EP2061345A2 - Neuartiges präparat aus phosphodiesterase pflanzlichen ursprungs - Google Patents

Neuartiges präparat aus phosphodiesterase pflanzlichen ursprungs

Info

Publication number
EP2061345A2
EP2061345A2 EP07823801A EP07823801A EP2061345A2 EP 2061345 A2 EP2061345 A2 EP 2061345A2 EP 07823801 A EP07823801 A EP 07823801A EP 07823801 A EP07823801 A EP 07823801A EP 2061345 A2 EP2061345 A2 EP 2061345A2
Authority
EP
European Patent Office
Prior art keywords
yeast
sorghum
phosphodiesterase
suspension
nucleotides
Prior art date
Legal status (The legal status 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 status listed.)
Withdrawn
Application number
EP07823801A
Other languages
English (en)
French (fr)
Inventor
Eric Oriol
Nadia Kaid
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Lesaffre et Cie SA
Original Assignee
Lesaffre et Cie SA
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 Lesaffre et Cie SA filed Critical Lesaffre et Cie SA
Publication of EP2061345A2 publication Critical patent/EP2061345A2/de
Withdrawn legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/26—Preparation of nitrogen-containing carbohydrates
    • C12P19/28—N-glycosides
    • C12P19/30—Nucleotides
    • 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
    • A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides

