Flavored protein products derived from Candida utilis

Details Flavored protein products derived from Candida utilis Flavored protein products derived from Candida utilis

1990-11-19

1993-01-05

Marx, Irene

Chemistry: molecular biology and microbiology

Micro-organism, tissue cell culture or enzyme using process...

Using a micro-organism to make a protein or polypeptide

135255, 1352536, 135804, 426 62, C12P 2104, C12N 116, C12N 120

Patent

active

051770032

ABSTRACT:
A process is disclosed for improving the flavor of protein products derived from microorganisms which comprises heat treating the microorganism and then drying same in the absence of a centrifugation. Optionally, the microorganism can be cultured in the presence of a flavor enhancing additive.

REFERENCES:
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patent: 4312890 (1982-01-01), Liggett
patent: 4346121 (1982-08-01), Turos
patent: 4466986 (1984-08-01), Guggenbuehler et al.
patent: 4675193 (1987-06-01), Boudreaux
Chen et al., "Single-Cell Proteins in Food Applications", Developments in Industrial Microbiology, vol. 19, L. A. Undelkofler, ed. 1978 pp. 79-94.
Chang et al., "Romano cheese-like flavor developed by fungal lipase . . . " conference Abstract, J. Am. Oil. Chem Soc. (60,4,718)1983.
Boulx et al., Biotech and Bioeng., vol 25, pp. 133-142, 1983.
Difeo Manual, 1977, 9th ed., pp. 269-270.
Kajs et al., Developments in Industrial Microbiology, vol. 21, 198, Chapt. 52, pp. 481-488.

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