Abstract: A novel microbial protein is described which appears to have significant homology to plant expansin proteins and has the ability to weaken filter paper and swell cellulose. A DNA is described which encodes the novel protein.

Abstract: The invention relates to a hydrolysate and a process for the production of the hydrolysate. The process includes a fermenting step wherein a Koji substrate of a protein containing material and a carbohydrate that has been injected with a culture of a lactic acid bacteria that is capable of imparting a specific characteristic note to the hydrolysate is fermented to produce a fermented Koji and a hydrolysis step wherein the fermented Koji is hydrolyzed at a temperature of between about 2° C. and 50° C. and a pH of from about 5.6 to 7.0 for a period of from about 1 to 20 days to produce a hydrolysate. The characteristic note of the hydrolysate is stronger than if the inoculation with the lactic acid bacteria occurred after the fermentation stage.

Abstract: An enzyme membrane reactor is designed to enhance the production efficiency of foods, pharmaceutical products, and other bioproducts. The reactor is formed of a cap and a container in which a plurality of the biocatalyst-immobilized sheets are located at an interval. The reactor works in such a way that a liquid reaction mixture is introduced into the container via an inlet of the container, thereby resulting in the synthesis of a bioproduct mixture which is collected via an outlet of the reactor. The immobilized biocatalyst is prepared by entrapping a biocatalyst with a gluten matrix. The immobilized biocatalyst is deposited on supporting meshes contained by a plurality of frames that are inserted in a plurality of pairs of grooves contained by two opposite side walls of the container. Deactivated biocatalyst-immobilized sheets are replaceable and recyclable.

Abstract: The present invention describes new and distinct horticultural varieties of higher Basidiomycetes mushrooms grown in submerged culture. Specifically, the new varieties of species of the genus Pleurotus offer superior yields of mushroom cell biomass and greater concentrations of the protein rich in essential amino acids, fatty acids, vitamins and minerals.

Abstract: The present invention describes new and distinct horticultural varieties of higher Basidiomycetes mushroom grown in submerged culture. Specifically, the new varieties of species of the genus Tremella offer superior yields of mushroom one-cell biomass rich in essential amino acids and vitamins and polysaccharide glucuronoxylomannan.

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: A method is provided for improving an enzymatic process using at least one enzyme having pectinase activity which entails contacting the at least one enzyme during the process with a noble gas, mixture of noble gases or gas mixture containing at least one noble gas.

Abstract: Culturally modified lactic acid bacterial cells containing a porphyrin compound and their use in a novel method of reducing the oxygen content in a food and feed product or starting material is provided and means of improving the shelf life and/or quality of such products by using the culturally modified bacterial cells. Such culturally modified cells are useful in the manufacturing of a food and a feed product and for the manufacturing of metabolites produced by modified cells.

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 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 is to provide feed which is taken well by animals and marine animals, promotes the growth of the body and bone, relieves symptoms of a chicken coccidium disease, and has the effect of substituting low-priced soybean oil meal for fish meal, and if feed containing a precipitated fraction itself or after concentrated and dried, which was prepared by subjecting one or more bodies selected from marine animals, treated materials thereof or separated materials therefrom to enzymatic treatment with a proteolytic enzyme, is used, then the intake of the feed by domestic animals and raised marine animals is increased to promote the growth of bone, thus accelerating their growth and promoting an increase in their body weight, and preventing or relieving the chicken coccidium disease.

Abstract: A method for production of fish feed containing fish products and standard feed components and fish feed products. Ammonium-, sodium- or potassium diformates, comprising formic acid or mixtures thereof are included in the fish products prior to their further processing and mixing with the other feed components. The final fish feed contains preferably 0.3-2.5 weight % formates based on the total feed.

Abstract: The invention relates to new regenerable filtration adjuvants which are usable for the filtration of liquids, particularly beer at the end of the secondary fermentation storage, characterized in that they comprise synthetic or natural incompressible polymer grains or natural incompressible grains grains having a sphericity coefficient varying between approximately 0.6 and 0.9. The invention also relates to a method for regenerating a filtration adjuvant.

Abstract: Novel foam proteins, monoclonal antibodies specifically recognizing said proteins, a method for determining foam protein contents in beer samples by an immunoassay using said monoclonal antibodies, a method for determining head retention and head retention stability of beer, as well as a method for evaluating raw materials of beer and stabilizers for beer are disclosed. The novel foam proteins crucial for head retention of beer have molecular weights of about 40000 to about 48000 as determined by Western blot analysis.

