WO2010058551A1 - Procédé pour la production de levure riche en acide aminé - Google Patents

Procédé pour la production de levure riche en acide aminé Download PDF

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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
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yeast
amino acid
acid content
extract
acid
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PCT/JP2009/006148
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English (en)
Japanese (ja)
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澁谷一郎
小谷哲司
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アサヒビール株式会社
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Priority to BRPI0921844A priority Critical patent/BRPI0921844A8/pt
Priority to US13/126,514 priority patent/US20110206823A1/en
Priority to AU2009318668A priority patent/AU2009318668B2/en
Priority to RS20160988A priority patent/RS55346B1/sr
Priority to EP09827332.9A priority patent/EP2348100B1/fr
Priority to JP2010539138A priority patent/JP5730579B2/ja
Priority to CN2009801454140A priority patent/CN102216441A/zh
Publication of WO2010058551A1 publication Critical patent/WO2010058551A1/fr

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    • 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.

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Abstract

L'invention porte sur un procédé pour la production d'une levure riche en acide aminé qui contient un acide aminé libre à une concentration élevée. De façon spécifique, l'invention porte sur un procédé pour la production d'une levure riche en acide aminé, qui est caractérisé en ce qu'on soumet une levure en phase de croissance stationnaire à la culture en phase liquide dans des conditions où un milieu de culture liquide présente une valeur de pH supérieure ou égale à 7,5 et inférieure à 11. De façon spécifique, l'invention porte également sur un procédé pour la production d'une levure riche en acide aminé, qui est caractérisé par l'ajustement de la valeur de pH d'un milieu de culture liquide pour une levure dans la phase de croissance stationnaire à une valeur supérieure ou égale à 7,5 et inférieure à 11, puis la culture subséquente de la levure dans le milieu de culture liquide. Dans les procédés, la levure peut être Saccharomyces cerevisiae ou Candida utilis. De façon spécifique, l'invention porte en outre sur une levure riche en acide aminé produite par l'un ou l'autre des procédés susmentionnés. La levure riche en acide aminé peut présenter une teneur en acide aminé libre de 7,5 à 18,0 % en poids par rapport aux cellules de levure séchées. De façon spécifique, l'invention porte encore en outre sur un extrait de levure riche en acide aminé qui est extrait à partir de la levure riche en acide aminé.
PCT/JP2009/006148 2008-11-18 2009-11-17 Procédé pour la production de levure riche en acide aminé WO2010058551A1 (fr)

Priority Applications (7)

Application Number Priority Date Filing Date Title
BRPI0921844A BRPI0921844A8 (pt) 2008-11-18 2009-11-17 Método para produzir uma levedura, levedura, e, extrato de levedura
US13/126,514 US20110206823A1 (en) 2008-11-18 2009-11-17 Method for producing amino acid-rich yeast
AU2009318668A AU2009318668B2 (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
EP09827332.9A EP2348100B1 (fr) 2008-11-18 2009-11-17 Procédé pour la production de levure riche en acide aminé
JP2010539138A JP5730579B2 (ja) 2008-11-18 2009-11-17 アミノ酸高含有酵母の製造方法
CN2009801454140A CN102216441A (zh) 2008-11-18 2009-11-17 产生富含氨基酸的酵母的方法

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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 (fr) * 2015-07-17 2017-01-26 興人ライフサイエンス株式会社 Utilisation efficace de solution mixte d'alcool de sucre

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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
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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 (fr) * 2015-07-17 2017-01-26 興人ライフサイエンス株式会社 Utilisation efficace de solution mixte d'alcool de sucre

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EP2949745A1 (fr) 2015-12-02
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EP2348100A1 (fr) 2011-07-27
BRPI0921844A2 (pt) 2015-08-25
US20110206823A1 (en) 2011-08-25
BRPI0921844A8 (pt) 2017-12-05
RS55346B1 (sr) 2017-03-31
CN102216441A (zh) 2011-10-12
AU2009318668A1 (en) 2010-05-27
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EP2348100A4 (fr) 2012-09-05
JP5730579B2 (ja) 2015-06-10

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