método para remoção de éster de forbol em substância orgânica, métoro para produção de substância orgânica com alto teor de proteína, substância orgânica com alto teor de proteína, método para produção de ração e ração

A phorbol ester component is removed by decomposition at a low cost with a high degree of treatment capability from an organic substance containing a phorbol ester component, whereby a high-protein organic substance is produced. A phorbol ester is decomposed by mixing an organic substance containing...

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Bibliographische Detailangaben
Hauptverfasser:	HIDEO KIKUTSUGI, YUXI HE
Format:	Patent
Sprache:	por
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY DISPOSAL OF SOLID WASTE ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PERFORMING OPERATIONS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL RECLAMATION OF CONTAMINED SOIL SOIL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING VINEGAR WINE
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Zusammenfassung:	A phorbol ester component is removed by decomposition at a low cost with a high degree of treatment capability from an organic substance containing a phorbol ester component, whereby a high-protein organic substance is produced. A phorbol ester is decomposed by mixing an organic substance containing a phorbol ester and Bacillus substilis var. natto and subjecting the resulting mixture to fermentation. At this time, 4 parts by mass of organic substance containing a phorbol ester is mixed with 0.5 to 3 parts by mass of water, and the resulting mixture is subjected to high-temperature and high-pressure sterilization. Then, a solution obtained by dissolving 0.004 to 0.2 part by mass of Bacillus subtilis var. natto in 0.5 to 1 part by mass of water is added, and the resulting mixture is subjected to fermentation at 30 to 50°C for two to four weeks.