bacteria for malolactic wine fermentation

bacteria for malolactic wine fermentation

New Patents the loss of flavour and aroma from the tea is only slight, quality of the decaffeinated excellent Encapsulated freeze-dried compounds t...

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New Patents the loss of flavour and aroma from the tea is only slight, quality of the decaffeinated excellent

Encapsulated

freeze-dried

compounds the sensory product is

green tea

Freeze-Dry Foods (Freeze-Dry Foods GmbH, 48268 Creven, Germany) German Federal Republic Patent Application

DE 195 30 868 Al [in German]

A process for the preparation of a green tea product in which the polyphenols are present in an easily available nonoxidized form. Fresh green tea leaves are cooled to a temperature at which phenol oxidase activity is ~1% of that at normal temperature, freeze dried, powdered and packaged in capsules.

Confectionery Sugar-free

dragees

Rapp. K.M. and Willibald-Et&, I (Sudzucker AG, 68165 Mannhelm, Germany) German Federal Republic Patent Application DE 195 32 396 Al [in German]

Sugar-free confectionery items, especially dragees, that contain mixtures of 1 -O-a-D-glUCOpyranOSyI-o-mannitOl

and 6-0a-n-glucopyranosyl-o-sorbitol.

Dairy Reduced-fat

Cheddar

cheese

Chen, CM. and Johnson, ME. (Wisconsin Alumni Research Foundation, Madison, WI, USA) United States Patent US 5 554 398

A process for manufacturing reducedfat Cheddar cheese. Compared with conventional Cheddar cheese manufacturing processes, the initial coagulum is cut when it is at a firmer state, and the whey is drained from the curds at a higher pH. The pH is maintained at a higher level during milling and salting of the curd. Curds are not washed or rinsed with water during the process.

Bifidobacteria

starter concentrate

Khamagaeva, 1.5, Tumunova, S.B. and Zharnikova. L.V. (Vostochno-Siblrskil Tekhnologlcheskll Institut, Russtal USSR Patent SU 1 686 718 Al lin Ruwan]

In a method for the production of a bifidobacteria concentrate for starter manufacture. 12-l 5% (W/M!) lactose and 0.3-0.4% (w/w) magnesium chloride are added to clarified quarg whey. The mixture is treated with a yeast P-galactosidase preparation at 1.5-2.0 units/ml

316

for 1 L-2 h, followed by the addition of a 3-5% inoculum of Bifidobacterium longurn B 379 M, and culturing for 32-40 h. Extracted biomass is mixed with a protective medium that is prepared by dissolving sucrose, glycerin and sodium citrate in quarg whey. The resultant concentrate is frozen.

Engineering/packaging Cleaning system

in-place

with

recycling

A., Rower, D. and Krack, R. Laufenberg, IHenkel-Ecolab CmbH 8 Co. oHG, 40589 Diisseldorf. Germany) German Federal Republic Patent Application DE 195 24 211 Al lin German]

A method for the cleaning of equipment in the food and beverage processing industry that uses the cleaning In-place procedure. The method does not include an initial rinsing operation; the cleaning solution is pumped directly into the equipment. The initial fraction that reaches the end of the equipment, and contains the majority of the product residue, is separated and treated by a membrane process in which it is separated into a contaminant-rich retentate and a cleaning-agent-rich permeate. The permeate fraction is recycled into the cleaning process.

Frying oil re-circulation

Genetically modified yeasts/bacteria for malolactic fermentation

wine

Guzzo, J., labarre, C.. Gavin. I.F. and Dl\wes, C. (Unwerslte de Bourgogne, France) French Patent Applicallon FR 2 73h 651 Al [in French1

This patent covers the genetic rngineering of microorganisms to express the malolactic enzyme of Leuconostoc oenos, preferably in a manner that permits the simultaneous alcoholic fermentation and malolactic fermentation of wine so that 280%, and preferably 290%, of the malic acid is converted to lactic acid. The host microorganism is preferably Saccharomyces cerevisiae, especially strains that have improved transport of malate across the cell membrane; this may be spontaneous or acquired by cloning a gene that codes for malate permease.

system

Nockemann, 0. (Uockemann, 51 h47 Gummersbath, Germany) German Federal Republic Patent

Application

A colicin produced by Escherichia co/i that is capable of inhibiting the growth of pathogenic Enterobacteriaceae, including E. co/i 0157:H7, is reported. The use of this bacteriocin to inhibit the growth of pathogens in foods and on surfaces is also described.

DE 195 29 555 Al [In German1

A process for frying food portions in a small amount of fat that involves the constant addition of fresh fat to compensate for the fat that is carried out of the frying unit on the fried food. A constant quantity of frying fat is circulated through the frying zone (at the optimum temperature for the frying process), then through a filter, and finally reheated to the frying temperature before it reenters the frying zone.

Food biotechnology Colicin to inhibit Enterobacteriaceae Lyon, W.J., Olson, D.C. and Murano, EA. IIowa State University Research Foundation inc ., Ames, IA, USA) United States Patent US 5 54Y 895

Stopski), \: $., Sukhonos, V.D. and Tags. Sh.K. ~Nsuchno-prolzvodstvennoe Ob”edinenle Maslozhlrprom’, RussIaI USSR Patent SU 1 587 913 Al [In Kusslan]

To intensify the production of food-grade and industrial hydrogenated fats, catalyst in fat from a battery of autoclaves is removed by magnetic separation. While no magnetic field is present, the catalyst is removed from the separator plates by a current of refined fat, the resultant suspension being separated into two streams in ratios of 1 : 10 and 1 : 30. The major stream with recirculated catalyst is returned to the hydrogenation unit, while catalyst from the small stream is separated out magnetically onto ferromagnetic bodies, from which it is remo\ied by superheated steam at 150-250°C and 0.20.6 MPa for regeneration. The cleansed fat is mixed with fresh catalyst and combined with the fat containing recirculated catalyst.

1 The patents section is compiled from information provided by Food’ Information Service), iane End House, Shinfield, Reading, (tel. +44-l 734-883895; fax: +44-l 734-885065).

Trends in Food Science & Technology

IFIS (International UK RG2 9BB

September

1997 [Vol. 81