CIRCULAR USE OF FOOD RESIDUES BY MICROBIAL FERMENTATION

• Main Authors: MASRI, Mahmoud, BRÜCK, Thomas, QOURA, Farah, DAWID, Corinna, GRABAN, Petra, PILZ, Melania, GERBOIN, Ludovic
• Format: Patent
• Language: English; French
• Published: 27.04.2023
• Subjects: BAKERY PRODUCTS; BAKING; BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; EDIBLE DOUGHS; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; ENZYMOLOGY; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; FODDER; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS; VINEGAR; WINE

The present invention relates to a method for producing microbial lipids, optionally for producing microbial lipids and protein biomass and/or aromatic compounds. The present invention further relates to a use of a microbial lipid. The present invention also relates to a composition comprising at least five enzymes. La présente invention concerne un procédé de production de lipides microbiens, éventuellement pour la production de lipides microbiens et de biomasse protéique et/ou de composés aromatiques. La présente invention concerne en outre l'utilisation d'un lipide microbien. La présente invention concerne également une composition comprenant au moins cinq enzymes.