BRPI0922088A8 - Método para produzir uma levedura, levedura, e, extrato de levedura - Google Patents

Método para produzir uma levedura, levedura, e, extrato de levedura

Info

Publication number
BRPI0922088A8
BRPI0922088A8 BRPI0922088A BRPI0922088A BRPI0922088A8 BR PI0922088 A8 BRPI0922088 A8 BR PI0922088A8 BR PI0922088 A BRPI0922088 A BR PI0922088A BR PI0922088 A BRPI0922088 A BR PI0922088A BR PI0922088 A8 BRPI0922088 A8 BR PI0922088A8
Authority
BR
Brazil
Prior art keywords
yeast
glutamic acid
producing
extract
beverage
Prior art date
Application number
BRPI0922088A
Other languages
English (en)
Inventor
Shibuya Ichiro
Okano Hiroaki
Kanaoka Yoshitomo
Takesue Nobuchika
Original Assignee
Asahi Breweries Ltd
Asahi Group Holdings Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Asahi Breweries Ltd, Asahi Group Holdings Ltd filed Critical Asahi Breweries Ltd
Priority claimed from PCT/JP2009/005802 external-priority patent/WO2010058527A1/ja
Publication of BRPI0922088A2 publication Critical patent/BRPI0922088A2/pt
Publication of BRPI0922088A8 publication Critical patent/BRPI0922088A8/pt
Publication of BRPI0922088B1 publication Critical patent/BRPI0922088B1/pt

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/14—Yeasts or derivatives thereof
    • A23L33/145—Extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C12N1/18—Baker's yeast; Brewer's yeast

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Mycology (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biotechnology (AREA)
  • Genetics & Genomics (AREA)
  • Organic Chemistry (AREA)
  • Microbiology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Botany (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Virology (AREA)
  • Medicinal Chemistry (AREA)
  • Biomedical Technology (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

MÉTODOS PARA CULTIVAR UMA LEVEDURA, E PARA PRODUZIR UMA LEVEDURA, LEVEDURA, EXTRATO DE LEVEDURA, COMPOSIÇÃO DE TEMPERO, E, ALIMENTO OU BEBIDA. É fornecido um método para produzir levedura contendo ácido glutâmico em uma concentração alta. Em um método para cultivar levedura, levedura em fase de crescimento estacionária é submetida à cultura líquida sob condições nas quais o pH de um meio líquido é 7,5 ou mais elevado e menor do que 11. Após o pH do meio líquido para a levedura em fase de crescimento estacionária ser ajustado para 7,5 ou maior e menor do que 11, a levedura é adicionalmente cultivada, por intermédio do qual a levedura com teor alto de ácido glutâmico pode ser produzida. Na invenção, como a levedura, Saccharomyces cerevisiae ou Candida utilis pode ser utilizada. Portanto, pelo uso de levedura com teor alto de ácido glutâmico obtida pelo dito método acima e um extrato obtido pela extração de levedura, podem ser obtidos uma composição de tempero e um alimento ou uma bebida com teor alto de ácido glutâmico.
BRPI0922088-7A 2008-11-18 2009-10-30 Métodos para cultivar uma levedura, e para produzir uma levedura,levedura, extrato de levedura, composição de tempero, e, alimento ou bebida BRPI0922088B1 (pt)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
JP2008294642 2008-11-18
JP2008-294642 2008-11-18
PCT/JP2009/059206 WO2010058616A1 (ja) 2008-11-18 2009-05-19 グルタミン酸高含有酵母の製造方法
JPPCT/JP2009/059206 2009-05-19
PCT/JP2009/005802 WO2010058527A1 (ja) 2008-11-18 2009-10-30 グルタミン酸高含有酵母の製造方法

Publications (3)

Publication Number Publication Date
BRPI0922088A2 BRPI0922088A2 (pt) 2015-08-11
BRPI0922088A8 true BRPI0922088A8 (pt) 2017-09-19
BRPI0922088B1 BRPI0922088B1 (pt) 2024-01-09

Family

ID=42198057

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0922088-7A BRPI0922088B1 (pt) 2008-11-18 2009-10-30 Métodos para cultivar uma levedura, e para produzir uma levedura,levedura, extrato de levedura, composição de tempero, e, alimento ou bebida

