PATENT ABSTRACTS

malt flour with yeast at a temperature of from about 10£20 +0 C. to about 60+ 20 +0 C. for a period of time from +178 +0 to 6 hours and heating the fermented malt produced by the fer- mentation to inactive the yeast and develop flavors. The yeast fermented malt derived food flavorant may be incorporated into a foodstuff, preferably a ready-to-eat cereal or baked good at a level of from 0.3 to 570 by weight, + RE

4664918

P R O C E S S F O R R E D U C I N G A L C O H O L IN F E R M E N T E D B E V E R A G E S B Y M E A N S O F

D I A L Y S I S

Hans G Tilgner, Franz J Schmitz, Mfederal Republic Of Germana assigned to Akzo Nv

A dialysis process, wherein a fermented beverage obtained by a customary process is being conducted along one side of the dialysis membrane, with a suitable dialysate fluid con- taining extract substances (alcohol-frec fruit beverage and a fermented beverage from which the alcohol has been removed) flowing on the other side, will simultaneously yield two mar- ketable finished drinks of low alcohol content. To improve the alcohol-reduced beverage, the extract-containing fluid will, in given instances, be conducted in circulation and the alcohol be removed from the dialysate by vacuum distilla- tion.

4664919

M E T H O D O F P R O D U C I N G L A C T I C - A C I D F E R M E N T E D S O Y

M I L K

Huang Yan. Wang Peng, Beijing, China as- signed to Taishi Foods Company Ltd

The inventor has separated lactobacillus of new kind from soybean processed food. The lactic acid bacteria falls under Streptococcus, Lac- tobacillaceae, Eubacteriales. This bacterium well grows within the soy milk to make yogurt like food free from smell peculiar to soy milk having good taste without additive.

4666718

413

P R E P A R A T I O N O F L O W C A L O R I E B E E R

Charles E Lowery, George R Duncombe, Wil- liam F Line. Etze Chicoye assigned to Miller Brewing Company

A superattenuated low calorie beer is prepared from a wort containing as a liquid adjunct a starch-derived syrup which contains dextrins by adding to the wort during fermentation a glucoamylase type debranching enzyme ob- tained from Schwanniomyces castellii.

4666849

L A C T I C A C I D B A C T E R I A W H I C H D O N O T D E C A R B O X Y L A T E

M A L I C A C I D A N D F E R M E N T A T I O N T H E R E W I T H

Mark A Daeschel, Roger F McFeeters, Henry Fleming, Todd R Klaenhammer, Rosemary B Sanozky assigned to The United States of America as represented by the Secretary of Agri, culture

Bloating of brine fermented cucumbers can be greatly reduced by using lactic acid bacteria which do not decarboxylate malic acid and therefore do not produce carbon dioxide during fermentation. Also, certain high acid wines can be improved by fermenting fruit with bacteria which do decarboxylate malic acid. A method has been discovered of differentiating between species of lactic acid bacteria which do and do not decarboxylate malic acid. This method com- prises growing a lactic acid bacterium in a suitable malic acid-containing nutritive growth medium under conditions suitable for growth and monitoring the pH of the medium during growth. The pH will decrease only when a lactic acid bacterium is present which does not deca- rboxylate malic acid. When malic acid is deca- rboxylated, a proton is removed from the solution in accordance with the following equa- tion: See Patent for Chemical Structure £0 + TR +R B H+AB,4 +M, I +AB,0 H + M R , I +AB,8 H+MR,1 C+AB,4 +M,1 +AB,0 OH+MR,1 +AB,8 H+MR,1 C+AB,4 +M,1 + A D , 0 0 + M R , I C + A B . 4 0 + H U +31 + L +0 +30 + 0 C O + H D 2 + R E + R E + P S + R E + P S Therefore, the pH of the medium either remains the same by neutralizing lactic acid produced by the fermentation of the car-