BRPI0921844A8 - Método para produzir uma levedura, levedura, e, extrato de levedura - Google Patents
Método para produzir uma levedura, levedura, e, extrato de leveduraInfo
- Publication number
- BRPI0921844A8 BRPI0921844A8 BRPI0921844A BRPI0921844A BRPI0921844A8 BR PI0921844 A8 BRPI0921844 A8 BR PI0921844A8 BR PI0921844 A BRPI0921844 A BR PI0921844A BR PI0921844 A BRPI0921844 A BR PI0921844A BR PI0921844 A8 BRPI0921844 A8 BR PI0921844A8
- Authority
- BR
- Brazil
- Prior art keywords
- yeast
- amino acid
- rich
- producing
- liquid culture
- Prior art date
Links
- 240000004808 Saccharomyces cerevisiae Species 0.000 title abstract 14
- 229940041514 candida albicans extract Drugs 0.000 title abstract 3
- 238000004519 manufacturing process Methods 0.000 title abstract 3
- 239000012138 yeast extract Substances 0.000 title abstract 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 abstract 12
- 150000001413 amino acids Chemical class 0.000 abstract 12
- 238000009630 liquid culture Methods 0.000 abstract 4
- 239000001963 growth medium Substances 0.000 abstract 3
- 238000000034 method Methods 0.000 abstract 3
- 241000235646 Cyberlindnera jadinii Species 0.000 abstract 1
- 235000013409 condiments Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 210000005253 yeast cell Anatomy 0.000 abstract 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P13/00—Preparation of nitrogen-containing organic compounds
- C12P13/04—Alpha- or beta- amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/14—Yeasts or derivatives thereof
- A23L33/145—Extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, 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
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, 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
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
- C12N1/18—Baker's yeast; Brewer's yeast
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biotechnology (AREA)
- Genetics & Genomics (AREA)
- Microbiology (AREA)
- General Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Medicinal Chemistry (AREA)
- Botany (AREA)
- Nutrition Science (AREA)
- Biomedical Technology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
MÉTODO PARA PRODUZIR UMA LEVEDURA RICA EM AMINOÁCIDO, LEVEDURA RICA EM AMINOÁCIDO, EXTRATO DE LEVEDURA RICA EM AMINOÁCIDO, COMPOSIÇÃO DE CONDIMENTO, E, ALIMENTO OU BEBIDA CONTENDO AMINOÁCIDO É divulgado um método para produzir uma levedura rica em aminoácido que contém um aminoácido livre em uma concentração alta. Especificamente é divulgado um método para produzir uma levedura rica em aminoácido, que é caracterizado por submeter uma levedura na face de desenvolvimento estacionária para a cultura líquida sob condições onde um meio de cultura líquido tem um valor de pH de não menos do que 7,5 e menor do que I1. Também é especificamente divulgado um método para produzir uma levedura rica em aminoácido, que é caracterizada por ajustar o valor de pH de um meio de cultura líquido para uma levedura na fase de desenvolvimento estacionária a um valor não menor do que 7,5 e menor do que 11 e subsequentemente cultivar a levedura no meio de cultura líquido. Nos métodos, a levedura pode ser Saccharomyces cerevisiae ou Candida utilis. Ainda é especificamente divulgada uma levedura rica em aminoácido pode ter um teor de aminoácido livre de 7,5 a 18,0 % em peso por célula de levedura seca. Ainda é especificamente divulgada uma extrato de levedura rica em aminoácido que é extraído de um levedura rica em aminoácido.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2008294644 | 2008-11-18 | ||
PCT/JP2009/006148 WO2010058551A1 (ja) | 2008-11-18 | 2009-11-17 | アミノ酸高含有酵母の製造方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
BRPI0921844A2 BRPI0921844A2 (pt) | 2015-08-25 |
BRPI0921844A8 true BRPI0921844A8 (pt) | 2017-12-05 |
Family
ID=42197994
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BRPI0921844A BRPI0921844A8 (pt) | 2008-11-18 | 2009-11-17 | Método para produzir uma levedura, levedura, e, extrato de levedura |
