Organic Anti-mold Bakery additive” is a natural mold inhibitory food additive which is produced by fermentation of grain flours like wheat or corn converted from the non-edible grade grains followed by downstream processing steps to extract the natural organic acids as preservative components and filter out all protein content. At a minimal dose of 0.3 to 0.5% will enhance the shelf life of bakery products by 25-30 days. The “microbial source” used for the production of this product is a bacterial consortium of three Propionibacterium strains, which were culturally modified by way of strain improvement through medium optimization experiments for product yield enhancement at the ‘in house R&D section’ of Prathista Industries Limited. The active ingredient in “Organic Anti-mold Bakery additive” is a combination of naturally produced organic salts, including propionates, lactates, acetates that have anti-mold properties along with flavor and texture improving efficiency for the finished product.

Organic Anti-mold Bakery additive” is a natural mold inhibitory food additive which is produced by fermentation of grain flours like wheat or corn converted from the non-edible grade grains followed by downstream processing steps to extract the natural organic acids as preservative components and filter out all protein content. At a minimal dose of 0.3 to 0.5% will enhance the shelf life of bakery products by 25-30 days. The “microbial source” used for the production of this product is a bacterial consortium of three Propionibacterium strains, which were culturally modified by way of strain improvement through medium optimization experiments for product yield enhancement at the ‘in house R&D section’ of Prathista Industries Limited. The active ingredient in “Organic Anti-mold Bakery additive” is a combination of naturally produced organic salts, including propionates, lactates, acetates that have anti-mold properties along with flavor and texture improving efficiency for the finished product.

The invention provides a non-naturally occurring microbial biocatalyst including a microbial organism having a 4-hydroxybutanoic acid (4-HB) biosynthetic pathway having at least one exogenous nucleic acid encoding 4-hydroxybutanoate dehydrogenase, succinyl-CoA synthetase, CoA-dependent succinic semialdehyde dehydrogenase, or α-ketoglutarate decarboxylase, wherein the exogenous nucleic acid is expressed in sufficient amounts to produce monomeric 4-hydroxybutanoic acid (4-HB). Also provided is a non-naturally occurring microbial biocatalyst including a microbial organism having 4-hydroxybutanoic acid (4-HB) and 1,4-butanediol (BDO) biosynthetic pathways, the pathways include at least one exogenous nucleic acid encoding 4-hydroxybutanoate dehydrogenase, succinyl-CoA synthetase, CoA-dependent succinic semialdehyde dehydrogenase, 4-hydroxybutyrate:CoA transferase, 4-butyrate kinase, phosphotransbutyrylase, α-ketoglutarate decarboxylase, aldehyde dehydrogenase, alcohol dehydrogenase or an aldehyde/alcohol dehydrogenase, wherein the exogenous nucleic acid is expressed in sufficient amounts to produce 1,4-butanediol (BDO). Additionally provided are methods for the production of 4-HB and BDO.

The invention provides a non-naturally occurring microbial biocatalyst including a microbial organism having a 4-hydroxybutanoic acid (4-HB) biosynthetic pathway having at least one exogenous nucleic acid encoding 4-hydroxybutanoate dehydrogenase, succinyl-CoA synthetase, CoA-dependent succinic semialdehyde dehydrogenase, or α-ketoglutarate decarboxylase, wherein the exogenous nucleic acid is expressed in sufficient amounts to produce monomeric 4-hydroxybutanoic acid (4-HB). Also provided is a non-naturally occurring microbial biocatalyst including a microbial organism having 4-hydroxybutanoic acid (4-HB) and 1,4-butanediol (BDO) biosynthetic pathways, the pathways include at least one exogenous nucleic acid encoding 4-hydroxybutanoate dehydrogenase, succinyl-CoA synthetase, CoA-dependent succinic semialdehyde dehydrogenase, 4-hydroxybutyrate:CoA transferase, 4-butyrate kinase, phosphotransbutyrylase, α-ketoglutarate decarboxylase, aldehyde dehydrogenase, alcohol dehydrogenase or an aldehyde/alcohol dehydrogenase, wherein the exogenous nucleic acid is expressed in sufficient amounts to produce 1,4-butanediol (BDO). Additionally provided are methods for the production of 4-HB and BDO.

Nowadays consumers are looking for “natural” food ingredients for keeping them healthy and fit in all foods. “An Organic Natural Microbial Inhibitor” is an organic antimicrobial ingredient that is synthesized from the fermentation of natural raw materials including rice flour, wheat hydrolysate and corn steep liquor. An amount of 0.1 to 1.5% during preservation of different food products like pickles, salads, beverages, and meat etc., keeps the food free from the microbial contaminations, increases flavor, and meat tenderness. It is produced through co-fermentation of Acetobacter aceti and Lactobacillus delbrueckii that are modified by way of strain improvement through medium optimization experiments. The major ingredients of the product include combination of naturally produced organic acids like acetic, lactic and propionic acids in addition to other acids in trace amounts in liquid form and also in powdered form. These are in combination responsible for the antimicrobial property with simultaneous flavor enhancement.

Microbial cell lines suitable for industrial-scale production of organic acids and methods of making and isolating such cell lines.

Microbial cell lines suitable for industrial-scale production of organic acids and methods of making and isolating such cell lines.

The present invention relates to a method for preparing 3-hydroxypropionic acid (3-HP) and/or a method for improving the productivity of 3-HP, the methods comprising the steps of: performing high-concentration cell culturing of a 3-HP-producing strain; and (2) isolating high-concentration-cultured cells to inoculate a medium for 3-HP production with same, thereby producing 3-HP, and thus the present invention can improve the productivity and yield of 3-HP.

The present invention relates to a method for preparing 3-hydroxypropionic acid (3-HP) and/or a method for improving the productivity of 3-HP, the methods comprising the steps of: performing high-concentration cell culturing of a 3-HP-producing strain; and (2) isolating high-concentration-cultured cells to inoculate a medium for 3-HP production with same, thereby producing 3-HP, and thus the present invention can improve the productivity and yield of 3-HP.

A system optionally including a carbon oxide reactor. A method for carbon oxide reactor control, optionally including selecting carbon oxide reactor aspects based on a desired output composition, running a carbon oxide reactor under controlled process conditions to produce a desired output composition, and/or altering the process conditions to alter the output composition.