MA20627A1 - Procedes et compositions pour ameliorer la valeur nutritive des aliments - Google Patents

Procedes et compositions pour ameliorer la valeur nutritive des aliments

Info

Publication number
MA20627A1
MA20627A1 MA20852A MA20852A MA20627A1 MA 20627 A1 MA20627 A1 MA 20627A1 MA 20852 A MA20852 A MA 20852A MA 20852 A MA20852 A MA 20852A MA 20627 A1 MA20627 A1 MA 20627A1
Authority
MA
Morocco
Prior art keywords
foods
compositions
improving
methods
nutritive value
Prior art date
Application number
MA20852A
Other languages
English (en)
Inventor
C Sands David
Eid Abd El-Mageed Mohamed
Original Assignee
Res And Dev Ind Inc
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Res And Dev Ind Inc filed Critical Res And Dev Ind Inc
Publication of MA20627A1 publication Critical patent/MA20627A1/fr

Links

Classifications

    • 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
    • C12N1/205—Bacterial isolates
    • 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
    • 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
    • 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
    • C12P13/00—Preparation of nitrogen-containing organic compounds
    • C12P13/04—Alpha- or beta- amino acids
    • C12P13/08—Lysine; Diaminopimelic acid; Threonine; Valine
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/225—Lactobacillus
    • 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
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S435/00—Chemistry: molecular biology and microbiology
    • Y10S435/8215—Microorganisms
    • Y10S435/822—Microorganisms using bacteria or actinomycetales
    • Y10S435/853—Lactobacillus

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Biotechnology (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Microbiology (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Medicinal Chemistry (AREA)
  • Biomedical Technology (AREA)
  • Food Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)
MA20852A 1985-02-13 1986-02-12 Procedes et compositions pour ameliorer la valeur nutritive des aliments MA20627A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US06/701,214 US4889810A (en) 1985-02-13 1985-02-13 Method and compositions for improving the nutritive value of foods via Lactobacillus Ferementum

Publications (1)

Publication Number Publication Date
MA20627A1 true MA20627A1 (fr) 1986-10-01

Family

ID=24816476

Family Applications (1)

Application Number Title Priority Date Filing Date
MA20852A MA20627A1 (fr) 1985-02-13 1986-02-12 Procedes et compositions pour ameliorer la valeur nutritive des aliments

Country Status (4)

Country Link
US (1) US4889810A (fr)
JP (1) JPS62163684A (fr)
AU (1) AU5325986A (fr)
MA (1) MA20627A1 (fr)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4956177A (en) * 1985-11-04 1990-09-11 Microlife Technics, Inc. Method for inhibiting fungi
US5416020A (en) * 1992-09-29 1995-05-16 Bio-Technical Resources Lactobacillus delbrueckii ssp. bulgaricus strain and fermentation process for producing L-(+)-lactic acid
CN106479923B (zh) * 2016-10-19 2019-05-17 江南大学 一株同时降解精氨酸和尿素的发酵乳杆菌
CN108464509B (zh) * 2018-03-12 2021-07-13 浙江亲水园生物科技有限公司 新型发酵乳酸杆菌在食品领域中的应用

Family Cites Families (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2841532A (en) * 1956-10-18 1958-07-01 Pfizer & Co C Fermentation process for the production of l-lysine
US2979439A (en) * 1958-11-04 1961-04-11 Kyowa Hakko Kogyo Kk Method of producing l-lysine by fermentation
US3547654A (en) * 1964-09-25 1970-12-15 Dairy Technics Inc Process of making bakery products
GB1180104A (en) * 1966-06-15 1970-02-04 Ajinomoto Kk Method of Producing L-Lysine.
US3524797A (en) * 1967-08-08 1970-08-18 Merck & Co Inc Lysine production
JPS4828078B1 (fr) * 1969-03-20 1973-08-29
US3734743A (en) * 1971-02-26 1973-05-22 Us Agriculture Sour dough french bread
US3891773A (en) * 1971-02-26 1975-06-24 Us Agriculture Culture of sour dough bacteria
US3756916A (en) * 1971-03-29 1973-09-04 Mobil Oil Corp Tants obtained therefrom method of isolating amino acid producing mutant microorganisms and mu
IT990074B (it) * 1972-08-02 1975-06-20 Kanegafuchi Chemical Ind Procedimento per produrre l lisina mediante fermentazione
US3963835A (en) * 1974-02-01 1976-06-15 Microlife Technics, Inc. Fermented flour and method of preparation
CH591918A5 (fr) * 1974-03-05 1977-10-14 Nestle Sa
JPS559783A (en) * 1978-07-10 1980-01-23 Ajinomoto Co Inc Preparation of l-lysine by fermentation
US4411991A (en) * 1980-10-07 1983-10-25 Kanegafuchi Chemical Industry Company, Limited Process for fermentative production of amino acids
JPS57115186A (en) * 1980-12-29 1982-07-17 Ajinomoto Co Inc Preparation of l-lysine by fermentation

Also Published As

Publication number Publication date
US4889810A (en) 1989-12-26
JPS62163684A (ja) 1987-07-20
AU5325986A (en) 1986-08-21

Similar Documents

Publication Publication Date Title
FR2501009B1 (fr) Composition pour desserts glaces aeres contenant une bouillie de fruits et procede de sa preparation
FI873605A0 (fi) Laite elintarviketuotteiden automaattista valmistusta varten
IT1139177B (it) Microemulsione di sostanze nutritive
FR2569347B1 (fr) Composition lipidique favorisant la pousse des phaneres et produits cosmetiques en renfermant
GB8520830D0 (en) Casting of food product
IT1159821B (it) Prodotto alimentare sagomato e procedimento per ottenerlo
GB2081092B (en) Improving taste acceptability of pharmaceutical compositions
IT8467025A0 (it) Prodotto commestibile
FR2562767B3 (fr) Appareil pour la cuisson d'aliments
FR2634627B1 (fr) Preparations ethanoliques pour la conservation d'aliments
MA20627A1 (fr) Procedes et compositions pour ameliorer la valeur nutritive des aliments
FR2553975B1 (fr) Preparation de produits alimentaires
BE878568A (fr) Procede de preparation de fourrages, de produits de consommation et d'aliments pauvres en amines
FR2589678B1 (fr) Four de cuisson pour la cuisson partielle et superficielle d'aliments
FR2577126B3 (fr) Comptoir refrigere pour la vente des produits congeles et surgeles
MA20003A1 (fr) Nouveaux derives de pyrrole orthocondense utiles pour la preparation de nouveaux produits et leurs preparation
FR2576951B3 (fr) Kiosque pour la presentation et la vente de produits
GB8511802D0 (en) Presentation of food products
DK233784D0 (da) Chokoladeprodukt
FR2573390B3 (fr) Cageot gerbable pour fruits et legumes
PT77765B (fr) Balcon frigorifique componible pour produits alimentaires
FR2297575A1 (fr) Prevention de la putrefaction d'aliments
IT1170374B (it) Alimento nutritivo e metodo per produrlo
IT1173265B (it) Pasta alimentare e procedimento per la sua preparazione
FR2557680B3 (fr) Appareil frigorifique de comptoir pour l'exposition et la conservation de granites, glaces et produits similaires