WO2001043557A1 - Method of lactoserum milk waste reprocessing - Google Patents

Method of lactoserum milk waste reprocessing Download PDF

Info

Publication number
WO2001043557A1
WO2001043557A1 PCT/RU2000/000174 RU0000174W WO0143557A1 WO 2001043557 A1 WO2001043557 A1 WO 2001043557A1 RU 0000174 W RU0000174 W RU 0000174W WO 0143557 A1 WO0143557 A1 WO 0143557A1
Authority
WO
WIPO (PCT)
Prior art keywords
lactoserum
cultures
protein
strain
fermentation
Prior art date
Application number
PCT/RU2000/000174
Other languages
French (fr)
Inventor
Alexandr Vinarov
Jury Belyakov
Tatiyana Sidorenko
Alexandr Karavatsky
Original Assignee
Alexandr Vinarov
Jury Belyakov
Tatiyana Sidorenko
Alexandr Karavatsky
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 Alexandr Vinarov, Jury Belyakov, Tatiyana Sidorenko, Alexandr Karavatsky filed Critical Alexandr Vinarov
Priority to AU46302/00A priority Critical patent/AU4630200A/en
Publication of WO2001043557A1 publication Critical patent/WO2001043557A1/en

Links

Classifications

    • 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
    • A23C21/00—Whey; Whey preparations
    • A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
    • A23C21/026—Whey; Whey preparations containing, or treated with, microorganisms or enzymes containing, or treated only with, lactic acid producing bacteria, bifidobacteria or propionic acid bacteria
    • 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
    • A23V2400/61—Propionibacterium
    • A23V2400/617—Freudenreichii

