Precision Fermentation for Plant Protein Production

Producing single-cell protein through high-density fermentation by optimizing bacterial growth conditions. The method employs a novel carbon source strategy where acetic acid is incorporated into the seed culture medium, promoting a unique metabolic pathway that enables rapid bacterial growth. The fermentation medium contains additional carbon and nitrogen sources, including ketone compounds, to support optimal growth conditions. This approach enables rapid protein synthesis while significantly reducing fermentation time compared to conventional methods.

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A plant-based protein supplement with an amino acid profile close to animal proteins, made by separately fermenting soybeans and rice and combining the fermented products. The fermentation step improves digestibility and diversifies the amino acid profile of each raw material. Combining the fermented soybean and rice proteins provides a complementary amino acid profile with essential aminoids. This fermented mixed vegetable protein powder can be used as a complete protein source for vegetarians.

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A method for producing a fermented plant-based meat alternative with improved texture and reduced flavor. The method involves culturing fungal strains in a mixed substrate containing starch and plant protein, specifically targeting TVP. The substrate preparation enables the formation of a natural binder without the need for traditional binders, resulting in a meat substitute with enhanced texture and flavor profile compared to conventional TVP. The method specifically addresses flavor issues through controlled fermentation conditions and the incorporation of starch, which improves the binding properties of the fungal culture.

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Fermented vegetable proteins made from peas or broad beans using specific fermentation processes to improve the taste, texture, and color of vegan dairy alternatives. The fermentation involves adding microorganisms or enzymes to the plant proteins, acidifying them, and then stopping the fermentation. This alters the protein properties, allowing better imitation of dairy products. The fermented proteins can be used in vegan dairy alternatives like milk, cheese, yogurt, and desserts to enhance their sensory qualities.

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Producing proteins in plants through targeted genetic modification using calcium carbonate amendments. The method involves introducing specific nucleic acids into plant tissues, where the nucleic acids encode proteins, and then cultivating the modified plants under controlled environmental conditions. The calcium carbonate source, including aragonite, is added to the plant's growth medium, enabling the expression of the encoded protein. This approach enables precise protein production in plants, particularly for therapeutic proteins, through targeted genetic modification rather than traditional gene transfer methods.

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Protein matrix composition having a textured structure from solid-state fermentation of food grade and/or agricultural biomass substrate, wherein the protein matrix composition is suitable for human consumption. The composition includes bio-sourced proteins and organic components such as shells and fibers, having a textured structure comprised of at least 5 to 35 wt% protein, preferably 8 to 30 wt%, more preferably 10 to 25 wt%, most preferably 15 to 20 wt%, based on the total weight of the protein matrix composition.

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A process for producing single-cell protein through fermentation using acetic acid as a raw material. The process employs optimized conditions for bacterial growth and fermentation, specifically through the use of a modified fermentation medium with a controlled acetic acid concentration. The optimized medium enables enhanced protein production while minimizing the inhibitory effects of acetic acid on microbial growth and enzymatic activity. The process improves efficiency and yields of the fermentation process, enabling the production of high-quality single-cell protein.

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Isolating organic plant proteins with high digestibility, balanced amino acids, and without chemical residues. The method involves grinding raw plant material, raising the pH of the resulting solution, separating solids, lowering the pH of the supernatant, precipitating, and drying to isolate the protein. This provides a clean, organic plant protein source without added sodium or chloride. The isolated proteins have improved digestibility, complete amino acid profiles, and are organic.

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A method for producing single-cell protein through microbial fermentation that leverages anaerobic and aerobic microorganisms in a single reactor. The method involves cultivating a mixed flora through a domestication system, which acquires the ability to produce protein through the conversion of reactive nitrogen. The reactor then houses a mixed fermentation system where the domesticated microorganisms ferment and convert nitrogen into high-value protein products. This integrated approach enables efficient production of single-cell protein while minimizing environmental impact through the use of waste substrates.

