JPS6147514B
PURPOSE:To prepare a red pigment by the culturing of novel bacterium belonging to Monascus purpureus. CONSTITUTION:Monascus purpureus M-023 (FERM-P No.4952) is cultured in a medium, and the cultured product containing the objective red pigment is mixed with (a) hydrous ethanol pref. containing an al...
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| creator | MYAGAWA KAZUYUKI YAMAMOTO YOICHI ATSUMI HIDEKI MATSUBAYASHI TADAO MIZUTA NAOHIRO |
| description | PURPOSE:To prepare a red pigment by the culturing of novel bacterium belonging to Monascus purpureus. CONSTITUTION:Monascus purpureus M-023 (FERM-P No.4952) is cultured in a medium, and the cultured product containing the objective red pigment is mixed with (a) hydrous ethanol pref. containing an alkali and having a pH of 7.0-10.0, and (b) an amino-group-containing compound selected from proteins, peptides, their hydrolyzates and amino acids. The red pigment dissolved in the hydrous ethanol is separated therefrom. |
| format | Patent |
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CONSTITUTION:Monascus purpureus M-023 (FERM-P No.4952) is cultured in a medium, and the cultured product containing the objective red pigment is mixed with (a) hydrous ethanol pref. containing an alkali and having a pH of 7.0-10.0, and (b) an amino-group-containing compound selected from proteins, peptides, their hydrolyzates and amino acids. 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CONSTITUTION:Monascus purpureus M-023 (FERM-P No.4952) is cultured in a medium, and the cultured product containing the objective red pigment is mixed with (a) hydrous ethanol pref. containing an alkali and having a pH of 7.0-10.0, and (b) an amino-group-containing compound selected from proteins, peptides, their hydrolyzates and amino acids. The red pigment dissolved in the hydrous ethanol is separated therefrom.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</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>MUTATION OR GENETIC ENGINEERING</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</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>1986</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZOD2Cgg2MzQxNzU0ceJhYE1LzClO5YXS3AxKbq4hzh66qQX58anFBYnJqXmpJfFIOpyMjIlSBACDYxxp</recordid><startdate>19861020</startdate><enddate>19861020</enddate><creator>MYAGAWA KAZUYUKI</creator><creator>YAMAMOTO YOICHI</creator><creator>ATSUMI HIDEKI</creator><creator>MATSUBAYASHI TADAO</creator><creator>MIZUTA NAOHIRO</creator><scope>EVB</scope></search><sort><creationdate>19861020</creationdate><title>JPS6147514B</title><author>MYAGAWA KAZUYUKI ; YAMAMOTO YOICHI ; ATSUMI HIDEKI ; MATSUBAYASHI TADAO ; MIZUTA NAOHIRO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JPS6147514BB23</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1986</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</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>MUTATION OR GENETIC ENGINEERING</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PROCESSES USING 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>MYAGAWA KAZUYUKI</creatorcontrib><creatorcontrib>YAMAMOTO YOICHI</creatorcontrib><creatorcontrib>ATSUMI HIDEKI</creatorcontrib><creatorcontrib>MATSUBAYASHI TADAO</creatorcontrib><creatorcontrib>MIZUTA NAOHIRO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>MYAGAWA KAZUYUKI</au><au>YAMAMOTO YOICHI</au><au>ATSUMI HIDEKI</au><au>MATSUBAYASHI TADAO</au><au>MIZUTA NAOHIRO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>JPS6147514B</title><date>1986-10-20</date><risdate>1986</risdate><abstract>PURPOSE:To prepare a red pigment by the culturing of novel bacterium belonging to Monascus purpureus. CONSTITUTION:Monascus purpureus M-023 (FERM-P No.4952) is cultured in a medium, and the cultured product containing the objective red pigment is mixed with (a) hydrous ethanol pref. containing an alkali and having a pH of 7.0-10.0, and (b) an amino-group-containing compound selected from proteins, peptides, their hydrolyzates and amino acids. The red pigment dissolved in the hydrous ethanol is separated therefrom.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY 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 MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL 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 | JPS6147514B |
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