公开(公告)号：EP0070722B1

公开(公告)日：1985-03-20

申请号：EP82303774.2

申请日：1982-07-19

Applicant: STAUFFER CHEMICAL COMPANY

Inventor： Schwartz, Robert David ,  Bodie, Elizabeth Ann

IPC: C12P19/06 ,  A23C21/02

CPC classification number: C12R1/64 ,  A23C21/02 ,  C12P19/06 ,  Y10S435/91

公开(公告)号：EP0096477B1

公开(公告)日：1986-12-10

申请号：EP83302717.0

申请日：1983-05-13

Applicant: STAUFFER CHEMICAL COMPANY

Inventor： Pyne, Charles Herbert ,  Schwartz, Robert David

IPC: A23C21/02 ,  C12P7/52

CPC classification number: A23C21/026 ,  C12N1/20 ,  C12P7/52

公开(公告)号：EP0071380B1

公开(公告)日：1985-04-24

申请号：EP82303775.9

申请日：1982-07-19

Applicant: STAUFFER CHEMICAL COMPANY

Inventor： Schwartz, Robert David ,  Bodie, Elizabeth Ann

IPC: C12P19/06 ,  A23C21/02

CPC classification number: C12R1/64 ,  A23C21/02 ,  C12P19/06 ,  Y10S435/91

公开(公告)号：EP0071380A1

公开(公告)日：1983-02-09

申请号：EP82303775.9

申请日：1982-07-19

Applicant: STAUFFER CHEMICAL COMPANY

Inventor： Schwartz, Robert David ,  Bodie, Elizabeth Ann

IPC: C12P19/06 ,  A23C21/02

CPC classification number: C12R1/64 ,  A23C21/02 ,  C12P19/06 ,  Y10S435/91

Abstract: A biologically pure culture of the organism Xanthomonas campestris ATCC 31923 is disclosed.
A process for the production of a functionalized dairy whey product characterised in that it comprises:

(a) providing a fermentation broth of whey and yeast extract; and
(b) fermenting the broth with the organism Xanthomonas campestris ATCC 31923 to produce a functionalized dairy whey product containing a thickening polymer produced by the organism;
and, optionally,
(c) drying the functionalized whey product to form a dry functionalized whey product is also disclosed.

Dairy whey, a waste product of cheese production, may be functionalized by fermentation techniques to produce a functionalized whey which serves as a thickening agent in the food industry. This simultaneously provides a method for utilizing the whey waste produced.

Abstract translation: 生物体黄单胞菌ATCC 31923的生物学纯培养物是游离缺失盘。 ... 一种用于生产官能化乳品乳清产品DASS它的方法包括：...（a）提供乳清和酵母提取物的发酵液; 和...（b）中的发酵与生物黄单胞菌ATCC 31923的发酵液，以产生官能化乳品乳清产品含有由生物体产生的增稠聚合物; ...和，任选地，...（c）干燥该官能化的乳清产品，以形成干燥的官能化 乳清产品gibt游离缺失盘。 ... 乳品乳清，干酪生产的废产物，可以通过发酵技术官能化，以产生官能化乳清用作在食品工业中的增稠剂。 这同时提供了利用产生的乳清垃圾的方法。

公开(公告)号：EP0070722A1

公开(公告)日：1983-01-26

申请号：EP82303774.2

申请日：1982-07-19

Applicant: STAUFFER CHEMICAL COMPANY

Inventor： Schwartz, Robert David ,  Bodie, Elizabeth Ann

IPC: C12P19/06 ,  A23C21/02

CPC classification number: C12R1/64 ,  A23C21/02 ,  C12P19/06 ,  Y10S435/91

Abstract: A biologically pure culture of the organism Xanthomonas campestris ATCC 31922 is disclosed.
A process for the production of a functionalized dairy whey product characterised in that it comprises:

a) providing a fermentation broth of whey and glucose; and
b) fermenting the broth with the organism Xanthomonas campestris ATCC 31922 to produce a functionalized dairy whey product containing a thickening polymer produced by the organism; and, optionally,
c) drying the functionalized whey product to form a dry functionalized whey product is also disclosed.

