WO2011147923A1 - Produit fermenté comprenant des composés phytochimiques - Google Patents

Produit fermenté comprenant des composés phytochimiques Download PDF

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Publication number
WO2011147923A1
WO2011147923A1 PCT/EP2011/058650 EP2011058650W WO2011147923A1 WO 2011147923 A1 WO2011147923 A1 WO 2011147923A1 EP 2011058650 W EP2011058650 W EP 2011058650W WO 2011147923 A1 WO2011147923 A1 WO 2011147923A1
Authority
WO
WIPO (PCT)
Prior art keywords
fermented product
product according
phytochemicals
fermented
weight
Prior art date
Application number
PCT/EP2011/058650
Other languages
English (en)
Inventor
Ole Kaae Hansen
Troels Elgaard
Katrine Hvid ELLEGÅRD
Original Assignee
Hamlet Protein A/S
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
Priority claimed from DKBA201000100U external-priority patent/DK201000100U3/da
Priority claimed from DKBA201000101U external-priority patent/DK201000101U3/da
Application filed by Hamlet Protein A/S filed Critical Hamlet Protein A/S
Publication of WO2011147923A1 publication Critical patent/WO2011147923A1/fr

Links

Classifications

    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/30—Feeding-stuffs specially adapted for particular animals for swines
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
    • A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
    • A61K8/9728—Fungi, e.g. yeasts
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
    • A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
    • A61K8/9783—Angiosperms [Magnoliophyta]
    • A61K8/9789—Magnoliopsida [dicotyledons]
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q19/00—Preparations for care of the skin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
    • A61K2800/10—General cosmetic use
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
    • A61K2800/40—Chemical, physico-chemical or functional or structural properties of particular ingredients
    • A61K2800/52—Stabilizers
    • A61K2800/522—Antioxidants; Radical scavengers
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
    • A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
    • A61K2800/85—Products or compounds obtained by fermentation, e.g. yoghurt, beer, wine
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
    • A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
    • A61K2800/92—Oral administration

