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5188949 Method for producing L-threonine by fermentation
Food, Feed and Beverage Products
5188948
A fermented malt beverage having improved foam stability and desirable lace, cling, and clarity is described. The beverage is stabilized by adding 5-400 ppm by weight of geUan gum.
PROCESS FOR PRODUCING L-VALINE BY FERMENTATION
5190877
Naoki Katsurada, Haruo Uchibori, Takayasu Tsuchida, Kanagawa, Japan assigned to Ajinomoto Co Inc
SACCHAROMYCES STRAINS FOR MALTOSE FERMENTATION
A process for producing L-valine by fermentation which comprises culturing in a liquid culture medium an L-valine producing microorganism which belongs to the genus Brevibactcrium or Corynebacterium and which is resistant to a polyketide, and then recovering L-valine accumulated in said culture medium.
Klaas Osinga, Robert Beudeker, Platt Johannes Van der, Hollander Johannes de, Kawasaki, assigned to Gist-brocades N V Methods and compositions are provided relating to yeasts capable of improved fermentation of sugars. Particularly, genes from the MAL locus are used for transformation of yeast hosts, where the genes are under the wild-type promoter or a strong promoter which provides for regulatable or constitive expression under the conditions of fermentation. Particularly, the yeast hosts find use in the leavening of dough.
5188949 METHOD FOR PRODUCING L-THREONINE BY FERMENTATION Takayasu Tsuchida, Naoki Katsurada, Noboru Ohtsuka, Haruo Uchibori, Takeshi Suzuki, Kawasaki, Japan assigned to Ajinomoto Co Inc
5191110 PROCESS FOR THE SYNTHESIS OF VITAMIN A AND CERTAIN ONES OF DERIVATIVES
A method for producing L-threonine by fermentation which comprises culturing in a culture medium a microorganism of the genus Brevibacterium or Corynebacterium which is resistant to mycophenolic acid and is capable of producing L-threonine, accumulating L-threonine in the medium, and then recovering the L-threonine accumulated therein.
Guy Solladie, Serge Forestier, Gerar Lang, Kawasaki, assigned to L'Oreal According to this process, one effects a stereospecific reduction of the two hydroxyl groups of an ether-diol by a mixture (titanium trichloride, lithium aluminum hydride) at a temperature between 5 degrees C. and about 40 degrees C. and that optionally, one converts the resulting ether into vitamin A, retinoi or retinoic acid. Application to the synthesis of aU-trans compounds selected from the group consisting of vitamin A and its ethers, retinol and retinoic acid, and their 13-cis isomers.
5190778 FOAM.STABILIZED MALT BEVERAGE Kenneth Clare, Margaret A Lawson assigned to Merck & Co Inc 227
5188948
A fermented malt beverage having improved foam stability and desirable lace, cling, and clarity is described. The beverage is stabilized by adding 5-400 ppm by weight of geUan gum.
PROCESS FOR PRODUCING L-VALINE BY FERMENTATION
5190877
Naoki Katsurada, Haruo Uchibori, Takayasu Tsuchida, Kanagawa, Japan assigned to Ajinomoto Co Inc
SACCHAROMYCES STRAINS FOR MALTOSE FERMENTATION
A process for producing L-valine by fermentation which comprises culturing in a liquid culture medium an L-valine producing microorganism which belongs to the genus Brevibactcrium or Corynebacterium and which is resistant to a polyketide, and then recovering L-valine accumulated in said culture medium.
Klaas Osinga, Robert Beudeker, Platt Johannes Van der, Hollander Johannes de, Kawasaki, assigned to Gist-brocades N V Methods and compositions are provided relating to yeasts capable of improved fermentation of sugars. Particularly, genes from the MAL locus are used for transformation of yeast hosts, where the genes are under the wild-type promoter or a strong promoter which provides for regulatable or constitive expression under the conditions of fermentation. Particularly, the yeast hosts find use in the leavening of dough.
5188949 METHOD FOR PRODUCING L-THREONINE BY FERMENTATION Takayasu Tsuchida, Naoki Katsurada, Noboru Ohtsuka, Haruo Uchibori, Takeshi Suzuki, Kawasaki, Japan assigned to Ajinomoto Co Inc
5191110 PROCESS FOR THE SYNTHESIS OF VITAMIN A AND CERTAIN ONES OF DERIVATIVES
A method for producing L-threonine by fermentation which comprises culturing in a culture medium a microorganism of the genus Brevibacterium or Corynebacterium which is resistant to mycophenolic acid and is capable of producing L-threonine, accumulating L-threonine in the medium, and then recovering the L-threonine accumulated therein.
Guy Solladie, Serge Forestier, Gerar Lang, Kawasaki, assigned to L'Oreal According to this process, one effects a stereospecific reduction of the two hydroxyl groups of an ether-diol by a mixture (titanium trichloride, lithium aluminum hydride) at a temperature between 5 degrees C. and about 40 degrees C. and that optionally, one converts the resulting ether into vitamin A, retinoi or retinoic acid. Application to the synthesis of aU-trans compounds selected from the group consisting of vitamin A and its ethers, retinol and retinoic acid, and their 13-cis isomers.
5190778 FOAM.STABILIZED MALT BEVERAGE Kenneth Clare, Margaret A Lawson assigned to Merck & Co Inc 227