Abstract: Described is a PS4 variant polypeptide derivable from a polypeptide having amylase activity selected from: (a) a polypeptide comprising an amino acid mutation at each of positions 33, 34, 121, 134, 141, 146, 157, 161, 178, 179, 223, 229, 272, 303, 307, 309 and 334; (b) a polypeptide comprising an amino acid mutation at each of positions 33, 34, 121, 134, 141, 145, 146, 157, 178, 179, 223, 229, 272, 303, 307 and 334; (c) a polypeptide comprising an amino acid mutation at each of positions 33, 34, 121, 134, 141, 146, 157, 178, 179, 223, 229, 272, 303, 307, 309 and 334; and (d) a polypeptide comprising an amino acid mutation at each of positions 3, 33, 34, 70, 121, 134, 141, 146, 157, 178, 179, 223, 229, 272, 303, 307, 309 and 334; referring to the numbering of a Pseudomonas saccharophilia exoamylase shown as SEQ ID NO: 1.

Abstract: A modified Family 11 xylanase enzyme comprising a sequence that introduces a functional consensus glycosylation site is provided. Non-limiting examples of introduced glycosylation sites include mutation of the amino acid at position 34, 131, 180, 182, or a combination thereof, to an asparagine. The indicated amino acid position in the Family 11 xylanase is determined from sequence alignment of the xylanase of interest with that of a Trichoderma reesei xylanase II amino acid sequence. The introduced consensus glycosylation site facilitates increased expression efficiency of the modified xylanase when compared to the expression efficiency of a corresponding xylanase from which the modified xylanase was derived, using similar host strains and growth conditions.

Abstract: A process for producing a starch comprises treating a feed starch that comprises amylopectin with glucanotransferase to produce a chain-extended starch, treating the chain-extended starch with a debranching enzyme to produce a starch product that comprises amylose fragments, crystallizing at least part of the starch product, heating the starch product in the presence of moisture, treating the starch product with alpha-amylase, and washing the starch product to remove at least some non-crystallized starch. The product of this process has a relatively high total dietary fiber content.

Abstract: The present invention relates to a method of manufacturing cultured edible products containing a source of omega-3 polyunsaturated (?-3 PUFA) fatty acids, such as fish-oil, and a source of iron 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 present invention, it was found that the aforementioned objective can be realised by employing a manufacturing process in which the oil is added after at least iron and some of the other ingredients of the edible product have been pre-blended, pasteurised or sterilised and fermented.

Abstract: The present invention is related to an isolated and purified enzyme with xylanolytic activity having more than 70% homology, preferably more than 80% homology with the amino acid sequence SEQ ID NO: 11.

Abstract: The present invention relates to a fermenter, a microwave oven including the fermenter, and a method of controlling the fermenter and microwave oven. The fermenter of the present invention comprises a fermenter casing having one open side and defining a fermenting chamber; a fermenter door for selectively opening or closing the fermenting chamber; a thermoelectric element for applying heat to the fermenting chamber or absorbing heat from the fermenting chamber; and a current switching device for converting current supplied to the thermoelectric element such that the thermoelectric element can absorb or generate heat. According to the present invention, the fermenter can be very conveniently employed and a microwave oven with various functions can also be provided.

Abstract: Disclosed herein are methods of treating an edible fiber source to make an animal feed with increased digestible energy. An exemplary method includes hydrolyzing the edible fiber source with an inorganic fiber hydrolyzing agent in a twin screw mixer that shears the edible fiber to a size of between 0.5 to 25 mm. The hydrolysis in the mixer occurs at pressure of about 14 psig or higher with a temperature about 100° C. to 110° C. The inorganic hydrolysis liberates a first portion of soluble carbohydrates from the edible fiber source. The inorganically hydrolyzed material is also treated (before or after) with a fiber degrading enzyme to solubilize a second portion of carbohydrates. The dually hydrolyzed material is dried to form an animal feed or feed ingredient having a soluble and insoluble carbohydrate fraction with the amount of soluble carbohydrate being at least 45% wt/wt of the total carbohydrates obtained from the edible fiber source.

Abstract: The present invention provides an animal feed consisting of photosynthetic bacteria which is useful for imparting desired color to an animal and for increasing the growth rate of the animal. Specifically, the feed is given to farm raised aquatic animals such as salmon so that they develop a more palatable pink flesh.

