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4996147 Process for producing L-threonine by fermentation
PATENT ABSTRACTS
529
4996062
4997660
GLUCOSE OXIDASE FOOD TREATMENT AND STORAGE METHOD
METHOD AND APPARATUS FOR C O N T R O L L I N G F O A M IN A VINEGAR FERMENTATION PROCESS
Paavo Lehtonen, Pirkk Aaltonen, UI1 Karilainen, Niittypolku, Finland assigned to Stabra AG The invention relates to an enzymatic composition and method of extending the shelf life of foodstuffs. The composition contains a glucose oxidase/catalase enzyme preparation. The method can be used both in normal and modified atmosphere packages.
4996147 PROCESS FOR PRODUCING L - T H R E O N I N E BY FERMENTATION Sator Furukawa, Toshihide Nakanishi, Hofu, Japan assigned to Kyowa Hakko Kogyo Co Ltd
Rudiger Wittier, Siegburg, Federal Republic Of Germany assigned to Heinrieh Frings GmbH & Co KG A method and apparatus for controlling the foam in a vinegar fermentation process. As in the prior art, the foam accumulating on the upper surface of the fermentation substrate is moved along a given path axially through a rotor of the apparatus and revolved about the path by the rotor so as to be subjected to centrifugal forces and broken up into a gas portion which is exhausted in the direction of movement along the path and a liquid portion, possibly still including some foam particles, which is separated from the gas portion in a direction radially of the path. According to the invention, in order to minimize the foam accumulation in the fermentation tank, it is proposed to completely eliminante the liquid portion of the broken-up foam from the fermentation process, i.e., not to recycle the separated liquid portion into the fermentation tank, either by disposing of it or by further processing it and/or mixing it with the recovered vinegar end product apart from the fermentation process.
A process is disclosed for producing Lthreonine, the process involves culturing in a medium a microorganism belonging to the genus Escherichia and having resistance to rifampicin, lysine, methionine, aspartic acid and homoserine, accumulating L-threonine in the culture and recovirng l.-threonine therefrom.
5000086
4996375 VITAMIN E INTERMEDIATES AND A PROCESS FOR THEIR MANUFACTURE AND CONVERSION INTO VITAMIN E Richard Barrier, Josef Hubscher, Witterswil, Switzerland assigned to Hoffmann-La Roche Inc Novel methyl carhinol derivatives of Vitamin E and a method for their manufacture.
METHOD FOR APPLYING A LIQUID RELEASE AGENT ON A CHEESE Heinrich Battling, Schwarmstedt, Federal Republic Of Germany assigned to Kraft General Foods lnc This invention concerns a process for applying a liquid release agent, especially an alginate, to the outside of a thin wide strand of cheese (30) on a revolving cooling roll (2) characterized in that the release agent is pressed onto the outside of the cheese strand (30) in the form of a film (34) which is fed at the rate of travel of the cheese strand (30).
529
4996062
4997660
GLUCOSE OXIDASE FOOD TREATMENT AND STORAGE METHOD
METHOD AND APPARATUS FOR C O N T R O L L I N G F O A M IN A VINEGAR FERMENTATION PROCESS
Paavo Lehtonen, Pirkk Aaltonen, UI1 Karilainen, Niittypolku, Finland assigned to Stabra AG The invention relates to an enzymatic composition and method of extending the shelf life of foodstuffs. The composition contains a glucose oxidase/catalase enzyme preparation. The method can be used both in normal and modified atmosphere packages.
4996147 PROCESS FOR PRODUCING L - T H R E O N I N E BY FERMENTATION Sator Furukawa, Toshihide Nakanishi, Hofu, Japan assigned to Kyowa Hakko Kogyo Co Ltd
Rudiger Wittier, Siegburg, Federal Republic Of Germany assigned to Heinrieh Frings GmbH & Co KG A method and apparatus for controlling the foam in a vinegar fermentation process. As in the prior art, the foam accumulating on the upper surface of the fermentation substrate is moved along a given path axially through a rotor of the apparatus and revolved about the path by the rotor so as to be subjected to centrifugal forces and broken up into a gas portion which is exhausted in the direction of movement along the path and a liquid portion, possibly still including some foam particles, which is separated from the gas portion in a direction radially of the path. According to the invention, in order to minimize the foam accumulation in the fermentation tank, it is proposed to completely eliminante the liquid portion of the broken-up foam from the fermentation process, i.e., not to recycle the separated liquid portion into the fermentation tank, either by disposing of it or by further processing it and/or mixing it with the recovered vinegar end product apart from the fermentation process.
A process is disclosed for producing Lthreonine, the process involves culturing in a medium a microorganism belonging to the genus Escherichia and having resistance to rifampicin, lysine, methionine, aspartic acid and homoserine, accumulating L-threonine in the culture and recovirng l.-threonine therefrom.
5000086
4996375 VITAMIN E INTERMEDIATES AND A PROCESS FOR THEIR MANUFACTURE AND CONVERSION INTO VITAMIN E Richard Barrier, Josef Hubscher, Witterswil, Switzerland assigned to Hoffmann-La Roche Inc Novel methyl carhinol derivatives of Vitamin E and a method for their manufacture.
METHOD FOR APPLYING A LIQUID RELEASE AGENT ON A CHEESE Heinrich Battling, Schwarmstedt, Federal Republic Of Germany assigned to Kraft General Foods lnc This invention concerns a process for applying a liquid release agent, especially an alginate, to the outside of a thin wide strand of cheese (30) on a revolving cooling roll (2) characterized in that the release agent is pressed onto the outside of the cheese strand (30) in the form of a film (34) which is fed at the rate of travel of the cheese strand (30).