Abstract: The present invention relates to a process for preparing fibrous edible structures. Particularly, this process uses an alignment technique together with cross-linking. Further, loose and structured fiber structures are described which can be used in or as a food composition.

Abstract: Provided are hydrolases, including lipases, saturases, palmitases and/or stearatases, and polynucleotides encoding them, and methods of making and using these polynucleotides and polypeptides. Further provided are polypeptides, e.g., enzymes, having a hydrolase activity, e.g., lipases, saturases, palmitases and/or stearatases and methods for preparing low saturate or low trans fat oils, such as low saturate or low trans fat animal or vegetable oils, e.g., soy or canola oils.

Abstract: The present invention relates to novel polypeptides according to caroase 01-05 or any functional equivalents of any of them, suitable for use in a method for preparing a food products having increased whiteness, the use of the enzyme to increase whiteness of at least part of a food product, a process for preparing a food product wherein the enzyme is used and the food product obtained.

Abstract: A method of producing transformation competent bacteria, comprising the steps of: (i) transforming a bacteria that is not naturally transformation competent with a plasmid, wherein said plasmid comprises a comX gene sequence encoding a ComX protein or functional part or derivative or variant thereof under the regulatory control of a promoter which is inducible by a transcription initiator, (ii) contacting said transformed bacteria with said transcription initiator to initiate transcription of said comX gene sequence is provided. Also provided are plasmids, transformed bacteria, transformation competent bacteria, mutant bacteria and food products comprising said mutant bacteria.

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 invention relates to alpha amylases and to polynucleotides encoding the alpha amylases, and methods of making and using them. 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 increased pH and temperature.

Abstract: Nutritional products are prepared using a dual fermentation process in which distinct and separate botanical fermentation and probiotic fermentation steps increase nutritional value and/or quality of a vitamin or other nutritionally relevant compound. Alternatively, both fermentation steps could also be combined. Most preferably, a nutritionally desirable carrier such as cow milk, soy milk, or rice milk is used as fermentation medium, which is then subjected to a botanical fermentation with a sprout extract and a probiotic fermentation with a lactobacillus culture. It is further preferred that at least one of the fermentation steps is performed in the presence of the vitamin or other nutritionally relevant compound.

Abstract: The invention relates to a process for native potato protein isolation, to native potato protein isolates, to the use thereof, and to a food product comprising a native potato protein isolate. The invention provides a novel isolation process for obtaining highly pure native potato protein isolates having a glycoalkaloid concentration of less than 150 ppm.

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: Methods for producing a lipid rich product from a feedstock utilized in wet and dry milling processes for producing ethanol, the method include mixing a culture of lipid producing microorganisms with the feedstock, wherein the feedstock includes co-products of ethanol production and/or biomass; producing lipids within the lipid producing microorganisms; lysing the microorganisms; and isolating the lipid rich product.

Abstract: The present invention is directed to the treatment of reactive thiol groups (—SH) found in thiol-containing flavor compounds by a highly selective enzymatic conversion into aroma-active disulides compounds using sulfhydryl oxidase.

Abstract: The invention relates to sulfur-containing animal-feed additives produced from fermentation liquors, and to processes for their production.

Abstract: The present invention discloses processes of making a polyunsaturated fatty acid compositions, and compositions thereof. Thus, one method of making a polyunsaturated fatty acid compositions comprises at least 8% polyunsaturated fatty acids, the process comprising extracting the fatty acids from a microalgae, wherein the fatty acids can be (a) GLA in an amount of 1% to 10% of total fatty acids; (b) SDA in an amount of 5% to 50% of total fatty acids; (c) EPA in an amount of 2% to 30% of total fatty acids, and (d) DHA in an amount of 2% to 30% of total fatty acids, wherein a polyunsaturated fatty acid composition is produced comprising at least 8% polyunsaturated fatty acids. Additional processes of making polyunsaturated fatty acid compositions, animal feed additives, and animal products are disclosed and the compositions, feed additives and products thereof.

Abstract: The present application relates to an inoculum that is particularly suitable for the direct inoculation of at least one strain of Bifidobacterium animalis ssp. lactis in a dairy substrate, for the conversion of said dairy substrate into a fermented dairy product. This inoculum comprises, in mixture or in collection form, the L-cysteine base and at least one strain of B. animalis lactis. Said cysteine and said at least one strain of B. animalis lactis are each contained in, or in the form of frozen and/or lyophilizate granules. Advantageously, said cysteine is incorporated within the same granules or the same lyophilizate as the cells of B. animalis lactis.

Abstract: The present invention relates of a method of producing an enzymatic digest of proteinaceous material which can improve the palatability and health value of foodstuffs to which it is added. In particular but not exclusively, the invention involves a method where bioactive compounds are released to increase the health value of the product.