Abstract: A taste improving agent for food and beverage containing potassium chloride that can effectively relieve unpleasant tastes, such as bitter taste and harsh taste, attributed to potassium chloride without detriment to the flavor of the food and beverage; a process for producing a food and beverage containing potassium chloride of high palatability having the bitter taste and harsh taste of potassium chloride suppressed; and a food and beverage containing potassium chloride produced by the production process. Use is made of a taste improving agent comprising a basic amino acid and/or a basic peptide as an active ingredient. It is preferred that the basic amino acid be at least one member selected from among histidine, arginine and lysine and the basic peptide at least one member selected from among anserine, carnosine and balenine. This taste improving agent is added to a food and beverage containing potassium chloride, thereby obtaining a food and beverage containing potassium chloride with improved taste.

Abstract: An edible, concentrated, proteinic hydrolysate is made by means of a method that includes enzymatically hydrolysing the proteins in an aqueous reaction mixture of a proteinic raw material and at least one enzyme, and deactivating the at least one enzyme. The volume of the obtained, aqueous hydrolysate is reduced by boiling down the hydrolysate to at least half volume to obtain a hydrolysate concentrate, to which salt is added until the saturation point of the hydrolysate concentrate has been essentially reached. The salt saturated soup concentrate does not need further preservation and has a long storage life at room temperature. The soup concentrate is easily diluted to a nutrient-rich, salt-tasted soup ready for being eaten.

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: The use of at least one sulphur-containing amino acid, at a total concentration of about 5 to 75 mg/ml, in particular of about 5 to about 50 mg/l, in particular of about 5 to about 30 mg/l, in particular of about 5 to about 20 mg/l, in free form, for implementing a method for preparing a fermented food product fermented by ferments containing bifidobacteria, the food product has acceptable sensory properties, contains more than 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 a shelf lifetime of at least 35 days, and containing no more than 0.5% of yeast extract or of yeast autolysate.

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: The present invention deals with the production of food products with a health promoting effect, namely immune modulation in general, and lowering and/or stabilizing blood sugar levels. The food products concerned comprise polysaccharides from edible or medicinal mushrooms. These are produced through fermentation instead of conventional cultivation of mushrooms. Fermentation process is preferably done in submerged cultures, especially fed-batch or step-up cultures.

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: A process to produce IPP from a protein source whereby the protein source comprises a protein having the -I-P-P- sequence and having in the protein amino acid sequence at least 6 times more -I-P-P- present than -V-P-P- (molar basis) which comprises hydrolysing the protein source to liberate at least 40% of the I-P-P- sequence into the peptide IPP and whereby a proteolytic enzyme is used which cleaves at the carboxy-terminus of proline residues present in the protein source, the enzyme is preferably a proline specific endoprotease or proline specific oligopeptidase, more preferably a proline specific endoprotease, and optionally an amino peptidase.

Abstract: New uses of distiller's grain and solubles (DGS) are provided, including beneficial use of the natural flavor of DGS as a flavorant or sodium potentiator. A low-cost alternative to sodium and other flavorants is thereby provided.

Abstract: A meat product containing in vitro produced animal cells in a three dimensional form and a method for producing the meat product.

Abstract: The present invention discloses a method for producing foods and/or beverage having improved taste and/or flavour, comprising reacting a microbial aminopeptidase on a protein material optionally under the co-existence of a protease, wherein said aminopeptidase has the properties of: (a) having an activity of catalyzing the reaction of specifically releasing a glutamic acid and an aspartic acid from the N-terminal of a peptide and/or a protein; (b) having 50% or more activity at pH6.0-9.0 as compared with the activity at the optimum pH; (c) having 40% or more activity after heating at 25-60° C., pH7.5 for 30 minutes as compared with the activity of the non-heated enzyme; (d) having a molecular weight of about 40-60 kD as measured by SDS-PAGE and about 300-480 kD as measured by native-PAGE; (e) having a hydrolyzing activity of the aminopeptidase toward Glu-Glu dipeptide is 5 U/mg or more, preferably 10 U/mg or more.

Abstract: The present invention relates to a process for producing arachidonic acid. In one embodiment, Mortierella sect. schmuckeri microorganisms are cultured in fermentation medium, preferably containing a component of a complex nitrogen source. Further disclosed is a food product which includes Mortierella sect. schmuckeri microorganisms or lipid isolated from such microorganisms to enhance the arachidonic acid content of the food product.

