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    Elimination of flatulent sugars from soy
    1.
    发明授权
    Elimination of flatulent sugars from soy 失效
    从大豆中消除扁豆糖

    公开(公告)号：US4216235A

    公开(公告)日：1980-08-05

    申请号：US967489

    申请日：1978-12-07

    申请人： Jaroslav Dasek ,  David Shepherd ,  Robert D. Wood

    发明人： Jaroslav Dasek ,  David Shepherd ,  Robert D. Wood

    IPC分类号： A23L11/00 ,  A23L11/30 ,  A23L1/20

    CPC分类号： A23L11/37

    摘要： A process for eliminating the flatulent sugars present in soya which comprises preparing an aqueous soya suspension containing from 5 to 45% by weight of dry matter, inoculating the suspension thus prepared with at least one strain of Saccharomyces uvarum which has reached the state of growth on a medium containing at least one sugar having at least one .alpha.-D-galactopyranosyl bond and fermenting the suspension under anaerobic conditions for at least 8 hours at a temperature of from 15.degree. to 50.degree. C.

    摘要翻译： 一种用于消除大豆中存在的扁豆糖的方法，其包括制备含有5至45重量％干物质的大豆悬浮液，用至少一种已经达到生长状态的酵母葡萄糖酵母菌株接种如此制备的悬浮液 含有至少一种具有至少一个α-D-吡喃半乳糖基键的糖的培养基，并且在15℃至50℃的温度下，在厌氧条件下将该悬浮液发酵至少8小时。

    Production of zeaxanthin
    2.
    发明授权
    Production of zeaxanthin 失效
    玉米黄质的生产

    公开(公告)号：US3951742A

    公开(公告)日：1976-04-20

    申请号：US489473

    申请日：1974-07-18

    申请人： David Shepherd ,  Jaroslav Dasek

    发明人： David Shepherd ,  Jaroslav Dasek

    IPC分类号： A23K1/00 ,  C12P23/00 ,  C12R1/20 ,  C12D13/02

    CPC分类号： C12P23/00 ,  Y10S435/85

    摘要： A process for the preparation of zeaxanthin which comprises culturing a microorganism of the genus Flavobacter producing this pigment, in a nutrient medium containing at least one carbohydrate as assimilable carbon source, at least one source of assimilable amino nitrogen containing free amino acids, mineral salts, oligoelements and vitamins, the spectrum of amino acids of the medium being modified by increasing the content in the medium of at least one of the sulphur-containing amino acids methionine, cystine and cysteine, in relation to the content in the medium of other amino acids, whilst limiting the quantity of the sulphur-containing amino acid added to the medium to a value not exceeding 1 mg/ml, and continuing culturing until a substantial quantity of intracellular zeaxanthin has been obtained.

    摘要翻译： 一种玉米黄质的制备方法，其包括在含有至少一种碳水化合物作为可同化碳源的营养培养基中培养产生该颜料的黄杆菌属的微生物，至少一种含有游离氨基酸的可同化氨基氮源，无机盐， 寡核苷酸和维生素，相对于其他氨基酸的培养基中的含量，通过增加至少一种含硫氨基酸甲硫氨酸，胱氨酸和半胱氨酸的培养基中培养基中培养基的氨基酸谱， 同时将添加到培养基中的含硫氨基酸的量限制在不超过1mg / ml的值，并继续培养直到获得大量的细胞内玉米黄质。

    Production of zeaxanthin
    3.
    发明授权
    Production of zeaxanthin 失效
    玉米黄质的生产

    公开(公告)号：US3951743A

    公开(公告)日：1976-04-20

    申请号：US489725

    申请日：1974-07-18

    申请人： David Shepherd ,  Jaroslav Dasek ,  Mariette Suzanne Catherine Carels

    发明人： David Shepherd ,  Jaroslav Dasek ,  Mariette Suzanne Catherine Carels

    IPC分类号： A23K1/00 ,  C12P23/00 ,  C12R1/20 ,  C12D13/02

    CPC分类号： C12P23/00 ,  Y10S435/85

    摘要： A process for the preparation of zeaxanthin which comprises culturing a microorganism of the genus Flavobacter producing this pigment in a nutrient medium containing at least one carbohydrate as assimilable carbon source, at least one source of assimilable amino nitrogen containing free amino acids, mineral salts, oligoelements and vitamins, the composition of the medium being modified by adding pyridoxine to it, and continuing culturing until a substantial quantity of intracellular zeaxanthin has been obtained.

