Organic compounds -- part of the class 532-570 series – Organic compounds – Carbohydrates or derivatives
Reexamination Certificate
2008-04-22
2008-04-22
Prouty, Rebecca E. (Department: 1652)
Organic compounds -- part of the class 532-570 series
Organic compounds
Carbohydrates or derivatives
C426S034000, C426S580000, C426S036000, C435S252300, C435S463000, C516S105000
Reexamination Certificate
active
11156953
ABSTRACT:
Mutational inactivation of proteins involved in para-cresol production in certain milk products results in improved taste and odor. The undesirable para-cresol forms over time as a result of enzymes produced by the bacterium that produces gellan gum. Since the gellan is typically used in a relatively unpurified form, the enzymes are added to the milk along with the gellan. Inactivation of the enzymes is a genetic means of eliminating the enzymes without requiring any additional purification or processing.
REFERENCES:
patent: 6602996 (2003-08-01), Sworn et al.
patent: 6663911 (2003-12-01), Valli et al.
Coleman et al., Organization of genes required for gellan polysaccharide biosynthesis inSphingomonas elodeaATCC 3146. J. Indust. Microbiol. & Biotechnol., 2004, pp. 1-26.
Cleary Joseph M.
Coleman Russell J.
Harding Nancy E.
Patel Yamini N.
Ades Patricia
CP Kelco US, Inc.
Kagan Sarah A.
Prouty Rebecca E.
Raghu Ganapathirama
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