BR112018009195A2 - fermentação - Google Patents
fermentaçãoInfo
- Publication number
- BR112018009195A2 BR112018009195A2 BR112018009195-2A BR112018009195A BR112018009195A2 BR 112018009195 A2 BR112018009195 A2 BR 112018009195A2 BR 112018009195 A BR112018009195 A BR 112018009195A BR 112018009195 A2 BR112018009195 A2 BR 112018009195A2
- Authority
- BR
- Brazil
- Prior art keywords
- fermentation
- culture medium
- protease inhibitor
- potato protein
- protein protease
- Prior art date
Links
- 238000000855 fermentation Methods 0.000 title abstract 6
- 230000004151 fermentation Effects 0.000 title abstract 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 4
- 229940124158 Protease/peptidase inhibitor Drugs 0.000 abstract 3
- 235000002595 Solanum tuberosum Nutrition 0.000 abstract 3
- 244000061456 Solanum tuberosum Species 0.000 abstract 3
- 239000001963 growth medium Substances 0.000 abstract 3
- 239000000137 peptide hydrolase inhibitor Substances 0.000 abstract 3
- 102000004169 proteins and genes Human genes 0.000 abstract 3
- 108090000623 proteins and genes Proteins 0.000 abstract 3
- 239000002253 acid Substances 0.000 abstract 2
- 238000000034 method Methods 0.000 abstract 2
- 244000005700 microbiome Species 0.000 abstract 2
- 239000013076 target substance Substances 0.000 abstract 2
- 235000013618 yogurt Nutrition 0.000 abstract 2
- 230000015572 biosynthetic process Effects 0.000 abstract 1
- 230000003247 decreasing effect Effects 0.000 abstract 1
- 235000021107 fermented food Nutrition 0.000 abstract 1
- 239000007858 starting material Substances 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/004—Enzymes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
- A23B7/105—Leaf vegetables, e.g. sauerkraut
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
- A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
- A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
- A23C19/0328—Enzymes other than milk clotting enzymes, e.g. lipase, beta-galactosidase
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/48—Addition of, or treatment with, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/003—Fermentation of beerwort
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/06—Preparation of sparkling wine; Impregnation of wine with carbon dioxide
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H3/00—Methods for reducing the alcohol content of fermented solutions or alcoholic beverage to obtain low alcohol or non-alcoholic beverages
- C12H3/02—Methods for reducing the alcohol content of fermented solutions or alcoholic beverage to obtain low alcohol or non-alcoholic beverages by evaporating
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/02—Preparation of oxygen-containing organic compounds containing a hydroxy group
- C12P7/04—Preparation of oxygen-containing organic compounds containing a hydroxy group acyclic
- C12P7/06—Ethanol, i.e. non-beverage
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/40—Preparation of oxygen-containing organic compounds containing a carboxyl group including Peroxycarboxylic acids
- C12P7/54—Acetic acid
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/40—Preparation of oxygen-containing organic compounds containing a carboxyl group including Peroxycarboxylic acids
- C12P7/56—Lactic acid
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/143—Fermentum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/157—Lactis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/179—Sakei
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G2200/00—Special features
- C12G2200/15—Use of particular enzymes in the preparation of wine
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Microbiology (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Biotechnology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Dairy Products (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Fodder In General (AREA)
Abstract