Abstract: A method to produce flavor enhancer comprises the steps of hydrolyzing protein source in presence of catalysts at an operating temperature of 25° C. to 60° C. and pH 4 to 8 to form hydrolysate; or using strong acid on defatted protein source at high temperature above 95° C.; maintaining the pH of the hydrolyzing process; deactivating the catalysts in the hydrolysate; adjusting pH of the hydrolysate to 3.5-4.5 with calcium carbonate or acid; and filtering the hydrolysate through layers of activated carbon and/or calcium carbonate to obtain the flavor enhancer.

Abstract: The present invention is directed to methods of generating Umami flavor in-situ in food and beverage compositions by treating food or beverage compositions with an enzyme composition having glutamate releasing activity. The glutamate residues, free form, or C or N terminal short peptides produce Umami taste enhancement in the treated food or beverage. The present invention is also directed to methods of generating Umami flavor in-situ in food and beverage compositions by treating food or beverage compositions with an enzyme composition having aspartate releasing activity. The aspartate residues, free form, or C or N terminal short peptides produce Umami taste enhancement in the treated food or beverage.

Abstract: The present invention relates to feedstuffs for use in aquaculture, as well as methods for producing said feedstuffs. The invention also provides methods for rearing fish and/or crustaceans. In particular, the present invention provides a method of rearing a fish or crustacean, the method comprising feeding the fish or crustacean a feedstuff comprising lipid, the fatty acid of said lipid comprising at least 5.5% (w/w) stearidonic acid (SDA).

Abstract: The present invention relates to a method for producing ice cream with a phospholipase.

Abstract: The invention provides for a method for the preparation of a gluconic acid from glucose. It is an aspect of the invention to provide a method that comprises the use of enzymes. The method according to the invention can be applied with great benefit to the production of calcium gluconate suitable for use as a food fortifier by a process that is economical.

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.

Abstract: The present invention provides a method for producing a salt-free miso-like food having strong umami and rich flavor with strong taste. As a means to solve the problem, a liquid koji is prepared by culturing an aspergillus in a predetermined amount of lactic acid bacterium culture solution or a supernatant thereof. The thus-obtained liquid koji is added to a food material, and koji making is performed in a hermetically sealed koji-making machine while successively or intermittently supplying disinfected air thereto. Subsequently, a lactic acid bacterium culture solution or a supernatant thereof is mixed into the obtained koji, and optionally a food material is mixed therewith. The obtained mixture is provided as it is or in paste form to give moromi, and the moromi is hydrolyzed in the absence of salt.

Abstract: The invention relates to a newly identified polynucleotide sequence comprising a gene that encodes a novel phospholipase isolated from Aspergillus niger. The invention features the full length nucleotide sequence of the novel gene, the cDNA sequence comprising the full length coding sequence of the novel phospholipase as well as the amino acid sequence of the full-length functional protein and functional equivalents thereof. The invention also relates to methods of using these enzymes in industrial processes and methods of diagnosing fungal infections. Also included in the invention are cells transformed with a polynucleotide according to the invention and cells wherein a phospholipase according to the invention is genetically modified to enhance or reduce its activity and/or level of expression.

Abstract: The present application relates to a steam treated pelletized feed composition comprising a granule comprising a core and a coating wherein the core comprises an active compound and the coating comprises a salt.

Abstract: The invention relates to a modified cocoa product and process for its manufacture. In particular the invention relates to a cocoa product improving wettability in powdered beverages, having a reduced content of endogenous phospholipids.

Abstract: The present application relates to a steam treated pelletized feed composition comprising a granule comprising a core and a coating wherein the core comprises an active compound and the coating comprises a salt.

Abstract: The invention relates to a process for producing L-lysine or L-lysine-containing feed additives by fermentation, which comprises a) expressing a polynucleotide coding for polypeptide having LL-diaminopimelate aminotransferase activity in a bacterium excreting L-lysine, and b) fermenting the resultant bacterium in a medium under suitable conditions and allowing the resultant L-lysine to accumulate in the fermentation broth.

Abstract: The present invention relates to food ingredients, or entire food products, that contain fats or oils, and, dispersed with the fat or oil, flavor capsules. The flavor capsules include a micro-organism, a surrounding matrix component and at least one flavor, which is mainly present within the micro-organism. The food or food ingredients may be used as such, or as coatings or fillings for conventional food products. The fat or oil based food ingredient of the invention has increased flavor intensity if compared to similar food ingredients in which the flavor is not encapsulated. The flavors are immediately released upon consumption of the food or food ingredient. Owing to the particular encapsulation of flavors, the food ingredient is largely resistant to flavor evaporation due to elevated temperatures during food manufacturing processes.

