WO2010072094A1 - 一种高谷氨酸酵母抽提物及其制备方法 - Google Patents
一种高谷氨酸酵母抽提物及其制备方法 Download PDFInfo
- Publication number
- WO2010072094A1 WO2010072094A1 PCT/CN2009/074263 CN2009074263W WO2010072094A1 WO 2010072094 A1 WO2010072094 A1 WO 2010072094A1 CN 2009074263 W CN2009074263 W CN 2009074263W WO 2010072094 A1 WO2010072094 A1 WO 2010072094A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- yeast
- yeast extract
- glutamic acid
- culture
- milk
- Prior art date
Links
- 239000012138 yeast extract Substances 0.000 title claims abstract description 38
- 229940041514 candida albicans extract Drugs 0.000 title claims abstract description 34
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 title claims abstract description 25
- 235000013922 glutamic acid Nutrition 0.000 title claims abstract description 25
- 239000004220 glutamic acid Substances 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title claims abstract description 19
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 42
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 16
- 108010010779 glutamine-pyruvate aminotransferase Proteins 0.000 claims description 16
- 239000004365 Protease Substances 0.000 claims description 14
- 235000013336 milk Nutrition 0.000 claims description 14
- 239000008267 milk Substances 0.000 claims description 14
- 210000004080 milk Anatomy 0.000 claims description 14
- 238000002360 preparation method Methods 0.000 claims description 11
- 108091005804 Peptidases Proteins 0.000 claims description 10
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 10
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 10
- 235000019419 proteases Nutrition 0.000 claims description 10
- 229910052757 nitrogen Inorganic materials 0.000 claims description 8
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 230000002358 autolytic effect Effects 0.000 claims description 5
- 238000001694 spray drying Methods 0.000 claims description 5
- 108090000526 Papain Proteins 0.000 claims description 4
- 229940055729 papain Drugs 0.000 claims description 4
- 235000019834 papain Nutrition 0.000 claims description 4
- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical group [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 claims description 3
- 208000035404 Autolysis Diseases 0.000 claims description 3
- 206010057248 Cell death Diseases 0.000 claims description 3
- 235000011114 ammonium hydroxide Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 230000028043 self proteolysis Effects 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 abstract description 33
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 37
- 229960002989 glutamic acid Drugs 0.000 description 25
- 239000012528 membrane Substances 0.000 description 13
- 239000000523 sample Substances 0.000 description 11
- 239000000047 product Substances 0.000 description 9
- 235000013305 food Nutrition 0.000 description 8
- 229940049906 glutamate Drugs 0.000 description 8
- 229930195712 glutamate Natural products 0.000 description 8
- 235000011194 food seasoning agent Nutrition 0.000 description 7
- 239000004278 EU approved seasoning Substances 0.000 description 5
- 230000004913 activation Effects 0.000 description 5
- 238000001514 detection method Methods 0.000 description 5
- 239000002609 medium Substances 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 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 4
- 229940088598 enzyme Drugs 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013923 monosodium glutamate Nutrition 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 229940073490 sodium glutamate Drugs 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 229940024606 amino acid Drugs 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 108090000765 processed proteins & peptides Proteins 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000012086 standard solution Substances 0.000 description 3
- 239000012498 ultrapure water Substances 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 241000235070 Saccharomyces Species 0.000 description 2
- 240000003768 Solanum lycopersicum Species 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 239000007853 buffer solution Substances 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 230000035484 reaction time Effects 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 235000019583 umami taste Nutrition 0.000 description 2
- 235000019607 umami taste sensations Nutrition 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 238000007696 Kjeldahl method Methods 0.000 description 1
- 229930195714 L-glutamate Natural products 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 125000003277 amino group Chemical group 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- JFCQEDHGNNZCLN-UHFFFAOYSA-N glutaric acid Chemical compound OC(=O)CCCC(O)=O JFCQEDHGNNZCLN-UHFFFAOYSA-N 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 239000002777 nucleoside Substances 0.000 description 1
