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公开(公告)号：US20170145443A1
公开(公告)日：2017-05-25
申请号：US15127751
申请日：2015-03-20
发明人： Katie Shihadeh , Jeremy Saunders , Joyce Craig , Mark Stevens , Jennifer Headman , Paul Victor Attfield , Phillip John Livingstone Bell
摘要： The invention relates to improved processes of producing ethanol from starch-containing material wherein saccharification and/or fermentation is done at a temperature below the initial gelatinization temperature in the presence of glucoamylase and alpha-amylase, and optionally a protease and/or a cellulolytic enzyme composition; wherein the fermenting organism is Saccharomyces cerevisiae MBG4851 (deposited under Accession No. V14/004037 at National Measurement Institute, Victoria, Australia) or a fermenting organism strain having properties that are about the same as that of Saccharomyces cerevisiae MBG4851, or a derivative of Saccharomyces strain V14/004037 having defining characteristics of strain V14/004037, and compositions comprising a Saccharomyces yeast strain of the invention and naturally occurring and/or non-naturally occurring components.
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2.发明申请METHOD INVOLVING CONTACT BETWEEN GRAIN RAW MATERIAL LIQUID AND YEAST, GRAIN RAW MATERIAL LIQUID AND SPARKLING BEVERAGE 审中-公开颗粒原料液与酵母之间的接触方法，原料液体和喷射饮料公开(公告)号：US20140255545A1
公开(公告)日：2014-09-11
申请号：US14351301
申请日：2012-10-19
发明人： Yoichi Kozaki , Shigeki Araki , Yuta Katayama
IPC分类号： C12C11/09
摘要： A method including bringing a grain raw material liquid into contact with a yeast to effectively improve foam properties of a sparkling beverage, a grain raw material liquid, and a sparkling beverage are provided. The method includes bringing a first grain raw material liquid into contact with a yeast to produce a second grain raw material liquid to be used for production of a sparkling beverage. The yeast may be an inactivated yeast. The method may further include producing the sparkling beverage using the second grain raw material liquid.
摘要翻译： 提供了使谷物原料液与酵母接触以有效地提高起泡饮料，谷粒原料液和起泡饮料的泡沫性的方法。 该方法包括使第一颗粒原料液体与酵母接触以产生用于生产起泡饮料的第二颗粒原料液体。 酵母可以是灭活酵母。 该方法还可以包括使用第二颗粒原料液制备起泡饮料。
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公开(公告)号：US20030157676A1
公开(公告)日：2003-08-21
申请号：US10311596
申请日：2003-04-21
发明人： Marc Arnaut , Marc Andries , Freddy Delvaux , Marc Kelgtermans
IPC分类号： C12N005/02 , C12M003/04
CPC分类号： C12C11/075 , C12C11/07 , C12C11/09 , C12N11/04
摘要： The invention relates to a cell immobilising carrier, which can be used in a novel continuous fermentation process. More particularly, this fermentation process is used in the continuous production of beer. The immobilising carrier comprises a porous medium of fibers. The medium has a porosity of at least 70%.
摘要翻译： 本发明涉及可用于新型连续发酵方法中的细胞固定载体。 更具体地，这种发酵方法用于连续生产啤酒。 固定载体包括多孔纤维介质。 介质的孔隙率至少为70％。
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4.发明授权Preparation of a dehydrated polysaccharide gel containing microorganisms and a hydrophilic substance for producing fermented drinks 失效制备含有微生物和用于生产发酵饮料的亲水性物质的脱水多糖凝胶
公开(公告)号：US5627062A
公开(公告)日：1997-05-06
申请号：US355042
申请日：1994-12-13
CPC分类号： C12G1/064 , C12C11/09 , C12G1/0203 , C12N1/04 , C12N11/04
摘要： A polysaccharide gel enclosing microorganisms is soaked in a solution of a high concentration such as at least 500 g/l of hydrophilic substance and the gel is at least partially dehydrated to provide improved viability of the microorganisms after storage and rehydration of the gel. The dehydration may be carried out in a fluidized bed or by lyophilization. The gel may be in the form of beads or fibers having a double layer structure formed by an internal layer or core of gel containing the microorganisms and an external layer or envelope of gel essentially devoid of the microorganisms. The hydrophilic substance can be a low molecular weight polyol such as glycerol or a sugar such as sucrose, glucose or frutose. The microorganisms in the gel are preferably yeasts and after rehydration the yeast-containing gel is used in the secondary fermentation of wine to produce sparkling wine or champagne.