Abstract: The present invention relates to an open circuit organic waste treatment method, to a plant for carrying out the method, and to applications of that method. The treatment method is characterized in that it comprises the following steps: a) collecting the waste; b) introducing the waste into a first reactor without prior sterilisation; c) decomposing the waste in said first reactor using mesophilic or thermophilic anaerobic bacteria; d) recovering the liquid effluent resulting from said decomposition and transferring it to a second reactor containing heterotrophic or photoheterotrophic bacteria; e) using the heterotrophic or photoheterotrophic bacteria to produce an edible biomass constituted by said bacteria; and f) recovering and packaging the biomass produced. A particular application of the method is that of recycling organic waste of animal origin such as liquid manure or sludge originating from water purification.

Abstract: A process for manufacturing beer having a reduced content of purine compounds by using wort having a reduced content of purine nucleosides as a result of decomposing purine nucleosides into purine bases by using nucleoside phosphorylase or nucleosidase, or decomposing purine nucleosides into purine bases during fermentation and having the purine bases metabolized by yeast.

Abstract: An apparatus for protecting wine aging in one or more cask containers from exposure to air caused by depletion of wine in such casks by providing a reservoir of wine in a flexible bag suspended above the cask(s) with a tube(s) directing such wine through an aperture in the bung(s) of the top bunghole(s) of the cask(s) to maintain the cask(s) in a full state while the wine ages therein.

Abstract: A seasoning composition is prepared by preparing a koji and in the absence of added salt, hydrolyzing the koji in the presence of a culture of lactic acid bacteria at a temperature between 15.degree. C. and 60.degree. C. and at a pH of from 4.5 to 10 for a period of from 6 hours to 28 days, and the seasoning composition is obtained without preparing a moromi. Inoculation with the lactic acid bacteria culture is carried out either in the hydrolysis stage or in the koji preparation stage, and the hydrolysis may be carried out in two stages with the culture present during the first stage and so that the temperature of the first stage hydrolysis is between 20.degree. C. and 60.degree. C. and particularly between 25.degree. C. and 50.degree. C. and so that the second stage temperature is from 2.degree. C. up to 20.degree. C., and the second stage hydrolysis is carried out for at from 12 hours to 25 days and the first and second stage hydrolysis are carried out for a combined time of from 18 hours to 28 days.

Abstract: The present invention relates to a peptide having an amino acid sequence of Val-Val-Tyr-Pro as well as an agent for inhibiting elevation of triglyceride levels in blood, a food for specified health use (the so-called physiologically functional food) and a feed comprising the above peptide as an active component. According to the present invention, a peptide inhibiting elevation of triglyceride levels in blood as well as an agent for inhibiting elevation of triglyceride levels in blood, a physiologically functional food and a feed, all comprising the peptide as an active component are obtained. With these products of the invention, it becomes possible to prevent or treat obesity and hyperlipemia of human and animals as well as circulatory system diseases such as hypertension and arteriosclerosis associated therewith. Furthermore, the materials of the invention make it possible to improve the meat quality of livestock and hatchery fish.

Abstract: Disclosed herein is a Bifidobacterium strain isolate that is incorporated into food, beverages, animal feeds, and/or dietary supplements. It can be used to provide a healthful bacteria to human adults and non-human mammals. The bacterium acts as a probiotic. For example, the bacterium assists newborns in producing protective acetic acid and lactic acid, as well as antimicrobials and vitamins. The bacterium can also be used to reseed bacteria levels caused by diarrhea, chemotherapy, advancing age, antibiotics, or other causes.

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 relates to a process for preparing vinasse suitable for a column process, in which process dilute vinasse is clarified by means of a high-efficiency centrifuge, after which the vinasse is concentrated and potassium is removed. The invention also relates to the vinasse and the potassium sulphate crystals prepared with the above-described process.

Abstract: This invention discloses novel methods of making fermented food products such as yogurt. It also discloses novel Lactobacillus bulgaricus organisms for making fermented food products which are conditionally sensitive, that is, operate to metabolize a desired compound normally under the processing conditions for fermented food products but slow or decrease in activity beyond what is normal under the routine storage temperatures for the fermented food products. Such fermented food products exhibits improved shelf life and long-term taste.

