PATENT ABSTRACTS 369

4 4 1 1 ~ 1

P R O C E S S F O R F E R M E N T A T I V E P R O D U C T I O N O F A M I N O A C I D S

Kan Hirakawa, Ryoji Takakuma, Koji Nomura, Masami Katoh, Kiyoshi Watanabe, Takasago, Japan assigned to Kanegafuchi Chemical Industry Company limited

A process is disclosed in which an amino acid- producing microorganism having an ability to assimilate lactic acid is aerobically cultivated in the presence of at least one lactic acid micro- organism in an aqueous nutrient medium con- taining at least one carbohydrate which is assimilable by the lactic acid microorganism but nonassimilable or weakly assimilable by the amino acid-producing microorganism as the main carbon source and an accumulated amino acid is recovered from the culture broth. An industrially advantageous production of an amino acid has become feasible by utilizing in- expensive carbon sources or those organic sub- stances in agricultural or livestock wastes that have heretofore not been effectively utilized.

4411916

M E T H O D O F P R O D U C I N G M I L K F A C T O R

George V Mann assigned to Vanderbilt Univer- sity

The substance naturally present in milk (referred to as Milk Factor or MF) which is capable of in- hibiting mammalian synthesis of cholesterol is produced by a fermentation process using a cul- ture of Pseudomonas fluorescens Ioitokitok or other Milk Factor-producing strain of P. fluorescens in a culture medium containing glutaconic acid. The process may be used to in- crease the Milk Factor content of milk, yogurt, or similar dairy product, or the Milk Factor may be recovered from a culture medium and con- centrated, crystallized and used as a food additive.

4411915

H E M E - I R O N - E N R I C H E D A M I N O A C I D A N D A P R O C E S S F O R T H E P R E P A R A T I O N O F H E M E - I R O N -

E N R I C H E D A M I N O A C I D

Caj Eriksson, 435 00 Msweded

There is disclosed heine-iron-enriched amino acid preparation consisting of aggregates of heine-protein fragments with heine bonded to histidine groups present in the fragment and a method for preparing this amino acid prepara- tion from heine-proteins, especially hemoglobin. The heine-protein in a manner known per se at first is hemolyzed and denaturated and sub- sequently split with the aid of proteolytic en- zymes to the formation of one heine-iron- enriched and one fraction which does not contain heine-iron and separation of these frac- tions from each other. The amino acid prepara- tion is suitable for iron enrichment of for instance foodstuffs and for use in pharma- ceutical iron preparations.

4410549

P R E P A R A T I O N O F A L O W C A L O R I E , L O W F A T F R U I T -

C O N T A I N I N G Y O G U R T

Donald B Baker assigned to The Pro-Mark Companies

A low calorie, low fat fruit-containing yogurt is prepared by a process including steps of admix- ing skim milk, stabilizers and an amount of heat modified nonfat dry milk solids effective to im- prove texture and flavor, and processing the mix- ture by heating, homogenizing, fermenting with a culture mixture of Lactobacill~ acidophil~, Lactobacillus bulgaricus and Streptococcus thermophilus, blending with low calorie fruit preserves and cooling. The heat modified nonfat dry milk solids is derived from a process in which condensed skim milk is subjected to non- coagulative direct steam heating prior to spray drying. The resultant yogurt product has the ap- pearauce, texture and taste of conventional fruit- containing yogurt.