Food or edible material: processes – compositions – and products – Fermentation processes – Alcoholic beverage production or treatment to result in...
Patent
1987-12-23
1991-06-18
Cintins, Marianne
Food or edible material: processes, compositions, and products
Fermentation processes
Alcoholic beverage production or treatment to result in...
426 52, 426 62, 426599, 435 34, 435911, C12G 100, A23L 202
Patent
active
050248456
ABSTRACT:
A mutant strain of Schizosaccharomyces #442 (ATCC46954) requiring both glucose and L-malic acid for growth has been produced which is capable of completely utilizing L-malic acid without substantial depletion of glucose. The mutant strain is known as Schizosaccharomyces malidevorans Rodriguez-Thornton #11 (ATCC20771). The yeast is capable of being used to remove L-malic acid from mediums including both L-malic acid and glucose thus making it possible to remove L-malic acid from juices without affecting sweetness, or from grape juices during wine-making conditions without affecting the quantities of glucose available for alcohol fermentation.
The invention extends to juice products and wine made using such mutant strains.
REFERENCES:
patent: 4547373 (1985-10-01), Sandine et al.
patent: 4562077 (1985-12-01), King
patent: 4830968 (1989-05-01), Thornton et al.
Rodriguez Susan B.
Thornton Roy J.
Cintins Marianne
Massey University
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