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Fermentation Processes

Fermentation Processes patent applications listed include Date, Patent Application Number, Patent Title, Patent Abstract summary and are linked to the corresponding patent application page.

Related Categories:

Food Or Edible Material: Processes, Compositions, And Products


Fermentation Processes



Simulated fermentation process
09/25/14 - 20140287092 - A method of modeling a fermentation process comprises providing a first principles model of a fermentation process; determining the concentration of at least one substrate in a fermentation composition at a first time; and predicting the concentration of at least one component of the fermentation composition at a second time...

Microalgal flour
08/21/14 - 20140234479 - The present invention relates to microalgal food products with acceptable sensory characteristics and methods of producing the food products. The flour can be produced by cultivating microalgal cells of a strain of Chlorella protothecoides under conditions of acceptable pH and dissolved oxygen to produce a desired amount of lipid. The...

Use of nisin resistant mutant strains of lactobacilli for reducing the post acidification in food products
08/07/14 - 20140220177 - The invention relates to nisin-resistant lactobacilli and their use for preparing food products with reduced post-acidification....

Utilization of an enzymatic complex in farm animals feed
05/29/14 - 20140147550 - The invention relates to a method of supplementing farm animal feed with an enzymatic complex including a mixture of proteases, obtained by culturing a Streptomyces fradiae strain, wherein among this mixture of proteases one of them has an isoelectric point of around 7.0 and another has an isoelectric point of...

Emulsion comprising lyso-phospholipids
05/01/14 - 20140120209 - The present invention relates to an oil-in-water emulsion comprising a phospholipid emulsifier, the emulsifier comprising lyso-phospholipids, and methods of producing the emulsion. The emulsion is useful as a base for food and beverage products, e.g. coffee and tea creamers, and has good stability without the use of synthetic emulsifiers....

Asparaginase enzyme variants and uses thereof
04/10/14 - 20140099401 - The present invention relates to newly identified asparaginase polypeptide variants of SEQ ID NO: 3 and to polynucleotide sequences that encode such novel asparaginase variants. Furthermore the invention relates to the use of these novel asparaginase variants in industrial processes....

Methods for preserving processed meats
12/12/13 - 20130330441 - A method includes preserving a meat product with propionic acid, the method including contacting meat with exogenous enzymes, maintaining the meat-enzyme mixture for a sufficient period and at a sufficient temperature for the enzyme to react with one or more meat substrates and produce propionic acid, and heating the meat-enzyme...

L-amino-acid-containing feed additive in the form of fermentation-broth-based granules, and processes for its preparation
11/14/13 - 20130302470 - The invention relates to a granular fermentation-broth-based feed additive, comprising an L-amino acid selected from the group consisting of L-lysine, L-methionine, L-threonine, L-tryptophan, L-valine or mixtures of these, suitable for the preparation of feeds for animals kept in aquaculture, where the content of the L-amino acid or the mixtures thereof...

Preparation of seasoning products
09/26/13 - 20130251847 - A method for preparing a food seasoning product comprising a solid state fermentation step, an hydrolysis step and a thermal reaction step, wherein the solid state fermentation step, hydrolysis step and thermal reaction step are carried out in the same reaction vessel....

Royal jelly solution and method for producing same
09/05/13 - 20130230621 - A method for producing a royal jelly solution, comprising subjecting an aqueous royal jelly suspension to an enzymatic reaction catalyzed by an enzyme having cysteine protease activity at 20° C.˜70° C....

Stabilized edible emulsions, acidification methods of preparation, and beverages
08/29/13 - 20130224335 - Stable, edible delivery systems for water miscible or water soluble materials, and aqueous food products such as beverages incorporating such delivery systems are provided. The disclosed delivery systems may be used to isolate a substance otherwise having an unacceptable taste in the food product or to protect a sensitive material...

Oil or fat composition
07/25/13 - 20130189394 - The oil or fat composition is obtained by combining, at specific contents, (A) an oil or fat of high diacylglycerol content, said oil or fat having a particular composition, (B) a plant sterol and (C) a plant sterol fatty acid ester....

Homofermented products
07/25/13 - 20130189395 - 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...