摘要翻译： 将包围微生物的多糖凝胶浸泡在高浓度的溶液中，例如至少500g / l的亲水物质，并且凝胶至少部分脱水，以在凝胶储存和再水化后提供改善的微生物活力。 脱水可以在流化床中或通过冻干来进行。 凝胶可以是具有由含有微生物的内层或凝胶芯构成的双层结构的珠粒或纤维的形式，以及基本上不含微生物的凝胶的外层或外壳。 亲水性物质可以是低分子量多元醇，例如甘油或糖如蔗糖，葡萄糖或葡萄糖。 凝胶中的微生物优选是酵母，并且在再水化之后，含酵母的凝胶用于葡萄酒的二次发酵以产生起泡葡萄酒或香槟。
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公开(公告)号：US20100124584A1
公开(公告)日：2010-05-20
申请号：US12274447
申请日：2008-11-20
CPC分类号： C12G3/02 , C12C11/075 , C12C11/09 , C12G1/0203 , C12M21/12 , C12M25/18 , C12M25/20 , C12M33/14 , C12P7/06 , Y02E50/17
摘要： A hybrid continuous fermentation system and related process for fermenting sugars to produce alcohol containing liquors. The system includes a fermentor arranged with a packed bed region and a fluidized bed region. A yeast bed is retained in the packed bed region using a retention matrix and flocculation. A sugar supply is directed through the yeast bed with sufficient dwell time for satisfactory sugar conversion. The fluidized bed region is arranged to allow fermented product to pass through the fermentor while allowing yeast cell growth and retention. A nutrient may be added to the fermentor to aid in yeast flocculation. The fermentor is sized and shaped to allow sufficient dwell time of the sugar supply in the packed bed region and in the fluidized bed region to maximize sugar conversion to ethanol by fermentation.
摘要翻译： 一种混合连续发酵系统和相关方法，用于发酵糖以产生含醇的液体。 该系统包括布置有填充床区域和流化床区域的发酵罐。 使用保留基质和絮凝将酵母床保留在填充床区域中。 糖供应被引导通过酵母床具有足够的停留时间以获得令人满意的糖转化。 布置流化床区域以允许发酵产物通过发酵罐，同时允许酵母细胞生长和保留。 可以向发酵罐中加入营养物以帮助酵母絮凝。 发酵罐的尺寸和形状适于允许在填充床区域和流化床区域中的糖供应的足够的停留时间以通过发酵使糖转化成乙醇最大化。
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6.发明申请Preparation of immobilised acclimated micro-organisms, production method and use for preactivating interrupted permentation processes 审中-公开固定化适应微生物的制备，生产方法和用于预激活中断渗透过程的用途公开(公告)号：US20030186403A1
公开(公告)日：2003-10-02
申请号：US10343759
申请日：2003-02-04
IPC分类号： C12P007/06 , C12N001/18
CPC分类号： C12G1/0203 , C12C11/09 , C12G3/02 , C12N11/04
摘要： The invention concerns a preparation of micro-organisms immobilised in beads acclimated to alcohol and/or acidity, and partly dried, capable of developing a fermenting activity when they are introduced in alcohol or acid musts. The invention also concerns a method for obtaining such a preparation comprising an acclimating step and an immobilising step for the micro-organisms, said steps being carried out in any sequence, but necessarily preceding a partial dehydrating step. The invention provides the advantages on enabling the micro-organisms to be preserved in viable and active form for several months, and to be used directly for reactivating interrupted fermenting processes, in particular alcoholic fermentation processes, for producing wine and other fermented beverages.