Definitions

  • the present invention relates to a process for the preparation of a flavoring agent by enzymatic treatment of yeast, the flavoring agent obtained and its uses.
  • Yeast extracts are commercially available in the form of powder and paste, and are widely used in the food industry as a flavoring agent. Yeast extracts are defined as concentrates of the soluble fraction of yeasts generally obtained by autolysis or hydrolysis.
  • Autolysis is essentially a process aimed at damaging the plasma membrane of yeast by activating the proper yeast degradation enzymes (proteases) and resulting in solubilization of intracellular compounds.
  • the yeast extracts can also be obtained by hydrolysis using exogenous reagents or enzymes which allow the release of the intracellular content in a highly degraded form.
  • Yeast extracts have been widely accepted in the food industry under the name of natural flavoring agents. They are also very competitive financially, compared to other flavoring agents (which are often unnatural), with equivalent aromatic intensity.
  • yeast autolysates prepared by subjecting yeast to degradation by its own endogenous enzyme material, are well known as food additives.
  • Autolysis can be triggered by incubating yeast cells at high temperature, adding organic solvents, using increasing NaCl concentration, or combining these different methods.
  • the main conversion taking place is the degradation of proteins into peptides and amino acids.
  • the resulting autolysates therefore have a bitter flavor and a pronounced typical yeast note.
  • Another disadvantage is that the autolysates mainly contain only 3'-ribonucleotides, which have no contribution in terms of flavor, since the endogenous ribonucleases convert intracellular PARN to 3'-ribonucleotides.
  • yeast autolysates include amino acids, peptides, nucleic acids such as 5'-nucleotides, saccharides and organic acids.
  • nucleic acids such as 5'-nucleotides, saccharides and organic acids.
  • the 5'-nucleotide content is of considerable importance for flavor and flavor.
  • nucleic acids are used as crude compounds in the flavoring of food preparations, for example 5'-inosine mono-phosphate (5'-IMP) or 5'-guanosine mono-phosphate (5'-GMP), but also find applications in the development of pharmaceuticals.
  • the unami flavor is considered the fifth basic flavor as well as the sweet, salty, bitter and sour flavors.
  • the 5'-nucleotides with high flavor enhancer are also generators of the unami flavor, and thus enhance the effect of mono sodium glutamate (MSG), naturally present in yeast extracts.
  • MSG mono sodium glutamate
  • Obtaining 5'-nucleotides requires the hydrolysis of the crude RNA by means of a very specific enzyme, 5'-phosphodiesterase (5'-PDE).
  • 5'-PDE 5'-phosphodiesterase
  • Cohn and Volkin (1953) were the first to demonstrate the presence of 5'-phosphodiesterase activity in snake venom. Despite its high efficiency, it can not be used in the agri-food industry for obvious reasons.
  • Other important sources of 5'-PDE include certain fungi such as Penicillium citrinum and some Actinomyces such as Streptomyces aureus.
  • 5'-PDE from Penicillium citrinum is commercially available from Amano Enzyme among others, under the name Nucléase RP-IG (or EC3.1.30.1). Because of its very high cost, this enzyme is mainly used on an industrial scale in an immobilized form. Its use in a process for producing yeast extracts enriched with 5'-nucleotides induces very large additional enzymatic costs.
  • 5'-PDE The presence of 5'-PDE activity in certain plant germs has been demonstrated by Schuster (1957). Numerous subsequent studies have been the subject of patent applications and mainly describe methods for producing 5'-nucleotide-rich yeast extracts from extracts of malt rootlets (the malt being germinated barley). . Malt is a by-product of the brewing industry, and therefore can be a cheap source of enzyme for the production of 5'-nucleotides from yeast RNA. In this case, 5'-PDE is prepared by simple decoction of a malt root powder in an aqueous solution containing zinc acetate to stabilize the enzyme, and its use induces a small additional cost for the manufacture of yeast extract enriched in 5'-nucleotides product.
  • 5'-PDE from germinated malt or barley
  • barley contains hordein, a prolamine close to wheat gliadin, which is allergenic and causes intolerance (celiac disease).
  • barley is listed in EC Directive 2000/13 / EC, amended by EC Directive 2003/89 / EC as a cereal containing gluten.
  • allergenic products containing barley or its derivatives are subject to labeling.
  • the main characteristic of these proteins is that they are not degraded by the acid environment of the stomach, nor by the intestinal digestive enzymes.
  • these proteins are absorbed as such by the intestine and can trigger an immune response.
  • celiac disease it is the consumption of these prolamins that causes a reaction of the body.
  • All these prolamins proteins are toxic to so-called celiacs, because their consumption causes a strong inflammatory reaction that damages the surface of the cells of the small intestine. This has the effect of reducing their ability to absorb nutrients such as proteins, fats, carbohydrates, vitamins and minerals. Allergy is associated with symptoms of gastrointestinal nature: abdominal cramps, bloating and chronic diarrhea. From these can arise the malabsorption of several nutrients (iron, calcium, folic acid), malnutrition (anemia and weight loss), fatigue, bone pain, muscle cramps and irritability.
  • barley malt PDE Purification of barley malt PDE may be an alternative if the enzyme can be separated from barley prolamine.
  • Ai-Yu Wang et al. ((1993) Biochemistry and Molecular Biology International, pp 1095-1102, Vol 29, No. 6), or by Beluhan et al. ((2003) in Biotechnology Letters 25, pp. 1099-1103) focused on characterizing purified barley malt 5'-PDE without measuring the presence of barley prolamine in their preparations.
  • This purification alternative appears expensive and does not exonerate from an analytical record demonstrating the elimination of gluten from the enzyme preparation but above all from a clinical record proving the absence of allergenicity of the product resulting from the action of this enzyme. .
  • a second alternative is to use a 5'-PDE of microbial origin obtained from strains of filamentous fungi such as Penicillium citrinum or Aspergillus niger, or bacteria such as Actinomyces or Streptomyces.
  • filamentous fungi such as Penicillium citrinum or Aspergillus niger
