifying bacteria. In some preferred embodiments, the present invention provides methods for the use of CRISPR loci to determine the potential virulence of a phage against a cell and the use of CRISPR-cas to modulate the genetic sequence of a phage for increased virulence level.

Abstract: In the process of producing a fish paste product, adding a defined amount of a transglutaminase and ascorbic acid or a related compound thereof are added to material surimi can suppress changes in the physical properties of nerimi during the process of producing a fish paste product and a fish paste product having a preferable firmness and elasticity can be obtained even in the case of reducing the amount of material surimi.

Abstract: By using ?-glucosidase in production of a low-protein food, it is possible to produce a low-protein food having a good flavor, texture and quality.

Abstract: The invention relates to relatively light and thermally stable granulated, fermentation-broth-based animal feed additives having a high content of L-lysine and to low-loss methods for their production from broths obtained by fermentation.

Abstract: Liquid microbial starter culture that retains its initial metabolic activity during storage for extended periods of time. Such liquid starter cultures are useful in the manufacturing of food and feed products. Starter cultures of the invention include culture of lactic acid bacteria, e.g. Lactococcus species.

Abstract: A probiotic composition comprising a probiotic culture having a probiotic count of between 106 and 1010 cfu/ml or cfu/g and a carrier medium is disclosed. The invention also relates to a process for preparing the probiotic composition and to probiotic beverage and food products comprising the probiotic composition.

Abstract: Methods of making reduced-fat or fat-free fried food products, and products made according to the methods, in which food pieces are coated with an aqueous adhesion mixture including a protein, and an oil absorption minimizing agent including an edible lipophilic material, where the coating is adhered to the food pieces, in order to provide for food products having the texture, flavor, and other characteristics of conventional full-fat fried food products. According to a preferred embodiment, the aqueous adhesion mixture includes from about 65 to about 95% by weight water, from about 4 to about 25% by weight protein, from 0 to about 2% by weight hydrocolloid, and from 0 to about 10% by weight protein stabilizing agent.

Abstract: The present invention pertains to the field of prevention and treatment of chronic or acute diseases involving mast cells, such as allergy and some autoimmune diseases. More precisely, the present invention concerns the use of probiotics containing a L. casei strain and/or a B. breve strain for inhibiting mast cell activation. The present invention relates also to screening processes for identifying bacterial strains which can be used for preparing said probiotics.

Abstract: The present invention can efficiently and readily produce in a short time a matured food which is softened while retaining the original shape of the food material and in which a person who has difficulty in chewing and swallowing can also recognize what food is taken and take the food with a sense of satisfaction. In particular, the present invention can produce a matured food, in which mainly the connective tissue protein in an animal food material is degraded, the degree of the degradation is adjusted and the elasticity is reduced, so that the taste can be improved.

Abstract: This disclosure provides a method to improve lysine and methionine content of algae and cyanobacteria through genetic modification in combination with modified expression of high lysine and methionine proteins as sinks for the amino acids. The method of this disclosure is specifically useful in animal feed production.

Abstract: The compositions and methods of the present invention involve the use of certain bacteria and/or their fermentate products to treat foods, such as fresh and processed meat products.

Abstract: Target chemicals were produced using biocatalysts that are able to ferment sugars derived from treated biomass. Sugars were obtained by pretreating biomass under conditions of high solids and low ammonia concentration, followed by saccharification.

Abstract: The invention concerns a cultured savoury base with increased umami power comprising: up to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP, naturally food derived compounds such as organic acids, amino acids, peptides and aroma compounds.

Abstract: The invention provides polypeptides having a lignocellulolytic activity, e.g., a glycosyl hydrolase, a cellulase, an endoglucanase, a cellobiohydrolase, a beta-glucosidase, a xylanase, a mannanse, a xylosidase (e.g., a ?-xylosidase), an arabinofuranosidase, and/or a glucose oxidase activity, polynucleotides encoding these polypeptides, and methods of making and using these polynucleotides and polypeptides. In one aspect, the invention provides polypeptides that can enzymatically process (hydrolyze) sugarcane bagasse, i.e., for sugarcane bagasse degradation, or for biomass processing, and polynucleotides encoding these enzymes, and making and using these polynucleotides and polypeptides. In one embodiment, the invention provides thermostable and thermotolerant forms of polypeptides of the invention.