Hydrolysed marine protein product, process for the production thereof, and application
06/20/13 - 20130156887 - A hydrolyzed marine protein product, a method for the production of the product, a feed product for animals, including humans, and a culture medium including the hydrolyzed marine protein product. The protein product may be hydrolyzed by enzymatic activity, bacterial activity, acids, cooking or any combination of these. The protein...

Alkaline mineral booster with antioxidants
05/16/13 - 20130122140 - A highly alkaline, ultra-low sodium antioxidant mineral additive of saturated tripotassium phosphate may be used as an additive to dosages such as concentrated drops, tablets, capsules, bottled water, beverages or other dosage forms. The alkaline antioxidant mineral additive further includes organic potassium, calcium, zinc, magnesium, selenium and 79 trace minerals...

Flavor containing l-glutamic acid and method thereof
05/16/13 - 20130122141 - Disclosed herein is a method for producing a flavoring containing L-glutamic acid derived from natural foods by adjusting the content of ammonia remaining in a final fermentation broth after completion of culture to be in the range of 0 to 10 g/L in cultivation of L-glutamic acid producing microorganisms, thereby...

Process for production of fish paste product, and enzyme preparation for modifying fish paste product
05/09/13 - 20130115332 - A fish paste product imparted with firmness and flexibility can be obtained using transglutaminase, an alkali material, and an ascorbic acid compound....

Method for producing meat products and meat product produced by said method
03/21/13 - 20130071518 - The present invention relates to a method for producing meat products, in particular sausage, on the basis of substantially known recipes and basic principles of typical sausage varieties having a shortened ripening time, wherein, during processing, two ripening-accelerating mixtures of stabilizers, colorants and/or edible salts (ripening mixture 1) and spices,...

natural taste enhancing savoury base and a process for its preparation
12/13/12 - 20120315354 - The present invention concerns a taste enhancing savoury base comprising:—between 8 to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP,—naturally food derived compounds such as organic acids and their salts, amino acids, peptides and aroma compounds, wherein said base is obtained through a...

Method for producing fish-slice-like paste product
11/01/12 - 20120276244 - A method for producing a fish-slice-like paste product according to the present invention comprises: a step of combining and mixing at least 0.01 percent by weight up to but not including 0.05 percent by weight of a protein cross-linking enzyme with ground fish meat to prepare a first ground-fish-meat material...

Method for improved fermentation
11/01/12 - 20120276245 - The present invention discloses improved fermentation conditions for S. thermophilus and/or L. bulgaricus, allowing efficient preparation of fermented products based on monoculture of these strains. Such fermented products may be fermented food products or may be starter cultures for use in the preparation of fermented food products. The invention also...

Biomass hydrolysate and uses and production thereof
05/31/12 - 20120135106 - The present invention includes a palatable, stable composition comprising a biomass hydrolysate emulsion for incorporation, into, or used as, nutritional products, cosmetic products or pharmaceutical products. Preferred sources for biomass are microbial sources, plant sources and animal sources. The present invention also provides methods for making such compositions, specifically, a...

Novel asparaginase enzyme
04/26/12 - 20120100249 - The present invention relates to a protein which exhibits asparaginase activity and which has an amino acid sequence according to SEQ ID NO. 2-SEQ ID NO.10. The advantage of the protein of the present invention is that it exhibits asparaginase activity (EC 3.5.1.1) with a specific activity at acidic, neutral...

Fermented food refrigerator and control method thereof
02/23/12 - 20120045540 - A control method includes measuring acidity of a fermented food and judging a ripening degree of the fermented food according to the measured acidity, determining whether or not measurement of salinity of the fermented food is performed through the judged ripening degree, and measuring salinity of the fermented food, and...

Use of alkali metal lactate in curing of seafood surimi products
02/23/12 - 20120045541 - The present invention discloses a method for the preparation of a cured seafood surimi product comprising: providing raw fish surimi; mixing the raw surimi with an alkali metal lactate in an amount of 0.1 to 10% (w/w), and an additional ingredient as desired; curing the mixture of raw fish surimi,...

