ARGININE-RICH YEAST EXTRACT AND PROCESS FOR PRODUCTION THEREOF
Disclosed is an yeast extract composition containing arginine in an amount of 5 mass% or more relative to the total solid content. The yeast extract composition can be produced suitably using a Saccharomyces yeast fungus that has arginine analogue resistance, cannot be grown in a culture medium cont...
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| creator | KAWASAKI HIDEKI FUJITA YOHEI MIYAUCHI DAISUKE TAKANO RINAKO OGASAWARA MASASHI SASAKI EMI |
| description | Disclosed is an yeast extract composition containing arginine in an amount of 5 mass% or more relative to the total solid content. The yeast extract composition can be produced suitably using a Saccharomyces yeast fungus that has arginine analogue resistance, cannot be grown in a culture medium containing arginine as a sole nitrogen source and can be grown in a culture medium containing ornithine as a sole nitrogen source. The yeast extract composition can be used suitably as a flavor-improving agent for foods and beverages.
L'invention concerne une composition d'extrait de levure contenant de l'arginine dans une quantité de 5% en masse ou supérieure, par rapport à la teneur en matière solide totale. La composition selon l'invention peut être produite de façon appropriée au moyen d'un champignon de levure Saccharomyces présentant une résistance analogue à l'arginine, ne peut pas être cultivée dans un milieu de culture contenant de l'arginine comme unique source d'azote et peut être cultivée dans un milieu de culture contenant de l'ornithine comme unique source d'azote. Cette composition d'extrait de levure peut servir d'agent exhausteur de goût dans des produits alimentaires et des boissons. |
| format | Patent |
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L'invention concerne une composition d'extrait de levure contenant de l'arginine dans une quantité de 5% en masse ou supérieure, par rapport à la teneur en matière solide totale. La composition selon l'invention peut être produite de façon appropriée au moyen d'un champignon de levure Saccharomyces présentant une résistance analogue à l'arginine, ne peut pas être cultivée dans un milieu de culture contenant de l'arginine comme unique source d'azote et peut être cultivée dans un milieu de culture contenant de l'ornithine comme unique source d'azote. Cette composition d'extrait de levure peut servir d'agent exhausteur de goût dans des produits alimentaires et des boissons.</description><language>eng ; fre ; jpn</language><subject>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</subject><creationdate>2011</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=20110623&DB=EPODOC&CC=WO&NR=2011074359A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,309,781,886,25566,76549</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20110623&DB=EPODOC&CC=WO&NR=2011074359A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KAWASAKI HIDEKI</creatorcontrib><creatorcontrib>FUJITA YOHEI</creatorcontrib><creatorcontrib>MIYAUCHI DAISUKE</creatorcontrib><creatorcontrib>TAKANO RINAKO</creatorcontrib><creatorcontrib>OGASAWARA MASASHI</creatorcontrib><creatorcontrib>SASAKI EMI</creatorcontrib><title>ARGININE-RICH YEAST EXTRACT AND PROCESS FOR PRODUCTION THEREOF</title><description>Disclosed is an yeast extract composition containing arginine in an amount of 5 mass% or more relative to the total solid content. The yeast extract composition can be produced suitably using a Saccharomyces yeast fungus that has arginine analogue resistance, cannot be grown in a culture medium containing arginine as a sole nitrogen source and can be grown in a culture medium containing ornithine as a sole nitrogen source. The yeast extract composition can be used suitably as a flavor-improving agent for foods and beverages.
L'invention concerne une composition d'extrait de levure contenant de l'arginine dans une quantité de 5% en masse ou supérieure, par rapport à la teneur en matière solide totale. La composition selon l'invention peut être produite de façon appropriée au moyen d'un champignon de levure Saccharomyces présentant une résistance analogue à l'arginine, ne peut pas être cultivée dans un milieu de culture contenant de l'arginine comme unique source d'azote et peut être cultivée dans un milieu de culture contenant de l'ornithine comme unique source d'azote. Cette composition d'extrait de levure peut servir d'agent exhausteur de goût dans des produits alimentaires et des boissons.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>ENZYMOLOGY</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>2011</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLBzDHL39PP0c9UN8nT2UIh0dQwOUXCNCAlydA5RcPRzUQgI8nd2DQ5WcPMPArFdQp1DPP39FEI8XINc_d14GFjTEnOKU3mhNDeDsptriLOHbmpBfnxqcUFicmpeakl8uL-RgaGhgbmJsamlo6ExcaoACokrIw</recordid><startdate>20110623</startdate><enddate>20110623</enddate><creator>KAWASAKI HIDEKI</creator><creator>FUJITA YOHEI</creator><creator>MIYAUCHI DAISUKE</creator><creator>TAKANO RINAKO</creator><creator>OGASAWARA MASASHI</creator><creator>SASAKI EMI</creator><scope>EVB</scope></search><sort><creationdate>20110623</creationdate><title>ARGININE-RICH YEAST EXTRACT AND PROCESS FOR PRODUCTION THEREOF</title><author>KAWASAKI HIDEKI ; FUJITA YOHEI ; MIYAUCHI DAISUKE ; TAKANO RINAKO ; OGASAWARA MASASHI ; SASAKI EMI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_WO2011074359A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; jpn</language><creationdate>2011</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>ENZYMOLOGY</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>KAWASAKI HIDEKI</creatorcontrib><creatorcontrib>FUJITA YOHEI</creatorcontrib><creatorcontrib>MIYAUCHI DAISUKE</creatorcontrib><creatorcontrib>TAKANO RINAKO</creatorcontrib><creatorcontrib>OGASAWARA MASASHI</creatorcontrib><creatorcontrib>SASAKI EMI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>KAWASAKI HIDEKI</au><au>FUJITA YOHEI</au><au>MIYAUCHI DAISUKE</au><au>TAKANO RINAKO</au><au>OGASAWARA MASASHI</au><au>SASAKI EMI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>ARGININE-RICH YEAST EXTRACT AND PROCESS FOR PRODUCTION THEREOF</title><date>2011-06-23</date><risdate>2011</risdate><abstract>Disclosed is an yeast extract composition containing arginine in an amount of 5 mass% or more relative to the total solid content. The yeast extract composition can be produced suitably using a Saccharomyces yeast fungus that has arginine analogue resistance, cannot be grown in a culture medium containing arginine as a sole nitrogen source and can be grown in a culture medium containing ornithine as a sole nitrogen source. The yeast extract composition can be used suitably as a flavor-improving agent for foods and beverages.
L'invention concerne une composition d'extrait de levure contenant de l'arginine dans une quantité de 5% en masse ou supérieure, par rapport à la teneur en matière solide totale. La composition selon l'invention peut être produite de façon appropriée au moyen d'un champignon de levure Saccharomyces présentant une résistance analogue à l'arginine, ne peut pas être cultivée dans un milieu de culture contenant de l'arginine comme unique source d'azote et peut être cultivée dans un milieu de culture contenant de l'ornithine comme unique source d'azote. Cette composition d'extrait de levure peut servir d'agent exhausteur de goût dans des produits alimentaires et des boissons.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | 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 |
| title | ARGININE-RICH YEAST EXTRACT AND PROCESS FOR PRODUCTION THEREOF |
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