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7507574 |
Recombinant Saccharomyces cerevisiae expressing chimeric glucose transporters
The present invention provides a modified Saccharomyces yeast which produces significantly lower levels of ethanol than wild-type yeast under aerobic conditions and saccharide concentrations of...
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7396552 |
Stable acidic milk drinks, process for producing the same, and additive for acidic milk drinks to be used therein
Stable acidic milk drinks characterized by composed of an acidic milk drink base together with collagen peptides obtained by hydrolyzing collagen and stabilizers. Thus, it becomes possible to add a...
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7244456 |
Mushroom wine
The present application discloses a process for making mushroom wine.
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7241462 |
Process for the preparation of malted cereals
Process for the preparation of malted cereals, wherein the steeping step includes one or more wetting stages at a temperature between 5 and 30° C. preferably between 10 and 20° C., until the...
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7214402 |
Method and apparatus for distributed production of beer
The present invention calls for the establishment of a centralized facility for the production of unfermented, undiluted, and unprocessed hopped wort using a single source of water. The hopped wort...
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7195791 |
Method for production of archidonic acid
The present invention relates to a process for producing arachidonic acid. In one embodiment, Mortierella sect. schmuckeri microorganisms are cultured in fermentation medium, preferably...
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7101544 |
Cholesterol-lowering agents, secondary bile acid production inhibitors, and foods and drinks
Secondary bile acid production inhibitors and cholesterol-lowering agents containing a yeast as the active ingredient.
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7074441 |
Method for the production of fermented whole grain barley with Rhizopus, and products thereof
An improved method for the production of fermented food products, and in particular fermented cereal products of tempech-type using whole grain cereals as raw material, makes it possible to achieve...
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6924132 |
Protein complementing yeast low temperature-sensitivity fermentability
The present invention relates to yeast having DNA encoding a protein having the amino acid sequence of SEQ ID NO:2, or a gene which comprises DNA having the nucleotide sequence of SEQ ID NO: 1.
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6841180 |
Method for preparing lactic acid fermented solution of mushroom and lactic acid fermented solution of mushroom produced thereby
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...
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6803062 |
Process for producing hydrolyzed protein
A hydrolyzed protein which can be used as seasonings or the like is produced by heating and maintaining an aqueous dispersion of a protein-containing starting material, while under an acidic...
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6749849 |
Method for producing arachidonic acid
The present invention relates to a process for producing arachidonic acid. In one embodiment, Mortierella sect. schmuckeri microorganisms are cultured in fermentation medium, preferably...
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6703054 |
Method for treating organic waste
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...
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6667066 |
Multi-enzyme product with glucoamylase, proteolytic and xylanase activities and method for producing same by solid state fermentation of wheat bran with Aspergillus niger
The invention concerns a multi-enzyme product with glucoamylase, proteolytic and xylanase activities, characterized in that it consists of wheat bran fermented with an Aspergillus niger strain,...
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6630159 |
Limiting weight gain of cats by feeding carbohydrate source that excludes rice
A process is provided for limiting weight gain in cats. The process includes feeding the cat a pet food composition that includes a source of protein, a source of fat, and a source of carbohydrates...
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6589328 |
Sponges of hydrocolloids
The invention provides sponges (foams) produced from hydrocolloids by the expansion of gels of these. The foams have properties which can be varied, such as water absorption, biodegradibility, pore...
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6541049 |
Method for production of arachidonic acid
The present invention relates to a process for producing arachidonic acid. In one embodiment, Mortierella sect. schmuckeri microorganisms are cultured in fermentation medium, preferably...
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6517875 |
Solid fermentation-promoting substance and method for preparation thereof
A method for preparing a solid fermentation-promoting substance, the method including the steps of: subjecting a residue obtainable from the process of production of a fermented liquor to acid...
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6511685 |
Dietary supplement derived from fermented milks for the prevention of osteoporosis
A process is described for manufacturing dietary supplements (food integrators) by means of a natural fermentation, including the following steps: a) preparation of a “mix” at a 18° Centigrade...
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6444448 |
Production of β-glucan-mannan preparations by autolysis of cells under certain pH, temperature and time conditions
There is provided a method of production of an immunostimulatory β-glucan-mannan preparation, comprising the step of autolysis of cells of a microorganism at a pH of 5 to 6 and a temperature of 35...
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6419930 |
Pharmacological composition having blood pressure reductive activity
A pharmacological composition including a component having pressure reductive activity obtained from Mycoleptodonoides aitchisonii fruit body which is safe and cheap, harvested constantly...
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6383532 |
Production of a hydrolysate
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...
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6270815 |
Fermentation process for preparing erythritol using mother liquor produced from purification process of palatinose
The present invention relates to a fermentation process to have a high productivity with a novel mutant of Torula sp. DS101 (KCMM-10171), more specifically, for preparing erythritol using mother...
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6245365 |
Food products containing Mortierella sect. schmuckeri
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...
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6143731 |
Glucan dietary additives
Compositions useful in the treatment of dietary disorders, and as dietary additives to provide a source of fiber and of short chain fatty acids, to reduce the level of serum cholesterol, increase...