Definitions

  • the present invention relates to the food industry, in particular, to the field of milk and milk food processing, and can be used for the production of food protein from milk reprocessing waste, including lactoserum.
  • Lactoserum is a large-scale waste of milk production and reprocessing that still finds only a little use if any. Part of the lactoserum waste is used as cattle food, and only a little fraction is utilized for technical and food industry purposes, the major portion being drained.
  • a disadvantage of lactoserum as a food product or a raw material is a large content of ballast substances in it, such as water, and a ratio of hydrocarbons, proteins and mineral substances that is unfavorable for digesting. Thickening of lactoserum by removing part of water has not found general use because the thickened product is not demanded for the above reasons although it is more suitable for transportation. Draining of lactoserum bears threat for the environment.
  • the technical problem solved by the present invention is the development of an ecologically safe and cost-efficient method of industrial lactoserum milk waste utilization.
  • the technical result obtained due to the implementation of the present invention is the production of a protein-rich food product from milk production waste, in particular, lactoserum, on an industrial scale.
  • the treatment of lactoserum with the second culture being performed after lactoserum pH is reduced by at least 0.8 units from the initial value.
  • the ratio of the cultures is kept at 0.4 to 5.0, their total concentration being from 1 to 5 g per 1 liter of the medium.
  • the fermentation is performed at not less than 5% oxygen saturation of lactoserum.
  • nutrient components are introduced into lactoserum additionally and lactoserum is aerated during the cultivation.
  • lactoserum Before the fermentation lactoserum can be evaporated to a 15-25% concentration of dry components.
  • the preferred bacterial strains are GSB-TB1B for Lactobacillus casei and/or VSB-16 for Propionibacterium freudenreichii.
  • the protein-rich product is obtained in a concentrated form or as a dry powder. Experiments have shown that it is the at least 0.8 unit reduction in pH of lactoserum that creates the most favorable conditions for the use of Propionibacterium freudenheimii and hence provides for the maximum ready product output.
  • the cultures ratio and their total concentration were selected experimentally also. The ratios presented above provide for the maximum ready product output.
  • Lactoserum is combined with the following mineral components (g/1): 3 ammonium sulfate, 10 monosubstituted potassium phosphate, 0.3 magnesium sulfate and 0.04 zinc sulfates.
  • the dry component content in lactoserum supplied for fermentation after evaporation is 15%.
  • the GSB-TB1B strain of Lactobacillus casei is planted onto lactoserum with a nutrient medium.
  • the culture is then cultivated at 30 °C for 3 hours at an oxygen concentration of 3-5% of the saturating concentration.
  • the second culture Propionibacterium freudenreichii, VSB-16 strain is planted.
  • the ratio of the cultures is 1.0.
  • the further cultivation is performed for 10 hours at a more intense aeration and an oxygen concentration in the medium of 10-15% of the saturating oxygen concentration.
  • the raw protein content in the protein suspension obtained at the fermentation stage was determined to be 22% of absolutely dry substance.
  • Example 2 Lactoserum with a 7% dry component concentration is combined with the following mineral components (g/1): 5 ammonium sulfate, 10 monosubstituted potassium phosphate, 0.5 magnesium sulfate and 0.05 zinc sulfates.
  • the GSB-TB1B strain of Lactobacillus casei is planted and aerobic fermentation is performed. After pH of the medium is reduced by 1.0 units, Propionibacterium freudemeichii VSB-16 strain is planted. The total concentration of the cultures after Propionibacterium freudemeichii is planted is 4.0 g/1. The further cultivation is performed for 14 hours at a more intense aeration, the concentration of oxygen dissolved in the medium being kept at 10%.
  • the raw protein content in the protein suspension obtained at the fermentation stage was determined to be 20% of absolutely dry substance.
  • the protein suspension is further evaporated to a 37% dry component content in a vacuum evaporator.
  • the resultant concentrated protein can be stabilized, for example, with sodium benzoate, and then packed into air-proof tare.
  • Lactoserum is combined with the following mineral components (g/1): 5 ammonium sulfate, 20 monosubstituted potassium phosphate, 0.7 magnesium sulfate and 0.06 zinc sulfates.
  • the dry component content in lactoserum is 25%.
  • the GSB-TB1B strain of Lactobacillus casei is planted into the lactoserum with a nutrient medium. The cultivation is performed at 30 °C for 4 hours until its pH is reduced by 1.5 units and then Propionibacterium freudemeichii VSB-16 strain is planted. The total concentration of the cultures at the moment the second culture is planted is 5 g/1.
  • the further cultivation is performed at a more intense aeration of 25% of the saturating oxygen concentration for 11 hours.
  • the raw protein content in the protein suspension after the fermentation is 23%.
  • the resultant protein suspension is dried in a spray dryer to obtain a protein-rich product in the form of a powder with the following parameters:
  • the bacteria used in the above method of lactoserum milk waste reprocessing pertain to different kinds and types of bacteria extracted from food products and permitted for use in the food industry.
  • the GSB-TB1B strain of Lactobacillus casei and the VSB-16 strain of Propionibacterium freudenreichii were taken from the collection of microorganisms of the All-Russia Research Center of Protein Substance Biosynthesis and have the parameters as below.
  • the VSB-16 strain of Propionibacterium freudenreichii was extracted from cheese using a selective method and adapted for lactoserum with a high dry component concentration.
  • the morphology of this strain as a bacterial culture is as follows: colonies on a MPA up to 5 mm in diameter, round-shaped, lustrous and cream-colored.
  • the morphology of the cells grown on lactoserum is immobile rods 3-6 ⁇ m in length, sometimes pin-shaped.
  • the strain ferments fructose, lactose, glucose, lactate, malate and glycerol.
  • the strain produces propionic acid and protein of unicellular organisms.
  • the strain productivity on concentrated lactoserum (25%) is 40% biomass output of the consumed substrate.
  • the way to store the strain is holding it on the MPA or lyophization.
  • the multiplication method of the strain is cultivation on lactoserum (5-8% of dry substance).
  • the conditions and media composition required for fermentation are lactoserum 5-25% of absolutely dry substance, 15-25 °C and 24-36 hours.
  • the GSB-TB1B strain of Lactobacillus casei was extracted from lactoserum using a selective method and adapted for lactoserum with a high dry component concentration.
  • the morphology of this strain as a bacterial culture is as follows: colonies on a MPA up to 3 mm in diameter, round-shaped and lusterless.
  • the morphology of the cells grown on lactoserum is rods 3-6 ⁇ m in length, arranged by one or in chains of 2-3 species.
  • the strain ferments fructose, lactose, glucose and weakly ferments cellulose and rhamnose. The strain does not grow on synthetic media without growth factors added.
  • the strain productivity is as follows: it ferments milk at 15 °C in 25 hours to synthesize 1.5 1 of lactic acid.
  • the way to store the strain is holding it on the MPA or lyophization.
  • the multiplication method of the strain is cultivation on lactoserum (5-8% of dry substance).
  • the conditions and media composition required for fermentation are lactoserum 5-25% of absolutely dry substance, 15-25 °C and 24-36 hours.
  • the resultant protein biomass can be used in the production of a protein-rich food addition, filling for food products instead of soy protein and pet food. It contains the whole gamut of indispensable amino acids, B-group vitamins and microelements and is an ecologically safe and nutritious product.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

