yeast strains
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United States of America Patent
Stats
-
Feb 28, 2017
Grant Date -
Jan 14, 2016
app pub date -
Mar 7, 2014
filing date -
Mar 7, 2013
priority date (Note) -
In Force
status (Latency Note)
Importance
Abstract
It has unexpectedly been found that a low alcohol or alcohol-free beverage, with a flavor profile very close to a beer of at least 4% (vol/vol) alcohol, can be produced by using Pichia kluyveri yeast strains. In particular, Pichia kluyveri yeast strains only use the glucose in the wort, and have the ability of converting this substrate into a high concentration of specific flavor compounds, which are normally produced by Saccharomyces ssp. yeast strains used for the brewing of beer. In this way the Pichia kluyveri yeast strains can be used to produce either a low alcohol or alcohol-free beverage, depending on the glucose levels in the wort. The main flavor compounds produced by Pichia kluyveri in the fermentation of wort are isoamyl acetate, isoamyl alcohol, ethyl butyrate, ethyl hexanoate and ethyl octanoate.
First Claim
Other Claims data not available
Family
International Classification(s)
- 2014 Application Filing Year
- C12C Class
- 59 Applications Filed
- 40 Patents Issued To-Date
- 67.80 % Issued To-Date
Cited Art Landscape
Patent Citation Ranking
- 1 Citation Count
- C12C Class
- 53.73 % this patent is cited more than
- 8 Age
Maintenance Fees
| Fee | Large entity fee | small entity fee | micro entity fee | due date |
|---|---|---|---|---|
| 11.5 Year Payment | $7400.00 | $3700.00 | $1850.00 | Aug 28, 2028 |
