BR8302618A - Processo para producao de acido propionico - Google Patents

Processo para producao de acido propionico

Info

Publication number
BR8302618A
BR8302618A BR8302618A BR8302618A BR8302618A BR 8302618 A BR8302618 A BR 8302618A BR 8302618 A BR8302618 A BR 8302618A BR 8302618 A BR8302618 A BR 8302618A BR 8302618 A BR8302618 A BR 8302618A
Authority
BR
Brazil
Prior art keywords
propionic acid
acid production
production
propionic
acid
Prior art date
Application number
BR8302618A
Other languages
English (en)
Inventor
Thomas Marshall Anderson
Original Assignee
Stauffer Chemical Co
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Stauffer Chemical Co filed Critical Stauffer Chemical Co
Publication of BR8302618A publication Critical patent/BR8302618A/pt

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C21/00—Whey; Whey preparations
    • A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
    • A23C21/026—Whey; Whey preparations containing, or treated with, microorganisms or enzymes containing, or treated only with, lactic acid producing bacteria, bifidobacteria or propionic acid bacteria
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Tea And Coffee (AREA)
  • Medicines Containing Plant Substances (AREA)
BR8302618A 1982-05-20 1983-05-18 Processo para producao de acido propionico BR8302618A (pt)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US06/379,841 US4497833A (en) 1982-05-20 1982-05-20 Mycostatic whey and process of manufacture

Publications (1)

Publication Number Publication Date
BR8302618A true BR8302618A (pt) 1984-01-17

Family

ID=23498929

Family Applications (1)

Application Number Title Priority Date Filing Date
BR8302618A BR8302618A (pt) 1982-05-20 1983-05-18 Processo para producao de acido propionico

Country Status (10)

Country Link
US (1) US4497833A (pt)
EP (1) EP0095268A3 (pt)
AU (1) AU557970B2 (pt)
BR (1) BR8302618A (pt)
CA (1) CA1192433A (pt)
DK (1) DK225983A (pt)
IE (1) IE55099B1 (pt)
NO (1) NO160484C (pt)
NZ (1) NZ204293A (pt)
SU (1) SU1324574A3 (pt)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5096718A (en) * 1982-09-17 1992-03-17 The State Of Oregon Acting By And Through The Oregon State Board Of Higher Education On Behalf Of Oregon State University Preserving foods using metabolites of propionibacteria other than propionic acid
US5635484A (en) * 1982-09-17 1997-06-03 The State Of Oregon Acting By And Through The Oregon State Board Of Higher Education On Behalf Of Oregon State University Propionibacteria peptide microcin
US4676987A (en) * 1984-04-24 1987-06-30 Stauffer Chemical Co. Production of fermented whey containing calcium propionate
US4743453A (en) * 1984-11-13 1988-05-10 Stauffer Chemical Co. Fermentation of whey to produce propionic acid
US4906611A (en) * 1988-09-23 1990-03-06 Microlife Technics, Inc. Process for using a novel antifungal product
US5219603A (en) * 1990-04-24 1993-06-15 Quest International Flavors And Food Ingredients Company A Divison Of Indopco, Inc. Composition for extending the shelf life of processed meats
US5173319A (en) * 1990-04-24 1992-12-22 Microlife Technics, Inc. Method and composition for extending the shelf life of processed meats
AU7553894A (en) * 1993-08-03 1995-02-28 Immunopath Profile, Inc. Dairy permeate-based beverage and process of making
US5811289A (en) * 1996-02-06 1998-09-22 Lewandowski; Raymond Process and apparatus for effecting a biological aerobic pretreatment of dairy industry effluent
US6132786A (en) * 1999-03-17 2000-10-17 Nabisco Technology Company Long-term mold inhibition in intermediate moisture food products stored at room temperature
CN108936160A (zh) * 2010-12-07 2018-12-07 普拉克生化公司 包含丙酸盐的果实发酵物及其用途

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA618210A (en) * 1961-04-11 Rudy Hermann Nutrient medium for propionic acid for forming vitamin b12
US1470885A (en) * 1922-08-26 1923-10-16 People Of The United States Process for the production of propionates and propionic acid
US1937672A (en) * 1928-04-25 1933-12-05 Wilbur White Chemical Company Method of accelerating propionic fermentation
US2465905A (en) * 1948-04-09 1949-03-29 Western Condensing Co Process of making whey food products

Also Published As

Publication number Publication date
IE55099B1 (en) 1990-05-23
IE831179L (en) 1983-11-20
CA1192433A (en) 1985-08-27
EP0095268A3 (en) 1984-09-12
DK225983D0 (da) 1983-05-20
NO160484B (no) 1989-01-16
AU1467483A (en) 1983-11-24
AU557970B2 (en) 1987-01-15
US4497833A (en) 1985-02-05
NO160484C (no) 1989-04-26
SU1324574A3 (ru) 1987-07-15
NO831775L (no) 1983-11-21
NZ204293A (en) 1985-07-31
DK225983A (da) 1983-11-21
EP0095268A2 (en) 1983-11-30

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