GB2043689A - Treating juice with lactic bacteria - Google Patents
Treating juice with lactic bacteria Download PDFInfo
- Publication number
- GB2043689A GB2043689A GB8005186A GB8005186A GB2043689A GB 2043689 A GB2043689 A GB 2043689A GB 8005186 A GB8005186 A GB 8005186A GB 8005186 A GB8005186 A GB 8005186A GB 2043689 A GB2043689 A GB 2043689A
- Authority
- GB
- United Kingdom
- Prior art keywords
- juice
- squeezing
- suspension
- proteins
- insoluble fraction
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 66
- 241000894006 Bacteria Species 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 60
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 57
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 57
- 230000008569 process Effects 0.000 claims abstract description 51
- 239000007788 liquid Substances 0.000 claims abstract description 19
- 239000000725 suspension Substances 0.000 claims abstract description 18
- 235000000346 sugar Nutrition 0.000 claims abstract description 14
- 238000011081 inoculation Methods 0.000 claims abstract description 13
- 235000013311 vegetables Nutrition 0.000 claims abstract description 13
- 239000007791 liquid phase Substances 0.000 claims abstract description 6
- 230000000813 microbial effect Effects 0.000 claims abstract description 5
- 238000013019 agitation Methods 0.000 claims abstract description 3
- 238000005273 aeration Methods 0.000 claims abstract 2
- 239000012071 phase Substances 0.000 claims description 43
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 claims description 26
- 239000000203 mixture Substances 0.000 claims description 19
- 230000018044 dehydration Effects 0.000 claims description 14
- 238000006297 dehydration reaction Methods 0.000 claims description 14
- 239000004251 Ammonium lactate Substances 0.000 claims description 13
- 229940059265 ammonium lactate Drugs 0.000 claims description 13
- 235000019286 ammonium lactate Nutrition 0.000 claims description 13
- RZOBLYBZQXQGFY-HSHFZTNMSA-N azanium;(2r)-2-hydroxypropanoate Chemical compound [NH4+].C[C@@H](O)C([O-])=O RZOBLYBZQXQGFY-HSHFZTNMSA-N 0.000 claims description 13
- 229910021529 ammonia Inorganic materials 0.000 claims description 12
- 238000006386 neutralization reaction Methods 0.000 claims description 11
- 238000000855 fermentation Methods 0.000 claims description 8
- 239000008188 pellet Substances 0.000 claims description 8
- 239000000243 solution Substances 0.000 claims description 8
- 239000000654 additive Substances 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 244000005700 microbiome Species 0.000 claims description 7
- 238000000926 separation method Methods 0.000 claims description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 5
- 238000005119 centrifugation Methods 0.000 claims description 4
- 238000010908 decantation Methods 0.000 claims description 4
- 238000002347 injection Methods 0.000 claims description 4
- 239000007924 injection Substances 0.000 claims description 4
- 230000007935 neutral effect Effects 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 3
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 3
- 244000052616 bacterial pathogen Species 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 239000010902 straw Substances 0.000 claims description 3
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- 244000057717 Streptococcus lactis Species 0.000 claims description 2
- 230000009471 action Effects 0.000 claims description 2
- 238000005054 agglomeration Methods 0.000 claims description 2
- 230000002776 aggregation Effects 0.000 claims description 2
- 239000002131 composite material Substances 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 claims description 2
- 238000005243 fluidization Methods 0.000 claims description 2
- 239000001963 growth medium Substances 0.000 claims description 2
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 2
- 235000013336 milk Nutrition 0.000 claims description 2
- 239000008267 milk Substances 0.000 claims description 2
- 210000004080 milk Anatomy 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- 241000894007 species Species 0.000 claims description 2
- 230000000087 stabilizing effect Effects 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 241001515965 unidentified phage Species 0.000 claims description 2
- 230000002035 prolonged effect Effects 0.000 claims 2
- 239000012452 mother liquor Substances 0.000 claims 1
- 239000000047 product Substances 0.000 description 23
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 22
- 240000004658 Medicago sativa Species 0.000 description 14
- 235000010624 Medicago sativa Nutrition 0.000 description 14
- 239000002609 medium Substances 0.000 description 13
- 150000008163 sugars Chemical class 0.000 description 12
- 235000014655 lactic acid Nutrition 0.000 description 11
- 239000004310 lactic acid Substances 0.000 description 11
- 230000020477 pH reduction Effects 0.000 description 10
- 238000004519 manufacturing process Methods 0.000 description 9
- 239000002028 Biomass Substances 0.000 description 7
- 241000196324 Embryophyta Species 0.000 description 7
- 239000000126 substance Substances 0.000 description 7
- 238000001556 precipitation Methods 0.000 description 6
- 239000012141 concentrate Substances 0.000 description 5
- 238000001035 drying Methods 0.000 description 5
- 230000000659 thermocoagulation Effects 0.000 description 5
- 230000001580 bacterial effect Effects 0.000 description 4
- 230000035755 proliferation Effects 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000012010 growth Effects 0.000 description 3
- 238000009434 installation Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- USFZMSVCRYTOJT-UHFFFAOYSA-N Ammonium acetate Chemical compound N.CC(O)=O USFZMSVCRYTOJT-UHFFFAOYSA-N 0.000 description 2
- 239000005695 Ammonium acetate Substances 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- KFSLWBXXFJQRDL-UHFFFAOYSA-N Peracetic acid Chemical compound CC(=O)OO KFSLWBXXFJQRDL-UHFFFAOYSA-N 0.000 description 2
- 235000019257 ammonium acetate Nutrition 0.000 description 2
- 229940043376 ammonium acetate Drugs 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 239000003337 fertilizer Substances 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000000977 initiatory effect Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000003472 neutralizing effect Effects 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000005418 vegetable material Substances 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 240000001929 Lactobacillus brevis Species 0.000 description 1
- 235000013957 Lactobacillus brevis Nutrition 0.000 description 1
- 241000186840 Lactobacillus fermentum Species 0.000 description 1
- 241000192132 Leuconostoc Species 0.000 description 1
- 241000192130 Leuconostoc mesenteroides Species 0.000 description 1
- 241000722270 Regulus Species 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 235000014897 Streptococcus lactis Nutrition 0.000 description 1
