-
公开(公告)号：US4575551A
公开(公告)日：1986-03-11
申请号：US545270
申请日：1983-10-25
CPC分类号： C12R1/02 , A23L29/269 , C12P19/04 , Y10S435/823
摘要： Novel highly viscous acidic heterpolysaccharide AM-2 is produced from a strain of genus Acetobacter isolated from vinegar mash, and is useful as an adhesive, coating agent, drilling mud additive, enhanced oil recovering agent, etc., as well as a material useful for the production of foods, drugs and cosmetics because of its safety and high viscosity.
摘要翻译： 新型高度粘稠的酸性多糖AM-2是从醋醪分离出的醋杆菌属菌株产生的，可用作粘合剂，包衣剂，钻井泥浆添加剂，增强油回收剂等，以及可用于 由于其安全性和高粘度，食品，药品和化妆品的生产。
-
公开(公告)号：US4514563A
公开(公告)日：1985-04-30
申请号：US479919
申请日：1983-03-29
CPC分类号： C12P19/04 , C08B37/006
摘要： Novel highly viscous polysaccharides composed mainly of (a) glucose, (b) galactose, (c) mannose, and (d) glucuronic acid, the molar ratio of (a):(b):(c):(d) being 10:3-6:0.5-2:0.5-2 (preferably 10:3-4:1-2:1-2). The invention also provides the process for producing the highly viscous polysaccharides which comprises cultivating a highly viscous polysaccharide-producing microorganism which is an acetic acid bacteria in a nutrient medium until a substantial amount of polysaccharides has accumulated in the nutrient medium, and recovering the accumulated polysaccharides from the nutrient medium.
摘要翻译： 主要由（a）葡萄糖，（b）半乳糖，（c）甘露糖和（d）葡萄糖醛酸组成的新型高粘度多糖，（a）:( b）：（c）：（d）的摩尔比为10 ：3-6：0.5-2：0.5-2（优选10：3-4：1-2：1-2）。 本发明还提供了生产高粘度多糖的方法，其包括在营养培养基中培养高粘度多糖产生微生物，其是乙酸菌，直到在营养培养基中积累大量多糖，并回收积聚的多糖 从营养介质。
-
3.发明授权Novel bacterium, Acetobacter altoacetigenes MH-24, useful for the fermentation production of vinegar 失效新型细菌乙酰乙酸杆菌属MH-24，用于发酵生产醋
公开(公告)号：US4654306A
公开(公告)日：1987-03-31
申请号：US703705
申请日：1985-02-21
申请人： Etsuzo Entani , Seiichi Fujiyama , Shoji Ohmori , Hiroshi Masai
发明人： Etsuzo Entani , Seiichi Fujiyama , Shoji Ohmori , Hiroshi Masai
CPC分类号： C12R1/02 , C12J1/00 , C12P7/54 , Y10S435/823
摘要： A novel species of acetic acid bacteria belonging to the genus of Acetobacter, to which a scientific name of Acetobacter altoacetigenes MH-24 (FERM BP-491) is given. The bacteria can grow in a culture medium containing at least 4 w/v % of acetic acid with a pH of 3.5 at the highest. Pure samples of species have been isolated and used for the fermentation production of vinegar without undertaking the conventional inoculation process using the prior art seed vinegar to provide a high-quality vinegar of high acetic acid concentration such as white vinegar, with high production efficiency.
摘要翻译： 属于醋杆菌属的乙酸菌属的新品种，其中给出了乙酸杆菌属乙酰胆碱MH-24（FERM BP-491）的科学名称。 细菌可以在含有至少4w / v％乙酸的培养基中生长，pH最高为3.5。 已经分离出纯净的物种样品，用于发酵生产醋，而不使用现有技术的种子醋进行常规接种过程，以高生产效率提供高醋酸浓度的高醋酸醋，如白醋。
-
公开(公告)号：US4282257A
公开(公告)日：1981-08-04
申请号：US115419
申请日：1980-01-25
申请人： Yoshio Kunimatsu , Hajime Okumura , Hiroshi Masai , Koki Yamada , Mikio Yamada
发明人： Yoshio Kunimatsu , Hajime Okumura , Hiroshi Masai , Koki Yamada , Mikio Yamada
CPC分类号： C12J1/04
摘要： Vinegar having an acetic acid concentration higher than 18 percent weight by volume is produced in a submerged fermentation by maintaining the temperature of the fermenting broth after the initiation of the fermentation at 27.degree.-32.degree. C. until the acetic concentration of the fermenting broth reaches 12-15 percent weight by volume and thereafter maintaining the temperature of the fermenting broth at 18.degree.-24.degree. C.