Definitions

  • the present invention relates to fermented protein products based on proteinaceous pulse sources having added plant material comprising phytochemicals as well as a method for their preparation and use in a food or a feed.
  • fermented protein products based on pulse sources containing plant material comprising phytochemicals in an amount sufficient to increase the functional properties and improving the overall production parameters when used in food or feed.
  • Raw soybeans contain trypsin inhibitors. Trypsin inhibitors reduce the activity of trypsin, an essential enzyme in the digestive process. The nutritional value of the raw soy based product is thus relatively low.
  • a heating process can reduce the content of the trypsin inhibitors. However, the heating process might also lead to a reduced nutritional value of the soy protein.
  • Raw soybeans furthermore contain proteins with antigenic properties, e.g.
  • glycinin and ⁇ -conglycinin are known to induce serious allergic reactions, especially in young mammals where the digestive tract is not yet fully developed. It is known that such proteins can be inactivated by extraction with water-alcohol mixtures and/or by heating. Denaturation of these proteins will, however, result in products with reduced ability to bind water and fat. Overheating may furthermore impair the nutritional value.
  • a-1 ,6-galactosides do e.g. induce flatulence and diarrhea.
  • These compounds can be reduced or eliminated by extraction with water, degradation by the action of specific enzymes or fermentation.
  • the flavor and taste of the product is essential for the nutritional benefit of such a product.
  • Crude protein products based on pulses are associated with an unpleasant "beany" taste due to the presence of compounds such as 1 -pentanol, 1 -hexanol and 1 -octen-3-ol. These compounds can be reduced by e.g. heat treatment and/or extraction with water/alcohol mixtures.
  • WO 2006/102907 A1 discloses a fermented protein product including protein derived from yeast and proteinaceous pulse sources with abovementioned functionalities, and at the same time with attractive flavors stimulating the appetite, thereby solving many of the above mentioned problems.
  • US 2006/0073194 A1 discloses a method for increasing the feed intake and weight gain of a ruminant after a post-receiving stressful event comprising of administering a composition comprising saponins.
  • US 2007/0071849 A1 discloses a method and compositions for increasing feeding and/or production characteristics in animals using a saponin containing composition in combination with a yeast composition.
  • additives such as saponin, derived from plant material are used as feed additive it is referred to as phytogenies or botanicals.
  • the additives may include herbs e.g. oregano, thyme, non-aqueous extracts such as oleoresins, and essential oils. They act as non-antibiotic growth
  • the main object of this invention is to provide alternative protein products based on proteinaceous pulse sources having good flavor and odor characteristics. Another object is to provide alternative protein products containing phytochemicals at reduced overall costs by utilizing waste plant material as the source of phytochemical additives.
  • Yet another object is to provide alternative protein feed products providing improvement of overall production parameters in livestock's.
  • the present invention relates to a fermented product comprising 15-80 % by weight of protein derived from one or more proteinaceous pulse sources, which product further comprises up to 10% by weight of one or more plant materials comprising one or more phytochemicals in an amount sufficient to induce a content in the final fermented product of said one or more
  • plant waste materials such as the press cake, meal or pomace from the production of vegetable oils and wine, can supply with a content of phytochemicals.
  • plant waste materials are produced in large quantities, and sold at low prices. They do not contribute to favorable flavor and odor but contain the phytochemicals that are useful in the products of this invention.
  • the present invention in another aspect relates to a method for the manufacture of a fermented product of the invention comprising the following steps:
  • step (ii) fermenting said yeast/pulse source mixture resulting from step (i) under conditions where the water content does not exceed 60%, for 2-12 hours at a temperature of about 25-60°C, under anaerobic conditions;
  • step (iii) incubating the fermented mixture resulting from step (ii) for 0.5-240 minutes at a temperature of about 70-150°C, the incubation time being sufficient to kill all micro organisms and to inactivate remaining anti-nutritional factors, and provided that a short incubation time is used at high incubation temperatures and a long incubation time is used at low incubation temperatures;
  • step (iv) drying the incubated mixture resulting from step (iii) to a water content of not more than 10% by weight to obtain a fermented protein product, wherein
  • said one or more plant materials comprising phytochemicals are added either to the disintegrated proteinaceous pulse sources before said mixing step (i) or before or after said drying step (iv).
  • the invention relates to the use of the fermented product for improving feed intake and/or weight gain and/or feed utilization in an animal, e.g. a domestic animal.
  • compositions comprising a chemical compound may thus comprise additional chemical compounds, etc.
  • Phytochemicals Phytochemicals:
  • the plants produce them for protective reasons. As a part of the food they may have protective and preventive effects.
  • Some of the functional properties are: Antioxidant, hormonal and anti- bacterial action, and stimulation of enzymes. They can also have a physical action as some phytochemicals bind to cell walls thereby preventing the adhesion of pathogens.
  • a peptide bond At a chain length of up to approximately 50 amino acids the compound is called a peptide, at higher molecular weight the organic compound is called a polypeptide or a protein.
  • Comprise products typically in the form of a tablet or in granulated form, containing one or more biologically active ingredients intended for curing and/or alleviating the symptoms of a disease or a condition.
  • Pharmaceutical products furthermore comprise pharmaceutically acceptable excipients and/or carriers.
  • the products herein disclosed are very well suited for use as a pharmaceutically acceptable ingredient in a tablet or granulate.
  • Comprise products intended for personal hygiene as well as improved appearance such as conditioners, lotions and bath formulations.
  • the products herein disclosed are very well suited for use as a cosmetic acceptable ingredient in powdery formulations e.g. bath tub formulations.
  • said one or more plant materials are selected from one of more of fruits, nuts, herbs beans and seeds, which may be disintegrated.
