JP6616309B2 - 生物学的酵母、それを得るための方法、およびその使用 - Google Patents
生物学的酵母、それを得るための方法、およびその使用 Download PDFInfo
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- JP6616309B2 JP6616309B2 JP2016550638A JP2016550638A JP6616309B2 JP 6616309 B2 JP6616309 B2 JP 6616309B2 JP 2016550638 A JP2016550638 A JP 2016550638A JP 2016550638 A JP2016550638 A JP 2016550638A JP 6616309 B2 JP6616309 B2 JP 6616309B2
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- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
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Classifications
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- 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
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- 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
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y301/00—Hydrolases acting on ester bonds (3.1)
- C12Y301/03—Phosphoric monoester hydrolases (3.1.3)
- C12Y301/03008—3-Phytase (3.1.3.8)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y301/00—Hydrolases acting on ester bonds (3.1)
- C12Y301/03—Phosphoric monoester hydrolases (3.1.3)
- C12Y301/03026—4-Phytase (3.1.3.26), i.e. 6-phytase
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y301/00—Hydrolases acting on ester bonds (3.1)
- C12Y301/03—Phosphoric monoester hydrolases (3.1.3)
- C12Y301/03072—5-Phytase (3.1.3.72)
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Mycology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Tropical Medicine & Parasitology (AREA)
- Medicinal Chemistry (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Botany (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Description
− その高いリン含有量(対象グループ1)、
− その高いリン含有量およびそのフィターゼ活性の豊富さ(対象グループ2)、または
− そのフィターゼ活性の豊富さ(対象グループ3)。
コムギふすま:
− 乾燥物質含有量:そのままの製品に対して87%(TQ)
− リン:約1%(TQ)、すなわち製品1kg当り約10gのリン、80%がフィチン酸の形態。フィターゼ活性1770U/kg
− タンパク質:15%から18%(TQ)
− デンプン:20%(TQ)
ダイズ油カス:
− 乾燥物質含有量:88%から93%(TQ)
− リン:0.6%(TQ)、(すなわち1kg当り約6gのリン)、フィチン酸(60%)およびリン脂質の形態。フィターゼ活性20U/kg
− タンパク質:41%(TQ)。
− フィチン酸に富む生物学的基体を粉砕するステップ、
− 水に懸濁してその懸濁物を加熱するステップ、および
− 酵素的非活性化。
(パパインまたはアルカラーゼ(alcalase)型の)精製プロテアーゼによる植物タンパク質の加水分解は、自己分解を起こした酵母を加えることによって改善できることが公知である(欧州特許出願公開第0578572号、米国特許出願公開第201202888587号)。
− レシピ1:ブラットマン(Blattman)由来のグルテン、自己分解を起こした生物学的ビール酵母、パパイン
− レシピ2:セルナ(Celnat)由来のグルテン、自己分解を起こした生物学的パン酵母、パパイン(クリスタラーゼ(cristalase))、ニュートラーゼ(neutrase)、およびアルカラーゼ(alcalase)
− レシピ3:セルナおよび/またはブラットマン由来のグルテン、ニュートラーゼ(Neutrase)、アルカラーゼ(Alcalase)、フラボウルザイム(Flavourzyme)。
適用したさまざまな処理の動作条件と、得られた結果とを以下に説明する。
− コムギふすま:
・ ふすまの粉砕。例示として、パイロットテストの際には800μmのグリルを備えたハンマーミルを用いた;
・ 懸濁物1kg当り165gの粉砕ふすまの割合で水に懸濁する;
・ 40℃から50℃にて5時間から20時間加熱する;
・ 外因性フィターゼの添加、ふすまの内因性フィターゼ活性によって反応が起こる;
・ 90℃にて30分間の酵素的非活性化。
− ダイズ油カス:
・ 油カスの粉砕。例示として、パイロットテストの際には800μmのグリルを備えたハンマーミルを用いた;
・ 懸濁物1kg当り165gの粉砕油カスの割合で水に懸濁する;
・ 40℃から50℃で加熱する;
・ 使用される粗製油カス1kg当り20gの量の外因性フィターゼ(Sumizyme PHY)の添加、内因性フィターゼ活性は実質的に0である;
・ 処理持続時間は5時間から20時間、温度を調節する;
・ 90℃にて30分間の酵素的非活性化。
圧搾酵母を生産するための従来の工業的方法に従って生物学的酵母を生産するために、コムギふすままたはダイズ油カスの処理の結果得られたさまざまな加水分解産物(実施例2)を用いた。
Claims (11)
- 生物由来の炭素、窒素およびリン供給源を含む培地において生物学的酵母を培養するための方法であって、前記リン供給源は、基体1kg当り2gから18gのリンを含む少なくとも1つのフィチン酸に富む生物学的基体の加水分解および可溶化によって得られるリンに富む精製溶液であり、前記フィチン酸に富む基体は、フィターゼ活性を有し、前記リンの60%から80%はフィチン酸の形態であり、
前記可溶化および加水分解は、以下の様式
a.前記フィチン酸に富む生物学的基体を粉砕するステップ、
b.aで得られた生成物を懸濁するステップ、
c.懸濁物を加熱するステップであって、前記懸濁物はフィターゼを含み、
d.前記懸濁物の酵素的非活性化のステップ
に従って行われることを特徴とする、方法。 - 前記フィチン酸に富む基体は、トウモロコシグルテン、脂肪性のコメぬか、ナタネ、ダイズ油カス、ヒマワリ油カス、半精白の普通コムギミドリング、コムギふすま、ライムギ、および普通コムギ粉を含む群より選択されることを特徴とする、請求項1に記載の方法。
- 前記粉砕された基体は、懸濁物1kg当り100gから250gの粉砕生成物の割合で、水に懸濁されることを特徴とする、請求項1または2のいずれか一項に記載の方法。
- 前記懸濁物は、40℃から50℃の温度にて5時間から20時間加熱されることを特徴とする、請求項1から3のいずれか一項に記載の方法。
- 前記フィチン酸に富む基体は、コムギふすまであることを特徴とする、請求項1から4のいずれか一項に記載の方法。
