By Ralph G Berger; Jan A M de Bont
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Extra resources for Biotechnology of aroma compounds : with 44 tables / [...] XD-US
Horizontal diversification into related areas such as food ingredients is, however, becoming more common. 20 P e t e r S. J. C h e e t h a m 8 Bioresearch Three main opportunities can be identified. 1) Development of a new process that will compete successfully with either an already well-established chemical process, or with. 2) A well established first generation fermentation or enzyme process. 3) The development of new processes for new functional molecules or materials, in which case a major problem is the costs and time required to achieve regulatory approval.
2 50 100 150 200 Fermentation time (h) 250 300 Diacetyl formation during fermentation by a brewing yeast strain transformed with the ALDC gene from Acetobacter aceti ssp. xylinum. Yeast -~ ct-acetolactate ~ diacetyl ~ acetoin ct-acetolactate decarboxylase Fig. 15. The use of yeast containing cloned ct-acetolactate decarboxylase to reduce the concentration of diacetyl during the brewing of beer, thereby improving its flavour (from ) constructing strains with extra copies of the IL V5 gene so as to have enhanced acetolactate reductoisomerase activity .
G. methylketones Acetaldehyde, acetoin Triglycerides Yoghurt and other sour milk products Cheese Diacetyl etc. Cottage cheese 24 Peter S. J. C h e e t h a m include both proteinases located on the surface of the cells and intracellular peptidases, as only peptides smaller than about ten amino acids can be transported into the cells. The objective is a non-bitter tasting protein hydrolysate, and this is most easily obtained using LAB because they contain a variety of enzymes with different amino acid specificities.