Abstract: The present invention provides an effective method of removing off-flavor from foods such as seafood, meat products and vegetables, which comprises causing a polymer of phenol compounds having a styrene structure and/or a reaction mixture produced by conducting an oxidation reaction of the phenol compounds having a styrene structure in the presence of oxygen to be present in the food. Also provided is a deodorizer comprising a polymer of phenol compounds having a styrene structure.

Abstract: The properties of dough or bread can be improved by the addition of a carbohydrate oxidase which can oxidize the reducing end of an oligosaccharide more efficiently than the corresponding monosaccharide, e.g., preferentially oxidizing maltodextrins or cellodextrins over glucose. A novel carbohydrate oxidase having the capability to oxidize maltodextrins and cellodextrins more efficiently than glucose may be obtained from a strain of Microdochium, particularly M. nivale. The amino acid sequence of the novel carbohydrate oxidase has very low homology (<20% identity) with known amino acid sequences.

Abstract: A high growth methanotrophic bacterial strain capable of growth on a C1 carbon substrate has been isolated and characterized. The strain has the unique ability to utilize both methane and methanol as a sole carbon source and has been demonstrated to possess a functional Embden-Meyerhof carbon flux pathway. The possession of this pathway conveys an energetic advantage to the strain, making it particularly suitable as a production platform for the production of biomass from a C1 carbon source.

Abstract: The present invention relates to an isolated and purified strain of the species Lactobacillus sanfranciscensis which produces levan. The present invention further relates to a method of producing the levan, and to a method of preparing various human or pet food products or cosmetic products which utilizes the levan and/or a strain producing the same.

Abstract: The properties of dough or bread can be improved by the addition of a carbohydrate oxidase which can oxidize the reducing end of an oligosaccharide more efficiently than the corresponding monosaccharide, e.g., preferentially oxidizing maltodextrins or cellodextrins over glucose. A novel carbohydrate oxidase having the capability to oxidize maltodextrins and cellodextrins more efficiently than glucose may be obtained from a strain of Microdochium, particularly M. nivale. The amino acid sequence of the novel carbohydrate oxidase has very low homology (<20% identity) with known amino acid sequences.

Abstract: The present invention provides an effective method of removing off-flavor from foods such as seafood, meat products and vegetables, which comprises causing a polymer of phenol compounds having a styrene structure and/or a reaction mixture produced by conducting an oxidation reaction of the phenol compounds having a styrene structure in the presence of oxygen to be present in the food. Also provided is a deodorizer comprising a polymer of phenol compounds having a styrene structure.

Abstract: The present invention provides an anti-oxidant composition comprising a cyclic compound having formula I or a derivative thereof, wherein R1 and R2 are indepednetly selected from —OH, ?O, wherein R3 is a substituent comprising an —OH group; and wherein R4 and R5 are other than H; with the proviso that the compound is other than ascorbic acid.

Abstract: The invention concerns the use of an oyster enzymatic hydrolysate for preparing a composition eliminating free radicals. The invention is characterized in that said hydrolysate is obtainable by hydrolysis of oyster flesh by a protease. The invention is applicable in therapy, dietetics and cosmetology.

Abstract: Lactic acid fermented solution of mushroom produced in accordance with the method for preparing lactic acid fermented solution of mushroom comprising the steps of (a) preparing a mushrooms ingredients-containing medium; (b) inoculating lactic acid strain onto the medium; (c) culturing the strain-inoculated medium; and (d) aging the cultured medium is excellent in its taste, flavor and gustatoriness, and exhibits an inhibitory effect against the formation of peroxidized lipid and a dropping effect against blood sugar level.

Abstract: A non-human tissue engineered meat product and a method for producing such meat product are disclosed. The meat product comprises muscle cells that are grown ex vivo and is used for food consumption. The muscle cells may be grown and attached to a support structure and may be derived from any non-human cells. The meat product may also comprise other cells such as fat cells or cartilage cells, or both, that are grown ex vivo together with the muscle cells.

Abstract: The method of the invention produces a savoury flavoured product from a source of protein using a combination of two distinct strains of bacteria. The source of protein may be a plant soy, wheat or rice- but is preferably milk or whey. The first strain of bacteria is selected from the group Macrococcus, Micrococcus, Entercoccus, Staphylococcus, Brevibacterium, Anthrobacter and Corynebacterium, preferably Macrococcus caseolyticus. The second strain of bacteria is selected from the lactic acid bacteria—Lactococcus, Lactobacillus, Pediococcus or Leuconostoc. The protein source is fermented with the bacteria at a pH above the isoelectric point of the protein, preferably at a pH of 55-6.5. The savoury flavoured product may be combined with other ingredients to form products such as cheese, protein-water gels, yoghurts, creams, custards, sauces and confectionary products.

