Henry Fleming resumes & CV records
Resumes
Henry Fleming
Henry Fleming
Henry Fleming
Henry W Fleming, 867308 New Forest Ln, Wake Forest, NC 27587
Henry Fleming Phones & Addresses
7308 New Forest Ln, Wake Forest, NC 27587 919-5700052
7388 New Forest Ln, Wake Forest, NC 27587 919-5700052
Raleigh, NC
Franklinton, NC
Wade, NC
Jacksonville, FL
Work
Company:
North carolina state university
Address:
2711 Founders Dr, Raleigh, NC 27695
Phones:
919-5152011
Position:
Usda professor emeritus
Industries:
Colleges, Universities, and Professional Schools
Mentions for Henry W Fleming
Publications & IP owners
Us Patents
Lactic Acid Bacteria Which Do Not Decarboxylate Malic Acid And Fermentation Therewith
US Patent:
4666849, May 19, 1987
Filed:
Oct 4, 1983
Appl. No.:
6/539028
Inventors:
Mark A. Daeschel - Raleigh NC
Roger F. McFeeters - Raleigh NC
Henry P. Fleming - Raleigh NC
Todd R. Klaenhammer - Raleigh NC
Rosemary B. Sanozky - Raleigh NC
Roger F. McFeeters - Raleigh NC
Henry P. Fleming - Raleigh NC
Todd R. Klaenhammer - Raleigh NC
Rosemary B. Sanozky - Raleigh NC
Assignee:
The United States of America as represented by the Secretary of
Agriculture - Washington DC
Agriculture - Washington DC
International Classification:
C12N 120
C12N 1500
C12Q 104
A23B 710
C12N 1500
C12Q 104
A23B 710
US Classification:
435253
Abstract:
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 comprises 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 decarboxylate malic acid. When malic acid is decarboxylated, a proton is removed from the solution in accordance with the following equation: ##STR1## Therefore, the pH of the medium either remains the same by neutralizing lactic acid produced by the fermentation of the carbohydrate source or increases when insufficient lactic acid is present. The above method is particularly fast and easy for screening bacteria obtained from purposely mutated species of lactic acid bacteria.
Controlled Bulk Vegetable Fermentation
US Patent:
3932674, Jan 13, 1976
Filed:
Nov 29, 1974
Appl. No.:
5/528454
Inventors:
John L. Etchells - Raleigh NC
Thomas A. Bell - Raleigh NC
Henry P. Fleming - Raleigh NC
Roger L. Thompson - Raleigh NC
Thomas A. Bell - Raleigh NC
Henry P. Fleming - Raleigh NC
Roger L. Thompson - Raleigh NC
Assignee:
The United States of America - Washington DC
International Classification:
A23L 1218
US Classification:
426 52
Abstract:
Bulk fermentation of brined vegetables comprising controlled sanitizing, acidifying, buffering, and inoculating while continually purging CO. sub. 2 from the fermenting vegetable/brine mass.
Altered Brining Properties Of Produce By A Method Of Pre-Brining Exposure Of The Fresh Produce To Oxygen Or Carbon Dioxide
US Patent:
4352827, Oct 5, 1982
Filed:
Oct 23, 1981
Appl. No.:
6/314323
Inventors:
Henry P. Fleming - Raleigh NC
David M. Pharr - Raleigh NC
Roger L. Thompson - Raleigh NC
David M. Pharr - Raleigh NC
Roger L. Thompson - Raleigh NC
Assignee:
The United States of America as represented by the Secretary of
Agriculture - Washington DC
Agriculture - Washington DC
International Classification:
A23L 1218
US Classification:
426270
Abstract:
Fresh whole produce is placed in a container and continuously purged for about 30 to 120 minutes with oxygen or carbon dioxide gas. The container is then filled with a brine solution and the produce allowed to stand for a period of about 2-24 hours, thus resulting in superior pickled produce.
Isbn (Books And Publications)
Advances In Remote Sensing Retrieval Methods
Author:
Henry E. Fleming
ISBN #:
0937194077
Rsrm Eighty Seven: Advances In Remote Sensing Retrieval Methods
Author:
Henry E. Fleming
ISBN #:
0937194131
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