JP5874286B2 - γ−グルタミル化合物を含有する酵母エキスの製造方法及び当該方法に用いられる酵母 - Google Patents
γ−グルタミル化合物を含有する酵母エキスの製造方法及び当該方法に用いられる酵母 Download PDFInfo
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- JP5874286B2 JP5874286B2 JP2011220222A JP2011220222A JP5874286B2 JP 5874286 B2 JP5874286 B2 JP 5874286B2 JP 2011220222 A JP2011220222 A JP 2011220222A JP 2011220222 A JP2011220222 A JP 2011220222A JP 5874286 B2 JP5874286 B2 JP 5874286B2
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- Coloring Foods And Improving Nutritive Qualities (AREA)
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| Application Number | Priority Date | Filing Date | Title |
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| JP2011220222A JP5874286B2 (ja) | 2011-03-31 | 2011-10-04 | γ−グルタミル化合物を含有する酵母エキスの製造方法及び当該方法に用いられる酵母 |
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| Application Number | Priority Date | Filing Date | Title |
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| JP2011079405 | 2011-03-31 | ||
| JP2011079405 | 2011-03-31 | ||
| JP2011220222A JP5874286B2 (ja) | 2011-03-31 | 2011-10-04 | γ−グルタミル化合物を含有する酵母エキスの製造方法及び当該方法に用いられる酵母 |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| JP2012213376A JP2012213376A (ja) | 2012-11-08 |
| JP2012213376A5 JP2012213376A5 (https=) | 2014-10-30 |
| JP5874286B2 true JP5874286B2 (ja) | 2016-03-02 |
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| JP2011220222A Active JP5874286B2 (ja) | 2011-03-31 | 2011-10-04 | γ−グルタミル化合物を含有する酵母エキスの製造方法及び当該方法に用いられる酵母 |
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| JP (1) | JP5874286B2 (https=) |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6020875B2 (ja) * | 2012-02-20 | 2016-11-02 | 株式会社カネカ | グルタチオンの製造方法 |
| WO2014017485A1 (ja) * | 2012-07-25 | 2014-01-30 | 味の素株式会社 | 果汁含有飲食品 |
| WO2015002279A1 (ja) * | 2013-07-03 | 2015-01-08 | 味の素株式会社 | グルタチオン生成促進用組成物 |
| EP3020801A4 (en) | 2013-07-12 | 2017-01-18 | Ajinomoto Co., Inc. | YEAST WITH HIGH CONTENT OF Abu, upsilon-Glu-Abu, AND/OR UPSILON-Glu-Abu-Gly |
| JP2016042846A (ja) * | 2014-08-25 | 2016-04-04 | 国立大学法人名古屋大学 | オフタルミン酸の製造法 |
| CN107429282A (zh) * | 2015-03-04 | 2017-12-01 | 株式会社钟化 | 谷胱甘肽的制造方法 |
| EP3458582B1 (en) | 2016-05-19 | 2026-04-22 | Société des Produits Nestlé S.A. | Flavour generation in food |
| JP7714233B2 (ja) * | 2020-03-19 | 2025-07-29 | 国立大学法人神戸大学 | 内在性遺伝子の発現が増強された遺伝子組換え細胞の製造方法 |
| IT202000022846A1 (it) * | 2020-09-28 | 2022-03-28 | Lesaffre & Cie | Lievito ricombinante per la produzione di oligopeptide |
| JPWO2022244697A1 (https=) | 2021-05-17 | 2022-11-24 | ||
| EP4342308A4 (en) | 2021-05-17 | 2025-05-14 | Ajinomoto Co., Inc. | Taste suppression composition |
| CN120129465A (zh) | 2022-10-28 | 2025-06-10 | 味之素株式会社 | 咸味增强或异味抑制剂 |
| WO2025041767A1 (ja) | 2023-08-21 | 2025-02-27 | 味の素株式会社 | 甘味組成物及び味質改善剤 |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6152299A (ja) * | 1984-08-21 | 1986-03-14 | Kanegafuchi Chem Ind Co Ltd | 酵母によるグルタチオンの製造方法 |
| DE3724345A1 (de) * | 1987-07-23 | 1989-02-02 | Huels Chemische Werke Ag | Verfahren zur synthese von glutathion in hefen |
| JP2012100622A (ja) * | 2010-11-12 | 2012-05-31 | Kaneka Corp | グルタチオンの製造方法 |
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| JP2012213376A (ja) | 2012-11-08 |
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