Dairy whey, a waste product of cheese production, may be functionalized by fermentation techniques to produce a functionalized whey which serves as a thickening agent in the food industry. This simultaneously provides a method for utilizing the whey waste product.

Abstract translation: 公开了一种生物学上纯生物黄单胞菌（Santhomonas campestris）ATCC 31922的培养物。 ...一种用于引发功能性乳品乳清产品的方法，其特征在于其包括：a）提供乳清和葡萄糖的发酵液; 和b）用生物野油菜黄单胞菌ATCC 31922发酵肉汤以产生含有由生物体产生的增稠聚合物的官能化乳清产品;以及任选地，c）干燥功能性乳清产品以形成干燥官能化乳清产品 也被披露。 乳制品乳清是奶酪生产的废弃产品，可通过发酵技术进行功能化，以生产在食品工业中作为增稠剂的功能性乳清。 这同时提供了利用乳清废物的方法。

公开(公告)号：EP0141642A1

公开(公告)日：1985-05-15

申请号：EP84307472.5

申请日：1984-10-30

Applicant: STAUFFER CHEMICAL COMPANY

Inventor： Bodie, Elizabeth Ann ,  Schwartz, Robert David ,  Anderson, Thomas Marshall

IPC: A23C21/02 ,  C12P7/52

CPC classification number: C12N1/20 ,  A23C21/026 ,  C12P7/52 ,  C12P39/00

Abstract: An improved process for manufacture of fermented whey having a high concentration of propionic acid is disclosed in which the whey medium having a solids content ranging from about 0.5% to about 18% by weight is subjected to a sterilization step of heating to 121 °C psig for 15 minutes or subjected to a sterilization step of direct steam injection, for a period of about 4 to about 20 seconds. The sterilized whey medium is then inoculated with an unacclimated or acclimated mixed culture of a propionic acidproducing bacterium and a lactic acid-producing bacterium and incubated for a sufficient period of time to maximize the fermentation.

Abstract translation: 公开了一种制造具有高浓度丙酸的发酵乳清的改进方法，其中将固体含量为约0.5重量％至约18重量％的乳清介质进行加热至121℃psig的消毒步骤 持续15分钟或经受直接蒸汽注射灭菌步骤约4至约20秒。 然后将消毒的乳清培养基接种丙酸生产细菌和产乳酸细菌的不适应或适应的混合培养物并温育足够的时间以使发酵最大化。

公开(公告)号：EP0096477A3

公开(公告)日：1985-04-03

申请号：EP83302717

申请日：1983-05-13

Applicant: STAUFFER CHEMICAL COMPANY

Inventor： Pyne, Charles Herbert ,  Schwartz, Robert David

IPC: A23C21/02 ,  C12P07/52

CPC classification number: A23C21/026 ,  C12N1/20 ,  C12P7/52

Abstract: A process for manufacture of fermented whey having a high concentration of propionic acid comprises subjecting the whey medium having a solids content ranging from 0.5% to 18% by weight to a sterilization step of direct steam injection, for a period of 4 to 12 seconds. The sterilized whey medium is then inoculated with a propionic acid-producing bacterium and incubated for a sufficient period of time to maximize the fermentation.

公开(公告)号：EP0096477A2

公开(公告)日：1983-12-21

申请号：EP83302717.0

申请日：1983-05-13

Applicant: STAUFFER CHEMICAL COMPANY

Inventor： Pyne, Charles Herbert ,  Schwartz, Robert David

IPC: A23C21/02 ,  C12P7/52

CPC classification number: A23C21/026 ,  C12N1/20 ,  C12P7/52

Abstract: A process for manufacture of fermented whey having a high concentration of propionic acid comprises subjecting the whey medium having a solids content ranging from 0.5% to 18% by weight to a sterilization step of direct steam injection, for a period of 4 to 12 seconds. The sterilized whey medium is then inoculated with a propionic acid-producing bacterium and incubated for a sufficient period of time to maximize the fermentation.

Abstract translation: 制备具有高浓度丙酸的发酵乳清的方法包括将固体含量为0.5％至18％（重量）的乳清培养基进行直接蒸汽注射的灭菌步骤，时间为4至12秒。 然后将灭菌的乳清培养基用产生丙酸的细菌接种，并温育足够的时间以使发酵最大化。