WO2010058551A1 - アミノ酸高含有酵母の製造方法 - Google Patents
アミノ酸高含有酵母の製造方法 Download PDFInfo
- Publication number
- WO2010058551A1 WO2010058551A1 PCT/JP2009/006148 JP2009006148W WO2010058551A1 WO 2010058551 A1 WO2010058551 A1 WO 2010058551A1 JP 2009006148 W JP2009006148 W JP 2009006148W WO 2010058551 A1 WO2010058551 A1 WO 2010058551A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- yeast
- amino acid
- acid content
- extract
- acid
- Prior art date
Links
- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 163
- 150000001413 amino acids Chemical class 0.000 title claims abstract description 160
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 28
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 162
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 72
- 239000012138 yeast extract Substances 0.000 claims abstract description 72
- 239000007788 liquid Substances 0.000 claims abstract description 22
- 210000005253 yeast cell Anatomy 0.000 claims abstract description 20
- 238000012258 culturing Methods 0.000 claims abstract description 13
- 241000235646 Cyberlindnera jadinii Species 0.000 claims abstract description 9
- 238000009630 liquid culture Methods 0.000 claims abstract description 8
- 230000003698 anagen phase Effects 0.000 claims abstract description 5
- 230000005526 G1 to G0 transition Effects 0.000 claims description 20
- 239000000203 mixture Substances 0.000 claims description 18
- 235000013305 food Nutrition 0.000 claims description 16
- 235000011194 food seasoning agent Nutrition 0.000 claims description 16
- 230000012010 growth Effects 0.000 claims description 9
- 235000013361 beverage Nutrition 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 39
- 239000001963 growth medium Substances 0.000 abstract description 6
- 229940024606 amino acid Drugs 0.000 description 144
- 235000001014 amino acid Nutrition 0.000 description 137
- 239000002609 medium Substances 0.000 description 28
- 239000000284 extract Substances 0.000 description 21
- 239000000243 solution Substances 0.000 description 19
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 18
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 17
- 238000000605 extraction Methods 0.000 description 15
- 229960002989 glutamic acid Drugs 0.000 description 13
- 235000014347 soups Nutrition 0.000 description 13
- 239000004220 glutamic acid Substances 0.000 description 12
- 235000013922 glutamic acid Nutrition 0.000 description 12
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 11
- 239000003513 alkali Substances 0.000 description 11
- 238000004458 analytical method Methods 0.000 description 10
- 239000004202 carbamide Substances 0.000 description 9
- 210000004027 cell Anatomy 0.000 description 8
- 239000000126 substance Substances 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 8
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 7
- 102000039446 nucleic acids Human genes 0.000 description 7
- 108020004707 nucleic acids Proteins 0.000 description 7
- 150000007523 nucleic acids Chemical class 0.000 description 7
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 244000294411 Mirabilis expansa Species 0.000 description 6
- 235000015429 Mirabilis expansa Nutrition 0.000 description 6
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 6
- 235000013536 miso Nutrition 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- MNNHAPBLZZVQHP-UHFFFAOYSA-N diammonium hydrogen phosphate Chemical compound [NH4+].[NH4+].OP([O-])([O-])=O MNNHAPBLZZVQHP-UHFFFAOYSA-N 0.000 description 5
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 5
- 235000013379 molasses Nutrition 0.000 description 5
- 235000013923 monosodium glutamate Nutrition 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 229940073490 sodium glutamate Drugs 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 235000019583 umami taste Nutrition 0.000 description 5
- 235000021120 animal protein Nutrition 0.000 description 4
- 238000000354 decomposition reaction Methods 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 238000010979 pH adjustment Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000011734 sodium Substances 0.000 description 4
- 229910052708 sodium Inorganic materials 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 241000235015 Yarrowia lipolytica Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 3
- 229910052782 aluminium Inorganic materials 0.000 description 3
- 235000019270 ammonium chloride Nutrition 0.000 description 3
- 235000011114 ammonium hydroxide Nutrition 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 229910000388 diammonium phosphate Inorganic materials 0.000 description 3
- 235000019838 diammonium phosphate Nutrition 0.000 description 3
- 238000011534 incubation Methods 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 239000013028 medium composition Substances 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- 239000000725 suspension Substances 0.000 description 3
- 238000003809 water extraction Methods 0.000 description 3
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 description 2
- 239000004254 Ammonium phosphate Substances 0.000 description 2
- 241000222178 Candida tropicalis Species 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- 239000012901 Milli-Q water Substances 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 238000005273 aeration Methods 0.000 description 2
- 229910021529 ammonia Inorganic materials 0.000 description 2
- 229910000148 ammonium phosphate Inorganic materials 0.000 description 2
- 235000019289 ammonium phosphates Nutrition 0.000 description 2
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 description 2
- 229910052921 ammonium sulfate Inorganic materials 0.000 description 2
- 235000011130 ammonium sulphate Nutrition 0.000 description 2
- 238000011088 calibration curve Methods 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 229940049906 glutamate Drugs 0.000 description 2
- 229930195712 glutamate Natural products 0.000 description 2
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 2
- -1 iron ions Chemical class 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 229960000448 lactic acid Drugs 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 239000008188 pellet Substances 0.000 description 2
- 235000021118 plant-derived protein Nutrition 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 235000011118 potassium hydroxide Nutrition 0.000 description 2
- PHZLMBHDXVLRIX-UHFFFAOYSA-M potassium lactate Chemical compound [K+].CC(O)C([O-])=O PHZLMBHDXVLRIX-UHFFFAOYSA-M 0.000 description 2
- 239000001521 potassium lactate Substances 0.000 description 2
- 235000011085 potassium lactate Nutrition 0.000 description 2
- 229960001304 potassium lactate Drugs 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 235000019643 salty taste Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000001540 sodium lactate Substances 0.000 description 2
- 235000011088 sodium lactate Nutrition 0.000 description 2
- 229940005581 sodium lactate Drugs 0.000 description 2
- 239000012086 standard solution Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000004704 ultra performance liquid chromatography Methods 0.000 description 2
- 238000009423 ventilation Methods 0.000 description 2
- 239000003643 water by type Substances 0.000 description 2
- RZWHKKIXMPLQEM-UHFFFAOYSA-N 1-chloropropan-1-ol Chemical class CCC(O)Cl RZWHKKIXMPLQEM-UHFFFAOYSA-N 0.000 description 1
- RQFCJASXJCIDSX-UHFFFAOYSA-N 14C-Guanosin-5'-monophosphat Natural products C1=2NC(N)=NC(=O)C=2N=CN1C1OC(COP(O)(O)=O)C(O)C1O RQFCJASXJCIDSX-UHFFFAOYSA-N 0.000 description 1