Abstract: We describe a PS4 variant polypeptide derivable from a parent polypeptide having non-maltogenic exoamylase activity, in which the PS4 variant polypeptide comprises an amino acid substitution at position 307 to lysine (K) or arginine (R), with reference to the position numbering of a Pseudomonas saccharophilia exoamylase sequence shown as SEQ ID NO: 1. Preferably, the PS4 variant polypeptide further comprises an amino acid substitution at position 70, preferably G70D. The amino acid at positions 272 and 303 of the sequence of the are preferably histidine (H) and glycine (G).

Abstract: A yeast which harbors a mutant glutathione synthetase having one or both of mutations selected from the group consisting of a mutation to replace a threonine residue at the position 47 with an isoleucine residue and a mutation to replace a glycine residue at the 387-position with an aspartic acid residue and produces ?-glutamylcysteine. The yeast is cultured under suitable conditions, the resultant culture or fractionation product thereof or the resultant culture or fractionation product thereof that had been heat-treated is mixed with food or beverage materials and processed into foods or beverage to produce ?-glutamylcysteine- or cysteine-containing foods or beverage.

Abstract: A method of dewatering corn stillage solids comprising adding to the solids an effective coagulating and flocculating amount of an anionic copolymer comprising acrylic acid sodium salt, methacrylic acid sodium salt or 2-acrylamido-2-methyl-1-propanesulfonic acid sodium salt to form a mixture of water and coagulated and flocculated solids; and separating the water from the coagulated and flocculated solids using a dewatering device.

Abstract: The present invention relates to a method of producing a variant lipid acyltransferase enzyme comprising: (a) selecting a parent enzyme which is a lipid acyltransferase enzyme characterised in that the enzyme comprises the amino acid sequence motif GDSX, wherein X is one or more of the following amino acid residues L, A, V, I, F, Y, H, Q, T N, M or S; (b) modifying one or more amino acids to produce a variant lipid acyltransferase; (c) testing the variant lipid acyltransferase for activity on a galactolipid substrate, and optionally a phospholipid substrate and/or optionally a triglyceride substrate; (d) selecting a variant enzyme with an enhanced activity towards galactolipids compared with the parent enzyme; and optionally (e) preparing a quantity of the variant enzyme.

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: Mutants of lactic acid bacteria including Lactococcus lactis which are defective in pyruvate formate-lyase production and/or in their lactate dehydrogenase (Ldh) production and methods of isolating such mutants or variants are provided. The mutants are useful in the production of food products or in manufacturing of compounds such as diacetyl, acetoin and acetaldehyde and as components of food starter cultures.

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-ghicanase 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.

Abstract: The present invention is directed to processes and business methods and wastewater treatment units for converting the waterborne residuals from wastewater generated by food processing plants into an ingredient suitable for use in animal feeds. The ingredient produced by the processes of the present invention has a high protein content and can be used as a replacement for conventional sources of animal feed protein such as fish meal.

Abstract: It is an object of the present invention to provide fermented beverages that give no sweetness in aftertaste and which have less off-flavors by a technique that will not affect the principal taste and aroma characteristics and which is highly acceptable to consumers. To attain this object, the proportion of trisaccharides in the assimilable sugars in the fermentation raw material solution or fermenting solution is adjusted, such that the yet-to-be assimilated sugars which remain in the fermenting step will not consist mainly of trisaccharides. Specifically, fermentation is performed while the proportion of trisaccharides in assimilable sugars in the fermentation raw material solution is adjusted to be no more than 25 wt %.

Abstract: The present invention concerns a ?-galactosidase with transgalactosylating activity isolated from Bifidobacterium bifidum. The ?-galactosidase is capable of converting lactose to a mixture of oligosaccharides which are ?-linked and unexpectedly produces the ?-linked disaccharide galactobiose. The mixture may be incorporated into numerous food products or animal feeds for improving gut health by promoting the growth of bifidobacteria in the gut, and repressing the growth of the pathogenic microflora.

Abstract: The present inventors have surprisingly discovered that phytic acid tenaciously precipitates with soluble metals in food or fuel ethanol-processing fluid, producing insoluble organometallic salt deposit or scale on the processing equipment that must be removed in order to facilitate further ethanol processing. The present invention relates to converting phytic acid salts or phytates to inorganic phosphates to improve metal solubility and reduce deposition within processing equipment.

Abstract: A microorganism for the biological inactivation or detoxification of mycotoxins, in particular ochratoxins, which is selected from bacteria and/or yeasts, which cleaves the phenylalanine group of the mycotoxins, in particular ochratoxins, as well as a method for biologically inactivating or detoxifying mycotoxins, in particular ochratoxins, in food products and animal feeds by the aid of a microorganism, and the use of the microorganism(s).

