75results about "Protein composition from microorganisms" patented technology

This invention discloses a milk protein containing composition comprising: at least one milk protein; at least a first protein; at least a second protein; and at least a linker comprising an amino acid sequence coded by nucleotide sequence which is at least 80% similar to sequences selected from the group consisting of SEQ ID NO: 14, SEQ ID NO: 15, SEQ ID NO: 16, SEQ ID NO: 17, SEQ ID NO: 18, SEQ ID NO: 19, SEQ ID NO: 20, and SEQ ID NO: 21

A method for producing mycelium biomass. The method comprises obtaining a base media composition and an antifoam solution; sterilizing a mixture of the base media composition and the antifoam solution

Protein hydrolysate compositions and methods of making the same are disclosed. The protein hydrolysate composition has a protein-rich organic content. The protein hydrolysate composition may be substantially free of exogenous chelating agents, chaotropic agents and surfactants. The protein hydrolysate composition may be low in ash content. The protein hydrolysate composition is produced by processing a biomass, e.g., a microbial biomass, through a combination of physical, chemical and / or enzymatic treatments. The protein hydrolysate may be sourced via microbial biomass from CCk as a carbon source. Also disclosed are methods of using the protein hydrolysate compositions, e.g., as a biostimulant.

This invention, which focuses on the application of Fusarium brachygibosum in the production of mycelial protein, belongs to the field of microbial fermentation. This invention is the first to demonstrate that Fusarium brachygibosum possesses the characteristics of high mycelial protein yield, significantly higher than that of other Fusarium species reported to date. The mycelial protein produced by Fusarium brachygibosum is filamentous, flesh-colored, elastic, and toxin-free, making it an ideal alternative protein. Therefore, this invention provides a new means for the industrial production of alternative proteins and simultaneously lays the foundation for the development of safe food. At the same time, fermentation-based production can significantly improve protein production efficiency, reduce carbon emissions, and protect the environment.

A method for producing a nutritional supplement from microbial cells is disclosed. The method includes culturing microbial cells to obtain a biomass, incubating the biomass by heat treatment at a temperature between 55° C. and 80° C. for an incubation time between 10 and 60 minutes, and concentrating the biomass by separating and removing the liquid phase from the solid phase to obtain a dry matter content between 2% and 40% of the total weight of the nutritional supplement. A system for producing a nutritional supplement from microbial cells using the aforementioned method is also disclosed. The system includes a bioreactor, a heat exchanger, and a separator for carrying out each step of the aforementioned method.

The present invention relates to a method for the extracellular production of an alphaS1- casein in a yeast or a filamentous fungus host cell and to edible composition comprising the alphaS1-casein as well as to cheese comprising predominantly alphaS1-casein.

The present invention relates to compositions comprising disintegrated microbial biomass and / or microbial biomass fractions in combination with other ingredients, and methods of producing such compositions. The invention further relates to the use of these composition in commercial products such as food products.

The present invention relates to the technical field of fermentation, and provides Kluyveromyces marxianus and a use thereof. The accession number of Kluyveromyces marxianus is CCTCC No: M2023217. The original strain has good lactic acid resistance and low pH value tolerance. The strain obtained by mutagenesis by using the original strain has organic acid resistance and low pH value tolerance. For example, the original strain can tolerate lactic acid having a concentration of 5.5 wt% and can grow under the condition that the pH value is 2, and particularly, the tolerance of the original strain to lactic acid having a concentration of 4.5 wt% to 5.5 wt% reaches 80%-90%. The original strain can effectively transform lactic acid into bacteria and bacteria proteins, has more efficient lactic acid utilization capacity in corn steep liquor fermentation, can increase the additional value of the corn industry, achieves high-value utilization of low biomass resources, reduces, as an alternative protein, the pressure on environmental resources caused by the traditional breeding industry, meets the protein requirements of global population and the field of feed, and achieves economic development and environmental protection of the fermentation industry.

Structured food compositions, such as meat analogue compositions, which include protein products from microorganisms, such as microorganism-derived protein hydrolysates, are described. Methods of making such products are also described.

The disclosure relates to methods of manufacturing texturized formed plant protein products, texturized formed plant protein products produced by the method, and food products comprising the texturized formed plant protein product.

A method for producing a food product that is not derived from animals, is free from unhealthy components associated with meat such as saturated fatty acids and cholesterol, does not have the harmful environmental impacts of animal farming, and provides a food product that has similar texture and flavor characteristics to animal meat. [Solution] A method comprising (a) processing microbial cells collected from a culture medium to produce a protein product, wherein the protein product contains one or more of the following: single-cell protein, cell lysate, protein concentrate, protein isolate, protein extract, protein hydrolysate, free amino acids, peptides, and oligopeptides; and (b) processing the protein product to produce a food product.

Food products are provided in which microbial protein sources, such as single cell protein or protein hydrolysis products, are incorporated, and which contain proteins that are recombinantly expressed in chemoautotrophic microorganisms. Meat, dairy, and egg substitute products are provided that include microbial protein and proteins that are recombinantly produced in chemoautotrophic microorganisms in place of animal protein.

Methods of growing biomass from filamentous fungi using two or more culture steps are described. The biomass produced by the methods described has a dispersed hyphal morphology and / or increased protein content. The filamentous fungi used may be of the Aspergillus genus, such as Aspergillus oryzae.

The invention belongs to the food industry, relates to a novel method for producing casein compositions by culturing transgenic microorganisms in the presence of whey, and limits the environmental impact.

