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    Hydroperoxide lyases
    1.
    发明授权
    Hydroperoxide lyases 有权
    氢过氧化物裂解酶

    公开(公告)号：US06238898B1

    公开(公告)日：2001-05-29

    申请号：US09418222

    申请日：1999-10-14

    申请人： Alex Häusler ,  Konrad Lerch ,  Andreas Muheim ,  Natasha Silke

    发明人： Alex Häusler ,  Konrad Lerch ,  Andreas Muheim ,  Natasha Silke

    IPC分类号： C12P702

    CPC分类号： C12N9/0004 ,  C11B9/0015 ,  C12N9/88 ,  C12P7/04 ,  C12P7/24

    摘要： The present invention relates to the production of HPO lyase proteins in hosts via recombinant expression of said proteins. Recombinant HPO lyase proteins, DNA sequences encoding these proteins, vectors containing these DNA sequences and hosts containing these vectors are provided, along with methods for recombinantly producing such proteins, DNA sequences, vectors and hosts. Also provided are processes for producing green note compounds.

    摘要翻译： 本发明涉及通过所述蛋白质的重组表达在宿主中产生HPO裂解酶蛋白。 提供重组HPO裂解酶蛋白质，编码这些蛋白质的DNA序列，含有这些DNA序列的载体和含有这些载体的宿主，以及用于重组产生此类蛋白质，DNA序列，载体和宿主的方法。 还提供了用于生产绿色音符化合物的方法。

    Soluble Coffe Product
    3.
    发明申请
    Soluble Coffe Product 审中-公开
    可溶性咖啡产品

    公开(公告)号：US20080166451A1

    公开(公告)日：2008-07-10

    申请号：US11911079

    申请日：2006-04-28

    申请人： Rachid Bel-Rhlid ,  Karin Kraehenbuehl ,  Konrad Lerch ,  Robert Aeschbach

    发明人： Rachid Bel-Rhlid ,  Karin Kraehenbuehl ,  Konrad Lerch ,  Robert Aeschbach

    IPC分类号： A23F5/18 ,  A23F5/16 ,  A23F5/22

    CPC分类号： A23F5/18 ,  A23F5/163

    摘要： A coffee product derived from roast and ground coffee beans has reduced levels of chlorogenic acid lactones relative to the levels of chlorogenic acids. The product can be prepared by treating a coffee extract with an enzyme so as to hydrolyse at least a portion of the chlorogenic acid lactones present in the extract. Alternatively or additionally, it may be provided by contacting a coffee extract with a sorbent or solvent which is suitable for removing apolar components and is at least partially saturated with chlorogenic acid. The product has reduced bitterness.

    摘要翻译： 来自焙炒和研磨的咖啡豆的咖啡产品相对于绿原酸的水平降低了绿原酸内酯的水平。 可以通过用酶处理咖啡提取物以使至少一部分提取物中存在的绿原酸内酯水解而制备产物。 或者或另外，可以通过使咖啡提取物与适合于去除非极性组分并且至少部分被绿原酸饱和的吸附剂或溶剂接触来提供。 该产品减少了苦味。

    Production of α-keto butyrate
    4.
    发明授权
    Production of α-keto butyrate 失效
    生产α-酮丁酸酯

    公开(公告)号：US07144715B2

    公开(公告)日：2006-12-05

    申请号：US10845200

    申请日：2004-05-14

    申请人： Beat Denis Zurbriggen ,  Nadji Rekhif ,  Mara Mehlmann-De-Campos ,  Konrad Lerch

    发明人： Beat Denis Zurbriggen ,  Nadji Rekhif ,  Mara Mehlmann-De-Campos ,  Konrad Lerch

    IPC分类号： C12P1/00 ,  C12P1/04 ,  C12P21/00

    CPC分类号： C12P17/04 ,  C12P7/40

    摘要： A process of obtaining α-keto butyrate by bioconversion is disclosed. The molecule is accumulated in the medium and is apt to subsequent processing to food ingredients, such as top-note flavors. A suitable strain is a natural ilv-3 mutant Neurospora crassa strain, which is capable of accumulating α-keto butyrate in the fermentation medium. By adjusting specific medium parameters, up to 8 g/l medium of α-keto butyrate can be accumulated.

    摘要翻译： 公开了通过生物转化获得α-酮丁酸酯的方法。 分子在培养基中积累，并且易于随后加工成食物成分，例如顶香味。 合适的菌株是天然的ilv-3突变体粗糙链孢菌菌株，其能够在发酵培养基中积累α-酮丁酸酯。 通过调节特定介质参数，可以累积高达8 g / l的α-丁酮丁酸酯介质。

    Compounds and process for making a flavorant
    5.
    发明授权
    Compounds and process for making a flavorant 失效
    化合物和制造香料的方法

    公开(公告)号：US5449823A

    公开(公告)日：1995-09-12

    申请号：US234095

    申请日：1994-04-28

    申请人： Konrad Lerch

    发明人： Konrad Lerch

    IPC分类号： C07C59/215 ,  C07D307/60 ,  C11B9/00 ,  C12P7/42 ,  C12P7/62 ,  C12P41/00 ,  C07C59/147

    CPC分类号： C12P7/42 ,  C07C59/215 ,  C07D307/60 ,  C12P41/006

    摘要： Two optically active forms of 4-hydroxy-3-methyl-2-keto-pentanoic acid of the formula ##STR1## wherein carbon atom 4 has the (S)-configuration, and carbon atom 3 can have the (R)-configuration or the (S)-configuration (compound I) are made using a biotransformation process. Compound I may be manufactured by reacting 4-hydroxy-isoleucine (2S, 3R, 4S) of the formula: ##STR2## with microorganisms which have L-amino acid oxidase activity or with an L-amino acid oxidase. Compound I is a flavor precursor and may also be used as an intermediate for the production of the optically active (5S)-3-hydroxy-4,5-dimethyl-2(5H)-furanone: ##STR3## which is useful as a flavorant.

    摘要翻译： 两种光学活性形式的式（I）的4-羟基-3-甲基-2-酮戊酸其中碳原子4具有（S） - 构型，碳原子3可以具有（R） - 构型 或（S）构型（化合物I）使用生物转化方法制备。 化合物I可以通过使具有下列通式的化合物的4-羟基 - 异亮氨酸（2S，3R，4S）与具有L-氨基酸氧化酶活性的微生物或与L-氨基酸氧化酶反应来制备。 化合物I是风味前体，也可以用作制备光学活性（5S）-3-羟基-4,5-二甲基-2（5H） - 呋喃酮的中间体：其可用作 一种香料。