Back to results
US 5,486,367 AGranted
Enzymatic method for accelerating fermentation of comestible products
AssigneeKansas State University Research Foundation
InventorDaniel Y. C. Fung
Life of this patent
Estimating the term…
Loading patent…
Loading patent…
AssigneeKansas State University Research Foundation
InventorDaniel Y. C. Fung
Estimating the term…
An improved, short-time process for fermentation of comestible products is described which enhances the growth of operative microorganisms in a fermentation system and consequently reduces the required incubation time. The process involves inoculating a given fermentation system containing a starting food ingredient substrate and fermentative microorganism(s) with an amount of an oxygen-reactive enzyme such as OXYRASE.TM. (a trademark of Oxyrase, Inc. of Akron, Ohio) which is not naturally generated by virtue of said fermentation process. Reduced time fermentation can be achieved in a wide variety of systems, such as in the production of fermented liquid, semisolid and solid dairy products, fermented meat products, fermented cereal-based products, yeast-raised baked and fried products, and alcoholic beverages.
In a process for the fermentation of a food ingredient substrate to produce a comestible product, including the steps of inoculating said food ingredient substrate with a fermentative microorganism, and incubating the inoculated food ingredient substrate to cause said microorganism to undergo fermentative activity in the presence of the food ingredient substrate to yield said product, the improvement which comprises the step of contacting said food ingredient substrate with an oxygen-reactive enzyme which is not naturally generated by virtue of said fermentation process, for significantly increasing the fermentative activity of said microorganism, as compared with an otherwise identical process free of said added enzyme.
Dependencies are inferred from the claim text.