Process to produce a wine or fruit juice stabliser
02/23/12 - 20120045542 - The present invention relates to a process to produce a wine or fruit juice stabiliser comprising contacting a composition comprising proteinaceous material with a prolyl-specific protease, as well as to a wine or fruit juice stabiliser obtainable by said process. The invention also relates to a composition comprising peptides, said...

Methods of and systems for producing diesel blend stocks
01/26/12 - 20120021091 - A method for producing biofuels is provided. A method of making biofuels includes dewatering substantially intact algal cells to make an algal biomass, extracting neutral lipids from the algal biomass, and esterifying the neutral lipids with a catalyst in the presence of an alcohol. The method also includes separating a...

Method for manufacturing a fermentation product containing propionate and acetate comprising a step of removing carbonate-derived compounds
12/08/11 - 20110300257 - A method for manufacturing a mixed solution comprising propionate and acetate includes adding acid to a fermentation product to obtain an acidified fermentation product comprising propionate and acetate with a pH in the range of 2.5 to 8. The method optionally includes removing carbonate-related compounds from the mixed solution....

Method of continuously producing edible lipid-based composition
11/10/11 - 20110274784 - The present invention provides a method of continuously producing edible lipid-based composition, including the steps: preparing alcohol and organic acid in a predetermined ratio and a reaction tank received with immobilized candida cylindracea; continuously providing a supercritical state solvent into the reaction tank and draining the supercritical state solvent out,...

New lactic acid bacteria strain,fermented food or drink, and method for producing the fermented food or drink
09/22/11 - 20110229603 - The present invention relates to a Lactobacillus pentosus strain FERM BP-10958, a method for producing fermented food or drink with a fermentation process using the lactic acid bacteria, and fermented food or drink produced by fermentations using the lactic acid bacteria....

Polypeptides having tyrosinase activity and polynucleotides encoding same
09/08/11 - 20110217414 - The present invention relates to isolated polypeptides having tyrosinase activity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods for producing, activating and using the polypeptides....

Enzyme preparation for adhesion-molded foods and method for producing adhesion-molded food
08/25/11 - 20110206803 - By using transglutaminase with calcium chloride or magnesium chloride as active ingredients, food raw materials such as meat pieces can be sufficiently adhesion-molded without using a protein material....

Process
07/14/11 - 20110171346 - A method for reducing the amount of cholesterol and/or improving the texture and/or reducing weight loss and/or increasing the fat stability of a meat based food product comprising: a) contacting meat with a lipid acyltransferase; b) incubating the meat contacted with the lipid acyltransferase at a temperature between about 1°...

Transconjugants of lactic acid bacteria
06/16/11 - 20110142986 - The present invention relates to the field of dairy science. In particular, the present invention relates to methods for improving dairy starter culture quality as well as food products that can be obtained using such methods....

Process for producing acidulated 50% concentrated solution and dry powder of peptides from protein products and waste of animal, fish and aquaculture origin
06/02/11 - 20110129565 - The present invention is directed to a process for the production of wet solutions of peptides concentrated to 50% or dry peptides, for human and animal consumption, using as raw material secondary products generated in the production of protein food for human consumption, which is started with a low temperature...

Coated infused fruit and process of manufacturing
04/28/11 - 20110097439 - Methods for infusing a composition into food products are provided. The resulting infused food products have greatly reduced shrinkage, and resemble fresh food products....

Method for producing fish paste product, and enzyme preparation for fish paste products
12/23/10 - 20100323058 - In the process of producing a fish paste product, adding a defined amount of a transglutaminase and ascorbic acid or a related compound thereof are added to material surimi can suppress changes in the physical properties of nerimi during the process of producing a fish paste product and a fish...

Fried food products having reduced fat content
12/09/10 - 20100310712 - Methods of making reduced-fat or fat-free fried food products, and products made according to the methods, in which food pieces are coated with an aqueous adhesion mixture including a protein, and an oil absorption minimizing agent including an edible lipophilic material, where the coating is adhered to the food pieces,...

