129 results about "Essential aminoacid" patented technology

Methods and materials for culturing primate-derived primordial stem cells are described. In one embodiment, a cell culture medium for growing primate-derived primordial stem cells in a substantially undifferentiated state is provided which includes a low osmotic pressure, low endotoxin basic medium that is effective to support the growth of primate-derived primordial stem cells. The basic medium is combined with a nutrient serum effective to support the growth of primate-derived primordial stem cells and a substrate selected from the group consisting of feeder cells and an extracellular matrix component derived from feeder cells. The medium further includes non-essential amino acids, an anti-oxidant, and a first growth factor selected from the group consisting of nucleosides and a pyruvate salt.

The present invention provides compositions and methods designed to increase value output of a fermentation reaction that yields a first product, intended for commercialization, such as ethanol, and a fermentation residual used, for example, as animal feed. The methods involve using microorganisms in the fermentation process that have been modified so as to yield a residual having greater value that a residual produced in the process by a microorganism not so modified. In particular, the present invention contemplates using microorganisms in a fermentation process that have been modified to increase production of a nutrient, such as an essential amino acid, thereby reducing the need to supplement the nutrient in the animal's diet. The present invention also provides a modified fermentation residual of higher commercial value. Also provided in the present invention are complete animal feeds, nutritional supplements comprising the subject ferment residuals. Further provided by the present invention is a method of performing fermentation, a modified fermentative microorganism and a genetic vehicle for modifying such microorganism.

The present invention describes new and distinct strains of higher Basidiomycetes mushrooms grown in submerged cultures. Specifically, the new strain of species of the genus Tremella offer superior yields of one-cell biomass and exocellular heteropolysaccharide glucuronoxylomannan, niacin and essential amino acids.

The invention discloses a special fresh particle puffed feed for salmons and a preparation method of the feed. The special fresh particle puffed feed comprises the following components by weight percent: 10%-22% of imported fish powder, 13%-28% of fresh fish pulp, 8%-10% of krill powder, 5%-15% of fermented soybean meal, 3.5%-6% of active yeast, 2.5%-3.5% of soybean lecithin, 1.5%-2.5% of monocalcium phosphate, 10%-16% of high-gluten flour, 1%-2% of medical stone, 1%-2% of multi-dimensional multiple ore, 10.5%-12% of imported fish oil and 1.5%-2.5% of natural astaxanthin. The fresh particle puffed feed is prepared according to the conventional method for preparing the puffed fish feed. The special fresh particle puffed feed for the salmons is an ecological and environmental-friendly green fish feed; after the fish feed is fed to the salmons, the salmons have the advantages that the disease resistance is enhanced, the survival rate and the growth performance are obviously improved, the body color is obviously improved, the content of inosinic acid, the content of guanylic acid, the total amount of amino acid, the total amount of necessary amino acid and the total amount of unsaturated fatty acid and the like in main fresh substances of the salmons are respectively increased to different extents, the content of fat is obviously increased, and the indexes such as the muscle strength, the freshness, the fishy smell and the mouthfeel of the salmons are respectively and obviously improved.

The utility of soybeans having a composition of greater than 40% of the protein as beta-conglycinin and less than 10% of the protein as glycinin for making highly functional high beta-conglycinin compositions was discovered. The discovered ingredients are useful for mimicking the texturizing properties of casein while also maintaining or improving physiological benefits of soy protein ingredients (e.g., cholesterol and triglyceride lowering properties). The high stability of the high beta-conglycinin compositions against protein-protein aggregation reactions is valuable for creating good tasting beverages and beverage mixes. Cheese with good spreadability, gloss and smoothness was made using an enzyme-modified version of the new ingredient composition. Cheese with good firmness and meltability was also create using a different enzyme-treatment. High beta-conglycinin compositions were found to demonstrate excellent emulsifying and gelling properties in the pH region (5.5-6.2) relevant to meat applications. High beta-conglycinin compositions also have possible use for improving the composition of essential amino acids for infant human and animals.

The invention discloses a method for preparing breads through fermentation of a natural compound yeast, and belongs to the technical field of foods. The natural compound yeast is prepared by combiningsaccharomycetes and lactobacillus. The natural compound yeast, in comparison with naturally-fermented natural yeasts, is close in fermenting performance, stable in quality and short in culture cycle,and the natural compound yeast can replace the naturally-fermented natural yeasts in fermenting preparation of the breads. In addition, from both the total content of free amino acids and the contentof essential amino acids, the natural compound yeast breads are much greater than commercial yeast breads which are made from a single yeast in nutritive value. The natural compound yeast provided bythe invention is quite high in industrial application value.

The invention relates to a feed additive in aquaculture industry, in particular to a meat quality and flavor improver for tilapia mossambica and a preparation method thereof. Each kilogram of improver comprises 50-100 g of ulva powder, 20-30 g of carnitine, 30-50 g of dimethylpropiothetin, 15-25 g of cysteamine HCl, 200-300 g of sodium chloride and the balance of zeolite powder. The preparation method comprises the following steps of: firstly, pulverizing the ulva powder, the carnitine, the dimethylpropiothetin, the cysteamine HCl and the sodium chloride, and sieving with a 100-mesh sieve; secondly, mixing the pulverized solid materials according to the proportions; and finally, mixing and stirring the mixed solid materials and the zeolite powder so that the coefficient of variation (CV) of uniformity of the mixture is less than 5%. The improver can efficiently increase the content of inosinic acid as a delicate flavor substance in tilapia mossambica meat, can efficiently increase the content of proteins, the content of essential amino acids and the content of taste amino acids in the tilapia mossambica meat, can improve the taste and the flavor of the tilapia mossambica meat, and can eliminate fishy smell.