PATENTABSTRACTS 479 4906563 DETECTION OF SKATOLE FOR MEAT QUALITY Prithipa Singh, Ashoke Sinha assigned to Idetek Inc A method for detecting boar taint in a pig sample is provided. Anti-skatole antibodies are com- bined in a reaction buffer with a pig sample to form a reaction mixture. After incubating, the amount of skatole-antibody complex formation is determined. In a particular embodiment, the method utilizes solid substrate-affixed antibodies in a competitive inhibition assay with an enzyme-labeled skatole analogue. Kits faci- litating the method are also provided. 4906573 CULTURE MEDIUM FOR DETECTION OF BEER SPOILAGE MICROORGANISMS Michael C Barney, Edward Kot, Etze Chicoye assigned to Miller Brewing Company Beer spoilage microorganisms are detected with a culture medium that is advantageous for detecting Lactobacillus spp., Pediococcus spp. and wild yeast, and which allows detection to be car- ried out in four days. The medium contains tomato juice, peptones, cysteine hydrochloride, sorbitan nonooleate, mono and disaccharides, yeast extract, beef extract, potassium acetate, mahc acid, mono and dibasic potassium phos- phate, magnesium sulfate, maganese sulfate, sodium chloride, ferrous sulfate, beer, water and agar. 4908219 PROCESS FOR FERMENTATION Marcel Modot, Philippe De Lapasse, Francois Maistre, Canet, France assigned to Societe Cooperative Agricole de Canet In the fermentation process, the vapors emitted from the fermentation vat, resulting from fermentation and entrained by the COZ, are sub- jected to condensation. This condensation is effectuated fractionally in at least two successive stages (5,7) operating at temperatures of about - 5 degrees C. to -IS degrees C. in the first stage and -15 degrees C. to -50 degrees C. in the second stage. The process is effective to improve the quality and/or the quantity of fermentation pro- duct, in particular of wine in the case of grapes fermentation. 4908222 MICROWAVE BREWING APPARATUS AND METHOD Dong Yu, Ajax, Ontario, Canada A beverage brewing apparatus and method using microwave energy is disclosed. The apparatus comprises a pressurizable water reservoir and a filter chamber disposed below the reservoir. The reservoir is provided with pressure overtlow means which, in operation, prevents water in the reservoir from overflowing into the filter chamber until vapor pressure is built up in the reservoir due to the influx of microwave energy so as to force the heated water to over- flow into the filter chamber to mix with an in- fusible material, e.g. ground coffee to make a beverage. 4910144 YEAST STRAIN WITH HIGH POWER TO PRODUCE ALCOHOL BY FERMENTATION Kazuo Saito, Hitoshi Shimoi, Shunichi Sato, Makoto Tadenuma, Kiyoshi Yoshizawa, Kazuhito Moriya, Chikashi Izumi, Tokyo, Japan assigned to Tax Administration Agency Ministry of Finance; Hokkaido Sugar Co Ltd A yeast strain with high power to produce alcohol by fermentation is produced by a method comprising directly conjugating the haploid of the strain No. 909-I with each tetrad of the ascospores of the strain No. 180 by spore- to-cell mating, acclimating the resultant zygote in the medium of waste after alcohol fermentation, and acclimating the surviving cells of the zygote in the medium of the beet molasses con- taining 2-deoxyglucose. The yeast strain produced is designated as Strain M-9 (FERM BP 1481) of genus Saccharomyces cerevisiae. Alcohol is produced by culturing the Strain M-9 in a medium of beet molasses.

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Page 1: 4906573 Culture medium for detection of beer spoilage microorganisms

PATENTABSTRACTS 479

4906563

DETECTION OF SKATOLE FOR MEAT QUALITY

Prithipa Singh, Ashoke Sinha assigned to Idetek Inc

A method for detecting boar taint in a pig sample is provided. Anti-skatole antibodies are com- bined in a reaction buffer with a pig sample to form a reaction mixture. After incubating, the amount of skatole-antibody complex formation is determined. In a particular embodiment, the method utilizes solid substrate-affixed antibodies in a competitive inhibition assay with an enzyme-labeled skatole analogue. Kits faci- litating the method are also provided.

4906573

CULTURE MEDIUM FOR DETECTION OF BEER SPOILAGE

MICROORGANISMS

Michael C Barney, Edward Kot, Etze Chicoye assigned to Miller Brewing Company

Beer spoilage microorganisms are detected with a culture medium that is advantageous for detecting Lactobacillus spp., Pediococcus spp. and wild yeast, and which allows detection to be car- ried out in four days. The medium contains tomato juice, peptones, cysteine hydrochloride, sorbitan nonooleate, mono and disaccharides, yeast extract, beef extract, potassium acetate, mahc acid, mono and dibasic potassium phos- phate, magnesium sulfate, maganese sulfate, sodium chloride, ferrous sulfate, beer, water and agar.

4908219

PROCESS FOR FERMENTATION

Marcel Modot, Philippe De Lapasse, Francois Maistre, Canet, France assigned to Societe Cooperative Agricole de Canet

In the fermentation process, the vapors emitted from the fermentation vat, resulting from fermentation and entrained by the COZ, are sub- jected to condensation. This condensation is effectuated fractionally in at least two successive stages (5,7) operating at temperatures of about -

5 degrees C. to -IS degrees C. in the first stage and -15 degrees C. to -50 degrees C. in the second stage. The process is effective to improve the quality and/or the quantity of fermentation pro- duct, in particular of wine in the case of grapes fermentation.

4908222

MICROWAVE BREWING APPARATUS AND METHOD

Dong Yu, Ajax, Ontario, Canada

A beverage brewing apparatus and method using microwave energy is disclosed. The apparatus comprises a pressurizable water reservoir and a filter chamber disposed below the reservoir. The reservoir is provided with pressure overtlow means which, in operation, prevents water in the reservoir from overflowing into the filter chamber until vapor pressure is built up in the reservoir due to the influx of microwave energy so as to force the heated water to over- flow into the filter chamber to mix with an in- fusible material, e.g. ground coffee to make a beverage.

4910144

YEAST STRAIN WITH HIGH POWER TO PRODUCE ALCOHOL

BY FERMENTATION

Kazuo Saito, Hitoshi Shimoi, Shunichi Sato, Makoto Tadenuma, Kiyoshi Yoshizawa, Kazuhito Moriya, Chikashi Izumi, Tokyo, Japan assigned to Tax Administration Agency Ministry of Finance; Hokkaido Sugar Co Ltd

A yeast strain with high power to produce alcohol by fermentation is produced by a method comprising directly conjugating the haploid of the strain No. 909-I with each tetrad of the ascospores of the strain No. 180 by spore- to-cell mating, acclimating the resultant zygote in the medium of waste after alcohol fermentation, and acclimating the surviving cells of the zygote in the medium of the beet molasses con- taining 2-deoxyglucose. The yeast strain produced is designated as Strain M-9 (FERM BP 1481) of genus Saccharomyces cerevisiae. Alcohol is produced by culturing the Strain M-9 in a medium of beet molasses.