- 241000219793 Trifolium Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 241001148470 aerobic bacillus Species 0.000 description 1
- 230000003698 anagen phase Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000004663 cell proliferation Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 239000012084 conversion product Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000009089 cytolysis Effects 0.000 description 1
- 238000010981 drying operation Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000011065 in-situ storage Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000010565 inoculated fermentation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- 229940012969 lactobacillus fermentum Drugs 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000001473 noxious effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 125000001477 organic nitrogen group Chemical group 0.000 description 1
- 230000036284 oxygen consumption Effects 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- -1 polyphenol compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000006920 protein precipitation Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000021108 sauerkraut Nutrition 0.000 description 1
- 239000002910 solid waste Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000012134 supernatant fraction Substances 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C05—FERTILISERS; MANUFACTURE THEREOF
- C05F—ORGANIC FERTILISERS NOT COVERED BY SUBCLASSES C05B, C05C, e.g. FERTILISERS FROM WASTE OR REFUSE
- C05F11/00—Other organic fertilisers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/006—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from vegetable materials
- A23J1/007—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from vegetable materials from leafy vegetables, e.g. alfalfa, clover, grass
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
Abstract
The invention relates to a process of treating juice having a high protein and sugar content, obtained by squeezing vegetable matter to be used as foodstuff. This process comprises the following steps: - submitting said juice issuing from a squeezing press to a first inoculation with a first mesophile homofermentative lactive bacteria in a proportion of at least 10<4> bacteria per millilitre; - maintaining the thus inoculated juice at a temperature comprised between 28 and 35 DEG C, preferably 30 DEG C, during 15 to 20 hours, under slow agitation and without aeration, so as to obtain a suspension constituted by an insoluble fraction of vegetable and microbial proteins, and a residual liquid phase, said suspension having a pH comprised between 4.2 and 4.5; - separating said insoluble fraction from said liquid fraction; and - separately treating the residual liquid and said insoluble fraction. n
Description
SPECIFICATION
Improvements in or relating to a process for treating juice
The present invention is related to a process of treating the juice of squeezed vegetable material, especially lucerne, various leguminous plants and pulps, used as fodder, with a view to producing alimentary proteins and super-nitrogenated protean food. The invention is also related to the products obtained by carrying out the above-mentioned process.
For about twenty years, it has been current practice to dehydrate various agricultural products adapted to be used as fodder (such as pulps, lucerne and various leguminous plants), by means of various industrial processes which all were based on directly drying the fodder in an oven and more particularly in a rotary oven. These installations consume a considerable amount of fuel (about 0.3 ton per ton of final product) and involve high thermal or calorific iosses. On account of the recent increase of the cost of petrol-based products, these conventional installations are no longer advantageous from the economical point of view.
Recently developped processes endeavour to improve the rentability of dehydration by providing a supplemenary treatment stage comprising squeezing of the vegetable matter, so as to reduce the amount of water to be eliminated in the oven. This allows the cost of dehydration to be considerably reduced, however such process involves the production of important amounts of squeezing juice (for example about 500 kg per ton fresh lucerne), resulting in losses proteins and sugars, which are extracted from the squeezed vegetable matter together with the juice.
In the present description and in the claims by "squeezing juice" is meant "any juice resulting from the squeezing of vegetable material". Furthermore, by "medium" is meant the corresponding "culture medium" or"treatment medium".
Various methods have been disclosed for recovering the proteins from such squeezing juice, especially by thermo-coagulation by means of calories recovered from the dehydration oven.
These known processes allow about 50% of the energy to be recovered, as regards the operating cost.
However these processes involve considerable investment, as they comprise complex operations that complicate to an important degree the carrying out of such processes in practice. Furthermore the standardization of the specifications concerning the recovered proteins stemming from the treated squeezing juice raises difficult problems.
Also, the above-mentioned known processes involve the requirement of perfectly controlling the squeezing conditions; it was found, in particular, that the squeezing of the vegetable matter must not be carried too far when it was desired to achieve a satisfactory recovery of the proteins carried off by the juice.
More particularly it was found that it was necessary to produce a residual cake having a dry matter content of not more than 12% to 15%, with a view to achieving a satisfactory global balance. According to present knowledge it appears that when the vegetable matter is submitted to supersqueezing, so as to produce cakes having a dry matter content of up to 30 to 35%, such cake, as squeezed, have a comparatively low protein content which leads, in the final treatment stage, to producing pellets, the composition of which differs from the composition of the pellets obtained when conventional dehydration methods are applied. Furthermore it becomes increasingly difficult to recover by thermocoagulation the increasing amounts of proteins carried along by the juice.The energetic gain resulting from dehydration by supersqueezing thus is at least partly counterbalanced by quality loss and by a poor global balance of the recovered substances. It should be noted, too, that the supersqueezing method, while being advantageous as regards the energy consumption and cost involved in dehydrating the squeezing cake, leads to producing important amounts of juice (75,000 m3 juice in an average size unit of a capacity of 40 tons/hour treating 150,000 tons lucerne per campaign).