Country Status (8)
Country | Link |
---|---|
US (1) | US20110206823A1 (pt) |
EP (2) | EP2348100B1 (pt) |
JP (1) | JP5730579B2 (pt) |
CN (1) | CN102216441A (pt) |
AU (1) | AU2009318668B2 (pt) |
BR (1) | BRPI0921844A8 (pt) |
RS (1) | RS55346B1 (pt) |
WO (1) | WO2010058551A1 (pt) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103789219B (zh) * | 2013-02-01 | 2015-07-15 | 河北衡水老白干酒业股份有限公司 | 用于白酒酿造的酿酒酵母 |
JP6429513B2 (ja) * | 2014-07-04 | 2018-11-28 | 興人ライフサイエンス株式会社 | 糖アルコール混合液の有効活用 |
CN107849517B (zh) * | 2015-07-17 | 2021-08-31 | 三菱商事生命科学株式会社 | 糖醇混合液的有效活用 |
US10557131B2 (en) | 2016-07-07 | 2020-02-11 | National Agriculture And Food Research Organization | Method of producing yeast extract |
Family Cites Families (21)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS4725B1 (pt) * | 1968-01-24 | 1972-01-05 | ||
US3616234A (en) * | 1969-08-11 | 1971-10-26 | Ajinomoto Kk | Method of preparing protease from candida lipolytica |
US3888839A (en) * | 1972-11-29 | 1975-06-10 | Anheuser Busch | Isolated yeast protein product with intact rna and a process for making same |
US3914450A (en) * | 1973-04-09 | 1975-10-21 | Anheuser Busch | Concentrated extract of yeast and processes of making same |
JPS5431076B1 (pt) * | 1973-09-07 | 1979-10-04 | ||
US4584269A (en) * | 1983-10-31 | 1986-04-22 | Genex Corporation | Method for stabilizing the enzymatic activity of phenylalanine ammonia lyase during L-phenylalanine production |
JPS63112965A (ja) * | 1986-06-09 | 1988-05-18 | Takeda Chem Ind Ltd | 酵母エキスの製造法 |
JPS63123390A (ja) * | 1986-11-10 | 1988-05-27 | Idemitsu Kosan Co Ltd | L−フエニルアラニンの製造方法 |
JPH05227911A (ja) | 1992-02-18 | 1993-09-07 | Ajinomoto Co Inc | 調味料組成物 |
JPH09294581A (ja) * | 1996-05-02 | 1997-11-18 | Ajinomoto Co Inc | 酵母及びそれを含んでなる飲食品 |
JP3896606B2 (ja) * | 1996-05-31 | 2007-03-22 | 味の素株式会社 | 酵母エキスの製造法 |
JP3519572B2 (ja) * | 1997-05-27 | 2004-04-19 | 日本たばこ産業株式会社 | 酵母エキス組成物およびそれを得るための酵母変異株 |
JP3982737B2 (ja) * | 1997-09-29 | 2007-09-26 | 日本たばこ産業株式会社 | 酵母エキス組成物及びそれを得るための酵母並びに酵母エキス組成物の製造法 |
JP3088709B2 (ja) | 1998-05-18 | 2000-09-18 | 株式会社興人 | 甘味改善剤 |
JP4638591B2 (ja) | 2000-12-11 | 2011-02-23 | 日本たばこ産業株式会社 | 新規酵母及び酵母エキス |
JP4398213B2 (ja) | 2003-09-29 | 2010-01-13 | 日本たばこ産業株式会社 | だしの呈味を強化する酵母エキス |
JP4651361B2 (ja) * | 2004-11-09 | 2011-03-16 | キリンフードテック株式会社 | グルタミン酸高含有酵母エキスおよびその製造方法 |
JP2006246791A (ja) * | 2005-03-10 | 2006-09-21 | Toray Ind Inc | D−アラニンの製造法 |
JP2007049989A (ja) | 2005-07-20 | 2007-03-01 | Nippon Paper Chemicals Co Ltd | 酵母エキス及びその製造方法 |
US8815567B2 (en) * | 2007-11-30 | 2014-08-26 | E I Du Pont De Nemours And Company | Coenzyme Q10 production in a recombinant oleaginous yeast |
CA2740415C (en) * | 2008-10-14 | 2021-08-24 | Solazyme, Inc. | Food compositions of microalgal biomass |
-
2009
- 2009-11-17 WO PCT/JP2009/006148 patent/WO2010058551A1/ja active Application Filing
- 2009-11-17 EP EP09827332.9A patent/EP2348100B1/en active Active
- 2009-11-17 RS RS20160988A patent/RS55346B1/sr unknown
- 2009-11-17 JP JP2010539138A patent/JP5730579B2/ja active Active
- 2009-11-17 US US13/126,514 patent/US20110206823A1/en not_active Abandoned
- 2009-11-17 EP EP15175951.1A patent/EP2949745A1/en not_active Withdrawn
- 2009-11-17 BR BRPI0921844A patent/BRPI0921844A8/pt not_active Application Discontinuation
- 2009-11-17 CN CN2009801454140A patent/CN102216441A/zh active Pending
- 2009-11-17 AU AU2009318668A patent/AU2009318668B2/en active Active
Also Published As
Publication number | Publication date |
---|---|
WO2010058551A1 (ja) | 2010-05-27 |
EP2949745A1 (en) | 2015-12-02 |
JP5730579B2 (ja) | 2015-06-10 |
RS55346B1 (sr) | 2017-03-31 |
EP2348100A4 (en) | 2012-09-05 |
US20110206823A1 (en) | 2011-08-25 |
JPWO2010058551A1 (ja) | 2012-04-19 |
AU2009318668B2 (en) | 2012-12-20 |
CN102216441A (zh) | 2011-10-12 |
AU2009318668A1 (en) | 2010-05-27 |
BRPI0921844A2 (pt) | 2015-08-25 |
EP2348100A1 (en) | 2011-07-27 |
