Enhancing the flavor of protein products derived from microorganisms
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United States of America Patent
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Dec 10, 1991
Grant Date -
N/A
app pub date -
Aug 13, 1990
filing date -
Aug 13, 1990
priority date (Note) -
Expired
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Abstract
The present invention provides a process for the enhancement of the flavor of proteins derived from dried microorganisms comprising a) contacting a fermentation broth containing a suitable viable microorganism culture with a suitable sugar under suitable anerobic conditions for the cultivation of said microorganism from about 20 minutes to about 10 hours; b) cultivating the fermentation broth under suitable conditions to facilitate the conversion of the suitable sugar contacted therewith to an alcohol, thereby forming a fermentation mixture; followed by c) aerobically cultivating said fermentation mixture; d) contacting said fermentation mixture with a suitable quantity of one or more suitable short chain alcohols to form a fermentation admixture; e) cultivating said fermentation admixture under suitable conditions to facilitate the conversion of said one or more short chain alcohols to the corresponding carboxylic acids thereby forming a fermentation effluent; and f) drying said fermentation effluent to recover an improved dried microorganism product.
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