DRIED MICROORGANISM OR MICROORGANISM EXTRACT COMPRISING STABILIZED SAM AND METHOD FOR PRODUCING THE SAME
PROBLEM TO BE SOLVED: To provide a dried microorganism or a microorganism extract readily preparable by simple operation, composed of a food material and widely utilizable as a food or a healthy food and comprising stable SAM (S-adenosyl-L-methionine). SOLUTION: A method for producing the dried micr...
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| creator | SATO KOJI MIYA TOYOFUMI |
| description | PROBLEM TO BE SOLVED: To provide a dried microorganism or a microorganism extract readily preparable by simple operation, composed of a food material and widely utilizable as a food or a healthy food and comprising stable SAM (S-adenosyl-L-methionine). SOLUTION: A method for producing the dried microorganism or microorganism extract is carried out as follows. One or more kinds of compounds selected from an organic carboxylic acid, preferably citric acid or succinic acid and/or a compound having a chelate forming ability, preferably EDTA (ethylenediamine-tetraacetic acid) or kojic acid are added to the microorganism or the microorganism extract comprising the SAM. The resultant microbial cell is then concentrated and/or dried. COPYRIGHT: (C)2005,JPO&NCIPI |
| format | Patent |
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SOLUTION: A method for producing the dried microorganism or microorganism extract is carried out as follows. One or more kinds of compounds selected from an organic carboxylic acid, preferably citric acid or succinic acid and/or a compound having a chelate forming ability, preferably EDTA (ethylenediamine-tetraacetic acid) or kojic acid are added to the microorganism or the microorganism extract comprising the SAM. The resultant microbial cell is then concentrated and/or dried. 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SOLUTION: A method for producing the dried microorganism or microorganism extract is carried out as follows. One or more kinds of compounds selected from an organic carboxylic acid, preferably citric acid or succinic acid and/or a compound having a chelate forming ability, preferably EDTA (ethylenediamine-tetraacetic acid) or kojic acid are added to the microorganism or the microorganism extract comprising the SAM. The resultant microbial cell is then concentrated and/or dried. COPYRIGHT: (C)2005,JPO&NCIPI</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>ENZYMOLOGY</subject><subject>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2005</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZMhwCfJ0dVHw9XQO8vcPcnf08wz2VfAPQhNwjQgJcnQOUXD29w0I8gz29HNXCA5xdPL08YwCag529FVw9AMa4hri4e-i4AbUHhDk7xLqDFIX4uEKUuDKw8CalphTnMoLpbkZlNxcQ5w9dFML8uNTiwsSk1PzUkvivQKMDAxMjYwsLQyNHI2JUgQArl42LQ</recordid><startdate>20050902</startdate><enddate>20050902</enddate><creator>SATO KOJI</creator><creator>MIYA TOYOFUMI</creator><scope>EVB</scope></search><sort><creationdate>20050902</creationdate><title>DRIED MICROORGANISM OR MICROORGANISM EXTRACT COMPRISING STABILIZED SAM AND METHOD FOR PRODUCING THE SAME</title><author>SATO KOJI ; MIYA TOYOFUMI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2005229812A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2005</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>ENZYMOLOGY</topic><topic>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>SPIRITS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>SATO KOJI</creatorcontrib><creatorcontrib>MIYA TOYOFUMI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SATO KOJI</au><au>MIYA TOYOFUMI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>DRIED MICROORGANISM OR MICROORGANISM EXTRACT COMPRISING STABILIZED SAM AND METHOD FOR PRODUCING THE SAME</title><date>2005-09-02</date><risdate>2005</risdate><abstract>PROBLEM TO BE SOLVED: To provide a dried microorganism or a microorganism extract readily preparable by simple operation, composed of a food material and widely utilizable as a food or a healthy food and comprising stable SAM (S-adenosyl-L-methionine). SOLUTION: A method for producing the dried microorganism or microorganism extract is carried out as follows. One or more kinds of compounds selected from an organic carboxylic acid, preferably citric acid or succinic acid and/or a compound having a chelate forming ability, preferably EDTA (ethylenediamine-tetraacetic acid) or kojic acid are added to the microorganism or the microorganism extract comprising the SAM. The resultant microbial cell is then concentrated and/or dried. COPYRIGHT: (C)2005,JPO&NCIPI</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE 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 PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL 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 VINEGAR WINE |
| title | DRIED MICROORGANISM OR MICROORGANISM EXTRACT COMPRISING STABILIZED SAM AND METHOD FOR PRODUCING THE SAME |
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