PL3385369T3 - Sposób wytwarzania drożdży o wysokiej zawartości kwasu glutaminowego - Google Patents

Sposób wytwarzania drożdży o wysokiej zawartości kwasu glutaminowego

Info

Publication number
PL3385369T3
PL3385369T3 PL18161627T PL18161627T PL3385369T3 PL 3385369 T3 PL3385369 T3 PL 3385369T3 PL 18161627 T PL18161627 T PL 18161627T PL 18161627 T PL18161627 T PL 18161627T PL 3385369 T3 PL3385369 T3 PL 3385369T3
Authority
PL
Poland
Prior art keywords
glutamic acid
acid content
producing yeast
high glutamic
yeast
Prior art date
Application number
PL18161627T
Other languages
English (en)
Inventor
Ichiro Shibuya
Hiroaki Okano
Yoshitomo Kanaoka
Nobuchika Takesue
Original Assignee
Asahi Group Holdings, Ltd.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Asahi Group Holdings, Ltd. filed Critical Asahi Group Holdings, Ltd.
Priority claimed from PCT/JP2009/005802 external-priority patent/WO2010058527A1/ja
Publication of PL3385369T3 publication Critical patent/PL3385369T3/pl

Links

Classifications

    • 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
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic 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
    • C12N1/18—Baker's yeast; Brewer's yeast

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Mycology (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biotechnology (AREA)
  • Genetics & Genomics (AREA)
  • Organic Chemistry (AREA)
  • Microbiology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Biomedical Technology (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Virology (AREA)
  • Botany (AREA)
  • Medicinal Chemistry (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Seasonings (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Seeds, Soups, And Other Foods (AREA)
PL18161627T 2008-11-18 2009-10-30 Sposób wytwarzania drożdży o wysokiej zawartości kwasu glutaminowego PL3385369T3 (pl)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
JP2008294642 2008-11-18
PCT/JP2009/059206 WO2010058616A1 (ja) 2008-11-18 2009-05-19 グルタミン酸高含有酵母の製造方法
PCT/JP2009/005802 WO2010058527A1 (ja) 2008-11-18 2009-10-30 グルタミン酸高含有酵母の製造方法
EP09827308.9A EP2402428B1 (en) 2008-11-18 2009-10-30 Method for producing yeast with high glutamic acid content
EP18161627.7A EP3385369B1 (en) 2008-11-18 2009-10-30 Method for producing yeast with high glutamic acid content

Publications (1)

Publication Number Publication Date
PL3385369T3 true PL3385369T3 (pl) 2021-11-29

Family

ID=42198057

Family Applications (1)

Application Number Title Priority Date Filing Date
PL18161627T PL3385369T3 (pl) 2008-11-18 2009-10-30 Sposób wytwarzania drożdży o wysokiej zawartości kwasu glutaminowego

Country Status (9)

Country Link
US (1) US9005683B2 (pl)
EP (2) EP2402428B1 (pl)
JP (4) JP4503700B1 (pl)
CN (1) CN102216442A (pl)
BR (1) BRPI0922088B1 (pl)
DK (1) DK3385369T3 (pl)
PL (1) PL3385369T3 (pl)
RS (2) RS57450B1 (pl)
WO (1) WO2010058616A1 (pl)

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JPWO2012039275A1 (ja) * 2010-09-24 2014-02-03 アサヒグループホールディングス株式会社 加熱反応調味料の製造方法、調味料及び飲食品
JP6008505B2 (ja) * 2012-01-26 2016-10-19 アサヒグループホールディングス株式会社 Ｇａｂａ高含有酵母の製造方法
CA2866238C (en) * 2012-03-28 2018-08-28 Sapporo Breweries Limited Solution containing components of starting plant raw material, beverage, and method relating thereto
JP6821557B2 (ja) * 2015-04-28 2021-01-27 テーブルマーク株式会社 酵母エキスの製造方法、それにより得られる酵母エキス、調味料組成物および食品
JP7133472B2 (ja) * 2016-12-15 2022-09-08 三菱商事ライフサイエンス株式会社 乳酸菌発酵調味料
CA3107379A1 (en) * 2018-08-13 2020-02-20 Chr. Hansen A/S Production of alcohol-free fermented vegetable juice with pichia kluyveri yeast
WO2020172438A1 (en) * 2019-02-20 2020-08-27 The Regents Of The University Of California Host yeast cells and methods useful for producing indigoidine
KR102158642B1 (ko) * 2020-05-08 2020-09-22 주식회사 한국야쿠르트 글루탐산을 고발현하는 락토코커스 락티스 균주 및 이의 용도
EP4375301A1 (en) 2022-11-24 2024-05-29 Ohly GmbH Process for the production of beta-glucan

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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 (pl) 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
JPS62275667A (ja) 1986-05-22 1987-11-30 Ajinomoto Co Inc こく味調味料又はこく味の増強された食品の製造法
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
JPH02219560A (ja) 1989-02-22 1990-09-03 Sanyo Kokusaku Pulp Co Ltd 味質の改良された酵母エキスの製造法
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JP2004254545A (ja) 2003-02-25 2004-09-16 Takeda-Kirin Foods Corp 酵母エキスの製造方法
JP4292577B2 (ja) 2003-03-10 2009-07-08 味の素株式会社 システイン高含有食品素材の製造法
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Also Published As

Publication number Publication date
JPWO2010058527A1 (ja) 2012-04-19
JP5717478B2 (ja) 2015-05-13
JP4757944B2 (ja) 2011-08-24
JPWO2010058616A1 (ja) 2012-04-19
JP5587635B2 (ja) 2014-09-10
US20110223287A1 (en) 2011-09-15
AU2009318734A1 (en) 2010-05-27
US9005683B2 (en) 2015-04-14
EP2402428A4 (en) 2012-08-08
WO2010058616A1 (ja) 2010-05-27
BRPI0922088B1 (pt) 2024-01-09
EP2402428B1 (en) 2018-04-25
BRPI0922088A8 (pt) 2017-09-19
EP2402428A1 (en) 2012-01-04
EP3385369B1 (en) 2021-06-09
RS62280B1 (sr) 2021-09-30
DK3385369T3 (da) 2021-08-16
CN102216442A (zh) 2011-10-12
JP2011115180A (ja) 2011-06-16
BRPI0922088A2 (pt) 2015-08-11
RS57450B1 (sr) 2018-09-28
EP3385369A1 (en) 2018-10-10
JP2010148517A (ja) 2010-07-08
JP4503700B1 (ja) 2010-07-14

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