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公开(公告)号：US20230002291A1
公开(公告)日：2023-01-05
申请号：US17779325
申请日：2020-07-08
摘要： The present invention deals with the formation of Natural Organic Nano-Fertilizers with the chelated nano-nutrients to balance plant nutrition; improve water holding capacity, soil health improvement, sustainable productivity and quality improvement. The present invention involves production of eco-friendly and low cost process for the synthesis of nanoparticles of nano-nutrients by utilizing microorganisms comprising of two lab adapted strains of Aspergillus species, one lab adapted strain of Lactobacillus sp. and lactate, gluconate and proteinate salts as a source of nutrient leads to formation of metal nanoparticles (Zn, Mg, Fe and P) with the size of
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公开(公告)号：US20220170064A1
公开(公告)日：2022-06-02
申请号：US17432630
申请日：2020-06-08
摘要： The present invention discloses the conversion of non-edible grade organic maize or wheat into monosaccharides by enzyme hydrolysis. The generated glucose at 14-16% is used to produce natural, organic gluconic acid by microbial fermentation of three strains Aspergillus niger NCIM 545, Penicillium notatum NCIM 745 and Penicillium chrysogenum NCIM 709. These strains are improved by unique media constituents and parameters for product yield enhancement along with the reduced time of gluconic acid production by 15-20 h. Further, gluconic acid is fortified with calcium or sodium or magnesium or ferrous to produce respective gluconate salts which were processed by a set of downstream processes including spray drying to obtain in powder form. These organic gluconates have immense applications in food, pharma, feed, and construction sectors for supplying organic source as well as minerals. This route of gluconic acid and its salts production is robust simple, cost-effective and less time taking by using eco-friendly biotechnological processes.
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公开(公告)号：US20220248697A1
公开(公告)日：2022-08-11
申请号：US17432332
申请日：2019-08-12
IPC分类号： A23B4/20 , A23L3/3508 , C12P39/00 , C12P9/00
摘要： The present invention relates to an “Organic, Natural Antimicrobial preservative for Meat products” comprising of natural organic salts (majorly lactates and acetates) which are a completely safe, organic, natural ingredients for preventing spoilage of fresh meats and sausages under refrigeration and imparts an enhanced shelf life to the meat products. The present organic preservative is produced by a two-step microbial fermentation of reducing sugars extracted from sweet potato and cassava starches using plantarum” for the first anaerobic fermentation step followed by the second “aerobic fermentation” step by a bacterial “Lactobacillus consortium comprising of Saccharomyces cerevisiae and Acetobacter aceti followed by downstream purification steps. It imparts a long term preservation and shelf life to the meat products for a period of more than 20-25 days for fresh brined meat and more than 6-8 months for processed and cured, refrigerated meats.
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公开(公告)号：US20220183309A1
公开(公告)日：2022-06-16
申请号：US17432357
申请日：2019-10-01
摘要： In cheese production bacterial cultures secrets lactic acid and lowers the pH for promoting the curdling. However, longer incubation will increase the acidic condition followed by off flavor. “An Organic Natural curdling Ingredient” is produced by microbial fermentation of glucose obtained from the non-edible grain starches. The “microbial source” used is a consortium of two Lactobacillus sp. strains modified by way of strain improvement for product yield enhancement. Addition of 0.5 to 1% of this product reduces the incubation time and the acidic conditions. The major ingredient in “An Organic Natural curdling Ingredient” is a combination of naturally produced organic acids with mineral nutrient like calcium. The product has taste and texture improving efficiency by reducing the acidic flavor. Calcium is a valuable addition to the final product with high nutritional benefit in bio-available form.
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5.发明申请公开(公告)号：US20220154227A1
公开(公告)日：2022-05-19
申请号：US17433067
申请日：2020-06-10
摘要： The present invention relates to a novel, time and cost effective, commercially viable and environmentally safe fermentative production process for “High Purity Organic Lactic acid and its Salts and Various Applications in livestock, food and pharma industry as well as acidifier in aqua culture”. A microbial consortium of Lactobacillus plantarum and Lactobacillus delbrueckii cultures with high acid tolerance trait which are developed in-house over a period of one year is used in the fermentation process. Glucose (@ 18-20%), obtained from sweet potato starch, and protein hydrolysate used as the chief sources of carbon and nitrogen, respectively. A novel semi-fed-batch fermentation approach is adopted for maximum lactic acid yield with a purity of 90-92%, which is achieved within 48 hours of fermentation. Following downstream process, the liquid product contained chiefly lactic acid, and small proportions of propionic acid and acetic acid. Further, preparation of calcium, sodium, zinc and potassium salts of lactic acid has been elaborated. The lactic acid and its salts are suited for applications such as organic preservative, livestock nutritional supplement and as active pharmaceutical ingredient as well as acidifier in aqua culture.
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公开(公告)号：US20220159999A1
公开(公告)日：2022-05-26
申请号：US17432624
申请日：2019-10-02
摘要： Nowadays consumers are looking for “natural” food ingredients for keeping them healthy and fit in all foods. “An Organic Natural Microbial Inhibitor” is an organic antimicrobial ingredient that is synthesized from the fermentation of natural raw materials including rice flour, wheat hydrolysate and corn steep liquor. An amount of 0.1 to 1.5% during preservation of different food products like pickles, salads, beverages, and meat etc., keeps the food free from the microbial contaminations, increases flavor, and meat tenderness. It is produced through co-fermentation of Acetobacter aceti and Lactobacillus delbrueckii that are modified by way of strain improvement through medium optimization experiments. The major ingredients of the product include combination of naturally produced organic acids like acetic, lactic and propionic acids in addition to other acids in trace amounts in liquid form and also in powdered form. These are in combination responsible for the antimicrobial property with simultaneous flavor enhancement.
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公开(公告)号：US20210378249A1
公开(公告)日：2021-12-09
申请号：US17431990
申请日：2019-08-09
摘要： Organic Anti-mold Bakery additive” is a natural mold inhibitory food additive which is produced by fermentation of grain flours like wheat or corn converted from the non-edible grade grains followed by downstream processing steps to extract the natural organic acids as preservative components and filter out all protein content. At a minimal dose of 0.3 to 0.5% will enhance the shelf life of bakery products by 25-30 days. The “microbial source” used for the production of this product is a bacterial consortium of three Propionibacterium strains, which were culturally modified by way of strain improvement through medium optimization experiments for product yield enhancement at the ‘in house R&D section’ of Prathista Industries Limited. The active ingredient in “Organic Anti-mold Bakery additive” is a combination of naturally produced organic salts, including propionates, lactates, acetates that have anti-mold properties along with flavor and texture improving efficiency for the finished product.
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