The juice resulting from supersqueezing contains, amongst other consituents, a high amount of organic substances (especially proteins and sugars), so that such juice cannot be rejected directly into a river, on account of its elevated BOD value. It is thus necessary to be able to recover these organic substances prior to discarding the juice in the form of waste material. The thermocoagulation treatment allows only part of these substances (coagulable proteins) to be recovered. Furthermore, on account of the high volumes involved, the juice thus produced must be stocked in important quantities; however these juices are most unstable and highly fermentable.It is thus necessary to be able to stabilize the same, either by refrigeration (which is very expensive) or by adding bacteriostatic and fungiostatic agents, which is also a most expensive method, raising furthermore complex problems as regards consecutive toxicity risks of the thus recovered products.
Consequently these approaches are not acceptable from an economical point of view.
The present invention has for its main object to provide a process for treating squeeze juice obtained by squeezing vegetable fodder material, which allows the following advantageous effects to be obtained:
1. stabilizing the juice (thus avoiding undesirable fermentation phenomena),
2. insolubilizing the proteins (i.e. render said proteins insoluble),
3. increasing the protein content by producing a biomass which can be consumed by animals,
4. obtaining by-products consituted by mineral compounds having a high nitrogen content which can be used as fertilizers and as alimentary (or nutritive) additives,
5. producing a residual effluent which can be rejected into a river and the BOD and COD values of which are acceptable for the natural environment.
The process of treating squeezing juice according to the present invention comprises: - submitting the juice issuing from a squeezing press to a first inoculation with a first mixture of mesophile
homofermentative lactic bacteria in an amount of at least 104 bacteria per millilitre; - maintaining the thus inoculated juice at a temperature of 28 to 350C, preferably 30"C, during 15 to 20 hours,
under slow stirring and without aerating, so as to obtain a suspension constituted by an insoluble fraction
of vegetable proteins and microbial proteins, and a residual liquid phase, said suspension having a pH of
4.2 to 4.5; - separating said insoluble fraction from said liquid phase; and -treating separately the residual liquid and said insoluble phase.
In one embodiment of the process according to the invention, the suspension is submitted, prior to the step of separating said insoluble fraction from said liquid phase, to a second inoculation using a second mixture ofthermophile homofermentative lactic bacteria in an amount of 1 04 germs per millilitre per 10 cubic metres suspension, the thus inoculated suspension being maintained at a temperature of 40 to 50"C, preferably 45"C, during 18 to 20 hours, the final suspension thus obtained having a pH of 3.3 to 3.6.
Broadly speaking the process according to the invention is based on the rapid growth of lactic bacteria directly promoted by the sugars present in the heterogeneous media. Said process then allows lactic acid and/or ammonium lactate to be obtained by a succession of operating phases or stages involving an evolution of the pH of the medium, as will be described herein-below.
The invention will be described herein-below in a more detailed manner with reference to the appended drawing which is given by way of illustration, but not of limitation.
Figure lisa diagram which schematically illustrates the various phases of the process according to the invention.
Figure 2 schematically shows the evolution of the pH, which allows to cause the proteins initially present in the medium to precipitate, and ammonium lactate to be produced.
In the following description the process according to the invention will be illustrated in its applications to lucerne, and several variants allowing certain phases of the process to be omitted will be disclosed there-in.
It should be well understood that the process according to the invention can, of course, also be applied to other natural products, pulps or leguminous plants, such as clover or ray-grass, as well as to various kinds of early or forced vegetables or fruit and their solid waste or scraps, and also, in a general way, to any solution containing sugars and proteins, up to 30% dry matter which stems from squeezing or super-squeezing operations carried out on various vegetable substances, or from various residual media obtained in the food products industry, such as lactoserum.
The process according to the invention is carried out as illustrated in Figure 1 and comprises, substantially, a first inoculating step wherein the juice to be treated is inoculated, at 10, with a first mixture of bacteria SMn introduced through 11; this inoculating step is followed by a first storing step at 12 wherein the inoculated juice is maintained at a temperature of about 30"C.According to the invention, a second inoculating step may also be carried out, indicated at 13, using a second mixture of bacteria STn introduced through 15, with an addition of ammonia, this second inoculating step being followed by a second storing step 14 wherein the temperature is maintained at about 45"C. The adding of ammonia may be performed in various manners; e.g: - continuous addition at 12 and 14 with continuous neutralization; - batchwise at 22 when the juice has issued from the storage 14, prior to the separation of phase 16 and 17; - batchwise by addition at 33 after the separation of phases 16 and 17.
It is also possible to proceed with the second storing step immediately after the first one. The second storing step is followed by a separation step by which an insoluble fraction 16 is obtained, said fraction being treated in a consecutive stage indicated at 34 (drying in an oven together with the squeezing cake), at 35 (drying in an oven separately from the cake) and at 36 (wet treatment, at 36', treatment by means of a powderous additive for direct ensilaging, or at 36", treatment by means of a liquid additive so as to produce liquid fodder), whereas a liquid fraction 17 is also treated consecutively at 18 - 19, whereby a liquid product, a dry product or- by means of crystallisation-products such as xantophylls are obtained, respectively.
The process according to the invention is based substantially on a rapid growth of lactic bacteria directly from sugars present in the heterogenous media. This process consists in associating an acidifying fermentation initiating the precipitation of the proteins and the formation of ammonium lactate, which allows the proteins to be supernitrogenated and the treatment to be terminated on residual sugars by another acidification, and leads to creating conditions adapted to allow the treated material to be directly ensilaged.
