NOVO-1 RUSSO-SOVIET

Russian Far East
C.- B.
Canada

Phone: 16049458408
Fax: 1-604-464-0103
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Description:

Use for garden, lawn and mushroom composts production including use of woodchip and other wood derived by-products, e. g. sawdust filings, farm animal bedding, with composting in bunkered silos.  Applications of compost products include urban gardening with organic farming and horticultural applications. This use is expected to facilitate conditioning of the ensiled biomass towards humic endproducts, including mineralization (+CO2, +CH4) which should present zero emissions 'fingerprint' on the environment.

Use of Anero-Logix Tech ® for stable mineralization (+CO2, +CH4, as byproducts) of fibre & lignin in the sludge solids digestor process being developed with proprietory anaerobic ligninolytic enzymes.

Lacasse-like applications for bio-bleaching of pulp (from bagasse and wood poplar) in British Columbia, Canada, has begun.

Bioremediation of industrial municipal waste water using Anaero-Logix Tech ® for clarification and purification process; this will save costs from agents used to disinfect and flocculate (precipitate) the organics and minerals in the waste water stream (e. g. used in co-generation plants of pulp mill run turbines).

Use of anaerobic ligninolytic enzymes ensiled forages, a multi-billion dollar technological application in livestock production feeding with temperate forages, ensilo and so with straw, stover, cob and haulms in both temperate and tropical climes.

Food applications in baking, pickling, and spices to improve texturization, their sensory qualities such as aroma, and of robustness, mellowing, or piquance of flavours (as in spices) are to be further explored with a potential world-wide.

Plant breeding for food application would be with genetically bred corn for enhanced food commercial applications, i. e. lowered lignin content from native cultivars (e. g. U. S. A. and Mexico). As another e. g. of a food application: cereal grains of which the pericarp (which is milled out) and endosperm have lignified tissues would result in enhanced convenience in time, texture and flavour (i. e. a much faster popcorn/lower cooking heat, larger or jumbo size bits,  a fuller-bodied, nuttier corn taste and enhanced with melted butter; packaged caramel-buttered popcorn would also enjoy the benefits of this food enhancement described here). (See: NOVO-2)

Ultragermiezym (R) (i. e. enzyme): Superlay Lawn Seed (R) with humic lignozyme-treated compost from fibre + organic waste and supergrass seed (speedy grow, hi-density, control pile) treated for faster germination time. The seeds are believed to be treated in situ with a grass seed + enzyme formulation (+ lignase-specific permeants) + carrier (inert, soluble) in soil, with watering. It is be determined what rate factor the seed germinates to maturity for a faster, and perhaps, greener lawn, with newer seed varieties on the market. 

FIG. 1. FLOW DIAGRAM OF K-ENTERPRISES INITIATIVE IN ENERGY FROM CROPS AND BY-PRODUCTS: 

IONIC FLUID DECONSTRUCTIVE FRACTIONATION (ILDF)

1)FEED PRODUCTION

2)FERMENTATION TO ISOPENTENOL

3)LIGNIN->1)LIGNASE, 2)WSC, 3)APP, 4)ADDITIVES->ANERO-LOGIX TECH® FOR FERMENTATION TO ISOBUTANOL 

SKYEVIEW: For the matter of the action of leaven or Baker's yeast on lignocellulosic fibre in refined or whole wheat flour, the source of the bread's unique aromas or scents SkyeBlue states here the application of lignases to pretreating the flour or better during dough preparation and kneading to set, will result in enhancing tactility (e. g. softness or suppleness, and chewiness), flavours (e. g. sweetness, breadiness in flavour and richness) and the aromatic quality that so endears humans to their much beloved bread staple. It is now to be noted that there is empirical evidence of yeast, by direct observation, with their lignases, cellulases and hemicellulases acting on cellulose, at least, to condition lignocellulose fibres in the raw bread mass during dough setting and baking in the oven heat producing bread-baking aromas from fibrolysis of the cellulo-hemicellulose to "endpoint" and death of the yeast culture in the bread mass as it cooks during the baking process.

(c) D. A. Flores. 2024-2050. SKYE BLUE SB INTERNET. Port Coquitlam. BC. Canada V3B 1G3. 

Last update of this entry: April 26, 2024