FLAVOR IMPROVEMENT METHOD OF YEAST CELLS AND FOOD QUALITY IMPROVING AGENT

To provide more effective flavor improvement methods of yeast cells, and to provide food quality improving agents containing yeast cells in which flavor has been improved as an active ingredient.SOLUTION: The present invention provides a method for improving the flavor of yeast cells after removal o...

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Bibliographische Detailangaben
Hauptverfasser:	TANAKA YUSUKE, HAIJIMA YOSHITAKA, MATSUFUJI HISASHI, OKUHAMA HIDENORI, YANAGISHITA TAKESHI, INOUE TAKEO, TAKANO SHIGEKI
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA 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 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
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