304results 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

The present disclosure provides a method of purifying or preparing microbial protein concentrate from microbial cell mass. More particularly, the present disclosure provides a method of preparing a microbial protein concentrate, comprising: subjecting a microbial cell mass to a temperature of about 100°C to 210°C and a pressure of about 0.1 bar to 20 bar to obtain a treated microbial cell mass; and separating protein from the treated microbial cell mass to obtain microbial protein concentrate with reduced nucleic acid content and color & odor removed. Additionally, the microbial protein concentrate obtained by the present method has high crude protein content and improved functional properties.

The invention discloses a preparation method of biological breeding pork rice, and belongs to the technical field of biological breeding meat. The preparation method of the biological breeding pork rice comprises a preparation method of pork breeding cereals, collagen incubation, pig myoblast inoculation, pig myoblast culture and pork rice harvesting. According to the technical scheme, the production process is mature and controllable, and stable product quality can be kept in large-scale production; the production process does not depend on a microcarrier, the production cost is reduced, the production process is simplified, and the whole production process is more efficient and economical; by using biological materials such as fish collagen protein and hyaluronic acid, the nutritional value and biocompatibility of the product are improved, so that the final product has higher market competitiveness; the production process is green, environment-friendly, safe, reliable and resource-saving; the cereal and new protein combined pork rice provides a new possibility for consumers to select in the food market.

The present disclosure provides methods for microbial biomass production using lactic acid microbes capable of growing in high-salinity conditions. The disclosed methods may involve culturing at least one lactic acid microbial cell, including strains of Tetragenococcus, on substrates with high salt concentrations to produce high-protein biomass. The invention further comprises microbial products, waste treatment applications, and methods for reducing carbon emissions.

A process for preparing a microbial cell extract for food use is described, comprising mechanically disrupting cells (eg, yeast cell), and separating the disrupted cells into fractions. The fractions can be recombined and further processed to provide texture or other qualities which resemble meat.

The present invention relates to a fish or meat substitute or a pet food, comprising a myoglobin from or derived from eastern Pacific bonito, sword fish or Atlantic blue marlin.

This invention provides a highly soluble yeast protein and its preparation method, belonging to the field of yeast protein processing technology. In this invention, yeast protein is first dispersed in distilled water and hydrated to prepare a yeast protein solution. The solution is then treated under strongly alkaline conditions and subjected to high-pressure homogenization. The pH of the system is then adjusted back to neutral, and finally, after dialysis and freeze-drying, a highly soluble yeast protein powder is obtained. Compared with commercial yeast protein powder, the yeast protein powder prepared by this method exhibits significantly improved solubility under neutral conditions.

Provided herein are dairy-like analogue compositions and the methods of making the same using recombinant single variants of casein proteins. including. for example, recombinant single variants of alpha casein proteins.

The present disclosure relates to methods for increasing recovery and purity of a secreted protein of interest, recovered proteins from the methods, and uses of the proteins.

The present invention belongs to the technical field of microbial fermentation. Provided is the use of Fusarium brachygibbosum in the production of mycelium protein. The present invention proposes for the first time that Fusarium brachygibbosum has the property of of high production of mycelium protein, and the protein yield is significantly higher than that of other types of Fusaria currently reported. The mycelium protein produced by Fusarium brachygibbosum is filamentous, meat-colored, elastic and non-toxic, and is an ideal alternative protein. Therefore, the present invention provides a new means for industrial production of alternative proteins, and provides a basis for developing safe food. Moreover, production on the basis of a fermentation method can greatly improve protein production efficiency, reduce carbon emissions, and protect the environment.

The present invention relates to a method for producing a fungal fermentation medium from beer brewing spent grain (BSG) and a fermentation medium obtainable thereby, a method for producing fungal biomass by submerged fermentation of at least one fungal strain and fungal biomass obtainable thereby, and a food obtainable by using the instant fungal biomass of the present invention.

The invention relates to the technical field of food processing, in particular to a processing method of fungal protein. The technology provided by the invention is mainly applied to the treatment and modification of fungal proteins, and aims to improve the texture characteristics and digestion performance of the fungal proteins so as to produce substitute protein products with texture and mouth feel similar to those of meat. The technology is not only suitable for processing fungal protein products in the food industry, but also has wide application prospects including but not limited to fungal protein meat balls, fungal protein meat paste, fungal protein sausages and other food products without obvious fiber structures.

