The present invention is directed to a method for decreasing the lag time in a fermentation of a culture medium to prepare a target substance, wherein the target substance is not yogurt and wherein the fermentation results in formation of acid or ethanol, which method comprises the steps of providing, to a suitable culture medium, a fermentation starter culture comprising a microorganism which liberates acid or ethanol, adding a potato protein protease inhibitor to the culture medium, culturing the microorganism, and obtaining the target substance.

It has been found that addition of potato protein protease inhibitor to a fermentation feed significantly reduces the lag time of the fermentation. The required amount of potato protein is low enough not to affect the taste of the target substance adversely, and the lag time reduction occurs both in batch- and in semi-continuous processes. The invention further pertains to a fermented food product which is not yogurt, comprising potato protein protease inhibitor.

It is provided a process for producing a foie gras-free product suitable for roasting as a foie gras bloc or foie gras. The present process comprises at least four tempering phases: Tempering phase A as the first heating phase; tempering phase B as the first cooling phase, tempering phase C as the second heating phase or pasteurization phase; and tempering phase D as the second cooling phase of the pasteurized product. The specific temperature control takes into account the specific properties of the protein-fat matrix of the liver tissue and the added fat components, whereby the creamy and compact structure of the product is achieved.

A food composition comprising meat or meat substitute, and transglutaminase-treated proteins.

Provided herein are methods for making an extruded protein product using a high-moisture extrusion technique is described. High moisture extrudates described can allow for a high inclusion of oil without disrupting a fibrous structure formation during cooling and provides an improved fatty mouthfeel perception upon consumption. Also provided herein are directionally frozen highly fibrous scaffolds generated from a solution of a ribulose 1,5-bisphosphate carboxylase/oxygenase (RuBisCO) protein isolate, an additive, and water. Described are compositions where a structure or strength of the directionally frozen highly fibrous scaffold is modulated in relation in part to a concentration of the RuBisCO protein isolate and temperatures of setting of the directionally frozen highly fibrous scaffold and other additives. The directionally frozen highly fibrous scaffold may be post-processed to serve as a whole-cut meat product or is used as a fibrous and protein-rich scaffold for cell culturing to generate a hybrid cultivated meat product.

A method for making a protein loaf, which may take the form of whole-muscle poultry, beef, pork, or veal, may include coating at least a portion of at least one of two pieces of protein with a bonding enzyme preparation along a bonding surface of one of the pieces; nesting the two pieces of protein in a mold and orienting the pieces such the coated bonding surface contacts a bonding surface of the other of the two pieces of protein; evacuating and sealing the pieces in a package such that the pieces are urged together along the bonding surfaces thereof and conform to the mold to form a loaf shape; and holding the pieces in the sealed package a time interval sufficient to allow the bonding enzyme preparation to cause cross-linking to occur between the bonding surfaces to form a unitary protein loaf from the two pieces of protein.

A method for preparing a crosslinked texturized food stuff, comprising the steps of: providing a food stuff mixture comprising at least a protein, water and a crosslinking enzyme; directionally freezing said food stuff mixture by cooling to below the freezing temperature of the food stuff mixture according to a directional thermal gradient such that ice crystals are grown anisotropically within the food stuff mixture to create a frozen texturized food stuff mixture; and increasing the temperature of said frozen texturized food stuff mixture to a temperature at which the crosslinking enzyme is active and allowing the texturized food stuff mixture to form a crosslinked texturized food stuff.

The invention provides for compositions and methods for the preservation of meat tissues, including fish, beef, poultry and pork us phospholipase A2 (PLA2) enzymes.

A novel protein deamidase having an activity of directly acting on a side chain amide group of an asparagine residue in a protein to form a side chain carboxyl group and release ammonia, a microorganism that produces the same, a gene encoding the same, a method for producing the same, and use of the same are provided. A bacterium classified into the class Actinobacteria is cultured to generate protein deamidase, and the enzyme is collected from culture.

A color former based on a fusion enzyme producing nitric oxide and use thereof are provided. The color former includes the fusion enzyme producing nitric oxide. The fusion enzyme is formed by sequentially combining nitric oxide synthase, flavoprotein and flavoprotein reductase pairwise via linker peptides. The fusion enzyme provided by the present disclosure has relatively high enzyme activity, can catalytically produce a large amount of nitric oxide, and can effectively bind to myoglobin in meat products to produce nitrosylmyoglobin, thereby effectively enhancing the red color of the meat products to obtain a color forming effect equivalent to that of sodium nitrite, and providing a highly practical solution for nitrite color forming replacement of meat products and improvement of meat product safety.

The present disclosure discloses a flavin-containing monoamine oxidase MAO6.sup.sh capable of degrading biogenic amines and an application thereof, belonging to the technical field of molecular biology. The present disclosure provides a monoamine oxidase derived from Saccharopolyspora hirsuta, and achieves the expression of the monoamine oxidase in Escherichia coli. The present disclosure further provides an application of the monoamine oxidase in degradation of biogenic amines. Tryptamine, phenylethylamine and cadaverine can be effectively degraded by adding the monoamine oxidase to commercially available Huangjiu, the degradation rate is 33.76% or above, and the safety of fermented food is further improved.