摘要翻译： 醋酸浓度高于18％（重量）的醋通过将发酵开始后的发酵液的温度保持在27℃-32℃直到发酵液的乙酸浓度达到 12-15重量％，然后将发酵液的温度保持在18〜24℃。
-
公开(公告)号：US4378375A
公开(公告)日：1983-03-29
申请号：US196087
申请日：1980-10-10
申请人： Yoshio Kunimatsu , Shoji Ohmori , Hiroshi Masai , Koki Yamada , Mikio Yamada
发明人： Yoshio Kunimatsu , Shoji Ohmori , Hiroshi Masai , Koki Yamada , Mikio Yamada
CPC分类号： C12J1/00
摘要： Vinegar having an acetic acid concentration higher than 20 percent weight by volume is produced in a submerged fermentation by maintaining the temperature of a fermenting broth at 27.degree.-32.degree. C. until the acetic acid concentration of the fermenting broth (after the initiation of fermentation) reaches 12-15 percent weight by volume. Then the temperature of the fermenting broth is lowered by 0.5.degree. C. to 2.degree. C. Fermentation is continued at the lower temperature until the concentration of acetic acid increases by between 0.05 to 2 percent weight by volume. At this time, the temperature is again reduced by from 0.5.degree. C. to 2.degree. C. The fermentation is continued, with subsequent temperature reductions of from 0.5.degree. C. to 2.degree. C. each time that the concentration of acetic acid in the fermentation broth increases by 0.05 to 2 percent weight by volume over the highest concentration found in the course of the fermentation at the preceeding temperature stage, until the desired concentration of acetic acid is obtained. However, at no time is the temperature of the fermenting broth allowed to fall below 20.degree. C.
摘要翻译： 醋酸浓度高于20体积重量的醋通过将发酵液的温度保持在27℃-32℃直到发酵液的乙酸浓度（发酵开始后）在浸没式发酵中产生 ）达到12-15重量％。 然后将发酵液的温度降低0.5℃至2℃。在较低温度下继续发酵，直到乙酸浓度增加0.05-2体积％。 此时，温度再次从0.5℃降低至2℃。继续发酵，随后的温度降低为0.5℃至2℃，每次将乙酸浓度 发酵液比在前一阶段发酵过程中发现的最高浓度增加0.05-2％，直到获得所需浓度的乙酸。 然而，发酵液的温度在任何时候都不能低于20℃。
-
公开(公告)号：US4241095A
公开(公告)日：1980-12-23
申请号：US965911
申请日：1978-12-04
申请人： Kunihiko Shibata , Genji Yamaguchi , Kimio Takeda , Hiroshi Masai
发明人： Kunihiko Shibata , Genji Yamaguchi , Kimio Takeda , Hiroshi Masai
CPC分类号： A23L27/50
摘要： A method for preserving soy sauce which comprises admixing therewith acetic acid and a salt of acetic acid, propionic acid, butyric acid, malic acid, tartaric acid, citric acid or lactic acid. The amount of the acid salt is in excess of the amount of acetic acid. The method provides a sufficient antiseptic effect without producing a sour taste and without greatly lowering the pH.
摘要翻译： 一种保存酱油的方法，其包括与乙酸和乙酸，丙酸，丁酸，苹果酸，酒石酸，柠檬酸或乳酸的盐混合。 酸盐的量超过乙酸的量。 该方法提供了足够的防腐效果，而不产生酸味，并且不会大大降低pH。
-
公开(公告)号：US4364960A
公开(公告)日：1982-12-21
申请号：US192468
申请日：1980-09-30
申请人： Yoshio Kunimatsu , Hajime Okumura , Hiroshi Masai , Koki Yamada , Mikio Yamada
发明人： Yoshio Kunimatsu , Hajime Okumura , Hiroshi Masai , Koki Yamada , Mikio Yamada
CPC分类号： C12J1/00
摘要： A finished vinegar having an acetic acid concentration higher than 20 percent weight by volume is produced by repeating a fermentation cycle wherein a broth is fermented at 27.degree.-32.degree. C. in a 1st submerged fermentation tank by a continuous batch process, and, when the acetic acid concentration of the fermenting broth reaches 12-15 percent weight by volume, the large part of the fermenting broth in the 1st fermentation tank is withdrawn and charged in a 2nd submerged fermentation tank. The 1st fermentation tank is recharged with a mash and the fermentation of the fermenting broth in the 2nd tank is continued under aeration while lowering the temperature of the fermenting broth in such manner that the final fermentation temperature does not fall below 18.degree. C. and the lowering temperature does not become higher than the temperature once lowered.
摘要翻译： 乙酸浓度高于20体积重量的成品醋通过重复发酵循环来制备，其中在第一浸没发酵罐中通过连续分批过程在27℃-32℃发酵肉汤，并且当 发酵液的乙酸浓度达到12-15重量％，第一发酵罐中大部分发酵液被取出并装入第二个浸没发酵罐中。 第一发酵罐用醪液补充，并且在通气的同时继续在第二罐中发酵发酵液，同时以最终发酵温度不低于18℃的方式降低发酵液的温度，并且 降低温度不会高于一旦降低的温度。
-
-
-
-
-
-
搜索结果
7 条记录 (耗时 0.019 秒)