- 102100033618 ATP-binding cassette sub-family A member 2 Human genes 0.000 description 1
- 101100272412 Arabidopsis thaliana BIA1 gene Proteins 0.000 description 1
- 101100064324 Arabidopsis thaliana DTX48 gene Proteins 0.000 description 1
- 101100388296 Arabidopsis thaliana DTX51 gene Proteins 0.000 description 1
- 208000035404 Autolysis Diseases 0.000 description 1
- 240000001548 Camellia japonica Species 0.000 description 1
- 241000222120 Candida <Saccharomycetales> Species 0.000 description 1
- 241001530515 Candida sake Species 0.000 description 1
- 206010057248 Cell death Diseases 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 241000235035 Debaryomyces Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 206010052804 Drug tolerance Diseases 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241001123633 Galactomyces Species 0.000 description 1
- 206010064571 Gene mutation Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 101000801645 Homo sapiens ATP-binding cassette sub-family A member 2 Proteins 0.000 description 1
- 101000990566 Homo sapiens HEAT repeat-containing protein 6 Proteins 0.000 description 1
- 101000801684 Homo sapiens Phospholipid-transporting ATPase ABCA1 Proteins 0.000 description 1
- 101000801640 Homo sapiens Phospholipid-transporting ATPase ABCA3 Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241000235649 Kluyveromyces Species 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 102100033616 Phospholipid-transporting ATPase ABCA1 Human genes 0.000 description 1
- 102100033623 Phospholipid-transporting ATPase ABCA3 Human genes 0.000 description 1
- 241000235648 Pichia Species 0.000 description 1
- 241000235070 Saccharomyces Species 0.000 description 1
- 238000000692 Student's t-test Methods 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 241000235006 Torulaspora Species 0.000 description 1
- 241000235152 Williopsis Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 241000235017 Zygosaccharomyces Species 0.000 description 1
- FOGVNFMUZXDMTR-UHFFFAOYSA-N [Mg].Cl Chemical compound [Mg].Cl FOGVNFMUZXDMTR-UHFFFAOYSA-N 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- UDMBCSSLTHHNCD-KQYNXXCUSA-N adenosine 5'-monophosphate Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O UDMBCSSLTHHNCD-KQYNXXCUSA-N 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000003042 antagnostic effect Effects 0.000 description 1
- 239000002518 antifoaming agent Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- YYRMJZQKEFZXMX-UHFFFAOYSA-N calcium;phosphoric acid Chemical compound [Ca+2].OP(O)(O)=O.OP(O)(O)=O YYRMJZQKEFZXMX-UHFFFAOYSA-N 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 235000018597 common camellia Nutrition 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- IERHLVCPSMICTF-XVFCMESISA-N cytidine 5'-monophosphate Chemical compound O=C1N=C(N)C=CN1[C@H]1[C@H](O)[C@H](O)[C@@H](COP(O)(O)=O)O1 IERHLVCPSMICTF-XVFCMESISA-N 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000002036 drum drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000002523 gelfiltration Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000002307 glutamic acids Chemical class 0.000 description 1
- 239000003966 growth inhibitor Substances 0.000 description 1
- RQFCJASXJCIDSX-UUOKFMHZSA-N guanosine 5'-monophosphate Chemical compound C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O RQFCJASXJCIDSX-UUOKFMHZSA-N 0.000 description 1
- 235000013928 guanylic acid Nutrition 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- VTHJTEIRLNZDEV-UHFFFAOYSA-L magnesium dihydroxide Chemical compound [OH-].[OH-].[Mg+2] VTHJTEIRLNZDEV-UHFFFAOYSA-L 0.000 description 1
- 239000000347 magnesium hydroxide Substances 0.000 description 1
- 229910001862 magnesium hydroxide Inorganic materials 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 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
- 239000012528 membrane Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 229960000988 nystatin Drugs 0.000 description 1
- VQOXZBDYSJBXMA-NQTDYLQESA-N nystatin A1 Chemical compound O[C@H]1[C@@H](N)[C@H](O)[C@@H](C)O[C@H]1O[C@H]1/C=C/C=C/C=C/C=C/CC/C=C/C=C/[C@H](C)[C@@H](O)[C@@H](C)[C@H](C)OC(=O)C[C@H](O)C[C@H](O)C[C@H](O)CC[C@@H](O)[C@H](O)C[C@](O)(C[C@H](O)[C@H]2C(O)=O)O[C@H]2C1 VQOXZBDYSJBXMA-NQTDYLQESA-N 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229960003975 potassium Drugs 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002250 progressing effect Effects 0.000 description 1
- 230000007065 protein hydrolysis Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000006798 recombination Effects 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 230000028043 self proteolysis Effects 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- RPACBEVZENYWOL-XFULWGLBSA-M sodium;(2r)-2-[6-(4-chlorophenoxy)hexyl]oxirane-2-carboxylate Chemical compound [Na+].C=1C=C(Cl)C=CC=1OCCCCCC[C@]1(C(=O)[O-])CO1 RPACBEVZENYWOL-XFULWGLBSA-M 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000002426 superphosphate Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000012353 t test Methods 0.000 description 1
- DJJCXFVJDGTHFX-XVFCMESISA-N uridine 5'-monophosphate Chemical compound O[C@@H]1[C@H](O)[C@@H](COP(O)(O)=O)O[C@H]1N1C(=O)NC(=O)C=C1 DJJCXFVJDGTHFX-XVFCMESISA-N 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Images
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
Definitions
- the present invention relates to a method for producing a high amino acid yeast, a high amino acid yeast, a high amino acid yeast extract, a seasoning composition, and an amino acid-containing food or drink.
- Patent Document 1 describes a yeast extract characterized in that the content of free amino acids is 25% by weight or more and the total content of nucleic acid-based taste-imparting components is 2% by weight or more.
- Patent Document 2 discloses that the total free amino acid content in the yeast extract is 3.0% or more, the alanine content in the total free amino acid content is 10% or more, the glutamic acid content is 25% or more, and A yeast extract composition derived from yeast belonging to Candida tropicalis, Candida lipolytica or Candida utilis having a histidine content of 10% or more is described.
- Patent Document 3 describes a sweet taste improving agent containing yeast extract as an active ingredient, and the yeast extract contains 5'-sodium inosinate and / or 5'-sodium adenylate, 5'-guanylic acid. Contains 1-15% sodium, 5'-sodium uridylate and 5'-sodium cytidylate, and 1-20% sodium glutamate, respectively.
- Patent Document 4 includes a step of digesting yeast containing 15 mg or more of free glutamine per gram of dry cells, and containing at least 3% glutamic acid derived from intracellular free glutamine based on the extract solid content. A method for producing the extract is described.
- Patent Document 5 discloses a yeast extract obtained by digesting or degrading yeast.
- the yeast extract is permeated through a filtration membrane having a diameter of 1 micrometer, and the permeation portion is subjected to gel filtration.
- a yeast extract characterized in that in peptides detected by absorptiometry at 220 nm, the ratio of those having a molecular weight of 10,000 or more is 10% or more with respect to the total amount of peptides detected.
- Patent Document 6 describes a yeast extract with a high glutamic acid content, which contains 13% by weight or more of L-glutamic acid (as Na salt).