Abstract: The present invention relates to a new isolated nucleic acid sequence comprising a gene that encodes a new fungal oxidase enzyme, and nucleic acid fragments thereof. It also relates to said new fungal oxidase isolated and purified from Aspergillus ficuum, its amino acid sequence as shown in SEQ ID NO 40 or 41, and functional equivalents or derivatives thereof. The present invention also relates to constructs, vectors and hosts cells comprising a nucleic acid molecule of the invention, as well as methods for producing an oxidase of the invention. The present invention also relates to the use of an oxidase of the invention in industrial processes.

Abstract: The aim of the present invention is a method for the preparation of anallergic probiotic bacterial cultures.

Abstract: The present invention relates to a method of manufacturing microbiologically stable edible products containing fruit and a source of omega-3 polyunsaturated fatty acids (?-3 PUFA), such as fish-oil, which method allows for these products to be easily manufactured and wherein the obtained product does not develop an objectionable off-flavour when stored in a refrigerator for up to several weeks. According to the invention this objective can be realised by employing a manufacturing process in which a source of ?-3 PUFA is pre-mixed with a fruit component, following which this pre-mix is added to a previously pasteurised or sterilised protein base (e.g. yogurt or milk).

Abstract: The present invention relates to a method of improving storage stability of dried microorganisms, such as dried lactic acid bacteria, by allowing the dried microorganisms to coexist with an L-arginine acidic amino acid salt, a composition comprising dried microorganisms and an L-arginine acidic amino acid salt and a process for producing the same, and a method of storing dried microorganisms in the presence of an L-arginine acidic amino acid salt. The storage stability of dried microorganisms can be improved by allowing the dried microorganisms to coexist with an L-arginine acidic amino acid salt.

Abstract: This invention provides polypeptides having lyase activity, polynucleotides encoding these polypeptides, and methods of making and using these polynucleotides and polypeptides. In one aspect, the invention is directed to polypeptides having ammonia lyase activity, e.g., phenylalanine ammonia lyase, tyrosine ammonia lyase and/or histidine ammonia lyase activity, including thermostable and thermotolerant activity, and polynucleotides encoding these enzymes, and making and using these polynucleotides and polypeptides. The polypeptides of the invention can be used in a variety of pharmaceutical, agricultural and industrial contexts.

Abstract: A lactic acid bacterium (LAB) wherein an YjaE protein is essentially inactive and the LAB thereby get improved resistance to bacteriophages, a starter culture composition comprising the lactic acid bacterium and use of this starter culture manufacturing a food or feed product.

Abstract: The present invention retains the original shape, color, taste, flavor and texture, suppresses liquating out nutritional contents, can easily adjust the hardness of a food, can efficiently manufacture a processed food which uses a wide variety of food materials, can preserve by suppressing microbial deterioration due to its hygienic manufacture, and can easily and manufacture a processed food in a short period of time, wherein the food is capable of supplying nutritious substance according to need. The method of manufacturing a food of the present invention including bringing either one or both of a thickener in a non-solvated state and microorganism which generates a viscous material into contact with the surface of a food material, and performing a pressure treatment, such that the food retains the shape of the food material and uniformly includes either one or both of a thickener in a non-solvated state and microorganism which generates a viscous material inside.

Abstract: A process for preparing a food composition that is easily removed from the container by contacting one or more hydrocolloids with water to prepare a colloidal solution, contacting the colloid solution with one or more food ingredients, and allowing the resulting mixture to form a solid mass having a gelatinous texture, and a food composition produced by such process.

Abstract: Disclosed are variants of the ?-amylase derived from Bacillus sp. no. 707, compositions comprising said variants, compositions comprising the variants, and methods of using the variants. The methods of use include methods of cleaning surfaces, laundering textiles, desizing, hydrolyzing biofilms off various substrates, and treating starch (e.g., liquefaction and saccharification).

Abstract: It is intended to utilize ?-glucan produced by a bacterium belonging to Aureobasidium sp. From a bacterium belonging to Aureobasidium sp., a mutant with little pigment accumulation is constructed by a mutagenesis means of, for example, irradiating with ultraviolet light or treating with a mutagen. A culture obtained by culturing this mutant in a liquid culture medium is usable as a composition with a large ?-glucan content without showing any intense dark green color caused by the accumulation of melanin-like pigments. This composition may be taken as such as a functional food having the physiologically active functions of the ?-glucan-containing composition. Alternatively, it may be added to foods, drinks. food additives, cosmetics and so on.