  • the amount of added plant material is up to 10% by weight of the total product which will provide a therapeutic amount of phytochemicals sufficient to increase the functional properties of the final product, e.g. resistance towards oxidation, nitrogen assimilation, wetting and dispersing behavior in watery systems; and improvement of the overall production parameters when used in food or feed vs. the product without the phytochemical fortification.
  • the one or more phytochemicals are providing the following activities: antioxidant, antibacterial, hormonal, enzyme stimulating and/or improve nitrogen assimilation, wetting and/or dispersing behavior in watery systems.
  • the one or more plant materials are waste plant material.
  • the one or more proteinaceous pulse sources and/or the one or more plant materials may be disintegrated by milling or flaking and/or pressed or solvent extracted in order to reduce the oil content.
  • the content of phytochemicals in the plant material may in one embodiment have been increased by extraction in a solvent.
  • the plant material has a content of phytochemicals, and the most important types in this context are the following: Flavonoids, phenolic acids,
  • the one or more plant materials comprise one or more of flavonoids, phenolic acids, phytosterols, saponins and triterpenoids.
  • the one or more plant materials are selected from the press cake, meal or pomace from the production of tea seed (Camellia oleifera) oil, shea nut (Butyrospermum parkii) butter, olive (Olea europaea) oil and grape seed (Vitis vinifera) oil and grape waste material from wine production.
  • tea seed Ciamellia oleifera
  • shea nut Butyrospermum parkii) butter
  • olive Olea
  • grape seed Vitis vinifera oil and grape waste material from wine production.
  • plant waste materials are produced in large quantities, and sold at low prices. They do not contribute to favorable flavor and odor but contain the phytochemicals that are preferred in the products of this invention.
  • the saponin contained in the waste materials poses antiprotozoal and anti-bacterial action and the antioxidants in the waste material protects the cells against the action of free radicals and lipid oxidation of fat in the protein product.
  • yeast protein that is derived from Saccharomyces cerevesiae or spent brewer's yeast and is present in an amount of 0.3 to 28 % by total weight of the fermented product.
  • the main reason for using a fermented protein product is to reduce the content of oligosaccharides such as e.g. a-1 ,6-galactosides, and decrease the off-flavors in the proteinaceous pulse source
  • the proteinaceous pulse sources is soybean.
  • the product of the invention may further comprise one or more edible ingredients e.g. emulsifiers, antioxidants or salts.
  • the content in the final fermented product of the one or more phytochemicals is at least 100 ppm; it may also be at least 200 ppm, at least 500 ppm or at least 1000 ppm.
  • the fermented product of the invention may be prepared by the method described in WO 2006/102907 A1 , the content of which is incorporated herein.
  • the one or more plant materials comprising phytochemicals may be added to the proteinaceous pulse sources before mixing with the yeast and fermenting or it may be added before or after the final drying of the fermented product.
  • the method of the invention may in one embodiment include after step (ii) a step of (vi) fermenting the yeast/pulse mixture resulting from step (ii) under conditions where the water content does not exceed 60%, for 1 -12 hours at a temperature of about 25-60°C, under aerobic conditions. This method is also conducted as described in WO 2006/102907 A1 .
  • the present invention also relates to the use of a fermented product of the invention in a food product for human consumption or feed product for animal consumption, and as an ingredient in a cosmetic or pharmaceutical product or a nutritional supplement.
  • the invention relates to a protein product comprising 16-79 % by weight of protein derived from one or more proteinaceous pulse sources and up to 10% by weight of one or more plant materials comprising one or more phytochemicals for use in a product of the invention.
  • a fermented product was produced as described in WO 2006/102907 A1 . After fermentation and drying the product had the following analysis:
  • the plant material was formulated as a premix consisting of:
  • Plant material comprising antioxidant activity from Vitis vinifera and Olea europaea
  • the plant material was formulated as a premix consisting of:
  • a fermented proteinaceous pulse product prepared according to Example 1 .1 was used in a 3% addition to a normal piglet feed as a control group.
  • Performance was compared with a similar feed further comprising 2000ppm, based on the total feed product, of the premix in Example 1 .2.
  • the trial was carried out with 68 piglets that were weaned at the age of 30 days, average weight of about 7 kg.
  • the piglets were divided into 2 groups at random, similar body weight, genetic base, male and female.
  • the experiment was run in approximately 14 days, during which weight gain and feed intake were recorded.
  • a fermented proteinaceous pulse product prepared according to Example 1 .1 was used in a 3% addition to a normal piglet feed as a control group.
  • Performance was compared with a similar feed further comprising 2000ppm, based on the total feed product, of the premix in Example 1 .3.
  • the trial was carried out with 68 piglets that were weaned at the age of 30 days, average weight of about 7 kg.
  • the piglets were divided into 2 groups at random, similar body weight, genetic base, male and female.
  • the experiment was run in approximately 14 days, during which weight gain and feed intake were recorded.
  • Fermented protein product based on defatted soybeans comprising saponins from Camellia oleifera
  • a fermented protein product based on defatted soybeans was produced as described in Example 1 .1 . After drying and milling it was mixed with 0.8% by weight of dried and milled tea (Camellia oleifera) seed meal (a similar commercial available product is obtainable with the trade name Nor-Spice TSC Powder from NOR-FEED A S, Denmark).
  • the final product had the following composition:
  • the product is suited as an ingredient for production of feed and specifically for application in feed for piglets.
  • the product is characterized by a low content of anti-nutritional matter and improving the overall production parameters, as illustrated in Example 2.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Mycology (AREA)
  • Chemical & Material Sciences (AREA)
  • Botany (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Food Science & Technology (AREA)
  • Veterinary Medicine (AREA)
  • Public Health (AREA)
  • General Health & Medical Sciences (AREA)
  • Animal Behavior & Ethology (AREA)
  • Birds (AREA)
  • Epidemiology (AREA)
  • Animal Husbandry (AREA)
  • Zoology (AREA)
  • Molecular Biology (AREA)
  • Physiology (AREA)
  • Nutrition Science (AREA)
  • Dermatology (AREA)
  • Agronomy & Crop Science (AREA)
  • Fodder In General (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

