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5362636 Process for producing L-lysine by fermentation with a bacteria having selenalysine resistance
Food, Feed and Beverage Products
5360617
5362636
METHOD OF MAKING CHEESE USING VIRAL ENZYMES
PROCESS FOR PRODUCING LLYSINE BY FERMENTATION WITH A BACTERIA HAVING SELENALYSINE RESISTANCE
Gasson Michael J, Norwich, UNITED KINGDOM - Agricultural and Food Research Council
Yokomori Manabu; Niwa Takeshi; Totsuka Kazuhiko; Kawahara Yoshio; Nakamori Shigeru; Esaki Nobuyoshi; Soda Kenji - Ajinomoto Co lnc
The lysin from a Lactococcus (preferably prolateheaded) bacteriophage is used to lyse bacterial starter cultures during cheese-making. Such bacteriophage include phivML3. In addition, the phivML3 lysin has been characterized and a coding sequence for it has been cloned.
A process for producing L-lysine, which comprises culturing a mutant L-lysine-producing strain belonging to the genus Brevibacterium or the genus Corynebacterium and having selenalysine resistance in a nutrient medium, producing and accumulating L-lysine in the culture broth and collecting L-lysine from the culture broth.
5362635
PROCESS FOR THE PRODUCTION OF AN AMINO ACID USING A FERMENTATION APPARATUS 5362869 Hirose Toshiki; Tsuruta Minoru; Tamura Koji; Uehara Yoshitomo; Miwa Harufumi - Ajinomoto Co Inc
YEAST EXTRACT FROM CANDIDA UTILIS, PRODUCTION AND USE AS EMULSIFIER OF SAME
Amino acid fermentation is conducted by fermenting bacterial cells in a culture medium in a fermentor and separating fermentation solution withdrawn from the fermentor into a solution containing said bacterial cells and a solution not containing bacterial cells by a cell separator. The solution containing said bacterial cells being circulated from said cell separator to said fermenter by circulating means to perform amino acid fermentation continuously, and bubbles being removed from said fermentation solution by a bubble separator before said fermentation solution is fed to said circulating means and said cell separator.
Schanus Edward G; McPherson Marinell, Warrenton, OR, UNITED STATES - Phillips Petroleum Company Novel yeast extracts from Candida utilis which can be used as flavor enhancers and emulsifiers are disclosed. One flavor enhancing extract and one emulsifying extract is derived from raw Candida utilis; one flavor enhancing extract and one emulsifying extract is derived from pasteurized Candida utilis. 117
5360617
5362636
METHOD OF MAKING CHEESE USING VIRAL ENZYMES
PROCESS FOR PRODUCING LLYSINE BY FERMENTATION WITH A BACTERIA HAVING SELENALYSINE RESISTANCE
Gasson Michael J, Norwich, UNITED KINGDOM - Agricultural and Food Research Council
Yokomori Manabu; Niwa Takeshi; Totsuka Kazuhiko; Kawahara Yoshio; Nakamori Shigeru; Esaki Nobuyoshi; Soda Kenji - Ajinomoto Co lnc
The lysin from a Lactococcus (preferably prolateheaded) bacteriophage is used to lyse bacterial starter cultures during cheese-making. Such bacteriophage include phivML3. In addition, the phivML3 lysin has been characterized and a coding sequence for it has been cloned.
A process for producing L-lysine, which comprises culturing a mutant L-lysine-producing strain belonging to the genus Brevibacterium or the genus Corynebacterium and having selenalysine resistance in a nutrient medium, producing and accumulating L-lysine in the culture broth and collecting L-lysine from the culture broth.
5362635
PROCESS FOR THE PRODUCTION OF AN AMINO ACID USING A FERMENTATION APPARATUS 5362869 Hirose Toshiki; Tsuruta Minoru; Tamura Koji; Uehara Yoshitomo; Miwa Harufumi - Ajinomoto Co Inc
YEAST EXTRACT FROM CANDIDA UTILIS, PRODUCTION AND USE AS EMULSIFIER OF SAME
Amino acid fermentation is conducted by fermenting bacterial cells in a culture medium in a fermentor and separating fermentation solution withdrawn from the fermentor into a solution containing said bacterial cells and a solution not containing bacterial cells by a cell separator. The solution containing said bacterial cells being circulated from said cell separator to said fermenter by circulating means to perform amino acid fermentation continuously, and bubbles being removed from said fermentation solution by a bubble separator before said fermentation solution is fed to said circulating means and said cell separator.
Schanus Edward G; McPherson Marinell, Warrenton, OR, UNITED STATES - Phillips Petroleum Company Novel yeast extracts from Candida utilis which can be used as flavor enhancers and emulsifiers are disclosed. One flavor enhancing extract and one emulsifying extract is derived from raw Candida utilis; one flavor enhancing extract and one emulsifying extract is derived from pasteurized Candida utilis. 117