- 前記可溶化および加水分解の方法は、タンパク質加水分解およびデンプン糖化の処理に加えられ得ることを特徴とする、請求項1から5のいずれか一項に記載の方法。
- 前記窒素の供給源は、加水分解されたグルテンであることを特徴とする、請求項1から6のいずれか一項に記載の方法。
- 前記グルテンの加水分解は、エンドプロテアーゼおよびエキソペプチダーゼの混合物を含む酵素カクテルによって行われることを特徴とする、請求項7に記載の方法。
- 糖の供給源は、サトウキビおよび/またはテンサイ糖蜜であることを特徴とする、請求項1から8のいずれか一項に記載の方法。
- 前記糖の供給源は、50/50から80/20の比率のサトウキビ糖蜜およびテンサイ糖蜜の混合物からなることを特徴とする、請求項9に記載の方法。
- 前記方法は、炭酸ナトリウム、乳酸またはクエン酸、および植物油を加えるステップをさらに含むことを特徴とする、請求項1から10のいずれか一項に記載の方法。
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FR1450911 | 2014-02-06 | ||
FR1450911A FR3017134B1 (fr) | 2014-02-06 | 2014-02-06 | Levure biologique, procede d'obtention et utilisations |
PCT/FR2014/050869 WO2015118233A1 (fr) | 2014-02-06 | 2014-04-10 | Levure biologique, procédé d'obtention et utilisations |
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EA (1) | EA034619B1 (ja) |
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FR (1) | FR3017134B1 (ja) |
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FR2497440B1 (fr) * | 1981-01-08 | 1985-10-31 | Maudet Ets | Procede de preparation de pate a pain de longue conservation et application |
SE465951B (sv) * | 1984-10-23 | 1991-11-25 | Perstorp Ab | Isomer av inositoltrifosfat foeretraedesvis i saltform foer anvaendning som terapeutiskt eller profylaktiskt medel samt kompositioner daerav |
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FR2693473B1 (fr) | 1992-07-08 | 1994-09-09 | Bioprox Ste Angevine Biotechno | Procédé de préparation enzymatique d'hydrolysats de matières protéiques. |
US5593855A (en) * | 1992-12-08 | 1997-01-14 | Doosan Technical Center | Method of using yeast to recover phytin by precipitation from cornsteep liquor or light steep water |
FR2758330B1 (fr) * | 1997-01-10 | 1999-03-26 | Roquette Freres | Composition azotee resultant de l'hydrolyse du gluten de ble et son procede de fabrication |
JPH10218692A (ja) * | 1997-02-06 | 1998-08-18 | Nichimo Co Ltd | 生物由来物を原料とした生物栄養物質およびその製造方法 |
EP0971032A4 (en) * | 1997-08-21 | 2003-04-16 | Nichimo Company Ltd | GROWTH-PROMOTING MATERIAL FOR USEFUL MICROORGANISMS AND METHOD FOR THE PRODUCTION THEREOF. |
JP2000106833A (ja) * | 1998-10-08 | 2000-04-18 | Nichimo Co Ltd | 穀類を原料とした生成物、有用微生物増殖促進素材およびそれらの製造方法 |
US20020006647A1 (en) * | 2000-02-23 | 2002-01-17 | Novozymes A/S | Fermentation with a phytase |
FR2888249B1 (fr) | 2005-07-08 | 2007-08-17 | Adisseo France Sas Soc Par Act | Effet synergique de l'association de phytases sur l'hydrolyse de l'acide phytique |
US8323717B2 (en) * | 2010-11-24 | 2012-12-04 | King Faisal University | Method of producing baker's yeast |
US8828462B2 (en) | 2011-05-12 | 2014-09-09 | Griffith Laboratories International, Inc. | Method for preparing a proteinaceous vegetable flavor enhancer |
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HUE051941T2 (hu) | 2021-03-29 |
CA2938093A1 (fr) | 2015-08-13 |
EA201691578A1 (ru) | 2016-12-30 |
JP2017505137A (ja) | 2017-02-16 |
EP3102671B1 (fr) | 2020-07-01 |
UA117950C2 (uk) | 2018-10-25 |
PL3102671T3 (pl) | 2021-02-08 |
FR3017134A1 (fr) | 2015-08-07 |
KR102156958B1 (ko) | 2020-09-16 |
FR3017134B1 (fr) | 2018-04-20 |
DK3102671T3 (da) | 2020-09-28 |
CN105980543A (zh) | 2016-09-28 |
EA034619B1 (ru) | 2020-02-27 |
EP3102671A1 (fr) | 2016-12-14 |
US11008544B2 (en) | 2021-05-18 |
MX2016010112A (es) | 2016-11-28 |
HRP20201509T1 (hr) | 2021-02-05 |
ES2821131T3 (es) | 2021-04-23 |
WO2015118233A1 (fr) | 2015-08-13 |
KR20160117461A (ko) | 2016-10-10 |
US20170002309A1 (en) | 2017-01-05 |
CA2938093C (fr) | 2022-04-19 |
CL2016001961A1 (es) | 2017-07-21 |
RS60873B1 (sr) | 2020-11-30 |
CN105980543B (zh) | 2020-12-11 |
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