The lactic acid and/or ammonium lactate are produced by the steps schematically illustrated in Figure 2.
The diagram of Figure 2 shows more particularly the evolution of the pH as a function of time, and allows the precipitation of the initially present proteins and production of ammonium acetate leading to the supernitrogenization of the product to be determined correlatively.
First part of the curve in Figure 2 corresponds to a treatment phase wherein the aerobic bacteria (aerobia) use up the oxygen in the neutral liquid, up to reference line 21 where anaerobic fermentation and formation of lactic acid take place, resulting in a decrease of the pH value. Protein precipitation starts at 23 when the pH tends to reach a value of 4.4 - 4.2. When the pH reaches values of 3.2 to 3.5, ammonia is added at 24 and formation of ammonium lactate takes place in part 25 of the curve. From part 26 on, lactic acid is produced from the residual sugars. The evolution continues by another acidification which leads at 27 to products adapted to be directly ensilaged.
It will be noted that the whole process can be carried out by starting from the strains which are initially present in the treatment medium, or by adding concentrated bacterial media which allow the various phases of the process to be oriented in a selected favourable manner. Especially in the case of lucerne it is possible, for instance, thus to fractionate the proteins present in the green and white forms, during the acidification phase. It is known indeed that green proteins will precipitate at pH values of 4.2 to 4.4, whereas white proteins will precipitate at pH values of 3.2 to 3.5. Thus, when it is desired to collect separately the two categories of proteins it is easy to carry out an intermediary stage so as to collect proteins at pH 4.2 to 4.4.
The various stages or phases of the process, including their possible variants, are described herein-after.
1 - First inoculation, directly in the field where the plants are harvested, either in the tanks used for transporting the squeezing juice (when the fodder is squeezed directly in situ after harvesting), or in the storage tanks in the dehydration plant, by means of a concentrated mixture of micro-organisms, designated herein-after by the symbol SMn, in doses corresponding each, for example, to 10 m3 fresh squeezing juice. It is recommended that the inoculation be effected as soon as possible after the juice has issued from the squeezing press, as this facilitates the adaptation of the micro-organisms to the particular juice to be treated and allows a gain of time to be obtained on the latency period (about 90 minutes) which precedes the proliferation of the micro-organisms.In this respect it is advantageous to perform the squeezing directly in the field and to effect the inoculation in the transport tanks, although this is not imperative as regards the subsequent treatment stages. However stage 2 should be initiated directly without previous inoculation of the squeezing juice.
2 - Maintaining during 15 to 20 hours the inoculated juice at a temperature of about 30"C under slight stirring, for example while storing said juice in closed tanks at the treatment plant; the desired temperature is maintained, for example, by means of the calories recovered from the dehydration oven which is used for producing the pellets from the squeezing cake. The storing of the juice can be performed batchwise in one or more tanks the capacity of which corresponds to the production requirements of the plant.In accordance with one variant of the instant process, one or more tanks the temperature of which is maintained at about 30"C (28 to 32"C) may be used in a continuous manner, the dwelling time being selected so as to meet the conditions herein-above (15 to 20 hours at 30"C). An installation comprising at least one reservoir can be used in accordance with a conveniently adapted technique known in the field of water treatment.
3 - Second inoculation of the storage tank after operating phase 2 herein-above, using a concentrated mixture of micro-oganisms which will be designated herein-after by the symbol "STn", while the tank used in phase 2 is heated to a temperature of 45"C during 18 to 20 hours by means of calories which can be recovered from the dehydrating oven.
According to a variant comprising continuous treatment, as specified herein-above in phase 2, the inoculation may be performed ina predetermined, controlled manner in one or more tanks maintained at a temperature of 45"C, the dwelling time being 10 to 20 hours so that the germ concentration never decreases to less than 107 bacteria par millilitre of culture ortreatment medium.
In accordance with another modification of the instant process it may be advantageous to carry out operating phase 3 with continuous control of the pH value in such a manner that the latter is maintained close to neutral, between 6.5 and 7.5, by controlled injection of ammonia provided from an auxiliary tank containing liquid ammonia. The frigories provided by ammonia injection will be compensated by the calories recovered from dehydration oven. This operating mode under constant pH conditions can only be applied in phase 3, it being well understood that the acid pH obtained by microbiological action in phase 2 will have been sufficient to inhibit by competition the growth of harmful microbial strains possibly present in the starting juice.This operating mode under constant pH conditions can only be applied when performing in phase 4 herein-below the variant involving recovery of the proteins by thermocoagulation. Phase 3 may be omitted by prolonging phase 2, when it is not desired to isolate separately the green proteins from the white proteins. When these two categories of proteins are to be separated, operating phase 2 is discontinued as soon as the pH has reached a value of 4.2 to 4.4; in this case, the insoluble substances (green proteins) are isolated prior to proceeding to another reservoir, in the subsequent stage described in phase 3, whether concentrated bacterial mixtures of the STn type are inoculated or not.
4 - When leaving the tank at 45 c, as described in phase 3 herein-above, or as soon as the pH has reached a value of 3.3 to 3.6 (in the case where only operating phase 2, but not operating phase 3 is performed), the juice may be treated in accordance with various variants as set forth herein-below.
-When the operating phase is performed without continuous neutralization by means of ammonia, the final pH of the juice issuing from the tank in operating phase 3 must not exceed 3.5.