The present invention relates to the food industry, in particular, to the field of milk and milk food reprocessing, and can be used for the production of food protein from milk reprocessing waste, including lactoserum. Lactoserum is sequentially reprocessed with cultures of Lactobacillus casei and Propionibacterium freudenreichii. Processing with the second culture is performed only after the lactoserum acidity is reduced by at least 0.8 pH units. At the moment of planting the second culture the cultures ratio is kept at 0.4 to 5.0. The total concentration of the cultures is selected at 1 to 5 g per 1 liter of the medium. The protein-rich product is extracted when the fermentation is completed.

Description

Method of Lactoserum Milk Waste Reprocessing
The present invention relates to the food industry, in particular, to the field of milk and milk food processing, and can be used for the production of food protein from milk reprocessing waste, including lactoserum.
Lactoserum is a large-scale waste of milk production and reprocessing that still finds only a little use if any. Part of the lactoserum waste is used as cattle food, and only a little fraction is utilized for technical and food industry purposes, the major portion being drained. A disadvantage of lactoserum as a food product or a raw material is a large content of ballast substances in it, such as water, and a ratio of hydrocarbons, proteins and mineral substances that is unfavorable for digesting. Thickening of lactoserum by removing part of water has not found general use because the thickened product is not demanded for the above reasons although it is more suitable for transportation. Draining of lactoserum bears threat for the environment.
To increase the nutrition value of lactoserum it has been suggested (US Patent 3343962) to improve its hydrocarbons, proteins and mineral substances ratio by cultivating lactose fermenting bacteria on lactoserum as a nutrient medium. The use of acidophilic bacillus allowed the protein content in lactoserum to be increased to 0.8%. However, this protein improvement has not solved the problem of ecologically safe lactoserum utilization on a large scale.
It has also been suggested (SU Inventor's Certificate 379256) to reprocess lactoserum by ripening it using two types of bacteria. Part of the lactoserum was ripened with propionic bacteria and the other part with acidophilic ones. The ripened fractions were then mixed, cooled and dried. The resultant protein content reached 5%. However, this figure does not meet the cost-efficiency requirements for large-scale application of the method.
The technical problem solved by the present invention is the development of an ecologically safe and cost-efficient method of industrial lactoserum milk waste utilization.
The technical result obtained due to the implementation of the present invention is the production of a protein-rich food product from milk production waste, in particular, lactoserum, on an industrial scale.
To achieve the above technical result it is suggested to ferment lactoserum sequentially with cultures of Lactobacillus casei and Propionibacterium freudenreichii to separate protein, the treatment of lactoserum with the second culture being performed after lactoserum pH is reduced by at least 0.8 units from the initial value. When the second culture is planted, the ratio of the cultures is kept at 0.4 to 5.0, their total concentration being from 1 to 5 g per 1 liter of the medium. Preferably, the fermentation is performed at not less than 5% oxygen saturation of lactoserum. Usually, nutrient components are introduced into lactoserum additionally and lactoserum is aerated during the cultivation. Before the fermentation lactoserum can be evaporated to a 15-25% concentration of dry components. The preferred bacterial strains are GSB-TB1B for Lactobacillus casei and/or VSB-16 for Propionibacterium freudenreichii. Usually, the protein-rich product is obtained in a concentrated form or as a dry powder. Experiments have shown that it is the at least 0.8 unit reduction in pH of lactoserum that creates the most favorable conditions for the use of Propionibacterium freudenreichii and hence provides for the maximum ready product output. The cultures ratio and their total concentration were selected experimentally also. The ratios presented above provide for the maximum ready product output.
Below, the preferred ways of implementing the present invention are described.
Example 1. Lactoserum is combined with the following mineral components (g/1): 3 ammonium sulfate, 10 monosubstituted potassium phosphate, 0.3 magnesium sulfate and 0.04 zinc sulfates. The dry component content in lactoserum supplied for fermentation after evaporation is 15%. The GSB-TB1B strain of Lactobacillus casei is planted onto lactoserum with a nutrient medium. The culture is then cultivated at 30 °C for 3 hours at an oxygen concentration of 3-5% of the saturating concentration. After the acidity is reduced by 0.8 pH units, the second culture Propionibacterium freudenreichii, VSB-16 strain, is planted. The ratio of the cultures is 1.0. The further cultivation is performed for 10 hours at a more intense aeration and an oxygen concentration in the medium of 10-15% of the saturating oxygen concentration. The raw protein content in the protein suspension obtained at the fermentation stage was determined to be 22% of absolutely dry substance.