Country Status (9)

Country Link
US (1) US9005683B2 (pt)
EP (2) EP2402428B1 (pt)
JP (4) JP4503700B1 (pt)
CN (1) CN102216442A (pt)
BR (1) BRPI0922088B1 (pt)
DK (1) DK3385369T3 (pt)
PL (1) PL3385369T3 (pt)
RS (2) RS57450B1 (pt)
WO (1) WO2010058616A1 (pt)

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JPWO2012039275A1 (ja) * 2010-09-24 2014-02-03 アサヒグループホールディングス株式会社 加熱反応調味料の製造方法、調味料及び飲食品
JP6008505B2 (ja) * 2012-01-26 2016-10-19 アサヒグループホールディングス株式会社 Ｇａｂａ高含有酵母の製造方法
WO2013146201A1 (ja) * 2012-03-28 2013-10-03 サッポロビール株式会社 植物原料液及び飲料並びにこれらに関する方法
KR20170141218A (ko) * 2015-04-28 2017-12-22 테이부루마크 가부시키가이샤 효모 엑기스의 제조 방법, 그에 의해 얻어지는 효모 엑기스, 조미료 조성물 및 식품
WO2018110633A1 (ja) * 2016-12-15 2018-06-21 興人ライフサイエンス株式会社 乳酸菌発酵調味料
BR112021002601A2 (pt) * 2018-08-13 2021-05-11 Chr. Hansen A/S produção de suco de vegetais fermentado livre de álcool com levedura de pichia kluyveri.
WO2020172438A1 (en) * 2019-02-20 2020-08-27 The Regents Of The University Of California Host yeast cells and methods useful for producing indigoidine
KR102158642B1 (ko) * 2020-05-08 2020-09-22 주식회사 한국야쿠르트 글루탐산을 고발현하는 락토코커스 락티스 균주 및 이의 용도
EP4375301A1 (en) 2022-11-24 2024-05-29 Ohly GmbH Process for the production of beta-glucan

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Also Published As

Publication number Publication date
JP4757944B2 (ja) 2011-08-24
EP3385369B1 (en) 2021-06-09
US9005683B2 (en) 2015-04-14
US20110223287A1 (en) 2011-09-15
JP2010148517A (ja) 2010-07-08
JP4503700B1 (ja) 2010-07-14
EP2402428A4 (en) 2012-08-08
CN102216442A (zh) 2011-10-12
JPWO2010058527A1 (ja) 2012-04-19
EP2402428B1 (en) 2018-04-25
DK3385369T3 (da) 2021-08-16
BRPI0922088A2 (pt) 2015-08-11
RS62280B1 (sr) 2021-09-30
WO2010058616A1 (ja) 2010-05-27
RS57450B1 (sr) 2018-09-28
JP5587635B2 (ja) 2014-09-10
JP5717478B2 (ja) 2015-05-13
EP3385369A1 (en) 2018-10-10
EP2402428A1 (en) 2012-01-04
AU2009318734A1 (en) 2010-05-27
JP2011115180A (ja) 2011-06-16
PL3385369T3 (pl) 2021-11-29
BRPI0922088B1 (pt) 2024-01-09
JPWO2010058616A1 (ja) 2012-04-19

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Legal Events

Date Code Title Description
B15K Others concerning applications: alteration of classification

Ipc: A23L 27/22 (2016.01), A23L 33/14 (2016.01), A23L 3

B07A Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]
B06G Technical and formal requirements: other requirements [chapter 6.7 patent gazette]
B25D Requested change of name of applicant approved

Owner name: ASAHI GROUP HOLDINGS, LTD. (JP)

B06I Publication of requirement cancelled [chapter 6.9 patent gazette]
B09B Patent application refused [chapter 9.2 patent gazette]
B12B Appeal against refusal [chapter 12.2 patent gazette]
B16A Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]

Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 30/10/2009, OBSERVADAS AS CONDICOES LEGAIS. PATENTE CONCEDIDA CONFORME ADI 5.529/DF, QUE DETERMINA A ALTERACAO DO PRAZO DE CONCESSAO.