If this value is not obtained spontaneously after a dwelling period of 20 hours at 45"C, it may be advantageous to adjust the final pH of the outflowing juice to a value not lower than 3.3. In all circumstances the extreme values of the pH of the juice issuing from the tank at 45"C should be comprised between 3.3 (minimum) and 3.6 (maximum). These conditions correspond to the iso-electric precipitation point of the so-called "white proteins"; the so-called "green proteins" will have precipitated previously during operating phase 2, at 30"C, at pH values which may be comprised between 4.5 and 4.8 (iso-electric precipitation point of green proteins).
When it is desired to separate the green proteins from the white proteins it is thus recommended, in accordance with another variant of the instant process, to perform a decantation or centrifugation operation between operating phases 2 and 3 so as to isolate the green proteins precipitated during phase 2 under the acidifying action of the micro-organisms present in the SMn product.
-When the juice has left the tank after performing phase 3 - whether the green proteins had been separated or not after performing phase 2 - the insoluble fraction is isolated (by continuous centrifugation or decantation), which fraction is constituted by the proteins initially present in the starting juice (green proteins, white proteins, or a mixture of green and white proteins, depending on the particular conditions) in addition to the biomass produced by the fermentation of the sugars of the starting juice.It may be advantageous, with a view to increasing the precipitation efficiency of the total proteins obtained, to adjust the temperature of the juice resulting from phase 3- the pH of which is comprised between 3.2 and 3.6, to a value of 85"C by causing it to flow through a heat exchanger wherein the calories recovered from the dehydration oven are dissipated; this operating phase should be performed prior to the solid matter-liquid matter separation; however it is known that a loss of solubility of the recovered proteins will result from this operation : the insoluble fraction obtained is dried directly by any convenient means, for instance by a fluidization drying method starting from the vapour issuing from the dehydration oven, or by means of a cylinder dryer using the calories recovered from the oven.During this drying operation the temperature of the product should not exceed a maximum value of 60 C. A proteic flour called 7M" is thus obtained, which can advantageously be used in combination with lactoserum and, possibly, in combination with various sorts of straw, so as to constitute foodstuff for animals.
-According to another variant of the instant process it may be advantageous to avoid any risk of thermal degradation of the proteins by separating the insoluble fraction from the juice after performing phase 2 or 3, depending on the selected variant; this may be performed: by rotary filtration using filters with a projecting filter cloth, in accordance with a method currently used for isolating certain biomasses obtained in various fields of the fermentation industry.The resulting filtering product may then advantageously be used directly, in the moist state, for admixture to lactoserum powder or to lactoserum with or without an addition of cellulosic material, such as straw, so as to produce a moist composite foodstuff;
by simple decantation in a decanting reservoir constructed in accordance with techniques similar to those applied in the field of biological water purification;
by using a rotary press or a belt press, after adding an additive, such as starch, with a view to facilitate the agglomeration of the proteins and the micro-organisms. The resulting moist product may be used as indicated in the preceding paragraph.
In the two above-described variants the product obtained in the moist state by filtration on a rotary filter or by squeezing on a press may finally be dried by an operation such as described in the preceding paragraphs.
In all the cases examined herein-above the isolated proteic fractions can be dried in the dehydration oven used for producing the pellets from the squeezing cake. In this latter case, a certain risk of thermal degradation due to the direct dehydration in the oven has to be accepted.
In the variant described in operating phase 3 herein-above wherein a continuous neutralizing operation is performed directly in the tank, at 45"C, the proteic biomass obtained may be increased by converting the sugars of the squeezing juice, which can be performed by suppressing the retro-inhibition caused by the lactic acid produced during the proliferation phase. It is then possible to isolate the proteins by thermocoagulation by means of an exchanger, using a method know per se.
The advantage of the process according to the instant invention, as compared to the above-mentioned known processes, resides in the fact that the novel process allows a higher global protein content to be obtained, since the sum of initial proteins + proteins stemming from biologic conversion of the sugars is isolated. In this variant it is necessary to adjust the neutralized juice obtained after performing operating phase 3 to a pH comprised between 3.3 and 3.6 prior to coagulation at 85"C.
5- The liquid fraction which is recovered as a supernatantfraction when the proteins are isolated as described in operating phase 4 herein above, may be introduced into an intermediary tank provided with neutralizing means using ammonia directly injected from an auxiliary tank containing liquid ammonia.
According to another variant, it may be advantageous not to neutralize the medium so as to maintain the product in the form of lactic acid. The medium, neutralized or not, is concentrated 25 times in a double-acting evaporator using the calories recovered from the dehydration oven in which the fodder or the squeezing cakes stemming from said fodder are dehydrated. As regards the concentrated solution, the ammonium lactate content ofwhich is close to saturation.
said solution may be either sold directly in the liquid state; in this case it may advantageously be added directly to the squeezing cake for direct ensilaging, or it may be added to the dehydrated pellets; when the product is in the form of lactic acid the best ensilaging conditions are encountered; when the product is neutralized in the form of ammonium lactate, "supernitrogenized" cake or pellets will be obtained;
or else said solution may be thoroughly dried by means of an atomizer combined with the evaporator, or by any other convenient drying means.
When it is desired to obtain the ammonium lactate in the pure form it can advantageously be crystallized by the addition of a convenient amount of ethanol to the preceding solution.
The resulting product will thus be a liquid or dry raw fraction of ammonium acetate which can be used in known applications (particularly as a nitrogenized constituent of organic fertilizers), or a purified fraction which can be used in known applications where such pure product is desirable. In both cases the ammonium lactate may be added to the isolated proteins, or used as an additive for other dehydrated products (such as pulp or similar products) with a view to increasing in a considerable proportion the organic nitrogen content of the final products, which content may be as high as 6% N2, as compared to 1.2% to 1.3% N2 in the proteins alone.