- Patent Document 8 describes a yeast that is resistant to a glutamate antagonistic growth inhibitor and accumulates glutamate in cells.
- Patent Document 9 is characterized by using Yarrowia lipolytica yeast that is resistant to the drug nystatin, which impairs the structure and function of cell membranes, and has the ability to accumulate L-glutamic acid in an amount of 530 mg / l or more.
- a method for producing a yeast extract is described.
- JP 2007-49989 A Japanese Patent No. 3519572 Japanese Patent No. 3088709 JP 2002-171961 A JP 2005-102549 A JP 2006-129835 A JP-A-5-227911 Japanese Patent Laid-Open No. 9-294581 Japanese Patent No. 3896606
- Patent Document 1 in addition to complicated operations such as using an enzyme, glutamic acid per dry powder is about 13%.
- Patent Document 2 is inferior in safety, palatability and the like as food in addition to complicated operations such as performing gene mutation treatment and using enzymes.
- Patent Document 3 describes a yeast extract containing 1 to 20% sodium glutamate, but what is actually used is a commercial product containing 5.0% sodium glutamate, No mention is made of the above.
- Patent Document 4 is performed by genetic recombination, is complicated in operation, and is inferior in safety, palatability and the like as a food.
- Patent Document 5 describes that sodium glutamate (soda) is contained in an amount of 10% or more per solid content, but there is no reference to the examples.
- Patent Document 6 operation, such as carrying out an enzyme process, is complicated.
- Patent Document 7 is merely an external addition of glutamic acid.
- Patent Document 8 glutamic acid content of a dry microbial cell weight is low.
- operation is complicated, such as giving drug tolerance provision to a parent strain.
- the present invention has been made in view of the above circumstances, and a method for producing an amino acid-rich yeast containing amino acids at a higher concentration than before, an amino acid-rich yeast, an amino acid-rich yeast extract, a seasoning composition, and an amino acid It aims at providing contained food and drink.
- the present inventors have found that amino acids in yeast can be obtained by raising the culture solution to a specific pH (shifting to an alkaline region) during the cultivation of yeast in the stationary growth phase. It has been found that the content increases. And it discovered that a yeast extract with high amino acid content could be manufactured by manufacturing a yeast extract using this yeast, and completed this invention. That is, the present invention adopts the following configuration.
- a method for producing a yeast having a high amino acid content comprising a step of subjecting a yeast in a stationary phase of growth to a liquid culture under conditions where the pH of the liquid medium is 7.5 or more and less than 11.
- the liquid culturing step includes a step of adjusting the pH of a yeast liquid medium in a stationary phase of growth to 7.5 or more and less than 11, and a step of further culturing the yeast within the pH range.
- a seasoning composition comprising the amino acid-rich yeast extract according to [6] or [7].
- An amino acid-containing food or drink characterized by
- the method for producing a high-amino acid yeast of the present invention it is possible to simply produce a high-amino acid-rich yeast in which the free amino acid content is remarkably increased simply by shifting the pH of the liquid medium of the stationary-phase yeast to alkali. it can.
- amino acid-rich yeast extract containing a high concentration of free amino acids can be obtained by performing an extraction operation from the amino acid-rich yeast of the present invention.
- FIG. 1 shows an increase curve of the number of bacteria with respect to culture time in Example 2.
- FIG. 2 shows an increase curve of dry yeast cell weight with respect to culture time in Example 2.
- FIG. 3 shows the change in pH of the liquid medium with respect to the culture time in Example 2.
- the method for producing a yeast having a high amino acid content according to the present invention is characterized in that liquid culture is performed under a condition that the pH of a liquid medium of yeast in a stationary phase of growth is 7.5 or more and less than 11.
- the yeast may be a unicellular fungus, and specifically, Saccharomyces spp., Shizosaccharomyces spp., Pichia spp., Candida spp., Kluyveromyces spp., Williopsis spp., Debaryomyces spp., Galactomyces spp., Torulaspora spp.
- Candida tropicalis Candida lipolytica
- Candida utilis Candida sake
- Saccharomyces cerevisiae are edible.
- Saccharomyces cerevisiae Saccharomyces cerevisiae and Candida utilis that are widely used are more preferable.
- the pH of the yeast liquid medium in the stationary stationary phase is 7.5 or more. What is necessary is just to carry out liquid culture on the conditions which are less than 11.
- the culture medium composition of these strains is not particularly limited, and those used in conventional methods can be used.
- one or more selected from the group consisting of glucose, sucrose, acetic acid, ethanol, molasses, sulfite pulp waste liquid and the like used for normal microorganism culture as a carbon source is used, and as a nitrogen source, urea
- one or more selected from the group consisting of inorganic salts such as ammonia, ammonium sulfate, ammonium chloride or ammonium phosphate, and nitrogen-containing organic substances such as corn steep liquor (CSL), casein, yeast extract or peptone used.
- CSL corn steep liquor
- casein casein
- yeast extract or peptone used.
- phosphoric acid component, potassium component, and magnesium component may be added to the medium.
- the raw material can be used.
- inorganic salts such as zinc, copper, manganese, and iron ions may be used.
- vitamins and nucleic acid-related substances may be added.
- the culture format may be batch culture, fed-batch culture or continuous culture, but industrially fed-batch culture or continuous culture is employed.
- the culture conditions before pH adjustment may be in accordance with general yeast culture conditions.
- the temperature is 20 to 40 ° C., preferably 25 to 35 ° C., and the pH is 3.5 to 7.5, particularly 4. 0 to 6.0 is desirable.
- it is preferable that it is aerobic conditions.
- it is preferable to culture while aeration and stirring.
- the amount of aeration and the conditions for stirring can be appropriately determined in consideration of the culture volume and time, and the initial concentration of bacteria.
- the ventilation is 0.2-2V. V. M.M. (Volume per volume per minute) and stirring can be performed at about 50 to 800 rpm.
- the method of liquid culture under the condition that the pH of the liquid medium of yeast in the stationary phase of growth is 7.5 or more and less than 11 is not particularly limited.
- the pH of the liquid medium may be adjusted to 7.5 or more and less than 11, and urea or the like is added to the medium in advance, so that the pH naturally falls to 7.5 or more and less than 11 as the culture time passes.
- the liquid medium may be alkali-shifted.
- the amount of urea or the like added to the medium is not particularly limited, but is preferably about 0.5 to 5% with respect to the medium, although it depends on the cell concentration of the yeast to be cultured.
- the method of adjusting the pH of the liquid medium to 7.5 or more and less than 11 when the cultured yeast enters the stationary phase is not particularly limited, and for example, an alkaline component is appropriately added to adjust the pH of the liquid medium. May be adjusted to 7.5 or more and less than 11, preferably 7.5 or more and 10 or less.
