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Russian Far East
PoCo Colombie- Britannique
Canada Phone: 16049458408
Fax: +011-604-464-0103 CA
Description:
The Use of Novel Lignozyme Technology for Future Feed, Food and Energy Applications. ------------------------------------------------------------------------------ If it doesn't seem so strange to have arrived but not be there yet, do read these tracts from "SkyeBlue" prepared earlier to present our "looming" prospect of lignozymes or lignases, for food ingredients for enhancing cuisinart cooking (this is astounding and amazing), animal feeding (e. g. for sugarcane) and biofuel fermentation technologies using our own Anaero-logix(R) technology with lignases, WSCHOs (water-soluble carbohydrates or sugars) and APPs (amino acid peptides) to accelerate the breakdown in the fermentation process. For some time we at "SkyeBlue" have been mulling the initiation of a foods co. based at home in British Columbia Canada with extensive branching in the Soviet Russian states including Siberia and the Russian Far East and because of our particular focus on the biotechnological sciences we have decided to start with Enzyme Food Technology applied to the processing of ingredients or the preparation of foods products that are characteristic of the cuisine or diet of both Russia and Central Asia and which can be "green" labeled. At the moment we are working on developing the following for our product lines using anaerobic (non-requiring O2 for action but not O2 sensitive), food-grade lignases which are still at the developmental stage and are sparingly referred to in the literature:
1) Food applications in processes such as that of plant-based food materials, as in brewing (e. g. coffee, teas), food fermentation (e. g. soy sauce, wines, beers and spirits-sherries, cognacs, whiskies, shandies, liquers, rums, vermouth, vodka, etc.) and home-based and/or micro-brewing (e. g. ginger beer, root beer, cidres).
2) Food applications in the pickling process including relishes and the making of jams or jellies as fruit preserves.
3) Herbs and spices with spray application, incubation at T opt (deg C), freeze-drying and vacuum packing and with spices, further roasting and paste preparations (e. g. tamarind paste, curries, chutneys, BBQ sauces and assorted marinades, etc.). A market spread is expected to follow with a revival with these well-known exotic cuisinart ingredients using this breakthrough in preparation and delivery, making the taste experience a stunning reencounter and revival in home and commercial cooking.
4) Roasting of nuts (salted or non-salted) (e. g. dry roasted peanuts, almonds, pecans, cashews, Brazil nuts, etc.), as whole, sliced or crushed (for cooking and baking) and also for peanut butter, almond butter, MacButter(R) (macadamia and Brazil nut cream) and hazelnut in chocolate butter spread.
5) Roasting cereal grains to enhance their sensory qualities in cereals (including corn, oats, rye, soy, dried quinoa, etc.) for breakfast cereals, energy bars, multi-grain snack chips and popcorn, harvest-style baked goods (e. g. sandwich breads, pretzels, muffins, doughnuts, buns/rolls, etc.) which constitute branding/rebranding and producing new product lines to market giving the name "multi-grain" a new twist, and in applications of the baking process during rising of the dough.
6) Spray treatment of legume seeds (e. g. in Indian cuisine: dhal, mung bean, lathyrus, garbanzos, etc.) followed by sun-drying and vacuum packaging to prevent spoilage including oxidation for traditional or spicey dips or dressings, for example with pita bread and tortilla corn and potato (regular and sweet variety) chips. The aim here is to improve in the plant food material sensory qualities such as texturization, aroma, robustness, mellowing, as in elevating by a surprising miracle taste of lowlier perceived in the past lentils or pulses including the mung bean, and/or piquance of flavours, e. g. as in spices.
It is expected that food processing will bring about not only the complexity of food flavours but also their balance and, with mellowing from the unexpected blend and enrichment of mixture, will bring flavours to its peak of refinement. In taste tests these processed foods may show a change in their direct sensory qualities making the taste experience more immediately enjoyable. A potential world-wide, multi-billion dollar market is expected in foods processed as well as enzyme sales.
Cropping with sugarcane for feeding in Negros Province in the Philippines in the future will entail breeding GM low-lignin, hi-WSCHO and low-protease activity in varieties for increased energy digestibility and increased MCP biomass and protein from digestion.
There are developments indicating use of probiotics with feeding to effect anaerobic ligninolysis in sugarcane tops (SCT) ensilage to manage year-round feeding to effect a well-preserved silage with high acidity and good quality protein content.
Probiotics in post-ingestive digestion is at an infant stage and suggests gene editing (GE) modifications, use of higher-energy manipulations with feed material and continuous fed innoculant culture with increased fibrolytic digestibility as an initial focus. Eventually employment, like most GM use, of biosafety controls to guard the environment using porin-pharma nanotechnology, a breakthrough in the making with further research down the road.
Our spp. of GMO microbes are believed to be energetically more attenuated and cannot breed past closely quarantined zones although may pass on their so-called "supergenes", and potentially harmful, via plasmid mutations or transfers to other compatible spp. via conjugative transfer. Economic cost of enzymes for various applications will ensure its continued use in the food commercial sector as a food-grade additive in foods manufacturing. Anero-Lignozym Tech(R) refers to a combined boost for producing enzymes using host '7-1' from rumen using WSCHO (water-soluble carbohydrates, sugars) and APPs (so-called amino acid peptides) and other feed additives in application to feedstock for feed, foods, feed and of course fuels from bioenergy fermentation just mentioned above for chemical spp. like ethanol, butanol, isopentenol and even biokerosene (prep). D. A. Flores SB Internet PoCo BC Canada V3B 1G3 P: 16049458408 Email: skyebluepublications@aim.com W: hum-molgen.org W: brand.site/lifeindiamondsstore W: skyebluesbinternet.com W: energeneconsulting.com ------------------------------------------------------------------------------------------------------------------------------------------ (c) 2024-2059. SKYE BLUE SB INTERNET. Port Coquitlam BC Canada V3B 1G3.
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Last update of this entry: August 23, 2024
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