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    Pediococcus acidilactici for Promoting Production of Flavor Compounds in Fermented Food and Its Application
    2.
    发明公开
    Pediococcus acidilactici for Promoting Production of Flavor Compounds in Fermented Food and Its Application 审中-公开

    公开(公告)号：US20230203413A1

    公开(公告)日：2023-06-29

    申请号：US18068584

    申请日：2022-12-20

    申请人： Jiangnan University

    发明人： Qun WU ,  Yan Xu ,  Guanyi Qu

    IPC分类号： C12G3/026 ,  C12N1/20

    CPC分类号： C12G3/026 ,  C12N1/205 ,  C12R2001/01

    摘要： The disclosure provides P. acidilactici for promoting production of flavor compounds in a fermented food and its application, which belongs to the fields of microorganism, bioengineering technology, and foods. The P. acidilactici with a accession number of CGMCC NO. 22237 obtained in the disclosure is screened from fermented grains of Baijiu, has strong acid resistance, ethanol resistance high temperature resistance, and high salinity resistance can adapt to production environments for a plurality of foods; it has high capability of producing alcohols, acids and esters type flavor compounds; it has high substrate utilization rate and does not have a gene for encoding enzymes in the synthesis pathway of biogenic amines or nitrites. By being co-fermented with S. cerevisiae, P. kudriavzevii, L. acetotolerans, or a brewed food flavor microorganism starter culture, the strain can promote production of flavor compounds, and can be applied to foods and beverages such as pickles, enzymes and fermented meat products to improve the flavor characteristics of the fermented foods, and decrease the production cost.

    KOMBUCHA-BASED ALCOHOLIC BEVERAGE BREWING SYSTEM AND METHOD
    3.
    发明公开
    KOMBUCHA-BASED ALCOHOLIC BEVERAGE BREWING SYSTEM AND METHOD 审中-公开

    公开(公告)号：US20240247214A1

    公开(公告)日：2024-07-25

    申请号：US18397330

    申请日：2023-12-27

    申请人： Honeymoon Brewery, LLC

    发明人： Ayla K. BYSTROM-WILLIAMS ,  James W. L. HILL

    IPC分类号： C12G3/026 ,  A23F3/16 ,  C12G3/04 ,  C12G3/08

    CPC分类号： C12G3/026 ,  C12G3/04 ,  C12G3/08 ,  A23F3/166

    摘要： A system for producing kombucha-based alcoholic beverage includes a brew vessel for steeping tea to form a tea liquor, a primary fermentation vessel configured for anaerobic fermentation of a tea liquor into an alcoholic brew, a secondary fermentation vessel configured for further anaerobic fermentation of the alcoholic brew to an alcohol by volume (ABV) of at least 7%, an aerobic fermenter for fermenting tea liquor when mixed with sugar and inoculated with a symbiotic culture of bacteria and yeast (“SCOBY”) to form a fermented tea liquor, and a mixing tank dimensioned and configured to mix the alcoholic brew and the fermented tea liquor in desired ratios to produce a fermented alcoholic beverage having an ABV of approximately 3% to 7%. A method for producing kombucha-based alcoholic beverage is also disclosed.