- the pH adjustment may be performed at any time during the stationary phase, but is preferably performed immediately after entering the stationary phase. This is because it is possible to sufficiently increase the free amino acid concentration in the yeast and to reduce the time required until the end of the entire process. If the pH of the liquid medium of the yeast in the logarithmic growth phase is 7.5 or more and less than 11, it is not preferable because the growth of the yeast is suppressed and the free amino acid content does not increase.
- the alkaline component is not particularly limited, and examples thereof include the following components; NH 4 OH (ammonia water), ammonia gas, sodium hydroxide, potassium hydroxide, calcium hydroxide, magnesium hydroxide, and the like.
- NH 4 OH ammonia water
- ammonia gas sodium hydroxide, potassium hydroxide, calcium hydroxide, magnesium hydroxide, and the like.
- Inorganic alkalis, alkaline bases such as sodium carbonate and potassium carbonate, organic alkalis such as urea, and the like. Of these, ammonia water, ammonia gas, and urea are preferred.
- the temperature and other conditions for culturing yeast in a stationary phase in a liquid medium having a pH of 7.5 or more and less than 11 may be in accordance with general yeast culture conditions.
- the temperature is preferably 25 to 35 ° C.
- the free amino acid content in the yeast after the pH is shifted from 7.5 to less than 11 tends to increase with the lapse of the culture time and decrease after reaching the peak. This also depends on conditions such as the cell concentration, pH and temperature of the yeast to be cultured. This is presumably because the influence of alkali on the yeast becomes too great if the culture is carried out for an excessively long time under alkaline conditions. Therefore, in the present invention, an optimal culture time can be appropriately selected for each culture condition, particularly for each pH after alkali shift.
- a yeast extract with a high amino acid content and a very high free amino acid content can be obtained.
- a yeast having a very high free amino acid content with a free amino acid content of 7.5% by weight or more per dry yeast cell can be obtained.
- a yeast extract using yeast at the peak it is possible to obtain a high amino acid-containing yeast extract having a very high free amino acid content of 30% by weight or more per dry weight.
- free amino acid content per dry yeast cell means the ratio (% by weight) of free amino acid contained in the solid content obtained by drying the yeast cell.
- free amino acid content per dry weight of yeast extract means the ratio (% by weight) of free amino acid contained in the solid content obtained by drying the yeast extract.
- the method for measuring the content of free amino acids in yeast cells or yeast extract is, for example, measured by the Accutag Ultra (AccQ-Tag Ultra) labeling method using an Acquity UPLC analyzer manufactured by Waters (USA). be able to.
- the calibration curve may be created using, for example, an amino acid mixed standard solution H type (manufactured by Wako Pure Chemical Industries, Ltd.). By this method, it is possible to selectively quantify free amino acids in a sample.
- an amino acid automatic analyzer JLC-500 / V type manufactured by JEOL Ltd. it is not particularly limited.
- the free amino acid content of yeast gradually increases with time as the culture time after alkali shift (after adjusting the pH of the liquid medium to 7.5 or more and less than 11) becomes longer. Even when the peak is reached at about 12 hours and the culture is continued for about 48 hours, the free amino acid content tends to be maintained higher than before the alkali shift. Therefore, in order to obtain yeast having a high free amino acid content, the culture time after the alkali shift is preferably within 48 hours after pH adjustment, more preferably within 12 hours, and even more preferably 1 to 6 hours.
- yeast having a high free amino acid content can be produced, and by extracting and producing a yeast extract from the obtained yeast, it is free as a good taste component.
- a yeast extract rich in amino acids can be easily obtained.
- a yeast having a high amino acid content by a simple process using only an alkali shift of a liquid medium. Further, as described above, it is not necessary to use a special medium as the medium, and it can be manufactured from inexpensive raw materials such as ammonia.
- a high amino acid-containing yeast containing a high concentration of free amino acids in the yeast is obtained, but a fraction containing amino acids may be obtained from the high amino acid-containing yeast.
- a method for fractionating a fraction containing an amino acid from a yeast having a high amino acid content any method can be used as long as it is a commonly used method.
- a high amino acid-containing yeast extract can be produced from a high amino acid-containing yeast cultured by the above method.
- any method can be used as long as it is a conventional method. Autolysis method, enzymatic decomposition method, acid decomposition method, alkaline extraction method, hot water extraction method Etc. are adopted.
- amino acids in yeast extract obtained only by hot water extraction method are considered to be almost all free amino acids, unlike yeast extract obtained by enzymatic reaction method such as self-digestion method.
- the yeast with a high amino acid content of the present invention has a large amount of free amino acids, and the free amino acid content can be 7.5% by weight or more, preferably 7.5 to 18.0% by weight, per dry yeast cell. For this reason, even if a yeast extract is extracted only from a hot water treatment, a yeast extract with good taste can be obtained.
- the thus obtained yeast extract with a high amino acid content of the present invention contains free amino acids derived from yeast cells in a yeast extract of 30% by weight or more, preferably 30 to 70% by weight based on the dry weight. For this reason, the yeast extract obtained by this invention has very high taste property, and when it uses for food-drinks etc., it has a deep taste and can manufacture rich food-drinks.
- the amino acid-rich yeast extract of the present invention is powdered to obtain a high-amino acid-rich yeast extract powder.
- a yeast extract powder containing 30% by weight or more of free amino acids is obtained. It is done.
- dry yeast cells may be prepared from the yeast with a high amino acid content cultured by the above method.
- any method can be used as long as it is a usual method, but industrially, freeze-drying method, spray-drying method, drum-drying method and the like are adopted.
- the high amino acid-containing yeast of the present invention, the dried yeast cell of the yeast, the yeast extract prepared from the yeast, and the yeast extract powder may be used as a seasoning composition.
- the seasoning composition may consist of only the yeast extract of the present invention, and contains other components such as a stabilizer and a preservative in addition to the yeast extract of the present invention. May be.
- the seasoning composition can be appropriately used for various foods and drinks as in the case of other seasoning compositions.
- the present invention relates to a high-amino acid yeast obtained by the above method and a food or drink containing the high-amino acid yeast extract extracted from the high-amino acid yeast.
- a food or drink containing a high concentration of free amino acids can be efficiently produced.
- These foods and drinks may be any foods and drinks that can normally be added with dry yeast, yeast extract, and seasoning compositions containing these, for example, alcoholic beverages, soft drinks, fermented foods, seasonings, soups. , Breads and confectionery.
- a preparation obtained from the above-mentioned amino acid-rich yeast or a fraction of the amino acid-rich yeast may be added.
- Yeast Sacharomyces cerevisiae AB9813 strain was cultured by the methods shown in ⁇ 1> to ⁇ 8> below, and extract extraction and free amino acid analysis were performed from the yeast culture solution.
- pH shift an alkaline region
- pH shift NH 4 OH water (10%)
- the total free amino acid content in the dried yeast cells gradually increased after alkali shift until at least 6 hours after culturing, and maintained a higher content than before alkali shift even after 48 hours of culturing.
