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PATENT ABSTRACTS 361 prises: inverting most of the sugar contained in cane molasses either enzymatically with in- vertase or With a mineral acid, passing the cane molasses containing invert sugar through a column containing a cation exchange resin, eluting invert sugar from the resin with water (pH 5-8), and obtaining an eluate fraction con- taining the invert sugar to be used as a carbon source for the production of L-glutamic acid by a fermentation technique. 4544633 viding a buffering effect therein by the addition of lecithin to provide improved starter cultures for dairy products. Various media wherein the activity of acid producing bacteria is enhanced in the presence of lecithin are also described. 4544637 CULTURE MEDIA FROM CLARIFIED DIARY WHEY LACTOSE PERMEATES PROCESS FOR PRODUCING VITAMIN B12 BY THE FERMENTATION TECHNIQUE, AND VITAMIN B12-PRODUCING MICROORGANISM Ichiro Kojima. Kouji Komiya, Hiroshi Sato, Yutaka Oguchi, Yokosuka, Japan assigned to Nippon Oil Company Ltd A process for producing vitamin BI2 by the fer- mentation technique which comprises cul- tivating a vitamin B 12-producing microorganism belonging to the genus Pro- pionibacterium in a culture medium containing a carbon source and a nitrogen source, and collec- ting vitamin BI2 accumulated in the cells of the microorganism; characterized in that (1) the cul- tivation is carried out while adding an alkali at suitable times to the cultivation system so that during the cultivation, the cultivation system is maintained at a pH in the range of about 5 to ab- out 7.5, and (2) the cultivation is carried out while adding a carbon source portionwise to the cultivation system nearly at the same time as the addition of the alkali, (3) provided that when a vitamin Bl2-producing microorganism having resistance to propionic acid is used as the micro- organism, the portionwise addition of the car- bon source in (2) can be omitted. Also disclosed are propionic acid-resistant, vitamin BI2- producing microorganism of the genus Pro- pionibacterium. 4544636 STARTER CULTURES OF IMPROVED ACTIVITY FOR DAIRY PRODUCTS AND PROCESS OF MAKING SAME Robert R Bily A process for improving culture activity of acid producing bacteria in dairy media and for pro- Kathleen M Keggins, Ann C Davis, Edward M Sybert, Thomas Mays, Robert A Milch assigned to IGI Biotechnology Inc A method for separating bacteriological growth inhibitors from sweet whey ultrafiltrate to form a mother liquor which is useful as a bacteriological culture media and a precipitate which is useful as a food grade additive to cause clouding, stabilization, emulsification, and thickening of food, pharmaceutical, and cosmetic composi- tions. 4547373 WINE PREPARATION WITH NEW STRAINS OF LEUCONOSTOC OENOS William Sandine, David Heatherbell assigned to State of Oregon acting by and through the State Board of Higher Education for and on behalf of Oregon State University Strains of Leuconostoc oenos capable of car- rying out malolactic fermentation in wines at relatively low temperatures and in wines having relatively high acidity. 4547374 SACCHAROMYCES SPECIES FD 612 AND THE UTILIZATION THEREOF IN BREAD PRODUCTION Yasuo Nakatomi, Hiraku Saito, Akihiro Nagashima, Fumio Umeda, Chiba, Japan as- signed to Oriental Yeast Co Ltd Saccharomyces species FD 612 (FERM BP-742), which has been bred by selective hybridizations, has freeze-resistance and is useful as a baker's

4544636 Starter cultures of improved activity for dairy products and process of making same

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Page 1: 4544636 Starter cultures of improved activity for dairy products and process of making same

PATENT ABSTRACTS 361

prises: inverting most of the sugar contained in cane molasses either enzymatically with in- vertase or With a mineral acid, passing the cane molasses containing invert sugar through a column containing a cation exchange resin, eluting invert sugar from the resin with water (pH 5-8), and obtaining an eluate fraction con- taining the invert sugar to be used as a carbon source for the production of L-glutamic acid by a fermentation technique.

4544633

viding a buffering effect therein by the addition of lecithin to provide improved starter cultures for dairy products. Various media wherein the activity of acid producing bacteria is enhanced in the presence of lecithin are also described.

4544637

C U L T U R E M E D I A F R O M C L A R I F I E D D I A R Y W H E Y

L A C T O S E P E R M E A T E S

P R O C E S S F O R P R O D U C I N G V I T A M I N B12 B Y T H E

F E R M E N T A T I O N T E C H N I Q U E , A N D V I T A M I N B 1 2 - P R O D U C I N G

M I C R O O R G A N I S M

Ichiro Kojima. Kouji Komiya, Hiroshi Sato, Yutaka Oguchi, Yokosuka, Japan assigned to Nippon Oil Company Ltd

A process for producing vitamin BI2 by the fer- mentation technique which comprises cul- tivating a vitamin B 12-producing microorganism belonging to the genus Pro- pionibacterium in a culture medium containing a carbon source and a nitrogen source, and collec- ting vitamin BI2 accumulated in the cells of the microorganism; characterized in that (1) the cul- tivation is carried out while adding an alkali at suitable times to the cultivation system so that during the cultivation, the cultivation system is maintained at a pH in the range of about 5 to ab- out 7.5, and (2) the cultivation is carried out while adding a carbon source portionwise to the cultivation system nearly at the same time as the addition of the alkali, (3) provided that when a vitamin Bl2-producing microorganism having resistance to propionic acid is used as the micro- organism, the portionwise addition of the car- bon source in (2) can be omitted. Also disclosed are propionic acid-resistant, vitamin BI2- producing microorganism of the genus Pro- pionibacterium.

4544636

S T A R T E R C U L T U R E S O F I M P R O V E D A C T I V I T Y F O R

D A I R Y P R O D U C T S A N D P R O C E S S O F M A K I N G S A M E

Robert R Bily

A process for improving culture activity of acid producing bacteria in dairy media and for pro-

Kathleen M Keggins, Ann C Davis, Edward M Sybert, Thomas Mays, Robert A Milch assigned to IGI Biotechnology Inc

A method for separating bacteriological growth inhibitors from sweet whey ultrafiltrate to form a mother liquor which is useful as a bacteriological culture media and a precipitate which is useful as a food grade additive to cause clouding, stabilization, emulsification, and thickening of food, pharmaceutical, and cosmetic composi- tions.

4547373

W I N E P R E P A R A T I O N W I T H N E W S T R A I N S O F L E U C O N O S T O C

O E N O S

William Sandine, David Heatherbell assigned to State of Oregon acting by and through the State Board of Higher Education for and on behalf of Oregon State University

Strains of Leuconostoc oenos capable of car- rying out malolactic fermentation in wines at relatively low temperatures and in wines having relatively high acidity.

4547374

S A C C H A R O M Y C E S S P E C I E S F D 612 A N D T H E U T I L I Z A T I O N

T H E R E O F I N B R E A D P R O D U C T I O N

Yasuo Nakatomi, Hiraku Saito, Akihiro Nagashima, Fumio Umeda, Chiba, Japan as- signed to Oriental Yeast Co Ltd

Saccharomyces species FD 612 (FERM BP-742), which has been bred by selective hybridizations, has freeze-resistance and is useful as a baker's