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6139891 |
Biological substance for the physico-chemical stabilization of wines
A treatment for stabilizing wine against tartaric acids and proteins by adding mannoproteins extracted from yeast walls by enzymatic digestion, is disclosed. A method for carrying out the treatment...
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6042852 |
Low pressure refrigerated dough product
A refrigerated dough system is provided which includes a dough in a container flushed with a gas. The dough contains a leavening agent capable of generating gas in the dough after the dough is...
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5985336 |
Nutrient formulation and process for feeding young poultry and other animals
A nutrient formulation including moisture which is designed for use in poultry and other animals, and a method of feeding it which improves subsequent livability, cumulative feed efficiency and...
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5980957 |
Method for producing powdery seasoning
A method for producing powdery seasoning with constant quality, with no occurrence of coagulation under storage. The method comprises culturing koji mold in heated and expanded defatted soybean,...
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5965178 |
Hydrolyzate seasoning preparation in the presence of lactic acid bacteria
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° C....
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5962045 |
Process for producing beers having yeast turbidity
A process is disclosed for producing beers having yeast turbidity, in particular wheat beer, in which it is possible to metabolize virtually completely the oxygen which has unavoidably passed into...
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5948453 |
Food flavorant preparation via bioconversion of elemental sulphur
A flavorant agent is prepared by incubating a medium of baker's yeast, elemental sulfur and a reducing sugar to obtain a reaction medium from which hydrogen sulfide gas evolves and then the...
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5888561 |
Seasoning production
A process of treating a fermented protein koji prepared from a protein containing material and a carbohydrate, for the production of a seasoning, by hydrolyzing a mixture of the fermented protein...
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5882703 |
Product containing Mortierella sect. schmuckeri lipids
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...
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5858764 |
Yeast strains for saccharide fermentation
New yeast strains providing for an enhanced rate of the fermentation of sugars, and a process to obtain such yeasts and the use of these yeasts. Yeasts capable of improved fermentation of sugars, a...
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5853779 |
Process for preparing grain product
A process for preparing grain products to use as foods, livestock feeds, aquacultural feeds. The grains used are soybean, rice, barley, wheat, oats, rye and corn, and defatted products or brans...
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5776526 |
Low-temperature inactive industrial baker's yeast and process for preparing same
Process for developing a baker's yeast strain having an Lti property, in which a haploid Saccharomyces cerevisiae strain having an Lti property is first crossed with a haploid Saccharomyces...
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5756135 |
Water insoluble yeast solids product and process of making same
A micron yeast which can be used as a fat substitute. The product comprises fragmented water insoluble yeast solids, which fragments primarily are less than 3 microns in size, less than about 5%...
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5739006 |
Process of feeding juvenile fish with astaxanthin-containing zooplankton
The present invention relates to astaxanthin-containing zooplankton such as Brachionus pricatilis obtained by culturing, a method for culturing the zooplankton in a liquid containing astaxanthin...
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5728412 |
Alcohol acetyltransferase genes and use thereof
This invention disclosed herein provides an alcohol acetyl transferase ("AATase"), an AATase encoding gene and a yeast having an improved ester producing ability due to transformation with the...
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5716653 |
Process for brewer's yeast debittering
This invention relates to a process for debittering spent brewer's yeast, aiming at maximal efficiency with minimal impact on yeasts for their further use as live cells. The process consists in...
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5707669 |
Yeast composition
Encapsulated yeast composition especially developed for use with frozen doughs comprising food grade fibers having adsorbed thereon liquid cream yeast, the particles being coated with a continuous...
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5693526 |
Strains of yeast of saccharomyces cerevisiae and a process for the preparation of such strains of yeast
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...
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5665407 |
Process for the production of light-colored seasoning liquors
A process for the production of a light-colored seasoning liquor, which comprises forming a koji-making and fermenting material from a blend material of (A) 90-70% by weight of a material...
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5523100 |
Production of a seasoning
A seasoning agent is prepared by adding water to a koji and hydrolyzing at a temperature of from 2° C. to 25° C. at a pH of from 4.5 to 10 for a time of from 6 hours to 28 days. Salt is added to...
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5520933 |
Method for the production of foods and beverages
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...
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5514386 |
Dough compositions containing temperature sensitive yeast and a temperature sensitive yeast strain and process of making
The present invention includes a method of making a refrigeratable dough composition that includes a step of heating the dough to at least a threshold inactivation temperature of yeast in the dough...
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5486368 |
Production of a cultured yeast product from whey permeate, yeast cream and yeast centrate
A modified cultured yeast product for human and animal consumption is produced by combining yeast cream and yeast centrate to produce a cream/centrate mixture, autolyzing the mixture, inactivating...
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5451413 |
Yeast derivative and method to improve bread quality
The present invention relates to a method for improving the rheological properties of dough and quality of baked products by addition of a yeast derivative, preferably in combination with a...
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5439701 |
Fiber-containing food product and process for producing it from a portion of by-product of alcohol production process
A process for manufacturing flavors from the spent mash of a fermentation mixture is provided wherein the spent mash of the fermentation mixture after distillation is separated into two constituent...
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