- a culture medium having the following composition was prepared in a volume of 2000 mL (set at 3 L at the end of feeding).
- (Medium composition) Ammonium chloride 0.18% (3L conversion at the end of feeding) 5.3g (NH 4 ) 2 HPO 4 0.04% (diammonium hydrogen phosphate, converted to end of fed-batch) 1.2 g 1% urea (3L conversion at the end of fed-batch) 30g
- FIG. 1 shows an increasing curve of the number of bacteria with respect to culture time.
- FIG. 2 shows an increase curve of dry yeast cell weight with respect to culture time.
- FIG. 3 shows the change of the pH of the culture solution with respect to the culture time.
- the increase in the number of bacteria ⁇ 10 6 cells / ml
- the dry yeast cell weight g / L
- the pH of the culture solution was measured, as shown in FIG. 3, after entering the stationary phase of growth, the pH shifted to alkali (7.5 or more and less than 11).
- Table 2 shows the total free amino acid content per dry yeast cell weight and per dry weight of yeast extract.
- the yeast extract of the present invention has a high free amino acid content.
- the maximum free amino acid content is only 21% by weight.
- the yeast extract containing 60% by weight of free amino acid is very high. There wasn't. Therefore, it was suggested that the yeast extract extracted from the yeast manufactured by the manufacturing method of this invention is suitable as a seasoning.
- yeast extract powder (derived from Saccharomyces cerevisiae AB9813 strain, amino acid 60.2% by weight) powdered from yeast extract produced from yeast (pH 9.0) prepared in the same manner as in Example 1, miso soup and consomme Soup was made.
- the compounding quantity of the yeast extract with respect to miso soup and consomme soup is 0.2%.
- miso soup and consomme soup were similarly prepared using Mist Powder N (manufactured by Asahi Food and Health Co., Ltd.) (amino acid 35.9% by weight), and sensory evaluation was performed by the following method.
- miso soup had a difference in the average value of salty taste and umami, and was significantly different in richness.
- results of Table 5 in the consomme soup, there was a difference in the average value of saltiness and richness, and there was a significant difference in umami. This is probably because the yeast extract of the present invention has a significantly higher free amino acid content than before.
- the yeast was cultured in the same manner as described in Example 1 except that the yeast to be cultured was Saccharomyces cerevisiae ABS1 strain, and extract extraction and amino acid analysis were performed from the yeast culture solution.
- Table 6 shows the measured values of the amino acid content before and after the pH shift.
- the yeast was cultured in the same manner as described in Example 1 except that the yeast to be cultured was Saccharomyces cerevisiae ABS2 strain, and extract extraction and amino acid analysis were performed from the yeast culture solution.
- Table 6 shows the measured values of the amino acid content before and after the pH shift.
- the yeast was cultured in the same manner as described in Example 1 except that the yeast to be cultured was Saccharomyces cerevisiae ABS3 strain, and extract extraction and amino acid analysis were performed from the yeast culture solution.
- Table 6 shows the measured values of the amino acid content before and after the pH shift.
- the yeast was cultured in the same manner as described in Example 1 except that the yeast to be cultured was Saccharomyces cerevisiae ABS5 strain, and extract extraction and amino acid analysis were performed from the yeast culture solution.
- Table 6 shows the measured values of the amino acid content before and after the pH shift.
- the yeast was cultured in the same manner as described in Example 1 except that the yeast to be cultured was camellia (baker's yeast), and extract extraction and amino acid analysis were performed from the yeast culture solution.
- Table 6 shows the measured values of the amino acid content before and after the pH shift.
- the yeast was cultured in the same manner as described in Example 1 except that the yeast to be cultured was Candida utilis ABC1 strain, and extract extraction and amino acid analysis were performed from the yeast culture solution.
- Table 6 shows the measured values of the amino acid content before and after the pH shift.
- the yeast was cultured in the same manner as described in Example 1 except that the yeast to be cultured was Candida utilis ABC2 strain, and extract extraction and amino acid analysis were performed from the yeast culture solution.
- Table 6 shows the measured values of the amino acid content before and after the pH shift.