Use of Fusarium brachygibbosum in the production of mycelial protein is provided, belonging to the technical field of microbial fermentation. It is proposed for the first time that the Fusarium brachygibbosum shows the characteristic of a high production yield of the mycelial protein that is significantly higher than that of other types of Fusarium reported so far. The mycelial protein produced by the Fusarium brachygibbosum is filamentous, flesh-colored, elastic, and toxin-free, serving as an ideal alternative protein. Therefore, the use provides a new means for industrial production of alternative proteins and a basis for the development of safe food. Moreover, the fermentation method in the use may greatly improve the production efficiency of the mycelial protein while reducing carbon emissions to protect the environment.

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.

The invention relates to a method for producing a fungal fermentation medium from brewer's grains (BSG) and to a correspondingly obtainable fermentation medium, to a method for producing a fungal biomass by submerged fermentation of at least one fungal strain and to a correspondingly obtainable fungal biomass, and to food products obtainable by using the instant fungal biomass of the invention.

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

The invention relates to a process for reusing heat in a protein culture, the process comprising the steps of aerobically fermenting a material with an thermophilic organism to provide a thermophilic fermented culture; and performing a drying process on the thermophilic fermented culture using heat produced during the aerobic fermentation. The invention further relates to a system for reusing heat in a protein culture.

A foodstuff comprises animal-derived meat and a filamentous fungus, for example Fusarium venenatum. It may comprise: 3.0 to 25.0 wt% animal-derived meat on a dry mass basis; 2.0 to 25.0 wt% fungus on a dry mass basis; 50.0 to 90.0 wt% water; 0.0 to 6.0 wt% flavourant(s); and 0.0 to 15.0 wt% binder(s).

The present invention relates to the field of fermented food products, more specifically, to non-animal dairy substitutes. The application discloses a novel method of growing fungal inoculants on a vegetable feedstock. The obtained fermented food product comprises fungal biomass and fermented vegetable feedstock.

The present invention relates to a method of preparing native protein of a microorganism comprising lysing the microorganism, separating lipids from the supernatant, filtering the supernatant and optionally separating nucleic acids, sterilizing the supernatant and / or drying the supernatant. The native proteins can be used for preparing protein preparations which are applied in the production of food or dietary supplements. The invention also relates to food products or dietary supplements comprising the protein preparations.

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.

The present invention relates to a method of preparing a microbial cell product, the method comprising: providing an aqueous suspension comprising microbial cells; subjecting said suspension to mechanical cell dissociation at a temperature in the range of 15 DEG C to 35 DEG C, preferably at a pH in the range of 9 to 11, to obtain an aqueous suspension comprising dissociated microbial cells; separating the suspension to provide an extract rich in small cell debris and an extract rich in large cell debris; and combining at least a portion of the extracts to provide the microbial cell product. The invention further relates to a microbial cell product obtained or obtainable by said method. The invention further relates to the use of said products in food products, for example as a replacement for egg white; in animal food; and / or use in cosmetic formulations.

The present invention relates to a method for production of recombinant casein, wherein the method comprises the steps of: (a) adding a microbial strain to a first bioreactor, wherein said microbial strain has the capacity to express casein, and said microbial strain comprises means for deactivation of cell division; (b) culturing said microbial strain in the first bioreactor, wherein the cell division is active, thereby forming a continuously growing biomass comprising cells of said microbial strain; (c) deactivating cell division; (d) inducing expression of casein; (e) after sufficient expression of casein, lysing said cells, thereby forming a lysis broth, and separating said lysis broth so that casein can be separated into a casein containing phase; (f) optionally treating the casein containing phase to induce formation of casein micelles; (g) optionally further purifying and / or treating the casein micelles, and (h) optionally producing caseinate. In other aspects, the invention also relates to a bioreactor system, a recombinant casein, and products including a recombinant casein.

The present invention relates to a mycelial biomass and its production process; the present invention also relates to a food product based on the mycelial biomass with high nutritional properties and low concentration of additional ingredients, and to the process for producing same.

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.

This disclosure provides a technology for developing alternative protein sources for use in industrial food production. The technology mines natural sources by a process that is done partly in silico. Instead of sampling and testing a vast library of compounds, machine learning and implementation narrows the field of functional candidates by predictive modeling based on known protein structure. Candidate proteins that are selected by this analysis are then produced and screened in a high-throughput manner by recombinant expression and testing to determine whether they have a target function. Multiple cycles of the machine learning, database mining, expression and testing are done to yield potential ingredients suitable for assessment as part of a commercial food product.

The present invention relates to mutant chemoautotrophic bacteria of the genus Xanthobacter, which contain a genetic modification that reduces the bacterial production of polyhydroxyalkanoates. Furthermore, the present invention relates to continuous culture methods for producing proteins or biomass using the mutant chemoautotrophic bacteria, which methods include feeding the cells with gases and minerals. The present invention also relates to products of these methods and the use of these products, for example in food or feed.