A LIPOLYTIC ENZYME DERIVED FROM A ASPERGILLUS MICROORGANISM HAVING AN ACCELERATING EFFECT ON CHEESE FLAVOR DEVELOPMENT
The present invention relates to a novel lipolytic enzyme derived from a novel Aspergillus microorganism (ATCC No. 20719), Cheese aged in the presence of a low concentration of this lipolytic enzymes ripens faster than with conventional lipolytic enzymes and without any associated rancidity.
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Patent |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | NEUBECK, CLIFFORD E ARBIGE, MICHAEL VINCENT |
| description | The present invention relates to a novel lipolytic enzyme derived from a novel Aspergillus microorganism (ATCC No. 20719), Cheese aged in the presence of a low concentration of this lipolytic enzymes ripens faster than with conventional lipolytic enzymes and without any associated rancidity. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_EP0167309B1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>EP0167309B1</sourcerecordid><originalsourceid>FETCH-epo_espacenet_EP0167309B13</originalsourceid><addsrcrecordid>eNqNjE0KwjAUBrtxIeod3gWEloLi8pl-aQP5KWkM1E0pEleihYrnV8EDuBoGhllmLyatWqf7oATBnnsDquBVREXSO0NM3LXwtdL61JFRwjvna7aqM9RwVLYmtsRCQMNz-DqkhAjkLIkG6EBSc3T-843QrjWwYZ0truNtTpsfVxlJBNFs0_QY0jyNl3RPzwFtXuz2ZX44FuUfyRus5Dj8</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>A LIPOLYTIC ENZYME DERIVED FROM A ASPERGILLUS MICROORGANISM HAVING AN ACCELERATING EFFECT ON CHEESE FLAVOR DEVELOPMENT</title><source>esp@cenet</source><creator>NEUBECK, CLIFFORD E ; ARBIGE, MICHAEL VINCENT</creator><creatorcontrib>NEUBECK, CLIFFORD E ; ARBIGE, MICHAEL VINCENT</creatorcontrib><description>The present invention relates to a novel lipolytic enzyme derived from a novel Aspergillus microorganism (ATCC No. 20719), Cheese aged in the presence of a low concentration of this lipolytic enzymes ripens faster than with conventional lipolytic enzymes and without any associated rancidity.</description><language>eng</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; ENZYMOLOGY ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; MAKING THEREOF ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MILK OR CHEESE SUBSTITUTES ; MUTATION OR GENETIC ENGINEERING ; PROCESSES USING MICROORGANISMS ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>1992</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19921028&DB=EPODOC&CC=EP&NR=0167309B1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19921028&DB=EPODOC&CC=EP&NR=0167309B1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>NEUBECK, CLIFFORD E</creatorcontrib><creatorcontrib>ARBIGE, MICHAEL VINCENT</creatorcontrib><title>A LIPOLYTIC ENZYME DERIVED FROM A ASPERGILLUS MICROORGANISM HAVING AN ACCELERATING EFFECT ON CHEESE FLAVOR DEVELOPMENT</title><description>The present invention relates to a novel lipolytic enzyme derived from a novel Aspergillus microorganism (ATCC No. 20719), Cheese aged in the presence of a low concentration of this lipolytic enzymes ripens faster than with conventional lipolytic enzymes and without any associated rancidity.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>ENZYMOLOGY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>MAKING THEREOF</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PROCESSES USING MICROORGANISMS</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1992</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNjE0KwjAUBrtxIeod3gWEloLi8pl-aQP5KWkM1E0pEleihYrnV8EDuBoGhllmLyatWqf7oATBnnsDquBVREXSO0NM3LXwtdL61JFRwjvna7aqM9RwVLYmtsRCQMNz-DqkhAjkLIkG6EBSc3T-843QrjWwYZ0truNtTpsfVxlJBNFs0_QY0jyNl3RPzwFtXuz2ZX44FuUfyRus5Dj8</recordid><startdate>19921028</startdate><enddate>19921028</enddate><creator>NEUBECK, CLIFFORD E</creator><creator>ARBIGE, MICHAEL VINCENT</creator><scope>EVB</scope></search><sort><creationdate>19921028</creationdate><title>A LIPOLYTIC ENZYME DERIVED FROM A ASPERGILLUS MICROORGANISM HAVING AN ACCELERATING EFFECT ON CHEESE FLAVOR DEVELOPMENT</title><author>NEUBECK, CLIFFORD E ; ARBIGE, MICHAEL VINCENT</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP0167309B13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1992</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>ENZYMOLOGY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>MAKING THEREOF</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PROCESSES USING MICROORGANISMS</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>SPIRITS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>NEUBECK, CLIFFORD E</creatorcontrib><creatorcontrib>ARBIGE, MICHAEL VINCENT</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>NEUBECK, CLIFFORD E</au><au>ARBIGE, MICHAEL VINCENT</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>A LIPOLYTIC ENZYME DERIVED FROM A ASPERGILLUS MICROORGANISM HAVING AN ACCELERATING EFFECT ON CHEESE FLAVOR DEVELOPMENT</title><date>1992-10-28</date><risdate>1992</risdate><abstract>The present invention relates to a novel lipolytic enzyme derived from a novel Aspergillus microorganism (ATCC No. 20719), Cheese aged in the presence of a low concentration of this lipolytic enzymes ripens faster than with conventional lipolytic enzymes and without any associated rancidity.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng |
| recordid | cdi_epo_espacenet_EP0167309B1 |
| source | esp@cenet |
| subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ENZYMOLOGY FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | A LIPOLYTIC ENZYME DERIVED FROM A ASPERGILLUS MICROORGANISM HAVING AN ACCELERATING EFFECT ON CHEESE FLAVOR DEVELOPMENT |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-27T18%3A16%3A15IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=NEUBECK,%20CLIFFORD%20E&rft.date=1992-10-28&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EEP0167309B1%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |