HK1138328A1 - Compositions and methods for reducing h2s levels in fermented beverages - Google Patents

Compositions and methods for reducing h2s levels in fermented beverages

Info

Publication number
HK1138328A1
HK1138328A1 HK10105158.5A HK10105158A HK1138328A1 HK 1138328 A1 HK1138328 A1 HK 1138328A1 HK 10105158 A HK10105158 A HK 10105158A HK 1138328 A1 HK1138328 A1 HK 1138328A1
Authority
HK
Hong Kong
Prior art keywords
compositions
levels
reducing
methods
fermented beverages
Prior art date
Application number
HK10105158.5A
Other languages
English (en)
Inventor
Linda F Bisson
Angela Linderholm
Kevin L Dietzel
Original Assignee
Univ California
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 Univ California filed Critical Univ California
Publication of HK1138328A1 publication Critical patent/HK1138328A1/xx

Links

Classifications

    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12NMICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14Fungi; Culture media therefor
    • C12N1/16Yeasts; Culture media therefor
    • C12N1/18Baker's yeast; Brewer's yeast
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12NMICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N15/00Mutation or genetic engineering; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification; Use of hosts therefor
    • C12N15/09Recombinant DNA-technology
    • C12N15/63Introduction of foreign genetic material using vectors; Vectors; Use of hosts therefor; Regulation of expression
    • C12N15/79Vectors or expression systems specially adapted for eukaryotic hosts
    • C12N15/80Vectors or expression systems specially adapted for eukaryotic hosts for fungi
    • C12N15/81Vectors or expression systems specially adapted for eukaryotic hosts for fungi for yeasts
    • CCHEMISTRY; METALLURGY
    • C07ORGANIC CHEMISTRY
    • C07KPEPTIDES
    • C07K14/00Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
    • C07K14/37Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from fungi
    • C07K14/39Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from fungi from yeasts
    • C07K14/395Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from fungi from yeasts from Saccharomyces
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38Other non-alcoholic beverages
    • A23L2/382Other non-alcoholic beverages fermented
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12CBEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C11/00Fermentation processes for beer
    • C12C11/003Fermentation of beerwort
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G1/00Preparation of wine or sparkling wine
    • C12G1/02Preparation of must from grapes; Must treatment and fermentation
    • C12G1/0203Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12NMICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N15/00Mutation or genetic engineering; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification; Use of hosts therefor
    • C12N15/09Recombinant DNA-technology
    • C12N15/11DNA or RNA fragments; Modified forms thereof; Non-coding nucleic acids having a biological activity
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12NMICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N15/00Mutation or genetic engineering; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification; Use of hosts therefor
    • C12N15/09Recombinant DNA-technology
    • C12N15/63Introduction of foreign genetic material using vectors; Vectors; Use of hosts therefor; Regulation of expression
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02EREDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
    • Y02E50/00Technologies for the production of fuel of non-fossil origin
    • Y02E50/10Biofuels, e.g. bio-diesel

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Mycology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biotechnology (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Biomedical Technology (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Biophysics (AREA)
  • Medicinal Chemistry (AREA)
  • Physics & Mathematics (AREA)
  • Plant Pathology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Gastroenterology & Hepatology (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Virology (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Peptides Or Proteins (AREA)
HK10105158.5A 2007-03-16 2010-05-26 Compositions and methods for reducing h2s levels in fermented beverages HK1138328A1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US91861607P 2007-03-16 2007-03-16
US95936607P 2007-07-12 2007-07-12
PCT/US2008/056847 WO2008115759A2 (en) 2007-03-16 2008-03-13 Compositions and methods for reducing h2s levels in fermented beverages

Publications (1)

Publication Number Publication Date
HK1138328A1 true HK1138328A1 (en) 2010-08-20

Family

ID=39766712

Family Applications (1)

Application Number Title Priority Date Filing Date
HK10105158.5A HK1138328A1 (en) 2007-03-16 2010-05-26 Compositions and methods for reducing h2s levels in fermented beverages

Country Status (15)

Country Link
US (2) US8216803B2 (es)
EP (1) EP2132318B1 (es)
JP (1) JP5517342B2 (es)
KR (1) KR101449972B1 (es)
CN (2) CN106222100B (es)
AU (1) AU2008229168B2 (es)
BR (1) BRPI0808821B1 (es)
CA (1) CA2680787C (es)
ES (1) ES2390524T3 (es)
HK (1) HK1138328A1 (es)
MX (1) MX2009009822A (es)
PT (1) PT2132318E (es)
RU (1) RU2476590C2 (es)
WO (1) WO2008115759A2 (es)
ZA (1) ZA200906221B (es)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CL2008002978A1 (es) * 2007-10-09 2009-08-07 The Australian Wine Res Institute Ltd Cepa de levadura industrial que comprende una modificacion en un gen met10 que lleva una produccion reducida de sulfuro de hidrogeno al compararse con la cepa de levadura industrial sin modificar; metodo de fabricacion de dicha cepa; uso de la cepa para la produccion de un producto fermentado.
CN102550652A (zh) * 2012-01-10 2012-07-11 合肥工业大学 一种硫化氢供体硫氢化钠促进果蔬储藏保鲜的新用途
FR2986009B1 (fr) * 2012-01-25 2017-06-09 Agronomique Inst Nat Rech Methode de controle de la production de sulfites, d'hydrogene sulfureux et d'acetaldehyde par des levures
US9145538B2 (en) 2012-12-13 2015-09-29 Loos Family Winery, Llc Methods and apparatus for cap management and mitigation of selected undesirable matter during fermentation
CN104480029A (zh) * 2014-11-20 2015-04-01 西北农林科技大学 一种低产硫化氢和氨基甲酸乙酯的葡萄酒酵母及其筛选方法和应用
CN109997998A (zh) * 2019-03-13 2019-07-12 宁夏北方天成生物科技有限公司 一种控制枸杞汁发酵过程中不良气味的方法

