Amino acids present in domains of an umami taste receptor are described herein, wherein the amino acids interact with at least one nucleotide derivative and/or at least one transmembrane compound that potentiates, modulates, increases, and/or enhances the activity of the umami receptor. Such compounds can be used in flavor compositions to enhance the umami taste and/or palatability of food products.

The present invention is directed to the utilization of hyperthermophilic organisms to produce single cell protein or protein enriched biomasses for use as food and/or feed sources. In particular, provided is the use of organic material (e.g., animal waste or sludge and/or produce) for use as a biomass in such processes.

The present disclosure relates to bacteriophage ΦCJ28 (KCCM11466P) and a composition containing the same as an active ingredient. Further, the present disclosure relates to a method for preventing and/or treating infective diseases caused by enterotoxic Escherichia coli (ETEC) of animals excluding humans by using the composition. A bacteriophage ΦCJ28 (KCCM11466P) has a specific ability to kill enterotoxigenic Escherichia coli.

The present disclosure relates to bacteriophage ΦCJ28 (KCCM11466P) and a composition containing the same as an active ingredient. Further, the present disclosure relates to a method for preventing and/or treating infective diseases caused by enterotoxic Escherichia coli (ETEC) of animals excluding humans by using the composition. A bacteriophage ΦCJ28 (KCCM11466P) has a specific ability to kill enterotoxigenic Escherichia coli.

The invention provides nucleic acids capable of acting as inducible promoters in yeast species, in particular Yarrowia. The invention vectors, cells and associated methods of producing expression products from cells using the inducible promoters.

The invention provides nucleic acids capable of acting as inducible promoters in yeast species, in particular Yarrowia. The invention vectors, cells and associated methods of producing expression products from cells using the inducible promoters.

The invention provides an animal feed composition comprising microbial α-amylase, for example, an animal feed composition comprising transgenic plant material comprising a microbial α-amylase (e.g., a thermostable microbial α-amylase). The invention further provides methods of increasing animal performance and/or the efficiency of feed utilization by an animal (e.g., for milk or meat production), comprising feeding to the animal an animal feed composition of the present invention.

The invention provides an animal feed composition comprising microbial α-amylase, for example, an animal feed composition comprising transgenic plant material comprising a microbial α-amylase (e.g., a thermostable microbial α-amylase). The invention further provides methods of increasing animal performance and/or the efficiency of feed utilization by an animal (e.g., for milk or meat production), comprising feeding to the animal an animal feed composition of the present invention.

Provided herein is a process for increasing the dissolution rate of a sparingly water soluble flavor or taste modifying compound in water comprising: a. mixing the compound and a highly water soluble second compound in a water based solution to form a solution or dispersion of the compound; and b. drying the solution or dispersion to form a solution or solid dispersion of the compound wherein the compound has an increased dissolution rate in water as compared to the compound when dissolved in water alone.

Provided herein is a process for increasing the dissolution rate of a sparingly water soluble flavor or taste modifying compound in water comprising: a. mixing the compound and a highly water soluble second compound in a water based solution to form a solution or dispersion of the compound; and b. drying the solution or dispersion to form a solution or solid dispersion of the compound wherein the compound has an increased dissolution rate in water as compared to the compound when dissolved in water alone.