Example 2. Lactoserum with a 7% dry component concentration is combined with the following mineral components (g/1): 5 ammonium sulfate, 10 monosubstituted potassium phosphate, 0.5 magnesium sulfate and 0.05 zinc sulfates. The GSB-TB1B strain of Lactobacillus casei is planted and aerobic fermentation is performed. After pH of the medium is reduced by 1.0 units, Propionibacterium freudemeichii VSB-16 strain is planted. The total concentration of the cultures after Propionibacterium freudemeichii is planted is 4.0 g/1. The further cultivation is performed for 14 hours at a more intense aeration, the concentration of oxygen dissolved in the medium being kept at 10%. The raw protein content in the protein suspension obtained at the fermentation stage was determined to be 20% of absolutely dry substance. To obtain a liquid food filling, the protein suspension is further evaporated to a 37% dry component content in a vacuum evaporator. The resultant concentrated protein can be stabilized, for example, with sodium benzoate, and then packed into air-proof tare.
Example 3. Lactoserum is combined with the following mineral components (g/1): 5 ammonium sulfate, 20 monosubstituted potassium phosphate, 0.7 magnesium sulfate and 0.06 zinc sulfates. The dry component content in lactoserum is 25%. The GSB-TB1B strain of Lactobacillus casei is planted into the lactoserum with a nutrient medium. The cultivation is performed at 30 °C for 4 hours until its pH is reduced by 1.5 units and then Propionibacterium freudemeichii VSB-16 strain is planted. The total concentration of the cultures at the moment the second culture is planted is 5 g/1. The further cultivation is performed at a more intense aeration of 25% of the saturating oxygen concentration for 11 hours. The raw protein content in the protein suspension after the fermentation is 23%. The resultant protein suspension is dried in a spray dryer to obtain a protein-rich product in the form of a powder with the following parameters:
Table 1.
Figure imgf000006_0001
The bacteria used in the above method of lactoserum milk waste reprocessing pertain to different kinds and types of bacteria extracted from food products and permitted for use in the food industry.
The GSB-TB1B strain of Lactobacillus casei and the VSB-16 strain of Propionibacterium freudenreichii were taken from the collection of microorganisms of the All-Russia Research Center of Protein Substance Biosynthesis and have the parameters as below. The VSB-16 strain of Propionibacterium freudenreichii was extracted from cheese using a selective method and adapted for lactoserum with a high dry component concentration. The morphology of this strain as a bacterial culture is as follows: colonies on a MPA up to 5 mm in diameter, round-shaped, lustrous and cream-colored. The morphology of the cells grown on lactoserum is immobile rods 3-6 μm in length, sometimes pin-shaped. The strain ferments fructose, lactose, glucose, lactate, malate and glycerol. The strain produces propionic acid and protein of unicellular organisms. The strain productivity on concentrated lactoserum (25%) is 40% biomass output of the consumed substrate. The way to store the strain is holding it on the MPA or lyophization. The multiplication method of the strain is cultivation on lactoserum (5-8% of dry substance). The conditions and media composition required for fermentation are lactoserum 5-25% of absolutely dry substance, 15-25 °C and 24-36 hours.
The GSB-TB1B strain of Lactobacillus casei was extracted from lactoserum using a selective method and adapted for lactoserum with a high dry component concentration. The morphology of this strain as a bacterial culture is as follows: colonies on a MPA up to 3 mm in diameter, round-shaped and lusterless. The morphology of the cells grown on lactoserum is rods 3-6 μm in length, arranged by one or in chains of 2-3 species. The strain ferments fructose, lactose, glucose and weakly ferments cellulose and rhamnose. The strain does not grow on synthetic media without growth factors added. The strain productivity is as follows: it ferments milk at 15 °C in 25 hours to synthesize 1.5 1 of lactic acid. The way to store the strain is holding it on the MPA or lyophization. The multiplication method of the strain is cultivation on lactoserum (5-8% of dry substance). The conditions and media composition required for fermentation are lactoserum 5-25% of absolutely dry substance, 15-25 °C and 24-36 hours.
The resultant protein biomass can be used in the production of a protein-rich food addition, filling for food products instead of soy protein and pet food. It contains the whole gamut of indispensable amino acids, B-group vitamins and microelements and is an ecologically safe and nutritious product.