6 - In one variant, different from, or complementary to, the one described in operating phase 5 herein-above the liquid fraction may advantageously be submitted to a convenient treatment known perse(for example by means of solvents) with a view to isolating the xantophylls present in the juice in an average proportion of 600 mg per kilogramme of initially harvested fresh lucerne. When treating the concentrated fraction obtained in operating phase 5 with ethanol for crystallizing the ammonium lactate, the xantophylls can be recovered directly from the hydro-alcoholic crystallization mother-liquors.
7 - The present invention is also directed to the preparation of the microbial concentrates of the type SMn and
STn mentioned herein-above, from total lucerne juice.
These SMn and STn concentrates are prepared under controlled conditions by means of sterilized fermenter operating under plistat control with continuous neutralization using ammonia. The necessary amount of lucerne juice collected at the beginning of the campaign is carefully filtered so as to eliminate therefrom the insoluble substances present in the juice, and the juice is then stored under sterile conditions in closed tanks, after adding peracetic acid up to a final concentration of 0.1%. When performing the preparation, the sterilized fermenters are filled with lucerne juice stored under the above-described conditions, and 0.01% of a 1% catalyse solution is injected with a view to decomposing the peroxides present in the medium. The content of the fermenter is treated by injecting strains of type SMn and STn with an initial concentration of 103 bacteria per millilitre.
- Production of SMn concentrates
The fermenter is heated to 30"C under slow agitation, without air injection, and maintained at a pH value of 7 by means of ammonia. A mixture of at least two convenient strains for the treatment of lucerne, of the species Lactobacillus Plantarum, Peiodoccus acidilactici or Streptococcus lactis is injected into the container.
The homofermentative mesophile strains, which are currently used in the field of cheese production, will grow on the glucides present in the juice so as to form a biomass and produce lactic acid. As is well known in the field of cheese production, the Streptococcus lactia constitutes a strain having a high acidification velocity as well as a high proliferation velocity; however the amount of lactic acid produced is comparatively small, and the final pH obtained without neutralization is rarely lower than 4.5. These strains thus are advantageous, as regards a rapid "invasion" of the medium, whereby the existing undesirable random populations are inhibited by competition. Furthermore the high acidification velocity allows the medium to be rapidly brought out of the neutral range which enhances the development of noxious anaerobia.
The Leuconostoc strains whose acidification velocity is lower exhibit, on the contrary, a higher acidification power whereby they are enabled to lower the pH of the medium to values of 3.4 to 3.5. This pH range corresponds to the range of precipitation of the white proteins of lucerne. The presence of such strains thus is desirable for initiating the acidification in the treatment phase at 30"C, as optimum conditions are thus created for obtaining a pH value of 3.5 during the 2 treatment phase using STn at 45"C (thermophile zone).
The presence of Lactobacillus plantarum which are mesophile bacteria particularly adapted to grow in vegetable media (the case of sauerkraut may be cited as an example) constitutes a desirable precaution with a view to having a micro-organism which is not strongly affected by possibly present inhibiting compounds, particularly as regards vegetable media (especially polyphenol compounds). Finally, such a mixture of strains is advantageous in that it reduces the possible risks of specific lysis by bacteriophages which inject the squeezing juice to be treated. It is also possible to add to the mixture heterofermentative strains such as
Lactobacillus brevis, Lactobacillus fermentum or Leuconostoc mesenteroides.It is further possible to add strains having a high oxygen consumption (particularly strains of the Bacillus type) which will enhance the rapid development of the homofermentative strains by eliminating rapidly the oxygen dissolved in the treatment medium (for example Bacillus Thurigiensis).
The SMn type bacterial concentrate is produced in a mixed culture on aseptic lucerne juice by continuous neutralization of the lactic acid formed. It is known indeed that this conversion product inhibits the cellular proliferation by an effect of the feed-back type. Neutralization of the lactic acid produced during the growth phase allows a final bacteria concentration of at least 10" bacteria per millilitre to be obtained. The proliferation curve of the biomass is controlled by a pHstat, and fermentation is discontinued as soon as the neutralization curve reaches an ammonia consumption level. The biomass is collected by centrifugation of the Sharpless type. The bacterial regulus is stirred together with an equal amount (by weight) of milk powder. The resulting product is then lyophilized in a proportion of 1011 bacteria per 10 cubic metres squeezing juice (inoculation with 104/ml).
It will be understood that a plant having a capacity of 40 tons per hour which is to treat 75000 m3 during 150 days of campaign will produce the required SMn quantities in a single operation at the beginning of the campaign in a fermenter having a capacity of 10 litres (useful capacity: 7,5 litres).
- Production of STn concentrates:
The production conditions are identical to those described hereinabove, with the exception of the fermentation temperature which is 45"C instead of 30"C. The inoculated fermentation promotor is constituted by a mixture of three strains differently typified with respect to the phages, of the Lactobaclllus Helveticus species. These thermophile bacteria are characterized by the fact that they have the highest acidification capacity, allowing an acidification of up to pH 3.4-3.5 to be obtained. The doses per 10 m3 are prepared with the same concentration and under the same conditions as in the case of the abovedescribed
SMn.
The appended Table shows the balance of products of the process according to the invention.
