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 disclosure relates to methods of capturing carbon by microbial fermentation of a gaseous substrate comprising CO into one or more first products which, in turn, may be incorporated into an article of manufacture or one or more second products. Further, the disclosure relates to improving carbon capture and/or efficiency.

The disclosure relates to methods of capturing carbon by microbial fermentation of a gaseous substrate comprising CO into one or more first products which, in turn, may be incorporated into an article of manufacture or one or more second products. Further, the disclosure relates to improving carbon capture and/or efficiency.

The invention relates to a process for the conversion of lignocellulose into an organic acid including an alkaline pretreatment step and a fermentation step, wherein liquid phase obtained in the fermentation step is recycled to the alkaline pretreatment step and/or the fermentation step. Organic acid is recovered as its magnesium of calcium salt from solid phase obtained in the fermentation step.

The invention relates to a process for the conversion of lignocellulose into an organic acid including an alkaline pretreatment step and a fermentation step, wherein liquid phase obtained in the fermentation step is recycled to the alkaline pretreatment step and/or the fermentation step. Organic acid is recovered as its magnesium of calcium salt from solid phase obtained in the fermentation step.

An anaerobic digestion system for producing biogas from biomass, particularly biomass that is lignocellulosic, and includes two separate and interacting anaerobic reactor environments to solubilize lignocellulosic materials and make them available for conversion to biogas.

An anaerobic digestion system for producing biogas from biomass, particularly biomass that is lignocellulosic, and includes two separate and interacting anaerobic reactor environments to solubilize lignocellulosic materials and make them available for conversion to biogas.

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.

This disclosure describes methods that allow for the uncoupling of microbial growth from product formation, which allows for maximal use of raw material and optimal end-product formation.