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5190877A (en) * 1987-09-03 1993-03-02 Gist-Brocades N.V. Saccharomyces strains for maltose fermentation
EP1015554A4 (en) * 1997-01-16 2002-02-06 Univ California IMPROVED YEAR CULTURES FOR WINE PRODUCTION.
US6133041A (en) * 1998-10-29 2000-10-17 Seung K. Park Hydrogen sulfide detection tube for alcoholic beverages
US6656721B1 (en) * 2000-08-08 2003-12-02 Roche Vitamins, Inc. Polynucleotide portions of the biotin operon from B. subtilis for use in enhanced fermentation
EP1182259A1 (en) * 2000-08-17 2002-02-27 BASF Plant Science GmbH Pyruvate:NADP+ oxidoreductase and uses thereof
MXPA06008670A (es) * 2004-01-30 2007-04-17 Mixis France Sa Generacion de genes recombinantes en saccharomyces cerevisiae.

Also Published As

Publication number Publication date
MX2009009822A (es) 2009-10-28
CN101641442B (zh) 2016-08-03
CN106222100B (zh) 2020-01-21
JP5517342B2 (ja) 2014-06-11
AU2008229168A1 (en) 2008-09-25
RU2476590C2 (ru) 2013-02-27
CN106222100A (zh) 2016-12-14
EP2132318B1 (en) 2012-08-22
CN101641442A (zh) 2010-02-03
KR101449972B1 (ko) 2014-10-13
BRPI0808821A2 (pt) 2014-08-19
EP2132318A4 (en) 2010-05-26
PT2132318E (pt) 2012-11-28
RU2009138248A (ru) 2011-04-27
WO2008115759A3 (en) 2008-11-13
JP2010521169A (ja) 2010-06-24
WO2008115759A2 (en) 2008-09-25
US8216803B2 (en) 2012-07-10
BRPI0808821B1 (pt) 2018-12-04
CA2680787A1 (en) 2008-09-25
CA2680787C (en) 2015-03-03
US8455216B2 (en) 2013-06-04
EP2132318A2 (en) 2009-12-16
AU2008229168B2 (en) 2013-05-23
ZA200906221B (en) 2012-11-28
US20100143536A1 (en) 2010-06-10
KR20100015658A (ko) 2010-02-12
US20130071542A1 (en) 2013-03-21
ES2390524T3 (es) 2012-11-13

Similar Documents

Publication Publication Date Title
EP2148569A4 (en) METHODS AND COMPOSITIONS FOR SELF-RENEWALING STEM CELLS
ZA201003726B (en) Resealable beverage can end and methods relating to same
SG10202109176RA (en) Compositions and methods useful for culturing differentiable cells
EP2247950A4 (en) METHODS AND COMPOSITIONS FOR DETECTING MICROORGANISMS
ZA200905879B (en) Arabinoxylo-oligosaccharides in beer
ZA201104844B (en) Barley and malt-derived beverages with low dimethyl sulfide level
GB0709781D0 (en) Composition and method
GB0724967D0 (en) Composition and method
PL2341786T3 (pl) Kompozycja napoju i sposób zmniejszania degradacji monatyny
HK1138328A1 (en) Compositions and methods for reducing h2s levels in fermented beverages
ZA200908364B (en) Methods and compositions for fining fermentable beverages
ZA201002994B (en) Fermented soy-based beverage
ZA201002995B (en) Fermented soy-based beverage
EP2086852A4 (en) IMPROVEMENTS RELATING TO BEVERAGE PACKAGES
ZA201002996B (en) Fermented soy-based beverage
EP2115127A4 (en) METHOD AND COMPOSITIONS FOR IMPROVING CELL HEALTH IN CULTURES
ZA201002882B (en) Fermented soy-based beverage
GB2467373B (en) Composition and method for determining the water content present in oil
EP2288362A4 (en) PLANT-BASED COMPOSITION FOR DECREASING ADD / L ADHD, AND METHOD THEREOF
EP2086555A4 (en) METHOD AND COMPOSITION FOR INHIBITING ILLNESSES ASSOCIATED WITH GSK-3 IN GLIA CELLS
ZA200904433B (en) Improvements in or related to carbonated beverages
GB0616576D0 (en) Improvements in or relating to beverages
EP2185685A4 (en) NEW PROCESSES AND NEW CELL LINES
IL215495A0 (en) Compositions and methods for increasing oil content in algae
IL208003A0 (en) Composition and methods for enhancing oil content in plants