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Yoshio Kunimatsu, Shoji Ohmori, Hiroshi Masai, Koki Yamada, Mikio Yamada: Process for the production of vinegar with high acetic acid concentration. Nakano Vinegar, Kane Dalsimer Kane Sullivan and Kurucz, March 29, 1983: US04378375 (4 worldwide citation)

Vinegar having an acetic acid concentration higher than 20 percent weight by volume is produced in a submerged fermentation by maintaining the temperature of a fermenting broth at 27.degree.-32.degree. C. until the acetic acid concentration of the fermenting broth (after the initiation of fermentati ...


32
Raymond Joel: Process to accelerate the natural evolution of a product, and applications.. Raymond Joel, Lecordier Pierre, March 18, 1981: EP0025369-A1 (4 worldwide citation)

The product is subjected to an electromagnetic radiation wave which has a frequency in the vicinity of the molecular resonance frequency or of one of its harmonics in the frequency range of between 3000 and 15000 megahertz with an intensity higher than 1 milliwatt per cm. Application to the accelera ...


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Shimwell John Lester: Manufacture of vinegar. British Vinegars, August 21, 1957: GB781584-A (4 worldwide citation)

In making vinegar by acetification of alcoholic liquid, there is used a pure culture of Acetobacter operans prepared by plating out acetic acid bacteria in an actively multiplying condition, obtainable for example from a trickling process acetifier, on a solid medium such as beer wort agar or yeast ...


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Sakai Yasushi, Narishima Noriko: Vinegar acidity suppressing method. Kyowa Hakko Kogyo, April 3, 2008: JP2008-073007 (3 worldwide citation)

PROBLEM TO BE SOLVED: To provide a vinegar acidity suppressing method or a vinegar acidity suppressant for food and drink containing vinegar.SOLUTION: This vinegar acidity suppressing method comprises adding basic amino acid such as ornithine, citruline and arginine or its salt to food and drink con ...


36
Nakano Shigeru, Kondo Michio, Fukaya Masahiro, Oda Minehiro, Sato Reina, Kondo Koichi, Shimada Masahisa: Acetic acid bacterium having reinforced acetic acid fermentation ability, and method for producing vinegar using the acetic acid bacterium. Mitsukan Group Honsha, September 7, 2006: JP2006-230329 (3 worldwide citation)

PROBLEM TO BE SOLVED: To provide a means for breeding a bacterium having a reinforced acetic acid fermentation ability, by which the acetic acid bacterium having acetic acid resistance improved to a practical level is bred by the utilization of a gene encoding a protein having a function capable of ...


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Akata Tomoharu, Hashimoto Nobutsugu, Nishizawa Yoshinori: Auxotrophic mutant of useful yeast and method for breeding the variant. Yamaguchi Technology Licensing Organization, September 10, 2002: JP2002-253212 (3 worldwide citation)

PROBLEM TO BE SOLVED: To establish a method for breeding an auxotrophic mutant of a useful yeast with diploid or higher by modifying mutation conditions including ultraviolet irradiation, to provide the industrially useful autotrophic mutant, and to provide a new transformant system through utilizin ...


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Mouhsine El Abboudi, Martin Beaulieu, Francis Bellavance: Method for producing pancreatin which contains low amounts of residual organic solvent and product thereof. Biozymes, Myers Bigel Sibley & Sajovec, January 19, 1999: US05861291 (3 worldwide citation)

The present invention relates to an advantageous and novel method of producing pancreatin which contains low amounts of residual organic solvent, and more particularly to a method which is more environmentally friendly than conventional methods of pancreatin production. More specifically, the presen ...


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Maryann M Taylor, Edward J Diefendorf, Willian N Marmer, Eleanor M Brown: Enzymatic processing of materials containing chromium and protein. The United States of America represented by the Secretary of Agriculture, M Howard Silverstein, John D Fado, Joseph A Lipovsky, December 21, 1993: US05271912 (3 worldwide citation)

Chromium containing protein materials are treated by processes which include the steps of: combining the material to be treated with sufficient water to effect the solubilization of the gelable protein recovered therefrom, and an alkali additive. The mixture is thereafter held at a temperature of fr ...


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Spadoni Sergio, Spadoni Patrizio: Clarifying filter with horizontal discs and with an oscillating storage vessel for wines, sparkling beverages, vinegars and the like. Omess Enomeccanica Snc Sergio, December 29, 1989: FR2633193-A1 (3 worldwide citation)

Clarifying filter for wines, sparkling beverages, vinegars and the like, of the type with horizontal filter discs and a storage tank oscillating, relative to a support structure 11, between at least one vertical working position and a horizontal position for draining and cleaning, along a horizontal ...