232results 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 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.

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.

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.

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

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).

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.

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.

The invention discloses a fungal protein composition with high nutritional value and application thereof, and belongs to the technical field of nutritional evaluation of fungal proteins. The aspergillus niger mycelium protein structure is mainly flexible, and functional characteristics can be developed through conformation adjustment in the processing process. The aspergillus niger mycelium protein disclosed by the invention is good in foamability and has application advantages in foaming foods. And the protein can be easily absorbed by a human body, and is suitable for people with weak digestive functions or enteral nutrition preparation development.

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.

Provided is a composition comprising a total dry weight of proteins and amino acids in of at least 80%; and wherein at least 95wt% of said proteins have a mass of from about 70 to about 5,000 Daltons. Further provided is a growth medium comprising the composition, methods for the manufacture of the composition and uses thereof.

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.

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.