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1. WO2020115993 - METHOD FOR PRODUCING YEAST CONTAINING RICH-TASTE-IMPARTING SUBSTANCE AND METHOD FOR PRODUCING YEAST EXTRACT CONTAINING RICH-TASTE-IMPARTING SUBSTANCE

Publication Number WO/2020/115993
Publication Date 11.06.2020
International Application No. PCT/JP2019/037028
International Filing Date 20.09.2019
IPC
C12N 1/16 2006.01
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
NMICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
1Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
14Fungi ; Culture media therefor
16Yeasts; Culture media therefor
A23L 31/15 2016.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
31Edible extracts or preparations of fungi; Preparation or treatment thereof
10Yeasts or derivatives thereof
15Extracts
C12P 1/02 2006.01
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
PFERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
1Preparation of compounds or compositions, not provided for in groups C12P3/-C12P39/121; General processes for the preparation of compounds or compositions by using microorganisms or enzymes
02by using fungi
C12P 21/02 2006.01
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
PFERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
21Preparation of peptides or proteins
02having a known sequence of two or more amino acids, e.g. glutathione
CPC
A23L 31/15
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
31Edible extracts or preparations of fungi; Preparation or treatment thereof
10Yeasts or derivatives thereof
15Extracts
C12N 1/16
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
NMICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
1Microorganisms, e.g. protozoa; Compositions thereof
14Fungi
16Yeasts; Culture media therefor
C12P 1/02
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
PFERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
1Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
02by using fungi
C12P 13/14
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
PFERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
13Preparation of nitrogen-containing organic compounds
04Alpha- or beta- amino acids
14Glutamic acid; Glutamine
C12P 21/02
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
PFERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
21Preparation of peptides or proteins
02having a known sequence of two or more amino acids, e.g. glutathione
Applicants
  • アサヒグループ食品株式会社 ASAHI GROUP FOODS, LTD. [JP]/[JP]
Inventors
  • 井野 智和 INO, Tomokazu
Agents
  • 廣田 浩一 HIROTA, Koichi
  • 流 良広 NAGARE, Yoshihiro
  • 松田 奈緒子 MATSUDA, Naoko
Priority Data
2018-22812505.12.2018JP
Publication Language Japanese (JA)
Filing Language Japanese (JA)
Designated States
Title
(EN) METHOD FOR PRODUCING YEAST CONTAINING RICH-TASTE-IMPARTING SUBSTANCE AND METHOD FOR PRODUCING YEAST EXTRACT CONTAINING RICH-TASTE-IMPARTING SUBSTANCE
(FR) PROCÉDÉ DE PRODUCTION DE LEVURE CONTENANT UNE SUBSTANCE CONFÉRANT UN GOÛT RICHE ET PROCÉDÉ DE PRODUCTION D'ÊXTRAIT DE LEVURE CONTENANT UNE SUBSTANCE CONFÉRANT UN GOÛT RICHE
(JA) コク味付与物質含有酵母の製造方法及びコク味付与物質含有酵母エキスの製造方法
Abstract
(EN)
This method for producing yeast containing a rich-taste-imparting substance includes: a step for yeast proliferation, in which yeast is modified such that intracellular acetolactic acid synthase activity is reduced, and isoleucine- and valine-requiring yeast is cultured and proliferated on a medium containing isoleucine and valine; and a step for generating a rich-taste-imparting substance, in which when the isoleucine content in the medium is less than 0.2 mass%, valine is added to the medium to culture the yeast and to generate a rich-taste-imparting substance, wherein the rich-taste-imparting substance is γ-Glu-Abu and/or γ-Glu-Abu-Gly.
(FR)
Procédé de production de levure contenant une substance conférant un goût riche comprenant les étapes suivantes: prolifération de levure, dans laquelle la levure est modifiée de telle sorte que l'activité de synthase d'acide acétolactique intracellulaire est réduite, et de la levure nécessitant de l'isoleucine et de la valine est cultivée et proliférée sur un milieu contenant de l'isoleucine et de la valine; et production d'une substance conférant un goût riche, où lorsque la teneur en isoleucine dans le milieu est inférieure à 0,2 % en masse, de la valine est ajoutée au milieu pour cultiver la levure et pour produire une substance conférant un goût riche, la substance conférant un goût riche étant gamma-Glu-Abu et/ou gamma-Glu-Abu-Gly.
(JA)
細胞内のアセト乳酸シンターゼ活性が低下するように改変され、イソロイシン及びバリン要求性の酵母を、イソロイシン及びバリンを含有する培地で培養し、増殖させる酵母増殖工程と、前記培地中のイソロイシンの含有量が0.2質量%未満のときに、バリンを前記培地に加えて前記酵母を培養し、コク味付与物質を生成させるコク味付与物質生成工程とを含み、前記コク味付与物質が、γ-Glu-Abu及びγ-Glu-Abu-Glyの少なくともいずれかであるコク味付与物質含有酵母の製造方法である。
Also published as
Latest bibliographic data on file with the International Bureau