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A strain of Fusarium mycelial protein-producing strain that enables high protein production through fermentation with various nitrogen sources. The strain, identified as Fusarium venenatum TB01, exhibits enhanced mycelial protein yields when grown on different nitrogen substrates, including inorganic and organic sources. This strain enables the production of mycelial protein with a protein content of over 40%, with optimal yields achieved when using sulfuric acid, urea, or organic nitrogen sources.

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A method for producing proteolytic solutions through enzymatic hydrolysis of soybean meal, enabling more efficient protein extraction for fermentation applications. The process involves enzymatic hydrolysis of soybean meal using specific proteases, followed by a controlled conversion step to produce a high-quality proteolytic solution. This approach enables the production of a concentrated proteolytic solution with improved protein yield and reduced processing requirements compared to traditional enzymatic hydrolysis methods.

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A recombinant vector for plant-based protein purification that enables efficient separation of target proteins from plant cells. The vector incorporates the SUMO protease domain, which facilitates high-level expression of the target protein. The vector also includes the CBM3 cellulose-binding module, which selectively binds to target proteins. By immobilizing the target protein on cellulose beads, the vector enables purification through proteolytic cleavage of the protein. This approach eliminates the need for affinity tags and conventional purification steps, enabling the efficient separation and purification of target proteins from plant cells.

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Fermentation process for producing protein products through direct inoculation of microorganisms into a main fermenter, eliminating the need for prior seed culture or seed tank operations. The process involves preparing a microorganism culture from an inactive stock culture, directly introducing the microorganism into the main fermenter, and operating the fermentation process under controlled conditions until the desired product is achieved.

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Method for preparing protein feed using woody oilseed tree seeds, called Yeshan Tong Mao, as the main protein source. The method involves fermenting the seeds with bacteria to increase protein content and palatability. It involves two steps: 1) fermenting the seeds with fungi and yeast to make them easier to use, and 2) further fermenting with access utilis yeast and Bacillus subtilis to obtain the high-protein feed. The fermentation substrate includes the seeds along with bran, corn, rice bran, and urea. The fermentation process converts the seed oilseeds into protein feed with protein content over 20% and viable cell counts over 500 million per gram.

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liquid synchronous fermentation enzymolysis of plants albumen. The enzymolysis method involves straining inoculated plants albumen, forming corresponding plant protease, activated, seed liquor is cultivated and after seed liquor enlarged culturing, seed liquor is inoculated in fermentation culture in fermention medium, by vegetable-protein and water by weight being 1:(1.7 3) ratio mix, obtain vegetarian Protein A solution.

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A method for preparing soybean proteins through fermentation, enabling the production of high-quality protein with improved digestibility and nutritional profile. The process involves fermenting soybeans for 10-15 days, followed by extraction of the resulting fermented product. This fermentation step enhances protein bioavailability by breaking down inhibitory compounds, while the subsequent extraction process isolates the desired protein components. The extracted soybean protein can be further purified and concentrated to produce a high-quality protein supplement with enhanced nutritional value.

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A novel method for producing high-value protein-rich lees-based protein products through synergistic microbial fermentation of lees. The process involves mixing lees with specific bacterial strains that selectively target and enhance the protein content of the lees, while simultaneously producing valuable secondary metabolites. This approach enables the production of high-value protein-rich lees-based products with enhanced nutritional value and reduced environmental impact compared to traditional lees-based protein extraction methods.

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A method for producing high-quality fatty acid protein feed from amino acid fermentation residues that achieves non-protein nitrogen levels below 0.5% while maintaining protein content between 41.3-52.8%. The process involves selective fermentation of residual amino acid residues with specific microorganisms, followed by solid-state fermentation of the resulting liquid biomass. The liquid biomass undergoes controlled fermentation conditions to achieve desired levels of fatty acid and protein content, while minimizing non-protein nitrogen and urea production. This approach enables the production of high-value fatty acid protein feed from waste biomass, meeting stringent animal feed standards and reducing environmental impact.

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