METHOD FOR PRODUCING LIQUORS AND FOOD WITH HIGH ORGANIC ACID CONTENT

PROBLEM TO BE SOLVED: To provide a new method for producing liquors and a food with a high organic acid content using a genetic recombinant yeast. SOLUTION: The liquors and food are produced by using the yeast transformed with a recombinant vector expressing an HAP4 gene. Examples of the organic aci...

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Hauptverfasser:	SHIMOII HITOSHI, KUROSE NAOTAKA, YANO SHUNTARO, ITO KIYOSHI, ASANO TADAO, HIRAMATSU JUNICHI
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA EDIBLE DOUGHS ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS VINEGAR WINE
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a new method for producing liquors and a food with a high organic acid content using a genetic recombinant yeast. SOLUTION: The liquors and food are produced by using the yeast transformed with a recombinant vector expressing an HAP4 gene. Examples of the organic acid include malic acid and/or succinic acid. Examples of the preferable yeast include Sake yeasts such as Saccharomyces cerevisiae K701/pAUR 123-HAP4 (FERM P-18933). Thereby, the liquors and food having stronger sourness than that of conventional liquors and food and increased contents of the preferentially favorable malic acid and/or succinic acid in the organic acid composition thereof can be produced. COPYRIGHT: (C)2004,JPO