Abstract: A process is provided for the preparation of valuable products from vinasse which contains potassium salts. The process comprises concentrating the vinasse to a dry matter content of 50-80% dry solids and separating the formed crystals in a concentration step to form a supernatant which is free of potassium salts. Ammonium sulphate is added to the vinasse before or during concentrating the vinasse.Furthermore, clarification of the supernatant is carried out to provide for the separation of betaine, PCA, succinic acid or citric acid. Filtration, or microfiltration is used for the clarification and a chromatographic separation is used for the separation of betaine as well as the other products. Potassium salts are obtained from the crystals to provide for a fertilizer.

Abstract: A bread quality-improving composition and a process for the production of bread using the composition. More particularly, a bread quality-improving composition which contains a maltotriose-forming enzyme or a maltotriose-forming enzyme, glucose oxidase and/or hemicellulase and a process for the production of dough and bread using the composition. The bread quality-improving composition renders possible the easy handling of dough without covering it with wheat flour and the like, the exclusion of additives for use in the control of water content, an improvement in elasticity and ductility of bread when baked, the prevention of bread solidification and other problems such as a reduction in bread volume when frozen dough is used and the elimination or reduction of emulsifying agents.

Abstract: The present invention relates to a novel strain of the yeast Saccharomyces cerevisiae having accession number MTCC Y0022B211 (=NCYC 2647), which is useful for the preparation of ethanol by the fermentation of sugars. The invention also encompasses a process for the preparation of this strain of yeast, which process comprises: (a) growing a diploid strain of S. cerevisiae designated MTCC Y0001 (=NCYC 2646) in a known medium, sporulating the strain, treating the sporulated cells with a lytic enzyme to liberate the spores, collecting the liberated spores; (b) growing a haploid strain of S. cerevisiae designated MTCC Y0002 (=ATTC 90506); (c) mixing the spores obtained in step (a) with the cells obtained in step (b), incubating the resultant spore-cell mixture at a temperature in the range of 15.degree. C. to 37.degree. C. for a period of 1 to 10 days; (d) spreading the incubated spore-cell mixture on a non-medium, and incubating the mixture at a temperature in the range of 15.degree. to 37.degree. C.

Abstract: A process for preparing a fermentation product having superoxide dismutase (SOD) activity, which can reduce blood alcohol level and eliminate foul alcohol breath using a novel microorganism of the Bacillus species, and a beverage containing the fermentation product.

Abstract: A process for the preparation of bound-formed food comprising adding transglutaminase, a casein and an edible surface active agent, to a raw food material. The resulting bound-formed foods have excellent taste and savor.

Abstract: Process for the production of a flavoring agent, in which a yeast lysate is mixed with moromi or a moromi fraction, and the mixture is allowed to react at 30.degree.-70.degree. C. in order to convert the AMP of the lysate to IMP.

Abstract: Enzyme products are disclosed. The enzyme products include an enzyme-bearing matrix formed by subjecting a feedstock containing enzyme(s) and carrier materials to conditions which alter the physical and/or chemical structure of the carrier. The matrix suspends the enzyme for protection, delivery, dispersion and activation at the desired time and under selected conditions. Methods of producing the enzyme carrying matrix and enhanced enzyme products are also disclosed.

Abstract: The immobilized enzyme for removal of residual cyclodextrins is either a combination of an alpha-amylase and a CGTase which has been immobilized or a fungal alpha-amylase which has been immobilized. In addition to either the fungal alpha-amylase or the CGTase and alpha-amylase, a debranching enzyme can also be employed. When using a debranched enzyme, the debranched enzyme is also immobilized. By using the immobilized enzyme, the step of inactivating the enzyme is eliminated and the contamination due to the inactivated enzyme is also eliminated.

Abstract: A method of catalyzing in vitro reactions using seeds containing enhanced amounts of enzymes is disclosed. The method involves adding transgenic, non-wild type seeds, preferably in a ground form, to a reaction mixture and allowing the enzymes in the seeds to increase the rate of reaction. By directly adding the seeds to the reaction mixture the method provides a solution to the expensive and problematic process of extracting and purifying the enzyme. Methods of treatment are also provided whereby a subject lacking a sufficient supply of an enzyme is administered the enzyme in the form of seeds containing enhanced amounts of the enzyme.