Abstract: The present invention relates to a process for producing arachidonic acid. In one embodiment, Mortierella sect. schmuckeri microorganisms are cultured in fermentation medium, preferably containing a component of a complex nitrogen source. Further disclosed is a food product which includes Mortierella sect. schmuckeri microorganisms or lipid isolated from such microorganisms to enhance the arachidonic acid content of the food product.

Abstract: The use is described of particulate, water-insoluble and scarcely swellable polymers of ethylenically unsaturated monomers, which polymers contain, copolymerized, at least 20% by weight, based on the total weight of the monomers, of at least one &agr;,&bgr;-monoethylenically unsaturated monocarboxylic acid having from 3 to 6 carbons as filter aid for filtering aqueous liquids. Subject-matter of the invention are also water-insoluble, scarcely swellable polymers (popcorn polymers) that contain, copolymerized, &agr;,&bgr;-monoethylenically unsaturated carboxylic acids and styrene or styrene derivatives, and also a process for their preparation.

Abstract: The invention has the object of offering a novel means for making effective use of organic wastes, and offering a method for producing a feed by efficiently treating organic wastes. The invention has the additional object of enabling highly concentrated organic wastes to be treated efficiently in a short time. In a treatment method where molds are mixed with organic wastes to ferment and dry, the oil content of the mixture is adjusted to at least 3 wt %, preferably at least 5 wt %, more preferably at least 10 wt %.

Abstract: A method br the fermentative preparation of D-pantothenic acid and/or its salts or feedstuff additives containing these. Said method comprising fermentation of Escherichia coli microorganisms wherein at least one of the nucleotide sequence(s) coding for the gcvT, gcvH, and gcvP gene is overexpressed.

Abstract: A method for the fermentative preparation of D-pantothenic acid and/or its salts or feedstuff additives containing these. Said method comprising, fermentation of Escherichia coli microorganisms wherein the nucleotide sequence(s) coding the glyA gene is overexpressed.

Abstract: Barley plants having reduced lipoxygenase-1 enzyme activity are provided, for example, barley plants expressing mutant LOX-1 protein. The barley plants of the invention are useful in the production of plant products such as malt and brewed beverages, particularly beer, having increased stability and reduced T2N potential.

Abstract: Food products can include dried microorganisms as a biocontrol agent. The dried cultures resist inactivation during pasteurization of the food product. The microorganisms are selected to be nontoxic and to inhibit growth of pathogenic microorganisms. For example, the biocontrol microorganisms can produce acid to lower the pH of the product thereby inhibiting the growth of pathogens.

Abstract: D-pantothenic acid and/or a salt thereof or feedstuffs additives comprising these are prepared by fermentation of a microorganism of the Enterobacteriaceae family, in particular one which already produces D-pantothenic acid, wherein the nucleotide sequence(s) in the microorganism which code(s) for the poxB gene is (are) attenuated, in particular eliminated.

Abstract: Means are offered for making effective use of organic wastes and waste oils from the food industry, food processing industry, livestock industry and the like. Furthermore, a method for treating wastes without generating any malodorous fumes, and a feed composition with high nutritional value, promoting the health and fattening of livestock, are offered. An organic raw material such as raw garbage, livestock manure, seafood processing industry waste, distillatory effluents or the like is immersed in a heated oil and extracted to perform an oil treatment, then added to koji and allowed to ferment. The fermentation by the koji mold causes the oil content to fall to a predetermined amount, while the heat of fermentation is used to reduce the water content of organic raw materials, thus producing a koji feed composition.

Abstract: Disclosed in this application are a method for producing a food material containing cysteinylglycine at a high content, which comprises the step of (a) maintaining a starting food material containing glutathione in a ratio of 1% by weight or more based on the solid content at a temperature of 50 to 120° C. and a pH of 1 to 7 in the presence of water, or (b) treating the food material with a &ggr;-glutamylpeptide hydrolase at a temperature of 15 to 70° C. and a pH of 3 to 9 in the presence of water, whereby a food material rich in cysteinylglycine is allowed to result, as well as a method for producing a food flavor (or savor) enhancer, which comprises the steps of (a) adding a sugar to cysteinylglycine or a food material containing cysteinylglycine in a ratio of 0.5% by weight or more based on the solid content, and (b) heating the resulting mixture at a temperature of 70 to 180° C.

