Alfred J Gryczka

40137970, Mar 22, 1977

Dec 10, 1975

5/639473

Alfred J. Gryczka - Sarasota FL

Microlife Technics, Inc. - Sarasota FL

A23L 131

426 56

An improved process for producing a red color in meat, particularly sausage, using Micrococcus species NRRL-B-8048 alone or preferably in admixture with Lactobacillus plantarum and/or Pediococcus cerevisiae or with other lactic acid producing bacteria is described. Micrococcus sp. NRRL-B-8048 rapidly (in about 4 hours or less) develops the solid bright red color associated with sausage and other fermented and non-fermented meats in the presence of edible nitrate or in the presence of relatively small amounts of added edible nitrite sufficient to more rapidly generate a red color because of NRRL-B-8048. Combinations of the nitrite and nitrate can be used. NRRL-B-8048 can be used to produce processed meats with a red color with a very limited fermentation time (hours) or to produce sausage with a longer fermentation time (days). Micrococcus sp. NRRL-B-8048 is preferably provided in the form of a cell concentrate which is frozen for storage and subsequent thawing for use.

41478070, Apr 3, 1979

Sep 6, 1977

5/830917

Alfred J. Gryczka - Sarasota FL
Ramesh B. Shah - Bradenton FL

Microlife Technics, Inc. - Sarasota FL

A23B 412

426 56

An improved process for producing a superior flavor in fermented meat, particularly sausage, using Micrococcus varians in admixture with Pediococcus cerevisiae NRRL-B-5627 and/or with other lactic acid producing meat fermenting bacteria for lowering the pH is described. Micrococcus varians is a very poor producer of lactic acid and alone cannot produce acceptable sausage. The improved bacterial compositions develop the solid bright red color associated with sausage and other fermented meats in the presence of edible nitrate and/or edible nitrite. Combinations of the nitrite and nitrate can be used. No acid forming chemicals, such as gluconic acid delta lactone, are used in the fermentation process. The bacterial composition is preferably provided in the form of a frozen cell concentrate for storage and subsequent thawing for use.

47161159, Dec 29, 1987

Jul 11, 1986

6/884890

Carlos F. Gonzalez - Sarasota FL
Alfred J. Gryczka - Sarasota FL

Microlife Technics, Inc. - Sarasota FL

C12N 1500
C12N 120
C12P 2100
C12P 2104

4351723

Derived microorganisms containing foreign DNA encoding for nisin production and a method for producing the derived microorganisms by transferring DNA to a recipient microorganism are described. The recipient microorganisms are preferably bacteria lacking in the ability to produce nisin. Nisin inhibits the growth of spoilage bacteria and is used in various materials for preservation, including foods and particularly at refrigeration temperatures. Nisin is also used in animals for improving the health of the animal. The foreign DNA is obtained from a donor microorganism and encodes for nisin production when transferred to the recipient microorganism.

41600380, Jul 3, 1979

Aug 9, 1976

5/712492

Richard L. Groben - Sarasota FL
Alfred J. Gryczka - Sarasota FL
Alfred A. Franklin - Sarasota FL

Microlife Technics, Inc. - Sarasota FL

A23K 110
A23K 100

426 53

A food for carnivorous lower animals which is fermented by certain lactic acid producing bacteria that produce a desirable flavor or which has an added flavoring from an edible material fermentate of lactic acid producing bacteria is described. The pet food has a pH of from about 3 to less than 6 and is particularly palatable to dogs.

43048684, Dec 8, 1981

Aug 7, 1978

5/931315

Alfred J. Gryczka - Sarasota FL
Ramesh B. Shah - Bradenton FL

Microlife Technics, Inc. - Sarasota FL

C12N 120

435253

An improved process for producing a superior flavor in fermented meat, particularly sausage, using Micrococcus varians in admixture with Pediococcus cerevisiae NRRL-B-5627 and/or with other lactic acid producing meat fermenting bacteria for lowering the pH is described. Micrococcus varians is a very poor producer of lactic acid and alone cannot produce acceptable sausage. The improved bacterial compositions develop the solid bright red color associated with sausage and other fermented meats in the presence of edible nitrate and/or edible nitrite. Combinations of the nitrite and nitrate can be used. No acid forming chemicals, such as gluconic acid delta lactone, are used in the fermentation process. The bacterial composition is preferably provided in the form of a frozen cell concentrate for storage and subsequent thawing for use.

42140080, Jul 22, 1980

Mar 14, 1979

6/020432

Richard L. Groben - Sarasota FL
Alfred J. Gryczka - Sarasota FL
Alfred A. Franklin - Sarasota FL

Microlife Technics, Inc. - Sarasota FL

A23K 100
A23K 110

426 53

A food for carnivorous lower animals which is fermented by certain lactic acid producing bacteria that produce a desirable flavor or which has an added flavoring from an edible material fermentate of lactic acid producing bacteria is described. The pet food has a pH of from about 3 to less than 6 and is particularly palatable to dogs.

47405937, Apr 26, 1988

Aug 26, 1985

6/769081

Carlos F. Gonzalez - Sarasota FL
Alfred J. Gryczka - Sarasota FL

Microlife Technics, Inc. - Sarasota FL

C12N 100
C12N 1500
C12N 120
C12R 146
B29C 4900
B01J 1118

435243

Derived microorganisms containing foreign DNA encoding for nisin production and a method for producing the derived microorganisms by transferring DNA to a recipient microorganism are described. The recipient microorganisms are preferably bacteria lacking in the ability to produce nisin. Nisin inhibits the growth of spoilage bacteria and is used in various materials for preservation, including foods and particularly at refrigeration temperatures. Nisin is also used in animals for improving the health of the animal. The foreign DNA is obtained from a donor microorganism and encodes for nisin production when transferred to the recipient microorganism.

39638359, Jun 15, 1976

Apr 24, 1975

5/571232

Alfred J. Gryczka - Sarasota FL

Microlife Technics, Inc. - Sarasota FL

A23L 110
A21D 208
A23L 123

426 18

A method is described for making fermented or "sour" flour having distinctive flavor and acidic properties when incorporated into baked products. Flour and substantial amounts of water are mixed together and fermented with a non-toxic Lactobacillus bacterium and then dried to less than about fourteen (14%) percent by weight water so as to provide a finely divided flour. The use of Lactobacillus plantarum is particularly disclosed.