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AR069811A1 - Un proceso para el crecimiento acelerado de un hongo - Google Patents

Un proceso para el crecimiento acelerado de un hongo

Info

Publication number
AR069811A1
AR069811A1 ARP080105535A ARP080105535A AR069811A1 AR 069811 A1 AR069811 A1 AR 069811A1 AR P080105535 A ARP080105535 A AR P080105535A AR P080105535 A ARP080105535 A AR P080105535A AR 069811 A1 AR069811 A1 AR 069811A1
Authority
AR
Argentina
Prior art keywords
fungi
accelerated growth
fungus
accelerated
growth
Prior art date
Application number
ARP080105535A
Other languages
English (en)
Inventor
Robert John Bromley Savage
Rooijen Rutger Jan Van
Dijk Albertus Alrd Van
Original Assignee
Dsm Ip Assets Bv
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Dsm Ip Assets Bv filed Critical Dsm Ip Assets Bv
Publication of AR069811A1 publication Critical patent/AR069811A1/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/0682—Mould-ripened or bacterial surface ripened cheeses
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A23B4/22—Microorganisms; Enzymes; Antibiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0328—Enzymes other than milk clotting enzymes, e.g. lipase, beta-galactosidase
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/45—Addition of, or treatment with, microorganisms
    • A23L13/46—Addition of, or fermentation with fungi, e.g. yeasts; Enrichment with dried biomass other than starter cultures
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/48—Addition of, or treatment with, enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/004—Enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/48—Hydrolases (3) acting on peptide bonds (3.4)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C2250/00—Particular aspects related to cheese
    • A23C2250/30—Blue veined cheeses, e.g. Roquefort, Gorgonzola, Stilton

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Biotechnology (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Mycology (AREA)
  • Biomedical Technology (AREA)
  • Molecular Biology (AREA)
  • Medicinal Chemistry (AREA)
  • Sustainable Development (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

Donde el hongo es una especie del género penicillium. Reivindicacion 1: Un proceso para el crecimiento acelerado de un hongo en un alimento fermentado en donde se utiliza una preparacion de carboxipeptidasa.
ARP080105535A 2007-12-20 2008-12-18 Un proceso para el crecimiento acelerado de un hongo AR069811A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP07123810 2007-12-20

Publications (1)

Publication Number Publication Date
AR069811A1 true AR069811A1 (es) 2010-02-17

Family

ID=39361466

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP080105535A AR069811A1 (es) 2007-12-20 2008-12-18 Un proceso para el crecimiento acelerado de un hongo

Country Status (5)

Country Link
US (2) US20110052757A1 (es)
EP (2) EP3375294A1 (es)
AR (1) AR069811A1 (es)
PL (1) PL2222178T3 (es)
WO (1) WO2009080484A1 (es)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102370112A (zh) * 2010-08-20 2012-03-14 帝斯曼知识产权资产管理有限公司 腐乳促熟剂和一种快速生产腐乳的方法
CN103636805B (zh) * 2013-12-25 2016-06-08 光明乳业股份有限公司 一种米曲霉成熟干酪及其制备方法

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS57208988A (en) * 1981-06-16 1982-12-22 Snow Brand Milk Prod Co Ltd Purification of acidic carboxypeptidase
US5914259A (en) * 1995-05-31 1999-06-22 Gist-Brocades B.V. Production of aminopeptidases form aspergillus niger
JP2000270758A (ja) * 1999-03-26 2000-10-03 Showa Sangyo Co Ltd 製パン改良剤およびパン生地
EP1223813B1 (en) * 1999-10-28 2013-04-10 DSM IP Assets B.V. Process for producing cheese by using attenuated kluyveromyces lactis cells
US7041323B2 (en) * 2000-04-27 2006-05-09 Lact Innovation Aps Method for providing a cheese by adding a lactic acid bacterial starter culture to the cheese curd
CN100558244C (zh) * 2003-05-27 2009-11-11 味之素株式会社 饮食品的口味和/或风味的改善方法
EP1705998B1 (en) * 2004-01-30 2014-05-21 DSM IP Assets B.V. Use of a carboxypeptidase
WO2005117595A1 (en) * 2004-06-04 2005-12-15 Dsm Ip Assets B.V. Method to improve flavour of baked cereal products
WO2006087350A1 (en) * 2005-02-16 2006-08-24 Dsm Ip Assets B.V. Transfer of active compounds to curd during cheese making
WO2007060247A2 (en) * 2005-11-28 2007-05-31 Dsm Ip Assets B.V. Enzyme preparations yielding a clean taste

Also Published As

Publication number Publication date
EP2222178A1 (en) 2010-09-01
EP2222178B1 (en) 2018-05-02
PL2222178T3 (pl) 2018-10-31
US20110052757A1 (en) 2011-03-03
WO2009080484A1 (en) 2009-07-02
US20120276246A1 (en) 2012-11-01
EP3375294A1 (en) 2018-09-19

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