a presente invenção é dirigida a um método para diminuir o tempo de latência em uma fermentação de um meio de cultura para preparar uma substância alvo, em que a substância alvo não é iogurte e em que a fermentação resulta na formação de ácido ou etanol, cujo método compreende as etapas de fornecer, a um meio de cultura adequado, uma cultura de partida de fermentação compreendendo um microrganismo que libera ácido ou etanol, adicionar um inibidor de protease de proteína de batata ao meio de cultura, cultivar o microrganismo e obter a substância alvo. verificou-se que a adição de inibidor de protease de proteína de batata a uma alimentação de fermentação reduz significativamente o tempo de latência da fermentação. a invenção se refere ainda a um produto alimentar fermentado que não é iogurte, compreendendo um inibidor de protease de proteína de batata.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP15193462 | 2015-11-06 | ||
EP15193462.7 | 2015-11-06 | ||
PCT/NL2016/050771 WO2017078530A1 (en) | 2015-11-06 | 2016-11-04 | Fermentation |
Publications (3)
Publication Number | Publication Date |
---|---|
BR112018009195A2 true BR112018009195A2 (pt) | 2018-11-06 |
BR112018009195A8 BR112018009195A8 (pt) | 2019-02-26 |
BR112018009195B1 BR112018009195B1 (pt) | 2022-01-04 |
Family
ID=54539861
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BR112018009195-2A BR112018009195B1 (pt) | 2015-11-06 | 2016-11-04 | Fermentação |
Country Status (11)
Country | Link |
---|---|
US (1) | US10640740B2 (pt) |
EP (1) | EP3371293B1 (pt) |
JP (1) | JP6771037B2 (pt) |
CN (1) | CN108350403B (pt) |
BR (1) | BR112018009195B1 (pt) |
CA (1) | CA3001548C (pt) |
DK (1) | DK3371293T3 (pt) |
EA (1) | EA038009B1 (pt) |
ES (1) | ES2747912T3 (pt) |
MX (1) | MX2018004507A (pt) |
WO (1) | WO2017078530A1 (pt) |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109306332B (zh) * | 2018-09-22 | 2021-06-01 | 南京农业大学 | 发酵乳杆菌cd110及其在发酵香肠制备中的应用 |
CN109757670A (zh) * | 2019-03-13 | 2019-05-17 | 山东天博食品配料有限公司 | 一种即食休闲猪排及其制备方法 |
US20210321648A1 (en) * | 2020-04-16 | 2021-10-21 | John Martin | Acoustic treatment of fermented food products |
CN111925970B (zh) * | 2020-09-07 | 2022-07-05 | 吉林农业大学 | 一种酸菜复合发酵剂及其制备方法与应用 |
CN114916582A (zh) * | 2022-05-11 | 2022-08-19 | 甘肃华羚乳品股份有限公司 | 一种牦牛乳蛋白肽奶棒及其制备方法 |
KR20240067463A (ko) * | 2022-11-09 | 2024-05-17 | 씨제이푸드빌 주식회사 | 맥주 발효액의 제조방법, 이를 이용한 식빵 제조방법 및 이에 의해 제조된 식빵 |
Family Cites Families (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH02171182A (ja) | 1988-12-22 | 1990-07-02 | Agency Of Ind Science & Technol | 付着依存性細胞用増殖助剤 |
EP0497865B1 (en) * | 1989-10-27 | 1999-06-02 | Genencor International, Inc. | Protection of harvested crops from pathogens by treatment with enzymes |
US20060204567A1 (en) * | 2005-03-08 | 2006-09-14 | Jiang Hu | Potato proteinase inhibitor II exhibits activity in elevating fasting plasma cholecystokinin concentrations |
WO2008069649A1 (en) * | 2006-11-10 | 2008-06-12 | Coöperatie Avebe U.A. | Protein gel formation |
EP1920662A1 (en) | 2006-11-10 | 2008-05-14 | Coöperatie Avebe U.A. | Native potato protein isolates |
WO2009061186A1 (en) * | 2007-11-07 | 2009-05-14 | Coöperatie Avebe U.A. | Method for preparing food product |
EP2191731B1 (en) * | 2008-11-26 | 2011-09-07 | Coöperatie AVEBE U.A. | Enhanced beer foaming |
EA027459B1 (ru) * | 2012-07-04 | 2017-07-31 | Кооперати Авебе Ю.А. | Липаза в короткоцепочечной этерификации жирных кислот |
PL406918A1 (pl) * | 2014-01-24 | 2015-08-03 | Uniwersytet Przyrodniczy W Poznaniu | Sposób otrzymywania preparatu z soku ziemniaka oraz jego zastosowanie |
EP3139754A1 (en) * | 2014-05-09 | 2017-03-15 | Coöperatie AVEBE U.A. | Production of yogurt |
CN104491851B (zh) * | 2014-12-03 | 2017-03-22 | 中国科学院海洋研究所 | 三疣梭子蟹Pacifastin型丝氨酸蛋白酶抑制剂蛋白的应用 |
-
2016
- 2016-11-04 ES ES16805225T patent/ES2747912T3/es active Active
- 2016-11-04 EA EA201890716A patent/EA038009B1/ru unknown
- 2016-11-04 US US15/768,358 patent/US10640740B2/en active Active
- 2016-11-04 BR BR112018009195-2A patent/BR112018009195B1/pt active IP Right Grant
- 2016-11-04 JP JP2018542101A patent/JP6771037B2/ja active Active
- 2016-11-04 EP EP16805225.6A patent/EP3371293B1/en active Active
