A modulated protein composition is described with improved flavor properties over a vegetable protein. Methods of making a modulated protein composition including the use of a volatile modulating yeast culture to ferment a vegetable protein to produce the modulated protein composition are described. Also disclosed are a fermented vegetable composition made from a modulated protein composition, and ingredients and foods including a fermented vegetable composition or a modulated protein composition.

The present disclosure discloses a Pichia kudriavzevii and a multifunctional complex microbial inoculant and use thereof, and belongs to the technical field of bioengineering. The Pichia kudriavzevii of the present disclosure has a degrading ability of lactic acid as high as 12.69 g.Math.L.sup.−1, which is 2.04 times that of a type strain. At the same time, the strain can also metabolize ethanol and has an OD.sub.600 of 4.48 after fermentation in a sorghum juice medium at 30° C. and 200 rpm for 3 d. The Pichia kudriavzevii could completely consume 58 g.Math.L.sup.−1 of glucose in the sorghum juice medium after 60 h of fermentation and produce 13.06 g.Math.L.sup.−1 of ethanol. The Pichia kudriavzevii degrades lactic acid and can relieve a lactic acid pressure of a fermentation system and enable Saccharomyces cerevisiae to grow and metabolize to produce wine. In addition, the strain and the microbial inoculant thereof can inhibit the production of filamentous fungi and geosmin and have important use prospects for maintaining homeostasis of a fermentation system and food preservation.

A method for microbial fermentation of botanicals includes steps of: fermenting with wall-breaking fungi, and then fermenting with probiotics. The wall-breaking fungi are wood-grown fungi and/or Cordyceps. The method can effectively destroy the cell wall of the botanical, promote release of effective ingredients of the botanical and improve utilization rate of the botanical. In addition, due to fermenting with the wall-breaking fungi, the botanical medicine also contains the active ingredients of the wall-breaking fungi. Thereby the efficacy of the botanical is increased.

The present invention relates to the preparation of organic molecules by anaerobic fermentation of biomass, in which the fermentation liquor is aerated prior to the organic molecule recovery step.

The present invention relates to the preparation of organic molecules by anaerobic fermentation of biomass, in which the fermentation liquor is aerated prior to the organic molecule recovery step.

The present invention relates to an “Organic, Natural Antimicrobial preservative for Meat products” comprising of natural organic salts (majorly lactates and acetates) which are a completely safe, organic, natural ingredients for preventing spoilage of fresh meats and sausages under refrigeration and imparts an enhanced shelf life to the meat products. The present organic preservative is produced by a two-step microbial fermentation of reducing sugars extracted from sweet potato and cassava starches using plantarum” for the first anaerobic fermentation step followed by the second “aerobic fermentation” step by a bacterial “Lactobacillus consortium comprising of Saccharomyces cerevisiae and Acetobacter aceti followed by downstream purification steps. It imparts a long term preservation and shelf life to the meat products for a period of more than 20-25 days for fresh brined meat and more than 6-8 months for processed and cured, refrigerated meats.

The present invention relates to an “Organic, Natural Antimicrobial preservative for Meat products” comprising of natural organic salts (majorly lactates and acetates) which are a completely safe, organic, natural ingredients for preventing spoilage of fresh meats and sausages under refrigeration and imparts an enhanced shelf life to the meat products. The present organic preservative is produced by a two-step microbial fermentation of reducing sugars extracted from sweet potato and cassava starches using plantarum” for the first anaerobic fermentation step followed by the second “aerobic fermentation” step by a bacterial “Lactobacillus consortium comprising of Saccharomyces cerevisiae and Acetobacter aceti followed by downstream purification steps. It imparts a long term preservation and shelf life to the meat products for a period of more than 20-25 days for fresh brined meat and more than 6-8 months for processed and cured, refrigerated meats.

Methods are provided for enhanced production of microbial biosurfactants, the methods comprising co-cultivating Myxococcus xanthus and Pseudomonas chlororaphis. In certain embodiments, the biosurfactants are rhamnolipids or rhamnolipids-like glycolipids. In certain embodiments, other microbial growth by-products are produced, such as organic hydrocarbons including terpenes and/or terpenoids. Microbe-based products produced according to the subject methods are also provided, as well as their uses in, for example, agriculture, oil and gas recovery, and health care.

Methods are provided for enhanced production of microbial biosurfactants, the methods comprising co-cultivating Myxococcus xanthus and Pseudomonas chlororaphis. In certain embodiments, the biosurfactants are rhamnolipids or rhamnolipids-like glycolipids. In certain embodiments, other microbial growth by-products are produced, such as organic hydrocarbons including terpenes and/or terpenoids. Microbe-based products produced according to the subject methods are also provided, as well as their uses in, for example, agriculture, oil and gas recovery, and health care.

The present disclosure discloses a method for preparing vanillin by fermentation with eugenol as a substrate, preparing vanillin by a mixed fermentation of Penicillium simplicissimum OMK-68 and Bacillus sp. OMK-69, its potency reached 35 g/L, the mass conversion rate of eugenol reaches 83.3%. Penicillium simplicissimum OMK-68 in the present disclosure can use eugenol as a substrate for fermentation to prepare coniferyl alcohol, and its fermentation effect and substrate utilization rate are far better than wild-type Penicillium simplicissimum. The Bacillus sp. OMK-69 in the present disclosure can use coniferyl alcohol as a substrate for fermentation to prepare vanillin, and its fermentation effect and substrate utilization rate are far better than wild-type Bacillus sp.