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公开(公告)号:US06534294B1
公开(公告)日:2003-03-18
申请号:US09723657
申请日:2000-11-28
申请人: Jin Woo Lee , Walter G. Yeomans , Alfred L. Allen , Fang Deng , Richard A. Gross , David L. Kaplan
发明人: Jin Woo Lee , Walter G. Yeomans , Alfred L. Allen , Fang Deng , Richard A. Gross , David L. Kaplan
IPC分类号: C12P1904
CPC分类号: C08B37/0027 , C08B37/003 , C12P19/04 , C12P19/26
摘要: A method of producing biosynthetic copolymers comprising glucose and glucose analogs is provided. Glucose:glucose analog copolymers such as glucose:glucosamine, glucose:N-acetylglucosamine and glucose:glucosamine:N-acetylglucosamine are also provided.
摘要翻译: 提供了包含葡萄糖和葡萄糖类似物的生物合成共聚物的生产方法。 葡萄糖:葡萄糖类似物共聚物如葡萄糖:葡糖胺,葡萄糖:N-乙酰葡糖胺和葡萄糖:葡糖胺:N-乙酰氨基葡萄糖。
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2.
公开(公告)号:US4600589A
公开(公告)日:1986-07-15
申请号:US663516
申请日:1984-10-22
CPC分类号: C12N9/58 , A23L13/74 , Y10S435/815 , Y10S435/816 , Y10S435/945
摘要: Meat is tenderized by adding thereto a proteolytic enzyme obtained by culing the microorganism, Trichoderma reesei strain MCG 80. The enzyme is an aspartic acid protease with proteolytic properties similar to the animal protease, Cathepsin D. The enzyme acts selectively upon the myofibrillar proteins of meat producing a desirable uniform texture. Culturing of the microorganism in a medium containing glucose and lactose results in high enzyme yield.
摘要翻译: 通过向其中加入通过培养微生物,里氏木霉菌株MCG 80获得的蛋白水解酶,将肉嫩化。酶是具有类似于动物蛋白酶组蛋白酶D的蛋白水解性质的天冬氨酸蛋白酶。该酶选择性地作用于肉质的肌原纤维蛋白 产生理想的均匀纹理。 在含有葡萄糖和乳糖的培养基中培养微生物导致高酶产量。
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公开(公告)号:US06753024B2
公开(公告)日:2004-06-22
申请号:US10105126
申请日:2002-03-20
申请人: Wayne S. Muller , Alfred L. Allen , Anthony Sikes , Andre Senecal
发明人: Wayne S. Muller , Alfred L. Allen , Anthony Sikes , Andre Senecal
IPC分类号: A23B7155
CPC分类号: A23L3/3472 , A23L3/3463 , A23L3/34635 , A23L19/11 , A23Y2220/49
摘要: A method for making a food preservative comprises the steps of removing outer skins of taro corms, cutting the corms into pieces, grinding the pieces of corm to produce ground taro, drying the ground taro, diluting the ground taro with water, cooking the taro and water, inoculating the cooked taro and water with a selected bacteriocin producing bacterium and permitting the taro to ferment, to provide the food preservative.
摘要翻译: 一种制备食品防腐剂的方法包括以下步骤:去除芋头球的外皮,将球茎切成碎片,研磨球茎产生芋头,干燥地面芋头,用水稀释地面芋头,烹制芋头, 水,用选定的细菌生产菌接种煮熟的芋头和水,并允许芋头发酵,以提供食品防腐剂。
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