- 125000003835 nucleoside group Chemical group 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 235000021134 protein-rich food Nutrition 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
-
- 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
- C12P13/14—Glutamic acid; Glutamine
-
- 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
-
- 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
-
- 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
- C12N1/185—Saccharomyces isolates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/85—Saccharomyces
- C12R2001/865—Saccharomyces cerevisiae
Definitions
- accession number is CCTCC NO: M 205130, and centrifuging the culture obtained above to collect the precipitate (or heavy phase) after centrifugation to obtain yeast milk;
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)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Medicinal Chemistry (AREA)
- Botany (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Seasonings (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Description
Claims
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2011532480A JP2012507265A (ja) | 2008-12-24 | 2009-09-27 | グルタミン酸高含有酵母エキス及びその製造方法 |
EP09834047.4A EP2368444B1 (en) | 2008-12-24 | 2009-09-27 | Yeast extract with high glutamic acid content and producing method thereof |
KR1020117001085A KR101341730B1 (ko) | 2008-12-24 | 2009-09-27 | 고함량 글루타민산을 포함하는 이스트 추출물 및 그것의 제조방법 |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN200810189433.0 | 2008-12-24 | ||
CN2008101894330A CN101756151B (zh) | 2008-12-24 | 2008-12-24 | 一种高谷氨酸酵母抽提物及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2010072094A1 true WO2010072094A1 (zh) | 2010-07-01 |
Family
ID=42286877
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/CN2009/074263 WO2010072094A1 (zh) | 2008-12-24 | 2009-09-27 | 一种高谷氨酸酵母抽提物及其制备方法 |
Country Status (5)
Country | Link |
---|---|
EP (1) | EP2368444B1 (zh) |
JP (1) | JP2012507265A (zh) |
KR (1) | KR101341730B1 (zh) |
CN (1) | CN101756151B (zh) |
WO (1) | WO2010072094A1 (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN114276942A (zh) * | 2021-12-30 | 2022-04-05 | 安琪酵母股份有限公司 | 谷胱甘肽酵母、产品的制备方法和应用 |
Families Citing this family (14)
Publication number | Priority date | Publication date | Assignee | Title |
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CN103966290B (zh) * | 2013-01-29 | 2017-06-30 | 安琪酵母股份有限公司 | 酵母蛋白胨及其制备方法 |
CN104195180B (zh) * | 2014-08-08 | 2017-08-01 | 广西湘桂酵母科技有限公司 | 发酵生产高密度酵母抽提物乳液的方法 |
CN105077152B (zh) * | 2015-07-15 | 2017-12-22 | 珠海天香苑生物科技发展股份有限公司 | 一种酵母提取物及其制备方法 |
CN105494922A (zh) * | 2015-12-22 | 2016-04-20 | 虞涵晰 | 双酶法制备富硒酵母自溶粉的方法 |
CN105586240B (zh) * | 2016-03-21 | 2018-09-14 | 华南理工大学 | 一种苹果醋原浆的制备方法 |
CN105942529A (zh) * | 2016-04-27 | 2016-09-21 | 安琪酵母(崇左)有限公司 | 一种高i+g含量酵母抽提物的制备方法 |
CN105942528A (zh) * | 2016-04-27 | 2016-09-21 | 安琪酵母(崇左)有限公司 | 一种高核酸酵母抽提物的制备方法 |
CN105919137A (zh) * | 2016-04-27 | 2016-09-07 | 安琪酵母(崇左)有限公司 | 一种高蛋白酵母抽提物的制备方法 |
CN108185388A (zh) * | 2017-12-28 | 2018-06-22 | 天津百利食品有限公司 | 一种应用射频技术制备低钠酵母抽提物的方法 |
CN111378712B (zh) * | 2018-12-29 | 2024-05-07 | 安琪纽特股份有限公司 | 可食用酵母多肽及其制备方法和应用 |
JP2020141575A (ja) * | 2019-03-04 | 2020-09-10 | キッコーマン株式会社 | アンモニアの生産方法 |
CN114847467B (zh) * | 2021-02-03 | 2024-03-22 | 安琪酵母股份有限公司 | 一种富含半胱氨酸的酵母抽提物及其制备方法 |
CN113755314A (zh) * | 2021-08-25 | 2021-12-07 | 兰其军 | 一种酵母抽提物生产工艺 |
CN115474681A (zh) * | 2022-10-12 | 2022-12-16 | 湛江五洲生物工程有限公司 | 一种酵母抽提物的制备工艺 |
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US20020081357A1 (en) * | 2000-10-10 | 2002-06-27 | Bestfoods | Process for producing yeast extracts |
CN1977039A (zh) * | 2004-08-02 | 2007-06-06 | 朝日啤酒股份有限公司 | 酵母变异株、富含谷胱甘肽的酵母的制备方法、其培养物、其级分物、酵母提取物和含有谷胱甘肽的饮食品 |
WO2007073945A1 (en) * | 2005-12-28 | 2007-07-05 | Dsm Ip Assets B.V. | Process flavours with low acrylamide |
CN101024818A (zh) * | 2006-02-22 | 2007-08-29 | 财团法人食品工业发展研究所 | 用于高产谷胱甘肽与其前体的酿酒酵母菌株及其使用方法 |
CN101225363A (zh) * | 2008-02-01 | 2008-07-23 | 中国科学院近代物理研究所 | 利用甜高粱汁液制备高活性酵母的方法 |
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FR2693473B1 (fr) * | 1992-07-08 | 1994-09-09 | Bioprox Ste Angevine Biotechno | Procédé de préparation enzymatique d'hydrolysats de matières protéiques. |
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US20030031772A1 (en) * | 2001-03-28 | 2003-02-13 | Zehner Lee R. | Mixtures of fructose and lactose as a low-calorie bulk sweetener with reduced glyemic index |
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2008
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN114276942A (zh) * | 2021-12-30 | 2022-04-05 | 安琪酵母股份有限公司 | 谷胱甘肽酵母、产品的制备方法和应用 |
CN114276942B (zh) * | 2021-12-30 | 2024-05-28 | 安琪酵母股份有限公司 | 谷胱甘肽酵母、产品的制备方法和应用 |
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KR101341730B1 (ko) | 2013-12-16 |
CN101756151A (zh) | 2010-06-30 |
CN101756151B (zh) | 2012-12-12 |
EP2368444A4 (en) | 2012-05-30 |
KR20110031324A (ko) | 2011-03-25 |
EP2368444A1 (en) | 2011-09-28 |
EP2368444B1 (en) | 2015-12-23 |
JP2012507265A (ja) | 2012-03-29 |
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