METHODS FOR ENHANCING BY PRODUCTS FROM FERMENTATION PROCESSES
The present invention relates to methods for enhancing yield and/or quality of by-products from fermentation processes used for producing fermentation products. The invention includes a process of fermenting starch-containing material into a fermentation product comprising a fermentation step wherei...
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| creator | Guichard, Amanda Jump, Joseph M Saunders, Jeremy Kreel, Nathaniel E Hjulmand, Anne Glud Olsen, Hans Sejr Akerman, Michael |
| description | The present invention relates to methods for enhancing yield and/or quality of by-products from fermentation processes used for producing fermentation products. The invention includes a process of fermenting starch-containing material into a fermentation product comprising a fermentation step wherein one or more enzymes are added before or during the fermentation step. More specifically, the present invention provides methods for increasing oil recovery yield from processes for producing fermentation products and further enhancing the quality of DDGS by removing fat content from DDGS that are produced as by-products in processes for producing fermentation products. |
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The invention includes a process of fermenting starch-containing material into a fermentation product comprising a fermentation step wherein one or more enzymes are added before or during the fermentation step. More specifically, the present invention provides methods for increasing oil recovery yield from processes for producing fermentation products and further enhancing the quality of DDGS by removing fat content from DDGS that are produced as by-products in processes for producing fermentation products.</description><language>eng</language><subject>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES ; BEER ; BIOCHEMISTRY ; CANDLES ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; DETERGENTS ; ENZYMES ; ENZYMOLOGY ; ESSENTIAL OILS ; FATTY ACIDS THEREFROM ; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE ; FODDER ; FOODS OR FOODSTUFFS ; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC ; GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS ; HUMAN NECESSITIES ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; ORGANIC CHEMISTRY ; PEPTIDES ; PERFUMES ; PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGYGENERATION, TRANSMISSION OR DISTRIBUTION ; SPIRITS ; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS ; TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINSTCLIMATE CHANGE ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>2018</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=20180802&DB=EPODOC&CC=US&NR=2018216139A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20180802&DB=EPODOC&CC=US&NR=2018216139A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>Guichard, Amanda</creatorcontrib><creatorcontrib>Jump, Joseph M</creatorcontrib><creatorcontrib>Saunders, Jeremy</creatorcontrib><creatorcontrib>Kreel, Nathaniel E</creatorcontrib><creatorcontrib>Hjulmand, Anne Glud</creatorcontrib><creatorcontrib>Olsen, Hans Sejr</creatorcontrib><creatorcontrib>Akerman, Michael</creatorcontrib><title>METHODS FOR ENHANCING BY PRODUCTS FROM FERMENTATION PROCESSES</title><description>The present invention relates to methods for enhancing yield and/or quality of by-products from fermentation processes used for producing fermentation products. The invention includes a process of fermenting starch-containing material into a fermentation product comprising a fermentation step wherein one or more enzymes are added before or during the fermentation step. More specifically, the present invention provides methods for increasing oil recovery yield from processes for producing fermentation products and further enhancing the quality of DDGS by removing fat content from DDGS that are produced as by-products in processes for producing fermentation products.</description><subject>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES</subject><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CANDLES</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>DETERGENTS</subject><subject>ENZYMES</subject><subject>ENZYMOLOGY</subject><subject>ESSENTIAL OILS</subject><subject>FATTY ACIDS THEREFROM</subject><subject>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</subject><subject>FODDER</subject><subject>FOODS OR FOODSTUFFS</subject><subject>GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC</subject><subject>GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>ORGANIC CHEMISTRY</subject><subject>PEPTIDES</subject><subject>PERFUMES</subject><subject>PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGYGENERATION, TRANSMISSION OR DISTRIBUTION</subject><subject>SPIRITS</subject><subject>TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS</subject><subject>TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINSTCLIMATE CHANGE</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2018</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLD1dQ3x8HcJVnDzD1Jw9fNw9HP29HNXcIpUCAjydwl1DgHKBPn7Kri5Bvm6-oU4hnj6-4GknF2Dg12DeRhY0xJzilN5oTQ3g7Kba4izh25qQX58anFBYnJqXmpJfGiwkYGhhZGhmaGxpaOhMXGqAO2ZKwY</recordid><startdate>20180802</startdate><enddate>20180802</enddate><creator>Guichard, Amanda</creator><creator>Jump, Joseph M</creator><creator>Saunders, Jeremy</creator><creator>Kreel, Nathaniel E</creator><creator>Hjulmand, Anne Glud</creator><creator>Olsen, Hans Sejr</creator><creator>Akerman, Michael</creator><scope>EVB</scope></search><sort><creationdate>20180802</creationdate><title>METHODS FOR ENHANCING BY PRODUCTS FROM FERMENTATION PROCESSES</title><author>Guichard, Amanda ; Jump, Joseph M ; Saunders, Jeremy ; Kreel, Nathaniel E ; Hjulmand, Anne Glud ; Olsen, Hans Sejr ; Akerman, Michael</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_US2018216139A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2018</creationdate><topic>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES</topic><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CANDLES</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>DETERGENTS</topic><topic>ENZYMES</topic><topic>ENZYMOLOGY</topic><topic>ESSENTIAL OILS</topic><topic>FATTY ACIDS THEREFROM</topic><topic>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</topic><topic>FODDER</topic><topic>FOODS OR FOODSTUFFS</topic><topic>GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC</topic><topic>GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>ORGANIC CHEMISTRY</topic><topic>PEPTIDES</topic><topic>PERFUMES</topic><topic>PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGYGENERATION, TRANSMISSION OR DISTRIBUTION</topic><topic>SPIRITS</topic><topic>TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS</topic><topic>TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINSTCLIMATE CHANGE</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>Guichard, Amanda</creatorcontrib><creatorcontrib>Jump, Joseph M</creatorcontrib><creatorcontrib>Saunders, Jeremy</creatorcontrib><creatorcontrib>Kreel, Nathaniel E</creatorcontrib><creatorcontrib>Hjulmand, Anne Glud</creatorcontrib><creatorcontrib>Olsen, Hans Sejr</creatorcontrib><creatorcontrib>Akerman, Michael</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>Guichard, Amanda</au><au>Jump, Joseph M</au><au>Saunders, Jeremy</au><au>Kreel, Nathaniel E</au><au>Hjulmand, Anne Glud</au><au>Olsen, Hans Sejr</au><au>Akerman, Michael</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHODS FOR ENHANCING BY PRODUCTS FROM FERMENTATION PROCESSES</title><date>2018-08-02</date><risdate>2018</risdate><abstract>The present invention relates to methods for enhancing yield and/or quality of by-products from fermentation processes used for producing fermentation products. The invention includes a process of fermenting starch-containing material into a fermentation product comprising a fermentation step wherein one or more enzymes are added before or during the fermentation step. More specifically, the present invention provides methods for increasing oil recovery yield from processes for producing fermentation products and further enhancing the quality of DDGS by removing fat content from DDGS that are produced as by-products in processes for producing fermentation products.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES BEER BIOCHEMISTRY CANDLES CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DETERGENTS ENZYMES ENZYMOLOGY ESSENTIAL OILS FATTY ACIDS THEREFROM FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FODDER FOODS OR FOODSTUFFS GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING ORGANIC CHEMISTRY PEPTIDES PERFUMES PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGYGENERATION, TRANSMISSION OR DISTRIBUTION SPIRITS TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINSTCLIMATE CHANGE THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | METHODS FOR ENHANCING BY PRODUCTS FROM FERMENTATION PROCESSES |
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