A food and beverage fermentation device including a hollow tapered body, a lip, a base, and at least one aperture. The hollow tapered body may have a wide end and an opposing narrow end adapted to be received by a container. The lip may be located along the wide end and adapted to rest upon a rim of the container. The base may extend across an inner region defined by a wall of the hollow tapered body. At least one aperture extending through the wall.

The present disclosure relates to isolated polypeptides having alpha-amylase activity, polynucleotides encoding the polypeptides, nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing the polypeptides, and method of using polypeptides, including in ethanol production processes.

The present disclosure relates to isolated polypeptides having alpha-amylase activity, polynucleotides encoding the polypeptides, nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing the polypeptides, and method of using polypeptides, including in ethanol production processes.

The present disclosure concerns recombinant yeast host cells expressing one or more heterologous polypeptide for making a flavour compound and a native ethanol production pathway. The recombinant yeast host cells can be used in a subsequent production process to make flavoured alcoholic beverage products, such as beers.

The present disclosure concerns recombinant yeast host cells expressing one or more heterologous polypeptide for making a flavour compound and a native ethanol production pathway. The recombinant yeast host cells can be used in a subsequent production process to make flavoured alcoholic beverage products, such as beers.

A problem of the present invention is to provide a simple method for producing food or drink having green flavor. A solution for the problem is a method for producing food or drink having green flavor, comprising a step A of photocatalytically treating a lipid containing a fatty acid having 10 to 18 carbon atoms and a step B of heating the photocatalytically-treated product obtained in step A.

A problem of the present invention is to provide a simple method for producing food or drink having green flavor. A solution for the problem is a method for producing food or drink having green flavor, comprising a step A of photocatalytically treating a lipid containing a fatty acid having 10 to 18 carbon atoms and a step B of heating the photocatalytically-treated product obtained in step A.

A method to expedite the growth of the agave plant by growing the plant tissue from a cell culture in a laboratory utilize incubator cells that are taken from the leaf of an agave plant and grown in a medium containing all the nutrients required for the production of new cells and the maturation of those new cells. The cells are then exposed to photosynthetic active radiation and fed with extra carbon dioxide, causing the cells to undergo photosynthesis and form the sugars that are found in a naturally growing agave plant. These cultivated cells are given an optimum amount of light and carbon dioxide to promote an unexpected and substantially higher growth rate than heretofore achieved.

A method to expedite the growth of the agave plant by growing the plant tissue from a cell culture in a laboratory utilize incubator cells that are taken from the leaf of an agave plant and grown in a medium containing all the nutrients required for the production of new cells and the maturation of those new cells. The cells are then exposed to photosynthetic active radiation and fed with extra carbon dioxide, causing the cells to undergo photosynthesis and form the sugars that are found in a naturally growing agave plant. These cultivated cells are given an optimum amount of light and carbon dioxide to promote an unexpected and substantially higher growth rate than heretofore achieved.

A probiotic-alcoholic beverage composition comprising Bacillus coagulans is disclosed herein wherein the said spore or vegetative cell of Bacillus coagulans exhibited high recovery, tolerability, compatibility and viability of spores and vegetative cells after brewing. Methods for brewing an alcoholic beverage composition comprising Bacillus coagulans wherein said spore or bacterium is added during pre-fermentation, during fermentation and post fermentation stages are also disclosed.