Abstract: A method for reducing the viability of bacterial cells is disclosed. Further, a two-stage process of hypo-osmotic shock is used by exposing cells to a first solution having a water activity (a.sub.w) of 0.997 or less. In addition after the first step the cells are further exposed to a solution of a higher a.sub.w that the first solution. The solutions are applied to the cells in the form of a spray or by immersion. The solutions are applied to the bacterial cells between 5 seconds and 30 minutes to obtain a reduction in the viability of the cells being treated of which are additionally treated with a solution of lysozyme contained in the solutions or to a cold shock treatment step. The cold shock treatment is applied by exposing the cells to a temperature in an aqueous liquid at 10.degree. C. or less.

Abstract: The process entails treating a system such as a food system which contains residual cyclodextrin with both CGTase and an amylase at a temperature of 40.degree. C. to 80.degree. C., a pH of 4 to 6 for a time of 1 to 48 hours to hydrolyze the residual cyclodextrin. The process is especially adapted for food systems such as eggs, dairy, meat, fruit juices, coffee and tea. It is also suited for use in starch hydrolysates and protein hydrolysates. Residual cyclodextrins are contained in a system after the system has been subjected to a process wherein cyclodextrins have been employed either to remove an unwanted component or where the cyclodextrin was separated from the system.

Abstract: A seasoning agent is prepared by adding water to a koji and hydrolyzing at a temperature of from 2.degree. C. to 25.degree. C. at a pH of from 4.5 to 10 for a time of from 6 hours to 28 days. Salt is added to the hydrolyzed koji to form a moromi, which is fermented.

Abstract: The present invention relates to a method for producing foods and beverages having a desirable flavor which comprises bringing an animal-derived, ethyl butyrate-synthesizing enzyme having a potency in the range of 0.1 unit/mg protein or higher under the conditions that ethyl butyrate is formed by reacting 0.5% (w/w) ethanol with 2.6% (w/w) butyric acid, or a substance containing the enzyme into contact with the foods and beverages during their production process.

Abstract: An improved, short-time process for fermentation of comestible products is described which enhances the growth of operative microorganisms in a fermentation system and consequently reduces the required incubation time. The process involves inoculating a given fermentation system containing a starting food ingredient substrate and fermentative microorganism(s) with an amount of an oxygen-reactive enzyme such as OXYRASE.TM. (a trademark of Oxyrase, Inc. of Akron, Ohio) which is not naturally generated by virtue of said fermentation process. Reduced time fermentation can be achieved in a wide variety of systems, such as in the production of fermented liquid, semisolid and solid dairy products, fermented meat products, fermented cereal-based products, yeast-raised baked and fried products, and alcoholic beverages.

Abstract: The new casein hydrolyzate does not contain any unhydrolyzed casein and is characterized by a defined molecular weight distribution. The method is characterized by being performed by means of three defined proteolytic enzymes and a non-pH star method. The casein hydrolyzate exhibits an optimal balance between DH, free amino acids, bitterness and yield.

Abstract: An exclusive kimchi fermentor includes at least two chambers for selectively fermenting and storing kimchi. The apparatus preferably includes a fan and a heater for curing kimchi in a least one chamber during a fermentation mode. The apparatus also preferably includes an evaporator for supplying cool air into at least one of the chambers during a storage mode. A microprocessor controls the heater and the evaporator in order to selectively place the chambers in the fermenting mode or the storage mode.

Abstract: Enzymatic protein process removing objectionable odor and offensive taste from natural proteins and the bland, odor-free products produced thereby.

Abstract: A cellulase hydrolysate of tamarind polysaccharide is utilized as a substitute for a portion of metabolizable carbohydrates in processed foods to prepare reduced-calorie versions of said process foods having excellent organoleptic quality. The tamarind hydrolysate comprises DP 7 oligosaccharides, more typically, DP 7 and DP 9 oligosaccharides. The tamarind hydrolysate can be further processed utilizing yeast digestion and/or membrane filtration to remove monosaccharides and low DP (DP.ltoreq.6) oligosaccharides from the hydrolysate composition.

