US Government as Represented by the Secretary of the Army

Other

Alfred L Allen

David L Kaplan

Jin Woo Lee

Richard A Gross

Fang Deng

Andre G Senecal

Anthony Sikes

Samuel H Cohen

John E Walker

Wayne S Muller

Frederick M Robbins

Walter G Yeomans

A method for making a food preservative comprises the steps of removing outer skins of taro corms, cutting the corms into pieces, grinding the pieces of corm to produce ground taro, drying the ground taro, diluting the ground taro with water, cooking the taro and water, inoculating the cooked taro and water with a selected bacteriocin producing bacterium and permitting the taro to ferment, to provide the food preservative.

Method for making a food preservative and for preserving food

A method of producing biosynthetic copolymers comprising glucose and glucose analogs is provided. Glucose:glucose analog copolymers such as glucose:glucosamine, glucose:N-acetylglucosamine and glucose:glucosamine:N-acetylglucosamine are also provided.

Production of chitosan-and chitin-like exopolymers

Meat is tenderized by adding thereto a proteolytic enzyme obtained by culing the microorganism, Trichoderma reesei strain MCG 80. The enzyme is an aspartic acid protease with proteolytic properties similar to the animal protease, Cathepsin D. The enzyme acts selectively upon the myofibrillar proteins of meat producing a desirable uniform texture. Culturing of the microorganism in a medium containing glucose and lactose results in high enzyme yield.

Meat tenderization with a proteolytic enzyme from Trichoderma reesei

Growing community of inventors

Pascoag, RI, United States of America

Alfred L Allen