Probiotic composition
12/09/10 - 20100310713 - A probiotic composition comprising a probiotic culture having a probiotic count of between 106 and 1010 cfu/ml or cfu/g and a carrier medium is disclosed. The invention also relates to a process for preparing the probiotic composition and to probiotic beverage and food products comprising the probiotic composition....

L-lysine-containing feed additives
12/09/10 - 20100310714 - The invention relates to relatively light and thermally stable granulated, fermentation-broth-based animal feed additives having a high content of L-lysine and to low-loss methods for their production from broths obtained by fermentation....

Asparaginase enzyme variants and uses thereof
07/22/10 - 20100183765 - The present invention relates to newly identified asparaginase polypeptide variants of SEQ ID NO: 3 and to polynucleotide sequences that encode such novel asparaginase variants. Furthermore the invention relates to the use of these novel asparaginase variants in industrial processes....

Dairy product and process
06/03/10 - 20100136166 - The invention is a method of preparing a gel. The method comprises forming an oil-in-water emulsion by mixing oil or fat with an aqueous medium. The mixture comprises 2% to 12% (w/w) of a heat-settable protein and 5% to 40% (w/w) oil or fat or a mixture of oil and...

Tagged microorganisms and methods of tagging
04/29/10 - 20100104690 - The present invention provides methods for tagging and/or identifying microorganisms. In some preferred embodiments, the microorganisms are bacteria. In some particularly preferred embodiments, the bacteria are members of the genus Streptococcus, while in other embodiments, the bacteria are members of other genera. The present invention also provides microorganisms tagged using...

Fibrous food material
03/25/10 - 20100074989 - 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....

Process for joining of pieces of natural casing
03/25/10 - 20100074990 - A process for firm joining of two or more pieces of natural casing together using transglutaminase at a low temperature to form desired dimensions, such as length, design and calibre....

Hydrolases, nucleic acids encoding them and methods for making and using them
03/04/10 - 20100055234 - 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,...

Methods of producing transformation competent bacteria
02/25/10 - 20100047384 - 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...

Culture method favorising the production of k2 vitamin by lactic bacteria and applications thereof in the preparation of food products
02/25/10 - 20100047385 - 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...

method for processing of fish egg and processed fish egg produced by the method
02/11/10 - 20100034922 - 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...

Methods for producing lipids from ethanol production co-products by introducing lipid producing microorganisms
02/04/10 - 20100028484 - 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;...

Increased stability of flavor compounds
01/21/10 - 20100015276 - 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....

Low sodium, high calcium, protein hydrolysate flavor enhancer and a method prepare thereof
12/24/09 - 20090317510 - 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...

Method of producing filamentous fungus culture product
11/12/09 - 20090280212 - 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...

Enzyme granules
09/10/09 - 20090226560 - 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....

Enzyme granules
09/10/09 - 20090226561 - 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....

Fat, wax or oil-based food ingredient comprising encapsulated flavors
08/20/09 - 20090208604 - 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...

Metabolically engineered lactic acid bacteria and their use
06/18/09 - 20090155411 - 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,...

Process for producing fermented beverages using fermentation raw material solutions of low maltotriose ratio
04/30/09 - 20090110769 - 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...

Galactosidase with alpha-galactosyltransferase activity
04/30/09 - 20090110770 - The present invention concerns a β-galactosidase with transgalactosylating activity isolated from Bifidobacterium bifidum. The β-galactosidase is capable of converting lactose to a mixture of oligosaccharides which are β-linked and unexpectedly produces the α-linked disaccharide galactobiose. The mixture may be incorporated into numerous food products or animal feeds for improving gut...

Overexpressed and purified aspergillus ficuum oxidase and nucleic acid encoding the same
04/16/09 - 20090098243 - The present invention also relates to the use of an oxidase of the invention in industrial processes....

Microorganism for biological detoxification of mycotoxins, namely ochratoxins and/or zearalenons, as well as method and use thereof
04/16/09 - 20090098244 - 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...

Method of manufacturing an edible product comprising fruit and omega-3 polyunsaturated fatty acids
03/19/09 - 20090074912 - The present invention relates to a method of manufacturing microbiologically stable edible products containing fruit and a source of omega-3 polyunsaturated fatty acids (ω-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...