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8704719 Method for the extraction of a vitamin-K-dependent carboxylase complex and the use thereof
PATENT ABSTRACTS A lyophilized kefir yoghurt health food is disclosed. The lyophilized kefir yoghurt is a fermentation product obtained from milk with the use of kefir fungi and in the form of a lyophilized powder. This lyophilized kefir yoghurt is produced by inoculating milk with a kefir starter, which is then cultured therein to thereby produce a yoghurt; and lyophilizing the obtained yoghurt. The health food contains lyophilized kefir yoghurt as a main component.
4713345 FERMENTATION METHODS APPARATUS
AND
Steven L Ramsden assigned to Grain Processing Corporation
119 4714767
PROCESS FOR THE SEPARATION OF A BASIC AMINO ACID FROM A FERMENTATION BROTH USING CATION EXCHANGE RESINS Kiyoshi Tanaka, Masaru Saeki, Tsutomu Matsuishi, Yoshihiro Koga, Tetsuya Kawakita, Tokyo, Japan assigned to Ajinomoto Co tnc A process for separating basic amino acids from a liquid containing the same using cation exchange resin towers in series, which comprises effecting repetitive adsorption and elution steps in sequence, wherein the washing water employed in said adsorption and elution steps is obtained by recycling the latter portion of a liquid discharged from a first tower of the adsorption step into an adsorption step in a subsequent cycle, or by recycling a liquid discharged from a first tower at the elution step into an elution step in a subsequent cycle.
Fermentation reactions are conducted by introducing into a fermentation vessel a flocculating microorganism and a fermentable medium and continually withdrawing fermented broth from the vessel through a conduit which is disposed at an angle of at least 60 degrees but less than 90 degrees from the horizontal. 8704719
~1~16 PREPARING NATURALLY SWEET YOGURT WITH SACCHAROMYCOPSIS SP. AND RHIZOPUS SPP. Anthony H Kao A naturally sweet yogurt-type product is prepared from a dairy or soy-based milk product using rice wine containing active cultures of Saccharomycopsis sp. and Rhizopus spp. as the yogurt-producing microorganisms. The cultured product is pasteurized, refrigerated and is enjoyable as a food product for its natural sweet, bland taste.
METHOD FOR THE EXTRACTION OF A VITAMIN-K-DEPENDENT CARBOXYLASE COMPLEX AND THE USE THEREOF Cornelis VERMEER, Berry Aloysius Maria SOUTE, Parkweg 2B, NL-6212 XN M aastricht, Netherlands assigned to RIJKSUNIVERSITEIT LIMBURG Method for the extraction and insolubilisation of a vitamin-K-dependent carboxylase complex from biological material, for instance a bovine liver homogenate, which can be used for the conversion of, for example, precursors of the blood coagulation factors II, VII, X and especially IX prepared via recombinant DNA-tcchnology, the insolubilised carboxylas¢ complex, as well as the prepared biologically active blood coagulation factors to be used in pharmaceutical compositions.
4713345 FERMENTATION METHODS APPARATUS
AND
Steven L Ramsden assigned to Grain Processing Corporation
119 4714767
PROCESS FOR THE SEPARATION OF A BASIC AMINO ACID FROM A FERMENTATION BROTH USING CATION EXCHANGE RESINS Kiyoshi Tanaka, Masaru Saeki, Tsutomu Matsuishi, Yoshihiro Koga, Tetsuya Kawakita, Tokyo, Japan assigned to Ajinomoto Co tnc A process for separating basic amino acids from a liquid containing the same using cation exchange resin towers in series, which comprises effecting repetitive adsorption and elution steps in sequence, wherein the washing water employed in said adsorption and elution steps is obtained by recycling the latter portion of a liquid discharged from a first tower of the adsorption step into an adsorption step in a subsequent cycle, or by recycling a liquid discharged from a first tower at the elution step into an elution step in a subsequent cycle.
Fermentation reactions are conducted by introducing into a fermentation vessel a flocculating microorganism and a fermentable medium and continually withdrawing fermented broth from the vessel through a conduit which is disposed at an angle of at least 60 degrees but less than 90 degrees from the horizontal. 8704719
~1~16 PREPARING NATURALLY SWEET YOGURT WITH SACCHAROMYCOPSIS SP. AND RHIZOPUS SPP. Anthony H Kao A naturally sweet yogurt-type product is prepared from a dairy or soy-based milk product using rice wine containing active cultures of Saccharomycopsis sp. and Rhizopus spp. as the yogurt-producing microorganisms. The cultured product is pasteurized, refrigerated and is enjoyable as a food product for its natural sweet, bland taste.
METHOD FOR THE EXTRACTION OF A VITAMIN-K-DEPENDENT CARBOXYLASE COMPLEX AND THE USE THEREOF Cornelis VERMEER, Berry Aloysius Maria SOUTE, Parkweg 2B, NL-6212 XN M aastricht, Netherlands assigned to RIJKSUNIVERSITEIT LIMBURG Method for the extraction and insolubilisation of a vitamin-K-dependent carboxylase complex from biological material, for instance a bovine liver homogenate, which can be used for the conversion of, for example, precursors of the blood coagulation factors II, VII, X and especially IX prepared via recombinant DNA-tcchnology, the insolubilised carboxylas¢ complex, as well as the prepared biologically active blood coagulation factors to be used in pharmaceutical compositions.