Claims

Claims
1. A method of processing lactoserum that includes fermentation of lactoserum with two bacterial cultures, one of which pertains to propionic bacteria, with further extraction of protein, characterized in that the lactoserum is processed sequentially with two cultures, Lactobacillus casei and Propionibacterium freudenreichii, the processing with the second culture being performed at pH of the lactoserum reduced by at least 0.8 units from the initial value, the cultures ratio at the moment of second culture planting being kept at 0.4 to 5.0 and the total concentration of the cultures being selected from 1 to 5 g per 1 liter of medium.
2. A method according to Claim 1, characterized in that the fermentation is performed at not less than 5% oxygen saturation of the lactoserum.
3. A method according to Claim 1, characterized in that the lactoserum is additionally combined with nutrient components.
4. A method according to Claim 1, characterized in that the lactoserum is aerated during the cultivation.
5. A method according to Claim 1, characterized in that the lactoserum is evaporated to a 15-15% of dry component concentration before the fermentation.
6. A method according to Claim 1, characterized in that Lactobacillus casei strain GSB-TB1B is used.
7. A method according to Claim 1, characterized in that Propionibacterium freudenreichii strain VSB-16 is used.
8. A method according to Claim 1, characterized in that the ready protein-rich product is obtained in a concentrated form or as a dry powder.
PCT/RU2000/000174 1999-12-14 2000-05-15 Method of lactoserum milk waste reprocessing WO2001043557A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU46302/00A AU4630200A (en) 1999-12-14 2000-05-15 Method of lactoserum milk waste reprocessing

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
RU99126250/13A RU2154386C1 (en) 1999-12-14 1999-12-14 Method of whey processing
RU99126250 1999-12-14

Publications (1)

Publication Number Publication Date
WO2001043557A1 true WO2001043557A1 (en) 2001-06-21

Family

ID=20228086

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/RU2000/000174 WO2001043557A1 (en) 1999-12-14 2000-05-15 Method of lactoserum milk waste reprocessing

Country Status (3)

Country Link
AU (1) AU4630200A (en)
RU (1) RU2154386C1 (en)
WO (1) WO2001043557A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006052135A2 (en) * 2004-11-15 2006-05-18 Nizo Food Research B.V. Satiety enhancing compositions

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MD3924C2 (en) * 2008-10-31 2010-01-31 Институт Прикладной Физики Академии Наук Молдовы Process for whey processing
RU2652155C1 (en) * 2017-03-13 2018-04-25 федеральное государственное бюджетное образовательное учреждение высшего образования "Вологодская государственная молочнохозяйственная академия имени Н.В. Верещагина" (ФГБОУ ВО Вологодская ГМХА) Method for producing a functional feed product for farm animals

