METHOD FOR PRODUCING REDUCED CINNAMIC ACID ANALOG-CONTAINING FRACTION
PROBLEM TO BE SOLVED: To provide a lactic acid bacterium having reduced cinnamic acid analog productivity, lactic acid bacterium fermentation food or drink derived from a plant material and containing a reduced cinnamic acid analog, and a method for screening a lactobacillus having the above capacit...
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| creator | AZUMA NAOKI MORIYA TOMOHIRO HIYOSHI ASAKO SETO YASUYUKI OBUCHI SHUN UENISHI KANJI |
| description | PROBLEM TO BE SOLVED: To provide a lactic acid bacterium having reduced cinnamic acid analog productivity, lactic acid bacterium fermentation food or drink derived from a plant material and containing a reduced cinnamic acid analog, and a method for screening a lactobacillus having the above capacity.SOLUTION: Provided is a lactic acid bacterium having a capacity of producing a cinnamic acid analog and also having a productivity of a reduced cinnamic acid analog. Also provided is a method for producing a cinnamic acid analog (such as ferulic acid)-containing fraction including a process of culturing the lactic acid bacterium in a plant material. Also provided is a lactic acid bacterium fermentation food derived from a plant material containing the reduced cinnamic acid analog. Also provided is a method for screening a lactic acid bacterium having a property that, when culture is performed at the optimal temperature of the lactobacillus for 48 hours in a medium with ethyl ferulate in 0.05 wt.% added thereto, 30% or greater of the ethyl ferulate is liberated as dihydroferulic acid. |
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Also provided is a method for producing a cinnamic acid analog (such as ferulic acid)-containing fraction including a process of culturing the lactic acid bacterium in a plant material. Also provided is a lactic acid bacterium fermentation food derived from a plant material containing the reduced cinnamic acid analog. Also provided is a method for screening a lactic acid bacterium having a property that, when culture is performed at the optimal temperature of the lactobacillus for 48 hours in a medium with ethyl ferulate in 0.05 wt.% added thereto, 30% or greater of the ethyl ferulate is liberated as dihydroferulic acid.</description><language>eng</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS OR TEST PAPERS THEREFOR ; CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES ; 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 ; MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PROCESSES OF PREPARING SUCH COMPOSITIONS ; PROCESSES USING MICROORGANISMS ; SPIRITS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>2014</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20140116&DB=EPODOC&CC=JP&NR=2014003929A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,309,781,886,25568,76551</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20140116&DB=EPODOC&CC=JP&NR=2014003929A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>AZUMA NAOKI</creatorcontrib><creatorcontrib>MORIYA TOMOHIRO</creatorcontrib><creatorcontrib>HIYOSHI ASAKO</creatorcontrib><creatorcontrib>SETO YASUYUKI</creatorcontrib><creatorcontrib>OBUCHI SHUN</creatorcontrib><creatorcontrib>UENISHI KANJI</creatorcontrib><title>METHOD FOR PRODUCING REDUCED CINNAMIC ACID ANALOG-CONTAINING FRACTION</title><description>PROBLEM TO BE SOLVED: To provide a lactic acid bacterium having reduced cinnamic acid analog productivity, lactic acid bacterium fermentation food or drink derived from a plant material and containing a reduced cinnamic acid analog, and a method for screening a lactobacillus having the above capacity.SOLUTION: Provided is a lactic acid bacterium having a capacity of producing a cinnamic acid analog and also having a productivity of a reduced cinnamic acid analog. Also provided is a method for producing a cinnamic acid analog (such as ferulic acid)-containing fraction including a process of culturing the lactic acid bacterium in a plant material. Also provided is a lactic acid bacterium fermentation food derived from a plant material containing the reduced cinnamic acid analog. Also provided is a method for screening a lactic acid bacterium having a property that, when culture is performed at the optimal temperature of the lactobacillus for 48 hours in a medium with ethyl ferulate in 0.05 wt.% added thereto, 30% or greater of the ethyl ferulate is liberated as dihydroferulic acid.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS OR TEST PAPERS THEREFOR</subject><subject>CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES</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>MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PROCESSES OF PREPARING SUCH COMPOSITIONS</subject><subject>PROCESSES USING 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>2014</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHD1dQ3x8HdRcPMPUggI8ncJdfb0c1cIcgUyXF0UgBw_R19PZwVHZ08XBUc_Rx9_d11nf78QR08_kDq3IEfnEE9_Px4G1rTEnOJUXijNzaDk5hri7KGbWpAfn1pckJicmpdaEu8VYGRgaGJgYGxpZOloTJQiALxELD0</recordid><startdate>20140116</startdate><enddate>20140116</enddate><creator>AZUMA NAOKI</creator><creator>MORIYA TOMOHIRO</creator><creator>HIYOSHI ASAKO</creator><creator>SETO YASUYUKI</creator><creator>OBUCHI SHUN</creator><creator>UENISHI KANJI</creator><scope>EVB</scope></search><sort><creationdate>20140116</creationdate><title>METHOD FOR PRODUCING REDUCED CINNAMIC ACID ANALOG-CONTAINING FRACTION</title><author>AZUMA NAOKI ; 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Also provided is a method for producing a cinnamic acid analog (such as ferulic acid)-containing fraction including a process of culturing the lactic acid bacterium in a plant material. Also provided is a lactic acid bacterium fermentation food derived from a plant material containing the reduced cinnamic acid analog. Also provided is a method for screening a lactic acid bacterium having a property that, when culture is performed at the optimal temperature of the lactobacillus for 48 hours in a medium with ethyl ferulate in 0.05 wt.% added thereto, 30% or greater of the ethyl ferulate is liberated as dihydroferulic acid.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS OR TEST PAPERS THEREFOR CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES 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 MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSES OF PREPARING SUCH COMPOSITIONS PROCESSES USING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | METHOD FOR PRODUCING REDUCED CINNAMIC ACID ANALOG-CONTAINING FRACTION |
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