1000 tons fresh lucerne 1 1 500tcake 500t juice (160 MS) (50t MS) t F-6t16,bt 175tpellets fermentable proteins sugars + SMn+ Sin con version of of of the sugars 30t \ > + 4,5t proteins Ammonium lactate biomass o 21t proteins TM 455t effluents carrying 1,2% organic matter
- 90% of the drymatterofthe squeezing juice is converted
into commercially utilizable
products
- The effluent is rejected into
a river.
- 126% of the proteins initially
present are recovered.
The invention is not limited to the embodiments shown and described herein; various modifications and variants may be envisaged by those skilled in the art within the scope of the invention as defined in the appended claims.
Claims (18)
1. A process of treating squeezing juice having a high protein and sugar content, obtained by squeezing vegetable matter and adapted to be used as foodstuff, comprising: - submitting said squeezing juice issuing from a squeezing press to a first inoculation with a first mesophile homofermentative lactic bacteria in a proportion of at least 104 bacteria per millilitre; - maintaining the thus inoculated juice at a temperature comprised between 28 and 35"C, preterably 30"C, during 15 to 20 hours, under slow agitation and without aeration, so as to obtain a suspension constituted by an insoluble fraction of vegetable and microbial proteins, and a residual liquid phase, said suspension having a pH comprised between 4.1 and 4.5; - separating said isoluble fraction from said liquid fraction; and - separately treating the residual liquid and said insoluble fraction.
2. The process of claim 1, wherein, prior to the step of separating said insoluble fraction from said liquid phase, the suspension is submitted to a second inoculation with a second mixture of thermophile homofermentative lactic bacteria in a proportion of 1 germs per millilitre per 10 m3 suspension, and wherein the thus inoculated suspension is maintained at a temperature of 40 to 50 C, preferably 45"C, during 18to 20 hours, the final suspension having a pH value of 3.3 to 3.6.
3. A process according to any one of claims 1 or 2, wherein the first mixture of mesophile homofermentative lactic bacteria is obtained under controlled conditions in a mixed culture, on the squeezing juice, of at least two strains of the species Streptococcuslactis, Bacillus thurigiensis, Prediococcus acidilactis, Lactobacillus Plantarum.
4. The process of claim 2, wherein said second mixture of thermophile homofermentative lactic bacteria is constituted by a mixture of three strains differently typified with respect to bacteriophages, said strains being of the species Lactobaclllus Helveticus.
5. The process of claim 4, wherein the preparation of the inoculated strains of said first and second mixtures of bacteria comprises controlled fermentation on previously filtered and sterilized squeezing juice, at respective temperatures of 30 and 45"C, and a continuous neutralization to a pH value of 7 by means of ammonia, so as to obtain a final concentration of at least 1011 germs per millilitre culture medium.
6. The process of claim 2, wherein after said second inoculation the treatment of the suspension at 450C is performed by continuous neutralization at pH 7 by controlled injection of ammonia.
7. The process of claim 1, wherein the separation treatment of the final suspension is effected by centrifugation.
8. The process of claim 1, wherein the separation treatment of the final suspension is effected by decantation.
9. The process of claim 1, wherein the separation treatment of the final suspension is performed after adding an additive, such as starch, adapted to enhance the agglomeration of the proteins and the microorganisms.
10. The process of claim 1, wherein the insoluble fraction is dried so that a proteic flour is obtained, by fluidization or in a cylinder dryer, in such a manner that the temperature in the core of the treated matter does not exceed 60to.
11. The process of claim 1, wherein said insoluble fraction is stirred in the moist state together with milk powder or dried lactoserum fractions and solid additives such as straw, whereafter said insoluble fraction is directly packed in bags with a view to directly ensilaging during storage, due to the prolonged action of the lactic bacteria.
12. The process of claim 1, wherein said insoluble fraction is added directly to liquid lactoserum fractions, so as to constitute a liquid composite foodstuff, while the lactic bacteria present therein have a prolonged stabilizing effect.
13. The process of claim 1, wherein the residual liquid is neutralized at pH 7, and wherein the resulting neutral solution is concentrated at least 25 times, so as to obtain an ammonium lactate concentration close to saturation.
14. The process of claim 1, wherein said residual liquid is added directly to the squeezing cake so that a supernitrogenated cake is obtained after neutralization.
15. The process of claim 1, wherein said residual liquid is added directly to the dehydrated pellets so that supernitrogenated pellets are obtained after neutralization.
16. The process of claim 13, wherein ammonium lactate is isolated by crystallizing the concentrated solution by adding ethanol thereto, while the mother liquor allow xantophylls to be obtained by a method known per se.
17. The process of claim 1, wherein at least a part of the calories required for performing the various phases of the treatment is provided at least partially by using the calories dissipated by a dehydration oven used for dehydrating the foodstuff or the cake resulting from squeezing said foodstuff.