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SU379256A1 (en) * 1971-07-30 1973-04-20 METHOD OF OBTAINING DAIRY-PROTEIN PREPARATION
EP0141642A1 (en) * 1983-11-02 1985-05-15 Stauffer Chemical Company Improved fermentation process
EP0160417A2 (en) * 1984-04-24 1985-11-06 National Starch and Chemical Investment Holding Corporation Improved fermentation process

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SU379256A1 (en) * 1971-07-30 1973-04-20 METHOD OF OBTAINING DAIRY-PROTEIN PREPARATION
EP0141642A1 (en) * 1983-11-02 1985-05-15 Stauffer Chemical Company Improved fermentation process
EP0160417A2 (en) * 1984-04-24 1985-11-06 National Starch and Chemical Investment Holding Corporation Improved fermentation process

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006052135A2 (en) * 2004-11-15 2006-05-18 Nizo Food Research B.V. Satiety enhancing compositions
WO2006052135A3 (en) * 2004-11-15 2006-10-19 Nizo Food Res B V Satiety enhancing compositions

Also Published As

Publication number Publication date
AU4630200A (en) 2001-06-25
RU2154386C1 (en) 2000-08-20

Similar Documents

Publication Publication Date Title
KR102667507B1 (en) Methods for the production and use of myceliated high protein food compositions
CN108707563A (en) The preparation method of composite fermentation microbial inoculum and Fish protein amino acid Water soluble fertilizer
CN1279835C (en) Method of eliminating antinutrition fuctor in soya dreg using fermentation method
CA2264276A1 (en) Process for preparing fat or oil containing unsaturated fatty acid
Ibrahim Rajoka et al. Production of single cell protein from rice polishings using Candida utilis
CN108676736A (en) The Pichia yeast of one plant of degradable citric acid and its application
JPS60214888A (en) Production of biotechnology of poly-p(-)-3-hydroxybutyric acid
US4725540A (en) Process for the preparation of amine-oxidase containing material, so produced amine-oxidase containing material
US4192918A (en) Production of Baker's yeast from acid whey
CN107853452A (en) A kind of production method of additive for microbe feedstuff
TW213489B (en)
CN106306902A (en) Vitamin juice beverage containing lactic acid bacteria and salt and preparing method thereof
WO2001043557A1 (en) Method of lactoserum milk waste reprocessing
CN110004192A (en) A kind of method of preparing granular type threonine
JP2622799B2 (en) Method of producing useful substances from waste
JP2003095773A (en) Fertilizer utilizing waste molasses and method of producing the same
WO2012004219A1 (en) Method for producing a fertilizer
US3627095A (en) Nutritive protein from cellulose
KR102124585B1 (en) manufacturing method of fermented amino acid fertilizer and fermented amino acid fertilizer manufactured by the method
Eveleva et al. Technological features of production of lactate-containing additives from milk whey fermented with lactic acid bacteria
SU876085A1 (en) Method of producing microbe protein product
JP2001198553A (en) Treatment process for organic food waste
CZ299782B6 (en) Method of fermentation production of ethanol and/or yeast biomass
Martin et al. Production of mushroom mycelium in supplemented acid-extract from peat
SU1750604A1 (en) Method of preparing fodder vitamin-protein concentrate

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AE AL AT AU BA BG BR BY CA CH CN CU CZ DE DK EE ES FI GB HU ID IL IS JP KR KZ LU LV MD MG MK MN MX NO NZ PL PT RO SE SG SI SK SL TR UA US VN YU ZA

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): GH GM KE LS MW SD SL SZ TZ UG ZW AM AZ BY KG KZ MD RU TJ TM AT BE CH CY DE DK ES FI FR GB GR IE IT LU MC NL PT SE BF BJ CF CG CI CM GA GN GW ML MR NE SN TD TG

121 Ep: the epo has been informed by wipo that ep was designated in this application
DFPE Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101)
REG Reference to national code

Ref country code: DE

Ref legal event code: 8642

122 Ep: pct application non-entry in european phase
NENP Non-entry into the national phase

Ref country code: JP