L'invention porte sur un produit fermenté comprenant 15 à 80 % en poids de protéines provenant d'une ou plusieurs sources de légumineuses protéinées, le produit comprenant en outre jusqu'à 10 % en poids d'une ou plusieurs matières végétales comprenant un ou plusieurs composés phytochimiques, dans une quantité suffisante pour conduire à une teneur du produit fermenté final en ledit ou lesdits composés phytochimiques d'au moins 10 ppm. L'invention porte en outre sur un procédé de production du produit fermenté, ainsi que sur un produit protéique destiné à être utilisé dans le produit fermenté.
PCT/EP2011/058650 2010-05-27 2011-05-26 Produit fermenté comprenant des composés phytochimiques WO2011147923A1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
DKBA201000101 2010-05-27
DKBA201000100U DK201000100U3 (da) 2010-05-27 2010-05-27 Naturligt foderadditiv baseret på en kombination af saponinholdige elementer fra Camellia spp. og sojaproteinprodukter
DKBA201000101U DK201000101U3 (da) 2010-05-27 2010-05-27 Naturligt foderadditiv baseret på en kombination af botaniske antioxidanter og sojaproteinprodukter
DKBA201000100 2010-05-27

Publications (1)

Publication Number Publication Date
WO2011147923A1 true WO2011147923A1 (fr) 2011-12-01

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Application Number Title Priority Date Filing Date
PCT/EP2011/058650 WO2011147923A1 (fr) 2010-05-27 2011-05-26 Produit fermenté comprenant des composés phytochimiques

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013050456A1 (fr) * 2011-10-06 2013-04-11 Hamlet Protein A/S Procédé pour la production simultanée d'éthanol et d'un produit solide fermenté
WO2013114282A2 (fr) 2012-02-03 2013-08-08 Universidad De Chile Réduction de polysaccharides non amylacés et d'alpha-galactosides dans de la farine de soja au moyen d'une fermentation à l'état solide à l'aide de bactéries cellulolytiques isolées d'environnements différents
EP2883460A1 (fr) * 2013-12-10 2015-06-17 Anthony Nyinaku Fermentation d'impulsion
CN104839434A (zh) * 2015-02-15 2015-08-19 雷红 一种饲料添加剂及其制备方法

Citations (3)