18. Any novel feature or combination of features as disclosed herein.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR7903951A FR2448865A1 (en) | 1979-02-16 | 1979-02-16 | PROCESS FOR THE TREATMENT OF PRESSING JUICE OF PLANT PRODUCTS, ESPECIALLY LUZERNE, FOR THE PRODUCTION OF FOOD PROTEINS AND VARIOUS OVER-NUTE PROTEIN FOODS, AND PRODUCTS OBTAINED BY THIS PROCESS |
Publications (2)
Publication Number | Publication Date |
---|---|
GB2043689A true GB2043689A (en) | 1980-10-08 |
GB2043689B GB2043689B (en) | 1983-03-09 |
Family
ID=9222060
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB8005186A Expired GB2043689B (en) | 1979-02-16 | 1980-02-15 | Treating juice with lactic bacteria |
Country Status (7)
Country | Link |
---|---|
AT (1) | AT374088B (en) |
BE (1) | BE881662A (en) |
DE (1) | DE3005347A1 (en) |
ES (1) | ES488691A1 (en) |
FR (1) | FR2448865A1 (en) |
GB (1) | GB2043689B (en) |
IT (1) | IT1141218B (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1820406A1 (en) * | 2006-01-24 | 2007-08-22 | Kagome Co., Ltd | Fermented drink, fermented food, and method for producing thereof |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP2420580A1 (en) | 2010-08-18 | 2012-02-22 | AB-Biotics, S.A. | Probiotic composition for oral health |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR1534166A (en) * | 1966-08-11 | 1968-07-26 | Fuu Ag | Dry silage agents and method of making them |
FR2037614A5 (en) * | 1969-03-05 | 1970-12-31 | Unisearch Ltd | Microbial synthesis of protein |
FR2294647A1 (en) * | 1974-11-04 | 1976-07-16 | France Luzerne | PROCESS FOR TREATMENT OF GREEN LEAFY VEGETABLES WITH A VIEW OF PROTEIN EXTRACTION FROM PRESSING JUICES AND ECONOMIC DEHYDRATION OF THE MALE |
US3975546A (en) * | 1975-01-23 | 1976-08-17 | Stahmann Mark A | Coagulation of protein from the juices of green plants by fermentation and the preservation thereof |
FR2302048A1 (en) * | 1975-02-25 | 1976-09-24 | France Luzerne | MA TREATMENT PROCESS |
IT1109471B (en) * | 1976-08-17 | 1985-12-16 | Deral Sa | PROCEDURE AND PRODUCT FOR THE PRESERVATION AND ENHANCEMENT OF GREEN VEGETABLES AND OF THE WET PRODUCTS UNDER AGRO-FOOD INDUSTRIES |
-
1979
- 1979-02-16 FR FR7903951A patent/FR2448865A1/en active Granted
-
1980
- 1980-02-11 BE BE6/47075A patent/BE881662A/en not_active IP Right Cessation
- 1980-02-13 DE DE19803005347 patent/DE3005347A1/en not_active Ceased
- 1980-02-15 AT AT0083780A patent/AT374088B/en not_active IP Right Cessation
- 1980-02-15 GB GB8005186A patent/GB2043689B/en not_active Expired
- 1980-02-15 IT IT19957/80A patent/IT1141218B/en active
- 1980-02-16 ES ES488691A patent/ES488691A1/en not_active Expired
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1820406A1 (en) * | 2006-01-24 | 2007-08-22 | Kagome Co., Ltd | Fermented drink, fermented food, and method for producing thereof |
Also Published As
Publication number | Publication date |
---|---|
GB2043689B (en) | 1983-03-09 |
AT374088B (en) | 1984-03-12 |
IT1141218B (en) | 1986-10-01 |
ATA83780A (en) | 1983-08-15 |
IT8019957A0 (en) | 1980-02-15 |
FR2448865A1 (en) | 1980-09-12 |
BE881662A (en) | 1980-08-11 |
ES488691A1 (en) | 1980-09-16 |
DE3005347A1 (en) | 1980-09-04 |
FR2448865B1 (en) | 1982-07-02 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
RU2714254C1 (en) | Method of producing efficient multifunctional strain agent for activating microorganisms in sewage water | |
US3711392A (en) | Method for the utilization of organic waste material | |
US5810903A (en) | Process for thermophilic aerobic fermentation of organic waste | |
EA008598B1 (en) | Use of microorganisms for the biological detoxification of mycotoxins, namely ochratoxins and/or zearalenones | |
MOON et al. | Aerobic deterioration of wheat, lucerne and maize silages prepared with Lactobacillus acidophilus and a Candida spp. | |
CN101366446A (en) | Method for preparing feedstuff with fermentation of food and drink castoff | |
CN106690252B (en) | Production process of active soy sauce | |
US4264448A (en) | Method for bacteriological treatment of manure and high bod industrial wastes | |
CN108835393B (en) | Mixed fermentation type mulberry branch and leaf micro-storage feed and preparation method thereof | |
CN105754789A (en) | Cereal sweet wine, solid-state cereal sweet wine, cereal clear wine and preparation method thereof | |
US4349570A (en) | Process of treating the juice of squeezed vegetable material, such as lucerne, for producing alimentary proteins and super-nitrogenated protein foods, and products obtained by said process | |
CN110973348A (en) | Method for fermenting bean dregs by mixed strains | |
EP0048723B1 (en) | Treatment of activated or humus sludge | |
GB2167639A (en) | Animal food from protein-containing waste materials | |
GB2043689A (en) | Treating juice with lactic bacteria | |
US3547652A (en) | Fpc process | |
EP1094720B1 (en) | Animal feed and production method thereof | |
US4086366A (en) | Production of vodka | |
US4601908A (en) | Process for the preparation of penicillin-free mycelium masses from penicillin production cultures formed by fermentation, and their use as animal feeds and fertilizers | |
CN114051888A (en) | Method for cultivating abalone mushroom strain with high growth speed | |
CN112375799A (en) | Method for improving oxidation resistance of abalone biological product | |
JPS5913175B2 (en) | Silage manufacturing method | |
CN1087784A (en) | Ferment cake powder | |
CN109123527A (en) | The preparation method of zymolysis radish pickles in a kind of bag | |
CN113957109B (en) | Industrial green production process of polystictus glycopeptide |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PCNP | Patent ceased through non-payment of renewal fee |