- the yeast was cultured in the same manner as described in Example 1 except that the yeast to be cultured was Candida utilis ABC3 strain, and extract extraction and amino acid analysis were performed from the yeast culture solution.
- Table 6 shows the measured values of the amino acid content before and after the pH shift.
- the yeast is cultured in the same manner as in Example 1 except that the yeast to be cultured is Saccharomyces cerevisiae ABS4 strain, and the pH of the pH shift difference is set to 0.5 increments between 7.0 and 9.5. Extract extraction and amino acid analysis were performed from the culture solution. Table 7 shows the measured values of the amino acid content before and after the pH shift.
- the yeast having a high concentration of free amino acids in the cells can be obtained by the method for producing a yeast having a high amino acid content of the present invention, it can be used in the food field such as the production of yeast extract.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Microbiology (AREA)
- General Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Food Science & Technology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Botany (AREA)
- Polymers & Plastics (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
Description
グルタミン酸は、従来からグルタミン酸ナトリウムが化学調味料などとして普及しているが、近年は、グルタミン酸だけでなくその他のアミノ酸も天然に含有する酵母を培養して得られた培養物やエキスなどを飲食品に用いることが好まれている。
また、特許文献2には、酵母エキス中の全遊離アミノ酸含有量が3.0%以上であり、全遊離アミノ酸含有量中のアラニン含有量が10%以上、グルタミン酸含有量が25%以上、かつヒスチジン含有量が10%以上であるキャンディダ・トロピカリス、キャンディダ・リポリティカ又はキャンディダ・ユーティリスに属する酵母由来の酵母エキス組成物が記載されている。
また、特許文献3には、酵母抽出物を有効成分とする甘味改善剤が記載され、該酵母抽出物が、5’-イノシン酸ナトリウム及び/または5’-アデニル酸ナトリウム、5’-グアニル酸ナトリウム、5’-ウリジル酸ナトリウム及び5’-シチジル酸ナトリウムを各々1~15%、及びグルタミン酸ナトリウムを1~20%含有している。
また、特許文献4には、乾燥菌体1g当たり15mg以上の遊離グルタミンを含有する酵母を消化する工程を含んでなる、細胞内遊離グルタミン由来のグルタミン酸をエキス固形分に対して少なくとも3%含む酵母エキスの製造方法が記載されている。
また、特許文献5には、酵母を消化、或いは分解した酵母エキスであり、1マイクロメーターの口径を有する濾過膜を透過させ、その透過部をゲル濾過に供し、分画された流出液中の220nmにおける吸光光度法で検出されたペプタイド類において、分子量10000以上となるものの比率が、全検出されたペプタイド類の総量に対し、10%以上となる事を特徴とする酵母エキスが記載されている。
また、特許文献6には、L-グルタミン酸(Na塩として)を13重量%以上含有することを特徴とするグルタミン酸高含有酵母エキスが記載されている。
また、特許文献7には、核酸系呈味物質、グルタミン酸類、カリウム及び乳酸、乳酸ナトリウム又は乳酸カリウムを含有し、モル比が核酸系呈味物質:グルタミン酸類=1:2~40でありかつ(核酸系呈味物質+グルタミン酸類):カリウム:(乳酸、乳酸ナトリウム又は乳酸カリウム)=1:5~80:10~80であることを特徴とする調味料組成物が記載されている。
また、特許文献8には、グルタミン酸拮抗生育阻害剤に耐性を有し、菌体内にグルタミン酸を蓄積する酵母が記載されている。
また、特許文献9には、細胞膜の構造・機能を障害する薬剤ナイスタチンに耐性を有し、菌体内にL-グルタミン酸を530mg/l以上蓄積する能力を有するヤロウィア・リポリティカ酵母を用いることを特徴とする酵母エキスの製造方法が記載されている。
また、特許文献2については、遺伝子変異処理を行ない、酵素を使用するなど操作が煩雑であるのに加え、食品としての安全性、嗜好性等に劣る。
また、特許文献3については、グルタミン酸ナトリウムを1~20%含有した酵母抽出物と記載されているが、実際に使用しているものはグルタミン酸ナトリウム5.0%含有した市販品であって、それ以上のものについては何も言及されていない。
また、特許文献4については、遺伝子組み換えで行なっており、操作が煩雑であり、かつ食品としての安全性、嗜好性等に劣る。
また、特許文献5については、グルタミン酸ナトリウム(ソーダ)を固形分当たり10%以上含有と記載してあるが、実施例については何らそれへの言及がない。
また、特許文献6については、酵素処理をするなど操作が煩雑である。
また、特許文献7については、グルタミン酸を外添したものにすぎない。
また、特許文献8については、乾燥菌体重量のグルタミン酸含有量は低い。
また、特許文献9については、親株に薬剤耐性付与を行なうなど、操作が煩雑である。
本発明は、上記事情に鑑みてなされたものであり、アミノ酸を従来より高濃度に含有するアミノ酸高含有酵母の製造方法、アミノ酸高含有酵母、アミノ酸高含有酵母エキス、調味料組成物、およびアミノ酸含有飲食品を提供することを目的とする。
[2] 前記の液体培養する工程が、増殖の定常期にある酵母の液体培地のpHを7.5以上11未満に調整する工程、及び当該酵母を当該pHの範囲内においてさらに培養する工程を含む、[1]に記載のアミノ酸高含有酵母の製造方法。
[3] 前記酵母がサッカロマイセス・セレビシエ(Saccharomyces cerevisiae)、キャンディダ・ユティリス(Candida utilis)である前記[1]又は[2]記載のアミノ酸高含有酵母の製造方法。
[4] 前記[1]~[3]の何れか1項に記載のアミノ酸高含有酵母の製造方法によって得られたアミノ酸高含有酵母。
[5] 遊離アミノ酸含有量が、乾燥酵母菌体当たり7.5~18.0重量%であることを特徴とする前記[4]に記載のアミノ酸高含有酵母。
[6] 前記[5]に記載のアミノ酸高含有酵母から抽出されたアミノ酸高含有酵母エキス。
[7] 前記酵母由来の遊離アミノ酸含有量が、乾燥重量当たり50~70重量%である前記[6]に記載のアミノ酸高含有酵母エキス。
[8] 前記[6]又は[7]に記載のアミノ酸高含有酵母エキスを含有することを特徴とする調味料組成物。
[9] 前記[4]又は[5]に記載のアミノ酸高含有酵母、前記[6]もしくは[7]に記載のアミノ酸高含有酵母エキス、又は前記[8]に記載の調味料組成物を含有することを特徴とするアミノ酸含有飲食品。
以下に、本発明の実施形態について詳細に説明する。
酵母としては、単細胞性の真菌類であればよく、具体的には、サッカロマイセス(Saccharomyces)属菌、シゾサッカロマイセス(Shizosaccharomyces)属菌、ピキア(Pichia)属菌、キャンディダ(Candida)属菌、クリベロマイセス(Kluyveromyces)属菌、ウィリオプシス(Williopsis)属菌、デバリオマイセス(Debaryomyces)属菌、ガラクトマイセス(Galactomyces)属菌、トルラスポラ(Torulaspora)属菌、ロドトルラ(Rhodotorula)属菌、ヤロウィア(Yarrowia)属菌、ジゴサッカロマイセス(Zygosaccharomyces)属菌などが挙げられる。
これらの中でも、可食性であることから、キャンディダ・トロピカリス(Candidatropicalis)、キャンディダ・リポリティカ(Candida lypolitica)、キャンディダ・ユティリス(Candida utilis)、キャンディダ・サケ(Candida sake)、サッカロマイセス・セレビシエ(Saccharomyces cerevisiae)などが好ましく、より好ましくは汎用されているサッカロマイセス・セレビシエ、キャンディダ・ユティリスである。
また、通気・攪拌を行ないながら培養することが好ましい。通気の量と攪拌の条件は、培養の容量と時間、菌の初発濃度を考慮して、適宜決定することができる。例えば、通気は0.2~2V.V.M.(Volume per volume per minuts)程度、攪拌は50~800rpm程度で行なうことができる。
培地に添加する尿素などの量は、特に限定されるものではなく、培養する酵母の菌体濃度にもよるが、培地に対して0.5~5%程度が好ましい。
pH調整は、定常期であればいつ行なってもよいが、定常期に入った直後に行なうことが好ましい。酵母内の遊離アミノ酸濃度を十分に高めることが可能である上に、全工程終了時までに要する時間を短縮することができるためである。
対数増殖期にある酵母の液体培地のpHを7.5以上11未満にすると、酵母の増殖が抑制され遊離アミノ酸含有量が増加しないため好ましくない。
上記のうち、アンモニア水、アンモニアガス、尿素が好ましい。
また、日本電子社製アミノ酸自動分析装置JLC―500/V型などを用いて測定することも可能であるが、特に限定されるものではない。
アミノ酸高含有酵母からアミノ酸を含有する分画物を分画する方法としては、通常行われている方法であればいずれの方法でもよい。