Abstract: Disclosed is a method for producing an angiotensin converting enzyme inhibitor composition from natural materials, which composition is of use as an antihypertensive drug or diet. The method comprises heating a meat in water at a temperature not lower than 50.degree. C. to extract water-soluble protein and hydrolyzing the residue predominantly composed of water-insoluble protein with a protease.

Abstract: An enzymatic hydrolysate having a high di- and tripeptide content is prepared by subjecting to enzymatic proteolysis a protein mixture preliminarily prepared by means of a thermal treatment. The hydrolysate having a high di- and tripeptide content is extracted by liquid-solid separation, followed by ultrafiltration. The hydrolysate is then subjected to a sterilization and drying operation.

Abstract: A process for the manufacture of salt-free, condensed seasoning powder, comprising the steps of:adding koji mold to proteinaceous and/or starch-rich starting materials to produce koji;subjecting the koji to hydrolysis, without adding salt, in the presence of alcohol;removing insolubles from the hydrolysate; andconcentrating and drying the remaining mother liquor to yield seasoning powder.

Abstract: A colorless malt beverage product. To produce the product, malt and water are combined in a mash. An enzyme is preferably added to convert non-fermentable sugars to fermentable sugars. The mash is heated, and liquid extracted therefrom. The liquid is combined with a fermentable carbohydrate to yield a mixture which is boiled and combined with yeast. The resulting yeast-fermented product is decolorized to produce a clear/colorless base which is combined with a sweetener, tartaric acid, a buffer, and a flavoring agent, followed by carbonation until the product is about 0.48-0.57% by weight CO.sub.2. The completed product is clear/colorless, has an alcohol : real extract weight % ratio of 1 : 0.4 to 1 : 1.5, and has 8-15 calories/ounce. These parameters minimize consumer sensations of fullness and excess tartness/sweetness/astringency, while producing desirable taste characteristics and an attractive appearance.

Abstract: The present invention provides foods containing soluble high amylose starch selected from: (i) spray-dried, non-granular starch, characterized in that the starch is substantially non-crystalline, substantially nonretrograded, and fully predispersed; (ii) spray-dried, uniformly gelatinized starch in the form of granular indented spheres, with at least a majority of the granules being whole and unbroken, the starch granules being in the form of loosely-bound agglomerates or individual granules; (iii) enzymatically debranched gelatinized starch, comprising at least 40% amylose; and (iv) mixtures thereof.The foods prepared with soluble high amylose starch are characterized by one or more of the following beneficial properties: stronger gels, improved appearance, improved adhesion, air-, oil- and/or water-impermeable surfaces; and improved textures.

Abstract: The invention relates to the use of fenugreek (Trigonella foenum-graecum) for refining the taste of soy sauce, fish sauce, or combinations thereof and to solid and liquid condiments produced by the inclusion of fenugreek in soy sauce, fish sauce, or combinations thereof.

Abstract: A process for preparing the sodium or calcium salt of propionic acid, comprising fermenting with the bacterium Selenomonas ruminantium an aqueous medium containing corn steep liquor or soy peptone, lactic acid, carbon dioxide, and sodium hydroxide, calcium carbonate, or calcium hydroxide as a neutralizing agent, the said process providing a yield in the said medium of at least 1% of the salt of propionic acid.

Abstract: Deamidation of food proteins by Bacillus circulans peptidoglutaminase was impaired by the large molecular size and unique conformation of these proteins. The limited ability of peptidoglutaminase to deamidate food proteins was increased dramatically by protein hydrolysis and altering protein conformation, principally by moist heat. A method to prepare enzymatically deamidated food proteins with a wide range of protein deamidation was developed. Enzymatic deamidation of proteins improved their functional properties especially in the mild acidic pH region (e.g., 4-6).

Abstract: A method for fermenting diacetyl and acetoin with a lactic acid bacterium by adding one or more additives selected from ferroporphyrin, heme protein, an animal tissue containing ferroporphyrin and blood and metal salts to a culture substrate containing a sugar source which a lactic acid bacterium can use, inoculating the lactic acid bacterium into the substrate and then aerobically culturing the bacterium with shaking or under aeration. A culture solution containing high concentrations of diacetyl and acetoin obtained by the present invention or its diacetyl concentrate is used to increase or improve the flavor of foods such as oils and fats, e.g., butter, margarine, cheeses, shortening, etc., confectionery, creams and the like.