摘要翻译： 本发明涉及固定在适于醇和/或酸度并部分干燥的珠粒中固定的微生物的制备物，当其引入醇或酸性芥末时能够发展发酵活性。 本发明还涉及一种获得这样的制剂的方法，其包括适于微生物的适应步骤和固定步骤，所述步骤以任何顺序进行，但必须在部分脱水步骤之前进行。 本发明提供了使微生物能够以活的形式保持几个月的优点，并且直接用于重新激活中间发酵过程，特别是酒精发酵过程，用于生产葡萄酒和其它发酵饮料。
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公开(公告)号：US5762991A
公开(公告)日：1998-06-09
申请号：US481310
申请日：1995-08-14
申请人： Klaus Dziondziak , Rudolf Bonsch , Roland Herbert Bodmer , Michael Karl Hans Eichelsbacher , Peter Mitschke , Ulrich Heinrich Friedrich Sander , Eberhard Julius Friedrich Schlichting
发明人： Klaus Dziondziak , Rudolf Bonsch , Roland Herbert Bodmer , Michael Karl Hans Eichelsbacher , Peter Mitschke , Ulrich Heinrich Friedrich Sander , Eberhard Julius Friedrich Schlichting
摘要： A continuous process of producing beer is described. Starch-containing raw materials are disintegrated and are optionally processed to form malt, a wort is produced from the disintegrated and optionally malted raw materials, and the wort is subjected to alcoholic fermentation. In that process all process steps are performed continuously. The mash is initially heated in a reactor system to a temperature of 75.degree. to 85.degree. C. The grain residue is removed from the mash. The wort is subsequently hopped and is heated to a temperature from 105.degree. to 140.degree. C. This is succeeded by a flash evaporation, a removal of the dregs and a cooling of the wort, which is subsequently fermented at 6.degree. to 25.degree. in the presence of a biocatalyst. The fermenting process may be succeeded by a partial or full continuous de-alcoholization of the beer.
摘要翻译： PCT No.PCT / EP93 / 03601 Sec。 371日期1995年8月14日 102（e）1995年8月14日PCT 1993年12月17日PCT PCT。 出版物WO94 / 16054 日期1994年7月21日描述了生产啤酒的连续过程。 包含淀粉的原料被分解并任选地加工形成麦芽，由分解的和任选的麦芽原料生产麦芽汁，并且将麦芽汁进行酒精发酵。 在该过程中，所有的处理步骤都是连续执行的。 将糊状物最初在反应器系统中加热至75℃至85℃的温度。从糊状物中除去谷物残渣。 随后将麦汁倒入并加热到105℃至140℃的温度。这是由于闪蒸，去除渣和冷却麦芽汁，随后在6°至25°发酵 生物催化剂的存在。 发酵过程可以通过啤酒的部分或全部连续脱醇化来继续。
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8.发明授权
公开(公告)号：US5079011A
公开(公告)日：1992-01-07
申请号：US249898
申请日：1988-09-27
申请人： Heikki Lommi , Juha Ahvenainen
发明人： Heikki Lommi , Juha Ahvenainen
CPC分类号： C12C11/075 , C12C11/02 , C12C11/09 , C12C12/04 , C12G3/02 , C12P7/06 , C12C11/07 , Y02E50/17
摘要： According to the invention, yeast cells are immobilized on a substantially noncompressible carrier having anion exchange properties. The immobilized yeast can then be used to ferment a sugar-containing substrate. The noncompressibility enables the system to be sterilized and to operate under pressure. A preferred example of the carrier is granular DEAE cellulose.
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公开(公告)号：US4929452A
公开(公告)日：1990-05-29
申请号：US370839
申请日：1989-06-22
申请人： Mostafa K. Hamdy
发明人： Mostafa K. Hamdy
摘要： A method for the accelerated brewing of alcohol and alcoholic beverages including beer, wine, and spirits utilizing flavor producing strains of S. cerevisiae and/or other bacteria such as lactobacillus spp. and a high alcohol-tolerant strain of S. cerevisiae. Preferred strains of S. cerevisiae for the production of beer are ATCC Nos. 20866 and 20867.In the preferred method, the fermentation is conducted in a bioreactor containing the flavor-producing strains and the high alcohol tolerant strain of S. cerevisiae immobilized on inert, high surface area supports, preferably porous organic or glass beads. The bioreactor significantly decreases the fermentation time necessary to produce a beverage containing a desired alcohol percentage. For example, beer can be processed in less than about 12 to 18 hours, wine in less than about 36 hours.