これに対して、本発明の方法により製造された高アミノ酸含有酵母は、そもそも遊離アミノ酸含有量が高いため、該酵母を熱水方法等により抽出した後、酸やアルカリ等による分解処理や酵素処理を行わずとも、遊離アミノ酸含有量が十分に高い酵母エキスを調製することができる。すなわち、本発明の高アミノ酸含有酵母を用いることにより、呈味性と安全性の両方に優れた酵母エキスを、簡便に製造することができる。
このため、本発明によって得られる酵母エキスは非常に呈味性が高く、飲食品等に用いることで、味に深みがあり、コクのある飲食品が製造できる。
以下の組成からなる培地を、容量350ml(2Lバッフル付き三角フラスコ)で2本作製した。
(培地組成)
糖蜜 8%
尿素 0.6%
(NH4)2SO4 0.16%(硫酸アンモニウム)(NH4)2HPO4 0.08%(リン酸水素2アンモニウム)
(1)糖蜜(糖度36%)167mlをミリQ水にて750mlにメスアップ後、2Lバッフル付き三角フラスコに350mlずつ分注した。
(2)オートクレーブ処理(121℃、15min)を行なった。
(3)使用時に糖蜜のみの培地に無菌的に窒素成分混液(×100)を1/50量添加(各7ml)した。
培養温度 30℃
振とう 160rpm(ロータリー)
培養時間 24h
(植菌量 300ml)
以下の組成からなる培地を、容量2000ml(流加終了時3Lの設定)作製した。
(培地組成)
塩化アンモニウム 0.18%(流加終了時3L換算)5.3g
(NH4)2HPO4 0.04%(リン酸水素2アンモニウム、流加終了換算)1.2g
(培養条件)
培養温度 30℃
通気 3L/min
撹拌 600rpm
pH制御 下限制御pH5.0(10%アンモニア水にて)、上限制御なし
消泡剤 アデカネート原液
流加培地 糖蜜(糖度36%)、容量800ml(1Lメジウム瓶にて、最終8%)
次に、培養した酵母が定常期に入った直後に、NH4OH水(10%)にて培養液のpHをアルカリ性域にシフト(以下、pHシフトという。)させて(設定pH9.0)、更に酵母を培養した。本培養開始後48時間で終了した。
(1)酵母を本培養した培養液を50mlプラスチック遠心チューブ(ファルコン2070)へ移し、遠心分離(3,000g、20℃、5min、HP―26)を行なった。
(2)上清を捨て、ペレットをミリQ水20mlに懸濁し、遠心分離(3,000g、20℃、5min、HP―26)を行なった。これを2回繰り返した。
(3)上清を捨て、ペレットをミリQ水20mlに懸濁した。
あらかじめ秤量しておいたアルミ皿(直径5cm)に、酵母懸濁液2mlとり、105℃にて4時間乾燥させた。
乾燥後の重量(酵母乾燥後重量)を測定し、以下の式(1)により固形分の重量(乾燥酵母菌体重量、単位g/L)を算出した。
酵母乾燥後重量 - アルミ皿重量 = 乾燥酵母菌体重量 ・・・(1)
(1)残りの酵母懸濁液(約18ml)を遠心分離(3,000g、20℃、5min、HP―26)した。
(2)残りの懸濁液1.5mlをエッペンドルフチューブに移して、チューブをブロックヒーターに移し、80℃にて30分加熱した(エキス化)。または、温浴中100℃にて10分間過熱してもよい(エキス化)。
(3)その後、遠心分離(6,000g、4℃、5min)にて上清液(エキス溶液)を分離した。
次に、エキス溶液中の遊離アミノ酸を測定した。遊離アミノ酸含有量は、(米国)ウォーターズ社製Acquity UPLC分析装置を用いて、アキュタグウルトラ(AccQ-Tag Ultra)ラベル化法により測定した。また、検量線は、アミノ酸混合標準液H型(和光純薬社製)を用いて作成した。測定結果を表1に示す。なお、表1中、「総アミノ酸」とは、乾燥酵母菌体重量あたりの総遊離アミノ酸含有量(各遊離アミノ酸含有量の総和)を意味する。
エキス溶液500μlをアルミ皿にとり、105℃、4時間乾燥させた。その後、エキス化前の乾燥重量から、エキス重量比(w/w)を算出した。
定常期後にpHシフトするのではなく、予め本培養の培地に尿素を加えておき、自然にpHがシフトする条件で、アミノ酸高含有酵母を得た。
(培地組成)
塩化アンモニウム 0.18%(流加終了時3L換算)5.3g
(NH4)2HPO4 0.04%(リン酸水素2アンモニウム、流加終了換算)1.2g
尿素1%(流加終了時3L換算)30g
図1に示すように、菌数(×106cells/ml)の増加は、培養18時間後には定常状態に達し、増殖の定常期に入ったことが確認された。また、乾燥酵母菌体重量(g/L)も培養後24時間後にはほぼ定常状態になっており、増殖の定常期であることが確認された。培養液のpHを測定したところ、図3に示すように、増殖の定常期に入った後に、pHがアルカリ(7.5以上11未満)にシフトした。乾燥酵母菌体重量当たり、及び、酵母エキスの乾燥重量当たりの総遊離アミノ酸含有量を表2に示す。
今回調べた市販の酵母エキスでは、遊離アミノ酸含有量は最大で21重量%しかなく、本発明の酵母エキスのように、遊離アミノ酸を60重量%と非常に高濃度で含有している酵母エキスはなかった。よって、本発明の製造方法により製造された酵母から抽出された酵母エキスが、調味料として好適であることが示唆された。
比較例として、ミーストパウダーN(アサヒフードアンドヘルス株式会社製)(アミノ酸 35.9重量%)を用い、同様にみそ汁とコンソメスープを作製し、以下の方法で官能評価を行なった。
専門パネラー10名によるブラインド2点比較により、比較官能検査を実施した。2対比較テストとして、t-検定を行なった。
塩味(減塩効果)、旨味、コクの3項目について、基準のみそ汁または基準となるコンソメスープを0とし、以下のように5段階で評価した。
「強い」=+2、
「やや強い」=+1、
「どちらでもない」=0、
「やや弱い」=-1、
「弱い」=-2。
みそ汁の結果を表4に示し、コンソメスープの結果を表5に示す。
Claims (9)
- 増殖の定常期にある酵母を、液体培地のpHが7.5以上11未満である条件下で液体培養する工程を含む、アミノ酸高含有酵母の製造方法。
- 前記の液体培養する工程が、
増殖の定常期にある酵母の液体培地のpHを7.5以上11未満に調整する工程;及び
当該酵母を当該pHの範囲内においてさらに培養する工程;
を含む、請求項1に記載のアミノ酸高含有酵母の製造方法。 - 前記酵母がサッカロマイセス・セレビシエ(Saccharomyces cerevisiae)、キャンディダ・ユティリス(Candida utilis)である請求項1又は2のいずれか一項に記載のアミノ酸高含有酵母の製造方法。
- 請求項1~3の何れか一項に記載のアミノ酸高含有酵母の製造方法によって得られたアミノ酸高含有酵母。
- 遊離アミノ酸含有量が、乾燥酵母菌体当たり7.5~18.0重量%であることを特徴とする請求項4に記載のアミノ酸高含有酵母。
- 請求項4又は5に記載のアミノ酸高含有酵母から抽出されたアミノ酸高含有酵母エキス。
- 前記酵母由来の遊離アミノ酸含有量が、乾燥重量当たり30~70重量%である請求項6に記載のアミノ酸高含有酵母エキス。
- 請求項6又は7に記載のアミノ酸高含有酵母エキスを含有することを特徴とする調味料組成物。
- 請求項4又は5に記載のアミノ酸高含有酵母、請求項6もしくは7に記載のアミノ酸高含有酵母エキス、又は請求項8に記載の調味料組成物を含有することを特徴とするアミノ酸含有飲食品。
Priority Applications (7)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AU2009318668A AU2009318668B2 (en) | 2008-11-18 | 2009-11-17 | Method for producing amino-acid-rich yeast |
BRPI0921844A BRPI0921844A8 (pt) | 2008-11-18 | 2009-11-17 | Método para produzir uma levedura, levedura, e, extrato de levedura |
CN2009801454140A CN102216441A (zh) | 2008-11-18 | 2009-11-17 | 产生富含氨基酸的酵母的方法 |
JP2010539138A JP5730579B2 (ja) | 2008-11-18 | 2009-11-17 | アミノ酸高含有酵母の製造方法 |
EP09827332.9A EP2348100B1 (en) | 2008-11-18 | 2009-11-17 | Method for producing amino-acid-rich yeast |
RS20160988A RS55346B1 (sr) | 2008-11-18 | 2009-11-17 | Postupak za proizvodnju kvasca bogatog aminokiselinama |
US13/126,514 US20110206823A1 (en) | 2008-11-18 | 2009-11-17 | Method for producing amino acid-rich yeast |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2008-294644 | 2008-11-18 | ||
JP2008294644 | 2008-11-18 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2010058551A1 true WO2010058551A1 (ja) | 2010-05-27 |
Family
ID=42197994
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
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 |
Country Status (8)
Country | Link |
---|---|
US (1) | US20110206823A1 (ja) |
EP (2) | EP2348100B1 (ja) |
JP (1) | JP5730579B2 (ja) |
CN (1) | CN102216441A (ja) |
AU (1) | AU2009318668B2 (ja) |
BR (1) | BRPI0921844A8 (ja) |
RS (1) | RS55346B1 (ja) |
WO (1) | WO2010058551A1 (ja) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103789219A (zh) * | 2013-02-01 | 2014-05-14 | 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 |