Abstract: An agent for curing states of illness in the digestive apparatus comprising fish fermented by a fermentation process in brine. According to a first method for the production of the agent the fermented fish is encased in capsules that are essentially impermeable to the scent agents that are emitted by the fermented fish. According to a second method for the production of the agent fermented fish in a finely divided form is formed into units, for instance tablets or cookies, and is brought into an essentially solid form. The invention also comprises use of a preparation comprising fermented fish for curing states of illness in the digestive apparatus. Likewise, the invention comprises a method for curing states of illness in the digestive apparatus, wherein a preparation comprising fermented fish is administered to a patient/an animal. Furthermore, the invention comprises an animal feeding stuff comprising fermented fish and methods for the production of such an animal feeding stuff.

Abstract: In a method for preparing albumin hydrolysates from a starting material containing albumins in concentrated or isolated form, the starting material are homogenized with an aqueous solution at a temperature of between 10 and 80° C. and at a pH of between 8 and 12 in the presence of a first protease for the enzymatic hydrolysis of the albumins. At least one further protease whose cleaving spectrum differs from that of the first protease is added after between 1 and 60 min. from the start of homogenization for the further enzymatic hydrolysis of the albumins. The proteases are inactivated by a heat treatment at a pH below 7.5 within between 1 and 60 minutes from addition of the last protease. The non-hydrolyzed albumins are precipitated at a pH below 7.5. The precipitated non-hydrolyzed albumins are separated from the albumin hydrolysates contained in the solution; and the albumin hydrolysates contained in the solution are concentrated.

Abstract: The present invention relates to a process for producing arachidonic acid. In one embodiment, Mortierella sect. schmuckeri microorganisms are cultured in fermentation medium, preferably containing a component of a complex nitrogen source. Further disclosed is a food product which includes Mortierella sect. schmuckeri microorganisms or lipid isolated from such microorganisms to enhance the arachidonic acid content of the food product.

Abstract: The invention concerns lactic acid bacteria with anxiolytic properties and not inducing sedative effect. Said lactic acid bacteria are useful in particular for preparing foods or medicines.

Abstract: Volatile compounds may be economically recovered from solids present in aqueous solution by subjecting the solution to rapid separation where the volatilization occurs in a flash, spray, or fluid bed, or mechanically agitated dryers. Rapidly separating the solids from the volatile compound greatly simplifies the isolation of the volatile compounds from water. The methods have utility for fermentation processes, solids management, and recycling processes.

Abstract: Described are novel mixtures of optical isomers of (i) styralyl alcohol (&agr;-phenylethyl alcohol) or (ii) styralyl acetate (&agr;-phenylethyl acetate), fermentation processes for preparing same and organoleptic uses for same as aroma or food flavor ingredients.

Abstract: The present invention discloses: (i) a non-pathogenic probiotic microorganism and its probiotic/therapeutic uses; (ii) a formulation comprising an aqueous solution of a volatile fraction (VF) prepared from the extract of at least one plant derived material and its therapeutic uses; (iii) a process of manufacturing the formulation from the plant derived material; (iv) a probiotic composition comprising the non-pathogenic probiotic microorganism of the invention and/or other probiotic microorganism(s) and the formulation of the invention, and its probiotic/therapeutic uses; (v) a composition for industrial applications comprising the formulation of the invention and microorganism(s) of industrial applicability; and (vi) industrial processes and apparatuses in which the latter composition is used.

Abstract: The invention has the object of offering a novel means for making effective use of organic wastes, and offering a method for producing a feed by efficiently treating organic wastes. The invention has the additional object of enabling highly concentrated organic wastes to be treated efficiently in a short time. In a treatment method where molds are mixed with organic wastes to ferment and dry, the oil content of the mixture is adjusted to at least 3 wt %, preferably at least 5 wt %, more preferably at least 10 wt %.

Abstract: The present invention relates to a protein having the amino acid sequence represented by SEQ ID NO: 1, or a protein having ferulic acid decarboxylase activity and having an amino acid sequence wherein one or more amino acid residues are deleted, substituted or added in the amino acid sequence represented by SEQ ID NO: 1; a gene encoding said protein; a recombinant vector comprising said gene; a transformant carrying said recombinant vector; a process for producing 4-vinylguaiacol, vanillin or vanillic acid, or a distilled liquor, wherein an enzyme source having ferulic acid decarboxylase activity which is derived from said transformant is used; and a process for producing a distilled liquor, wherein yeast having an enhanced ferulic acid decarboxylase activity is used.