摘要翻译： 一种利用酿酒酵母和/或其它细菌如乳杆菌属的风味生产菌种加速酿造酒精和含酒精饮料的方法，包括啤酒，葡萄酒和烈酒。 和酿酒酵母的高耐酒菌株。 用于生产啤酒的酿酒酵母的优选菌株是ATCC20866和20867。在优选的方法中，发酵在含有产生风味的菌株和固定在惰性物质的酿酒酵母的高耐酒菌株的生物反应器中进行 ，高表面积的载体，优选多孔的有机或玻璃珠。 生物反应器显着降低生产含有所需醇百分比的饮料所需的发酵时间。 例如，啤酒可以在少于约12至18小时的时间内加工，葡萄酒不到36小时。
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10.发明授权Process and apparatus for the continuous treatment of liquids with enzyme carriers 失效连续处理带有酶载体的液体的方法和装置
公开(公告)号：US3769175A
公开(公告)日：1973-10-30
申请号：US3769175D
申请日：1971-07-15
申请人： INTERMAG GMBH
发明人： BERDELLE HILGE P
CPC分类号： C12C11/075 , A23C9/122 , A23C19/0245 , C12C11/07 , C12C11/09 , C12G1/02 , C12P1/00 , Y10S435/819
摘要： A process and apparatus has been provided for accelerated fermentation of fermentable liquids, such as beer wort. Accordingly, an enzyme carrier dispersion such as yeast is deposited either before or concurrently with the fermented liquid in a layer on a porous body which has pores sized to pass the liquid but not the enzyme carrier. As a result of the capability to support considerable amount of the enzyme carrier on the porous support, fast fermentation rates are achieved. Moreover, the enzyme carrier may be deposited on an inert material and then deposited on the porous support which allows easy metering of the necessary amount of enzyme for facile control of the fermentation reaction. An apparatus has also been provided which comprises at least one chamber having an inlet conduit for introducing an enzyme carrier dispersion and the liquid, the chamber being provided with communicating conduits with a next, adjacent chamber. Further, closing means are provided for the apparatus communicating with each chamber for alternatively closing said inlet conduits, as well as a porous member within the chamber upon which the enzyme carrier is deposited. The porous member has pores of a diameter less than the diameter of particle sizes in said enzyme dispersion. Still further, the apparatus is provided with a conduit for collecting the fermented liquid communicating with the last chamber, the porous body having communicating conduits with each chamber wherein the porous body forms the outlet opening of the preceding chamber and the inlet opening for the adjacent chamber.
摘要翻译： 已经提供了用于加速发酵可发酵液体如啤酒麦芽汁的方法和装置。 因此，酵母的酶载体分散体在发酵液体之前或同时沉积在多孔体上的层中，该多孔体具有通过液体而不是酶载体的孔。 作为在多孔载体上支持相当数量的酶载体的能力的结果，实现了快速的发酵速率。 此外，酶载体可以沉积在惰性材料上，然后沉积在多孔载体上，其允许容易地计量所需量的酶，以便于发酵反应的容易控制。 还提供了一种装置，其包括具有用于引入酶载体分散体和液体的入口管道的至少一个腔室，该腔室与下一个相邻的腔室设置有连通管道。 此外，提供了关闭装置，用于与每个室连通的装置，用于交替地封闭所述入口导管，以及在其中沉积酶载体的室内的多孔构件。 多孔构件具有直径小于所述酶分散体中粒径直径的孔。 此外，该装置设置有用于收集与最后一个室连通的发酵液体的导管，多孔体具有与每个室的连通导管，其中多孔体形成前一室的出口和相邻室的入口 。
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