Provided is a method for nucleic acid reduction in a bacterium to less than about 5 wt % of a total dry weight of the bacterium, the method comprising culturing the cells of the at least one bacterium in a fermentation medium to obtain a fermentation medium comprising a biomass; heating the biomass to a temperature of at least 70° C. for at least 10 minutes; and washing the biomass. Also provided are food components, food ingredients and foods or beverages comprising single cell proteins produced from such bacteria.

Provided herein are methods for preparing a protein composition having a reduced quantity of a recombinant cell byproduct which provides an undesirable color to a protein. The methods involve the use of absorbents or flocculants that capture, trap or isolate the recombinant cell byproduct. The methods also involve oxidation of the recombinant cell byproduct with an oxidizing agent (e.g. hydrogen peroxide) or light (e.g. photochemical oxidation).

The invention relates to the food industry. In particular, it relates to a method for the enrichment of a casein in a composition comprising the casein and other biomolecules. It further concerns edible compositions that comprise the casein.

A food ingredient comprising as a first component a dehydrated biomass of a first filamentous fungus, said biomass having a dry matter content of 18-30 (weight / weight)%, said dry matter content being determined by the thermogravimetric principle, i.e. Measuring the initial weight of the biomass sample prior to dehydration, and measuring the initial weight of the biomass sample prior to dehydration. And while the biomass sample is dried by the radiant heater, the weight of the biomass sample is continuously measured by the weighing device.

The present application relates to a novel Aspergillus oryzae CJ11100 strain and a mycelium produced therefrom. Using the novel Aspergillus oryzae CJI1100 strain of the present application, a mycelium including all the kinds of essential amino acids can be mass-produced. The mycelium of the present application has, as a complete protein, the advantage of being used in various foods, including meat substitutes.

The invention relates to new methods for producing casein compositions by increasing casein ratio in compositions through heating of the composition for a short time through a pipe, and uses thereof, in particular for producing cheese substitute.

Herein is disclosed a method for manufacturing a frozen dessert, and a frozen dessert manufactured by the method, wherein the method comprises preparing a mix comprising hydrogen oxidizing bacteria powder, water, at least one oil, and at least one oil, homogenizing the mix, followed by pasteurizing and simultaneous whipping and freezing

The invention relates to the technical field of animal feed preparation, in particular to animal feed rich in protein and a preparation method thereof. The animal feed provided by the invention is prepared by taking the chemically induced and intensively cultured microalgae as a protein source, modifying the protein source through succinylation and then synergistically compounding the modified protein source with a composite chelating agent. The content of microalgae protein in the feed prepared by the method reaches 20% or above of dry weight, the total protein content of the feed is greater than or equal to 28%, the protein digestion and absorption rate of animals is increased to 88% or above, and meanwhile, the animal immune function is effectively enhanced.

The present disclosure relates to modified protein having an amino acid sequence comprising at least one amino acid deletion and at least one amino acid substitution as compared to a reference protein and having improved stability.

The present invention provides a chimeric polynucleotide comprising: a first nucleic acid sequence encoding a first polypeptide selected from: alpha S1 casein, alpha S2 casein, and beta casein, a whey polypeptide, or a functional analog thereof, a second nucleic acid sequence encoding a cleavage site of a proteolytic enzyme; and, a third nucleic acid sequence encoding a kappa casein macropeptide, Further provided are a chimeric polypeptide, as well as compositions comprising same, and methods of using same, such as for producing an edible composition comprising casein and / or whey polypeptide aggregates, such as a dairy substituent curd.

The invention pertains to the food industry and relates to new methods for producing casein compositions by culturing transgenic microorganisms in presence of lactoserum, and limiting the environmental impact.

Disclosed is a method to prepare a myceliated high-protein food product, which includes culturing a fungi an aqueous media which has a high level of protein, for example at least 20 g protein per 100 g dry weight with excipients, on a dry weight basis. The fungi can include Pleurotus ostreatus, Pleurotus eryngii, Lepista nuda, Hericium erinaceus, Lentinula edodes, Agaricus blazeii, Laetiporus sulfureus and combinations thereof. After culturing, the material is harvested by obtaining the myceliated high protein food product via drying or concentrating. The resultant myceliated high protein food product may have its taste, flavor, or aroma modulated, such as by increasing desirable flavors or tastes such as meaty, savory, umami, popcorn and / or by decreasing undesirable flavors such as bitterness, astringency or beaniness. Deflavoring and / or deodorizing as compared to non-myceliated control materials can also be observed. Also disclosed are myceliated high protein food products.

Food products are provided in which microbial protein sources, such as single cell protein or protein hydrolysis products, are incorporated. Artificial meat products are provided that include microbial protein in place of animal protein.

Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and / or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

A foodstuff comprising animal-derived meat and a filamentous fungus. Preferably, the meat is minced or ground meat. Preferably, at least 80 wt.% of the filamentous fungus is fungal mycelia and / or comp

The present invention discloses a milk protein-containing composition comprising at least one milk protein; at least a first protein; at least a second protein; and at least a linker comprising an amino acid sequence encoded by a nucleotide sequence that is at least 80% similar to a sequence selected from the group consisting of SEQ ID NO:14, SEQ ID NO:15, SEQ ID NO:16, SEQ ID NO:17, SEQ ID NO:18, SEQ ID NO:19, SEQ ID NO:20, and SEQ ID NO:21.