150results 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 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.

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.

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.

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.

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.

The invention relates to the technical field of health-care food, in particular to a polysaccharide and fungus extract synergistic protein nutrient enrichment composition for postoperative recovery of tumor patients and a preparation method of the polysaccharide and fungus extract synergistic protein nutrient enrichment composition. The invention relates to a polysaccharide and fungus extract synergistic protein nutrition fortification composition for postoperative and tumor patient recovery. Comprising the following components in percentage by weight: 20-27% of coconut oil powder, 35-45% of protein powder, 16-24% of a prebiotic dietary composition, 4-8% of carbohydrates, 2-3% of compound minerals, 0.01-0.2% of fish oil powder, 3.5-6% of an immunity composition, 0.2-1.5% of vegetable powder, 0.01-0.08% of concentrated milk flavor powder essence and the balance of compound vitamins. The composition prepared by the invention is applied to postoperative tumor patients, can enhance the immunity of the postoperative tumor patients, can also reduce inflammatory factors in serum, is suitable for the postoperative tumor patients to take, is relatively good in taste, easy to accept by the patients, scientific in proportion, convenient to take, free of toxic and side effects and capable of being eaten for a long time.

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.

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).

Described herein are methods for purifying protein, and more particularly to methods for purifying protein that minimize the development of undesirable odors and flavors in the purified protein and increase protein yield.