- 2016-11-04 DK DK16805225.6T patent/DK3371293T3/da active
- 2016-11-04 CA CA3001548A patent/CA3001548C/en active Active
- 2016-11-04 WO PCT/NL2016/050771 patent/WO2017078530A1/en active Application Filing
- 2016-11-04 MX MX2018004507A patent/MX2018004507A/es active IP Right Grant
- 2016-11-04 CN CN201680064250.9A patent/CN108350403B/zh active Active
Also Published As
Publication number | Publication date |
---|---|
EA201890716A1 (ru) | 2018-11-30 |
ES2747912T3 (es) | 2020-03-12 |
BR112018009195B1 (pt) | 2022-01-04 |
MX2018004507A (es) | 2018-06-27 |
CN108350403B (zh) | 2021-07-27 |
US10640740B2 (en) | 2020-05-05 |
JP2019501665A (ja) | 2019-01-24 |
BR112018009195A8 (pt) | 2019-02-26 |
JP6771037B2 (ja) | 2020-10-21 |
EA038009B1 (ru) | 2021-06-22 |
EP3371293A1 (en) | 2018-09-12 |
CA3001548C (en) | 2022-08-02 |
EP3371293B1 (en) | 2019-08-07 |
CN108350403A (zh) | 2018-07-31 |
WO2017078530A1 (en) | 2017-05-11 |
US20180305646A1 (en) | 2018-10-25 |
DK3371293T3 (da) | 2019-10-07 |
CA3001548A1 (en) | 2017-05-11 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
BR112018009195A8 (pt) | fermentação | |
BR112016001026A2 (pt) | organismo geneticamente modificado | |
BR112017001910A2 (pt) | uso de bacillus methylotrophicus como estimulante do crescimento vegetal e meio de controle biológico e cepas isoladas desta espécie | |
BR112015008191A2 (pt) | microorganismos e métodos para a produção de alcoóis graxos de comprimento específico e compostos relacionados | |
BR112016002526A2 (pt) | método para produção de um composto heterólogo não catabólico e um isoprenoide heterólogo, e, composição de fermentação | |
BR112012017831B8 (pt) | óleo microbiano, alimento animal e biomassa compreendendo o referido óleo microbiano | |
BR112014010448A2 (pt) | microorganismos e métodos para a produção de caprolactona | |
EA201791197A1 (ru) | Рекомбинантные микроорганизмы, проявляющие повышенный поток при ферментационном пути | |
BR112018012959A2 (pt) | método para fabricar um produto lácteo fermentado | |
BR112018075548A2 (pt) | método para estabilizar proteínas | |
BR112018003474A2 (pt) | bactérias lactobacillus fermentum que reduzem a concentração de acetaldeído | |
BR112017010654A2 (pt) | processos para conversão de ácido mevalônico biologicamente derivado | |
BR112018013292A2 (pt) | ?método para preparar uma preparação de e. hallii e para promover formação de ácido butírico, e, preparação de e. hallii? | |
BR112017004011A2 (pt) | ?método para a fermentação de feijões de cacau, de produção de um produto, utilização de uma levedura e mistura de leveduras? | |
BR112014018534A8 (pt) | método para a fabricação de uma proteína, microrganismo e uso de um microrganismo | |
BR112017013004A2 (pt) | produto frito obtido a partir de uma composição para um produto frito, uso de uma farinha de microalgas como substituta da gordura e método de preparação de um produto frito | |
PL407699A1 (pl) | Sposób otrzymywania 7-O-ß-D-glukopiranozylo-5-hydroksy-4'-metoksyizoflawonu i 5-O-ß-D-glukopiranozylo-7-hydroksy-4'-metoksyizoflawonu | |
BR112017016194A2 (pt) | método | |
BR112013020240A2 (pt) | método para produção de ácido butírico, butanol e éster de butirato | |
BR112016028185A2 (pt) | método para produzir um l-aminoácido. | |
EA033071B1 (ru) | Способ увеличения выхода продуктов из ацетолактата | |
BR112016024384A2 (pt) | produção de iogurte | |
BR112021023169A2 (pt) | Métodos e composições para fermentação bacteriana anaeróbica | |
MY176569A (en) | Method of removing dna from biotechnological products | |
BR112016025099A2 (pt) | método para aumentar capacidade de síntese de biomassa de micro-organismos e micro-organismos modificados a partir dos mesmos |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
B06U | Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette] | ||
B09A | Decision: intention to grant [chapter 9.1 patent gazette] | ||
B16A | Patent or certificate of addition of invention granted [chapter 16.1 patent gazette] |
Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 04/11/2016, OBSERVADAS AS CONDICOES LEGAIS. |