    摘要翻译： 一种玉米黄质的制备方法，其包括在含有至少一种碳水化合物作为可同化碳源的至少一种含可游离氨基酸的可吸收的氨基酸源，无机盐，寡糖类的培养基中培养产生该颜料的黄杆菌属的微生物 和维生素，通过向其中加入吡哆醇来修饰培养基的组成，并继续培养直到获得了大量的细胞内玉米黄质。

    Production of yogurt
    4.
    发明授权
    Production of yogurt 失效
    生产酸奶

    公开(公告)号：US4425366A

    公开(公告)日：1984-01-10

    申请号：US356810

    申请日：1982-03-10

    申请人： Tomaso Sozzi ,  Marcel E. A. Buhler ,  Jaroslav Dasek

    发明人： Tomaso Sozzi ,  Marcel E. A. Buhler ,  Jaroslav Dasek

    IPC分类号： A23C9/127 ,  A23C9/123 ,  A23C9/13 ,  C12N1/20 ,  C12R1/225 ,  A23C9/12 ,  C12R1/46

    CPC分类号： A23C9/1238 ,  A23C9/1322 ,  Y10S435/853 ,  Y10S435/885

    摘要： Yogurt having a reduced increase in acidity and bitterness during storage at ambient temperature is produced by fermenting milk with Streptococcus thermophilus and a Lactobacillus bulgaricus strain which has low proteolytic activity and allows a DNA-DNA hybridization of from 80 to 100%. A thickening strain of Streptococcus thermophilus may be used. The yogurt may be packed under sterile conditions and stored at about 20.degree. C.

    摘要翻译： 通过用嗜热链球菌和保加利亚乳杆菌菌株发酵乳，产生酸性和苦味降低的酸奶，其具有低的蛋白水解活性并允许80-100％的DNA-DNA杂交。 可以使用嗜热链球菌的增稠菌株。 酸奶可以在无菌条件下包装并储存在约20℃

    Methionine-containing microgranulates and method of manufacture
    5.
    发明授权
    Methionine-containing microgranulates and method of manufacture 失效
    含甲硫氨酸的微粒和制造方法

    公开(公告)号：US4194013A

    公开(公告)日：1980-03-18

    申请号：US874630

    申请日：1978-02-02

    申请人： Josef Rehacek ,  Jaroslav Dasek

    发明人： Josef Rehacek ,  Jaroslav Dasek

    IPC分类号： A61K9/64 ,  A23L33/175 ,  A23P10/30 ,  A23J3/00 ,  A23L1/34

    CPC分类号： A23L33/175 ,  A23P10/30 ,  Y10T428/2989

    摘要： Microgranulates intended for addition to foods having a deficit in methionine so as to increase their nutritive value are disclosed. They are characterized in that they comprise a core consisting of microcrystals of methionine of at most 10 microns in size encapsulated in a polymer matrix of spheroid shape in which they are evenly distributed, the core being coated in one or more layers of a vegetable protein extracted from gluten, the diameter of the microgranulates obtained being from about 25 to about 200 microns.

    摘要翻译： 公开了用于加入具有甲硫氨酸缺陷的食物的微粒，以增加其营养价值。 它们的特征在于它们包括由包含至少10微米的蛋氨酸的微晶形成的核心，所述微晶包封在球状体的聚合物基质中，其中它们是均匀分布的，所述核被包被在提取的植物蛋白的一层或多层中 从麸质中获得的微粒的直径为约25至约200微米。