JP2016015892A (ja) * | 2014-07-04 | 2016-02-01 | 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 |
WO2017013695A1 (ja) * | 2015-07-17 | 2017-01-26 | 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 |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US10557131B2 (en) | 2016-07-07 | 2020-02-11 | National Agriculture And Food Research Organization | Method of producing yeast extract |
Citations (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5431076B1 (ja) * | 1973-09-07 | 1979-10-04 | ||
JPS60133892A (ja) * | 1983-10-31 | 1985-07-17 | ジエネツクス・コ−ポレイシヨン | L−フエニルアラニンの製造方法 |
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 |
JPH09313169A (ja) * | 1996-05-31 | 1997-12-09 | Ajinomoto Co Inc | 酵母エキスの製造法 |
JP3088709B2 (ja) | 1998-05-18 | 2000-09-18 | 株式会社興人 | 甘味改善剤 |
JP2002171961A (ja) | 2000-12-11 | 2002-06-18 | Japan Tobacco Inc | 新規酵母及び酵母エキス |
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 |
JP2005102549A (ja) | 2003-09-29 | 2005-04-21 | Japan Tobacco Inc | だしの呈味を強化する酵母エキス |
JP2006129835A (ja) | 2004-11-09 | 2006-05-25 | Takeda-Kirin Foods Corp | グルタミン酸高含有酵母エキスおよびその製造方法 |
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 |
Family Cites Families (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS4725B1 (ja) * | 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 |
JPS63112965A (ja) * | 1986-06-09 | 1988-05-18 | Takeda Chem Ind Ltd | 酵母エキスの製造法 |
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 |
JP2006246791A (ja) * | 2005-03-10 | 2006-09-21 | Toray Ind Inc | D−アラニンの製造法 |
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
Patent Citations (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5431076B1 (ja) * | 1973-09-07 | 1979-10-04 | ||
JPS60133892A (ja) * | 1983-10-31 | 1985-07-17 | ジエネツクス・コ−ポレイシヨン | L−フエニルアラニンの製造方法 |
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 |
JPH09313169A (ja) * | 1996-05-31 | 1997-12-09 | Ajinomoto Co Inc | 酵母エキスの製造法 |
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 |
JP3088709B2 (ja) | 1998-05-18 | 2000-09-18 | 株式会社興人 | 甘味改善剤 |
JP2002171961A (ja) | 2000-12-11 | 2002-06-18 | Japan Tobacco Inc | 新規酵母及び酵母エキス |
JP2005102549A (ja) | 2003-09-29 | 2005-04-21 | Japan Tobacco Inc | だしの呈味を強化する酵母エキス |
JP2006129835A (ja) | 2004-11-09 | 2006-05-25 | Takeda-Kirin Foods Corp | グルタミン酸高含有酵母エキスおよびその製造方法 |
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 |
Non-Patent Citations (1)
Title |
---|
See also references of EP2348100A4 |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103789219A (zh) * | 2013-02-01 | 2014-05-14 | 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 |
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 |
JP2016015892A (ja) * | 2014-07-04 | 2016-02-01 | 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 |
WO2017013695A1 (ja) * | 2015-07-17 | 2017-01-26 | 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 |
Also Published As
Publication number | Publication date |
---|---|
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 |
BRPI0921844A8 (pt) | 2017-12-05 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP5717478B2 (ja) | 酵母 | |
TWI520686B (zh) | 天然中性調味劑之備製方法 | |
JP5730579B2 (ja) | アミノ酸高含有酵母の製造方法 | |
JP5693231B2 (ja) | アラニン高含有酵母の製造方法 | |
JP6008505B2 (ja) | Gaba高含有酵母の製造方法 | |
JP6095078B2 (ja) | コク味を増強する調味料の製造方法 | |
WO2015141531A1 (ja) | 酵母エキスの製造方法 | |
WO2012067106A1 (ja) | 酵母エキスの製造方法 | |
WO2010058527A1 (ja) | グルタミン酸高含有酵母の製造方法 | |
JP5635602B2 (ja) | アラニン高含有調味料組成物 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
WWE | Wipo information: entry into national phase |
Ref document number: 200980145414.0 Country of ref document: CN |
|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 09827332 Country of ref document: EP Kind code of ref document: A1 |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2010539138 Country of ref document: JP |
|
WWE | Wipo information: entry into national phase |
Ref document number: 13126514 Country of ref document: US |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2009318668 Country of ref document: AU |
|
REEP | Request for entry into the european phase |
Ref document number: 2009827332 Country of ref document: EP |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2009827332 Country of ref document: EP |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
ENP | Entry into the national phase |
Ref document number: 2009318668 Country of ref document: AU Date of ref document: 20091117 Kind code of ref document: A |
|
ENP | Entry into the national phase |
Ref document number: PI0921844 Country of ref document: BR Kind code of ref document: A2 Effective date: 20110513 |
|
WWE | Wipo information: entry into national phase |
Ref document number: P-2016/0988 Country of ref document: RS |