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 relates to an alcohol acetyl transferase gene and its uses, specifically, a brewery yeast producing alcoholic beverages with excellent aroma and flavor, alcoholic beverages produced using the yeast, a process for producing the alcoholic beverages. More particularly, the present invention relates to a yeast whose capability of producing ester, which contribute to aroma and flavor of products, was controlled by regulating expression level of ATF2 gene encoding brewery yeast alcohol acetyl transferase Atf2p, particularly nonScATF2 gene specific to lager brewing yeast, and to a method for producing alcoholic beverages with the yeast.

Abstract: The invention concerns a method for producing a food or biotechnological product including one or more steps, said one or more steps being implemented in a medium, said one or more steps implemented in a medium being a fermentation step, which consists in: during at least one of the steps of the method in controlling the redox potential of the medium of the step concerned. Said method is characterized in that it consists in carrying out the process as follows: regulating at a predetermined setpoint level the redox potential of the medium of the step whereof the redox potential is controlled by controlled additions of a process gas into the medium concerned; and proceeding to the step following the step concerned in the process when said setpoint value is reached so as to carry out at least one of said steps of the process in reducing condition and at least one of said steps of the process in oxidizing condition.

Abstract: The invention is a method of preparing a gel. The method comprises forming an oil-in-water emulsion by mixing oil or fat with an aqueous medium. The mixture comprises 2% to 12% (w/w) of a heat-settable protein and 5% to 40% (w/w) oil or fat or a mixture of oil and fat. The mixture is homogenised at a pressure in the range 100 to 2000 bar. The homogenised emulsion is heated to 50° C. to 200° C. for a period sufficient to denature the proteins without allowing a gel to form. A gel is formed by adding a salt or by acidifying. The proteins used include whey protein and soy protein.

Abstract: A processed meat food or a processed fishery food having improved physical properties and taste can be obtained by contacting meat or fish with a transglutaminase and an enzyme having a saccharide transfer activity for converting an ?-1,4 bond to an ?-1,6 bond in the process for producing the processed meat food or the processed fishery food.

Abstract: The present invention provides methods for tagging and/or identifying microorganisms. In some preferred embodiments, the microorganisms are bacteria. In some particularly preferred embodiments, the bacteria are members of the genus Streptococcus, while in other embodiments, the bacteria are members of other genera. The present invention also provides microorganisms tagged using the methods set forth herein. In some preferred embodiments, the tagged microorganisms are bacteria. In some particularly preferred embodiments, the tagged bacteria are members of the genus Streptococcus, while in other embodiments, the tagged bacteria are members of other genera.

Abstract: The present invention provides compositions, methods, and kits comprising PUFAs produced by microalgae, in particular omega-3 and/or omega-6 fatty acids produced by members of the genus Rhodomonas, in particular Rhodomonas salina. The invention also provides compositions, methods, and kits comprising the PUFAs for the prophylactic and/or therapeutic treatment of a disease or condition, in particular a cardiovascular and/or inflammatory disease or condition.

Abstract: This invention relates to polypeptides having aldolase activity, including pyruvate activity such as, without limitation, HMG and/or KHG aldolase activity, polynucleotides encoding these polypeptides, and methods of making and using these polynucleotides and polypeptides. In some embodiments, the invention is directed to polypeptides having aldolase activity, including pyruvate activity such as, without limitation, HMG and/or KHG aldolase activity, including thermostable and thermotolerant activity, and polynucleotides encoding these enzymes, and making and using these polynucleotides and polypeptides. The polypeptides in accordance with the invention can be used in a variety of pharmaceutical, agricultural and industrial contexts.

Abstract: The invention relates to a DNA molecule from maize which codes for a protein with TGase activity and to a gene expression vector comprising said DNA molecule. The invention also relates to the use of the aforementioned DNA molecule or vector in order to produce transformed cells capable of expressing recombinant proteins with TGase activity and to introduce the sequence encoding for a protein with TGase activity into plant cells. In addition, the invention relates to the resulting transgenic plants and cells of microorganisms. Furthermore, the proteins with TGase activity expressed from the above-mentioned DNA sequences can be used, for example, in food manipulation, processing and transformation.

Abstract: The present invention refers to a strain of Lactobacillus curvatusbacteria deposited in the Deutsche Sammlung von Mikroorganismen and Zellkulturen GmBH (DSMZ) under the accession number DSM 18775, as well as to compositions, cultures and food products comprising thereof. The strain of the invention is useful for preserving food products, especially under refrigerated conditions.

Abstract: A process for firm joining of two or more pieces of natural casing together using transglutaminase at a low temperature to form desired dimensions, such as length, design and calibre.