Pichia kluyveri strain and its application in producing nonalcoholic red bayberry juice
US10405565B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Aug 13, 2016 |
| Grant date | Sep 10, 2019 |
| Priority date | — |
| Expiry date | Nov 5, 2036 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12R2001/84
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention provides a novel Pichia kluyveri strain (CCTCC NO: M 2015626) and the method of using this new strain to produce fermented nonalcoholic red bayberry juice. The method comprises incubating Pichia kluyveri CCTCC NO: M 2015626 with red bayberry juice in a fermentation process to make the fermented nonalcoholic juice, which includes an aerobic, anaerobic and a low temperature fermentation. The fermented bayberry juice of the present invention has bright color, low alcohol content (<0.5%) and high nutritional values. It maintains the characteristic fruity flavor of red bayberries with added mellow taste and aroma from the fermentation.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.