EP2348100B1 (en) | 2016-09-07 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Redón et al. | Effect of growth temperature on yeast lipid composition and alcoholic fermentation at low temperature | |
Whitener et al. | Early fermentation volatile metabolite profile of non-Saccharomyces yeasts in red and white grape must: A targeted approach | |
Medina et al. | Growth of non-Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentation | |
Martins et al. | Organic solutes in hyperthermophilic archaea | |
Wah et al. | Co-culturing of Pichia guilliermondii enhanced volatile flavor compound formation by Zygosaccharomyces rouxii in the model system of Thai soy sauce fermentation | |
Freitas et al. | Selecting low-cost carbon sources for carotenoid and lipid production by the pink yeast Rhodosporidium toruloides NCYC 921 using flow cytometry | |
BRPI0922088A8 (pt) | Método para produzir uma levedura, levedura, e, extrato de levedura | |
Ansanay-Galeote et al. | Stress effect of ethanol on fermentation kinetics by stationary-phase cells of Saccharomyces cerevisiae | |
Kot et al. | Production of lipids and carotenoids by Rhodotorula gracilis ATCC 10788 yeast in a bioreactor using low-cost wastes | |
Dong et al. | Changes of Saccharomyces cerevisiae cell membrane components and promotion to ethanol tolerance during the bioethanol fermentation | |
BRPI0921844A8 (pt) | Método para produzir uma levedura, levedura, e, extrato de levedura | |
Martí-Raga et al. | The effect of nitrogen addition on the fermentative performance during sparkling wine production | |
BR112014008020A2 (pt) | método para a produção simultânea de etanol e pro-duto fermentado sólido | |
Borrull et al. | New insights into the physiological state of Saccharomyces cerevisiae during ethanol acclimation for producing sparkling wines | |
BR112012009828B8 (pt) | Método para a produção de uma imunoglobulina glicosilada e seu uso | |
Rodríguez-Porrata et al. | Vitality enhancement of the rehydrated active dry wine yeast | |
Cola et al. | Differential effects of major inhibitory compounds from sugarcane-based lignocellulosic hydrolysates on the physiology of yeast strains and lactic acid bacteria | |
Cheng et al. | RNA-seq transcriptomic analysis of green tea polyphenols regulation of differently expressed genes in Saccharomyces cerevisiae under ethanol stress | |
Medawar et al. | Yeast growth: lag phase modelling in alcoholic media | |
Sanna et al. | Pichia fermentans dimorphic changes depend on the nitrogen source | |
Pereira et al. | The fermentation of sugarcane molasses by Dekkera bruxellensis and the mobilization of reserve carbohydrates | |
Sánchez-Castañeda et al. | Modeling of isoamyl acetate production by fermentation with Pichia fermentans in an aerated system coupled to in situ extraction | |
Liu et al. | Adjustment of impact phenolic compounds, antioxidant activity and aroma profile in Cabernet Sauvignon wine by mixed fermentation of Pichia kudriavzevii and Saccharomyces cerevisiae | |
Liu et al. | Bioremediation of degraded pit mud by indigenous microbes for Baijiu production | |
Evers et al. | To be or not to be required: yeast vitaminic requirements in winemaking |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
B06F | Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette] | ||
B15K | Others concerning applications: alteration of classification |
Ipc: C12N 1/16 (1980.01), C12N 1/18 (1980.01), A23L 27/ |
|
B07A | Application suspended after technical examination (opinion) [chapter 7.1 patent gazette] | ||
B06G | Technical and formal requirements: other requirements [chapter 6.7 patent gazette] | ||
B25D | Requested change of name of applicant approved |
Owner name: ASAHI GROUP HOLDINGS, LTD. (JP) |
|
B06I | Publication of requirement cancelled [chapter 6.9 patent gazette] | ||
B09B | Patent application refused [chapter 9.2 patent gazette] | ||
B09B | Patent application refused [chapter 9.2 patent gazette] |
Free format text: MANTIDO O INDEFERIMENTO UMA VEZ QUE NAO FOI APRESENTADO RECURSO DENTRO DO PRAZO LEGAL |