发明名称 |
Genetically purified gellan gum |
摘要 |
Abstract Mutational inactivation of proteins involved in para-cresol production in certain milk products results in improved taste and odor. The undesirable para-cresol forms over time as a result of enzymes produced by the bacterium that produces gellan gum. Since the gellan is typically used in a relatively unpurified form, the enzymes are added to the milk along with the gellan. Inactivation of the enzymes is a genetic means of eliminating the enzymes without requiring any additional purification or processing. - 12 - |
申请公布号 |
AU2011200079(B2) |
申请公布日期 |
2012.02.09 |
申请号 |
AU20110200079 |
申请日期 |
2011.01.10 |
申请人 |
CP KELCO U.S., INC. |
发明人 |
CLEARY, JOSEPH M.;HARDING, NANCY E.;COLEMAN, RUSSELL J.;PATEL, YAMINI N. |
分类号 |
C07G99/00;C12P19/04;A23L1/054;C12N1/21;C12N9/16;C12N9/24;C12N15/55;C12N15/56 |
主分类号 |
C07G99/00 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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