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Publication number Priority date Publication date Assignee Title
US20060073194A1 (en) 2004-10-05 2006-04-06 Taylor Don Jr Methods and compositions for maintaining or enhancing feeding characteristics in post-receiving stressed animals
WO2006102907A1 (fr) 2005-04-01 2006-10-05 Hamlet Protein A/S Produits de proteines fermentees
US20070071849A1 (en) 2005-09-29 2007-03-29 Mcneff Larry C Methods and Compositions for Increasing Feeding or Production Characteristics in Animals

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Publication number Priority date Publication date Assignee Title
US20060073194A1 (en) 2004-10-05 2006-04-06 Taylor Don Jr Methods and compositions for maintaining or enhancing feeding characteristics in post-receiving stressed animals
WO2006102907A1 (fr) 2005-04-01 2006-10-05 Hamlet Protein A/S Produits de proteines fermentees
US20070071849A1 (en) 2005-09-29 2007-03-29 Mcneff Larry C Methods and Compositions for Increasing Feeding or Production Characteristics in Animals

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DEMIR E ET AL: "The use of natural feed additives as alternatives for an antibiotic growth promoter in broiler diets", BRITISH POULTRY SCIENCE, LONGMAN GROUP, GB, vol. 44, no. Suppl. 1, 1 January 2003 (2003-01-01), pages S44 - S45, XP008104095, ISSN: 0007-1668, DOI: 10.1080/00071660301944 *
EUROPEAN FOOD SAFETY AUTHORITY (EFSA), PARMA, ITALY: "EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) Statement on the preparation of guidance for the assessment of plant/herbal products and their constituents used as feed additives", EFSAJOURNAL, vol. 8, no. 7, 1694, July 2010 (2010-07-01), pages 1 - 7, XP002657134, Retrieved from the Internet <URL:http://www.efsa.europa.eu/en/scdocs/doc/1694.pdf> [retrieved on 20110818], DOI: 10.2903/j.efsa.2010.1694 *
MAVRAKIS, TITOS NIKOLAOU: "Exploitation of Bioactive Constituents of Olive Leaves, Grape Pomace, Olive Mills Waste Water and their Application in Phytoprotection", vol. Thesis, October 2009 (2009-10-01), Cranfield University, UK, pages I,24,26, XP002657133, Retrieved from the Internet <URL:http://dspace.lib.cranfield.ac.uk/handle/1826/4494> [retrieved on 20110818] *
WENK CASPAR: "Herbs and botanicals as feed additives in monogastric animals.", ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, vol. 16, no. 2, February 2003 (2003-02-01), pages 282 - 289, XP002657132, ISSN: 1011-2367 *
WINDISCH W ET AL: "Use of phytogenic products as feed additives for swine and poultry.", JOURNAL OF ANIMAL SCIENCE APR 2008 LNKD- PUBMED:18073277, vol. 86, no. 14 Suppl, April 2008 (2008-04-01), pages E140 - E148, XP002657131, ISSN: 1525-3163 *

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013050456A1 (fr) * 2011-10-06 2013-04-11 Hamlet Protein A/S Procédé pour la production simultanée d'éthanol et d'un produit solide fermenté
US9528128B2 (en) 2011-10-06 2016-12-27 Hamlet Protein A/S Method for the simultaneous production of ethanol and a fermented, solid product
US10047379B2 (en) 2011-10-06 2018-08-14 Hamlet Protein A/S Method for the simultaneous production of ethanol and a fermented, solid product
EA031661B1 (ru) * 2011-10-06 2019-02-28 Хамлет Протеин А/С Способ совмещенного получения этанола и ферментированного твердого продукта
US11078500B2 (en) 2011-10-06 2021-08-03 Hamlet Protein A/S Method for the simultaneous production of ethanol and a fermented, solid product
WO2013114282A2 (fr) 2012-02-03 2013-08-08 Universidad De Chile Réduction de polysaccharides non amylacés et d'alpha-galactosides dans de la farine de soja au moyen d'une fermentation à l'état solide à l'aide de bactéries cellulolytiques isolées d'environnements différents
EP2883460A1 (fr) * 2013-12-10 2015-06-17 Anthony Nyinaku Fermentation d'impulsion
CN104839434A (zh) * 2015-02-15 2015-08-19 雷红 一种饲料添加剂及其制备方法

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