  • bacteria such as Actinomyces or Streptomyces.
  • a third alternative would be to clone a plant 5'-PDE in an industrial microorganism. This alternative has been evaluated by the teams of researchers of the Applicant, but, besides the fact that the sequences coding for this enzyme are not known, this would lead to an enzyme derived from a genetically modified organism (GMO), product type. still very badly perceived by the different customers users.
  • GMO genetically modified organism
  • the applicant has developed an enzyme preparation of 5'-PDE from a mixture containing seeds and rootlets of sorghum malt.
  • sorghum 5'-phosphodiesterase is obtained by means of a decoction of malted sorghum rootlets.
  • a powder of sorghum radicles with a particle size of between 20 and 2000 ⁇ m, preferably between 100 and 200 ⁇ m is suspended in an aqueous solution of zinc acetate or an equivalent agent, it is to say an agent having the same stabilizing effect of 5'-PDE.
  • the suspension is incubated at a temperature of between 50 and 80 ° C. for 30 minutes to 4 hours.
  • this decoction is carried out with stirring.
  • the powder of rootlets can be used in a proportion of 5 to 20% w / w), preferably 10 to 15%, and in particular 13%.
  • the concentration of zinc acetate is preferably between 0.2 and 5 g / l.
  • an integral malt of sorghum containing rootlets is used.
  • the solubility portion of the solution is recovered.
  • the preparation can be separated on a centrifugal decanter, and then the supernatant is clarified in a centrifugal clarifier.
  • the 5'-PDE sorghum preparation thus obtained can be used for the preparation of a composition rich in 5'-nucleotides, a yeast extract rich in 5 'nucleotides, devoid of gluten.
  • the present invention thus relates to a method for preparing a 5'-PDE of sorghum comprising the preparation of a decoction of malted sorghum rootlets in an aqueous solution of zinc acetate (0.2 to 5 g / l) to a temperature of between 50 and 80 ° C. for 30 minutes to 4 hours, and then the elimination of the insoluble fraction. It may also include a concentration step.
  • the present invention relates to the preparation of 5'-PDE sorghum obtainable by this method and its use for digesting RNA, more particularly for the preparation of a composition rich in 5'-nucleotides, preferably a yeast extract, said composition being free of gluten. It also relates to the use of 5'-PDE extracted from sorghum malt to enrich in 5'-nucleotides a composition containing RNA.
  • a method for preparing a gluten-free 5'-nucleotide-rich composition comprising the treatment of microbial cells so as to release the RNA in the extracellular medium, and the treatment of the suspension obtained by a 5'-PDE sorghum preparation to convert the released RNA to 5'-nucleotides.
  • examples of other microorganisms that can be used in this process are, for example, a filamentous fungus of the Aspergillus or Trichoderma type or a bacterium, preferably a lactic bacterium of the genus Lactobacillus.
  • the method may comprise an intermediate step of total or partial purification of the RNA (see JP 51106791).
  • the present invention comprises treating a yeast extract or a yeast suspension with a 5'-PDE sorghum preparation.
  • the present invention thus relates more particularly to a method for preparing a 5'-nucleotide rich and gluten-free yeast extract, comprising: heating a yeast suspension; treating the yeast suspension with a 5'-phosphodiesterase; separating the insoluble materials from the suspension; and recovering the yeast extract; characterized in that the 5'-phosphodiesterase is extracted from sorghum, in particular malted sorghum, more particularly malted sorghum rootlets.
  • the yeast useful in the present invention is an edible yeast.
  • the yeast used to prepare the extract preferably belongs to the genus Saccharomyces and more preferably belongs to the species Saccharomyces cerevisiae, including that called Saccharomyces carlsbergensis.
  • Saccharomyces cerevisiae yeast Said cells of Saccharomyces cerevisiae yeast are also often called Saccharomyces carlsbergensis when it comes to yeast, the exact taxonomic name being Saccharomyces cerevisiae according to "The Yeasts, a taxonomic study", 3rd edition, published by NJW Kreger van Rij - 1984 (by cons according to the 4th edition of this book in 1998, Saccharomyces carlsbergensis has two synonyms Saccharomyces cerevisiae and Saccharomyces pastorianus is the 3rd edition of this work dating from 1984, which is taken as reference herein) .
  • the yeast may also come from the genus Candida (for example, C.
  • the yeast can come from a culture of fresh yeasts or yeasts that have been used in brewing processes.
  • the yeast is of the genus Saccharomyces, of the genus Candida or of the genus Kluyveromyces.
  • the yeast will be chosen so that it has a high RNA content.
  • the RNA content is between 6 and 15% by dry weight.
  • the yeast may have undergone a pretreatment to increase its RNA content. Such treatments are described in US 3,909,352 and JP 11-196856 by mutation and yeast selection and in JP 5-176757 by limiting potassium sulfate in the culture medium.
  • the RNA content of the yeast suspension can be increased by adding RNA from a micro-organism authorized for human or animal nutrition.
  • a micro-organism authorized for human or animal nutrition are, for example, a filamentous fungus of the Aspergillus or Trichoderma type or a bacterium, preferably a lactic bacterium of the genus Lactobacillus.
  • the microorganism is processed to release its RNA content.
  • the RNA can be totally or partially purified by known methods (ultrafiltration, chromatography, or precipitation).
  • Processes for preparing a yeast extract are well known to those skilled in the art. Such methods are described, for example, in the following patents: EP 249,435; EP 299,078; EP 354,610; EP 466,922; EP 1 199 353; EP 1 479 299; US 3,961,080; US 4,303,680; US 4,810,509. These processes generally comprise a step of heating a yeast suspension, optionally a step of autolysis and / or hydrolysis of the yeast, and preferably a step of separating the insoluble materials from the suspension. .
  • the yeast suspension is a suspension of live yeasts.
  • the yeast suspension is plasmolyzed so as to inactivate yeast enzymes, including phosphatases and nucleases, to permeabilize the yeast to release its cellular content and RNA, and preferably to selectively solubilize the yeast.
  • yeast enzymes including phosphatases and nucleases
  • RNA in the extracellular medium which ultimately allows to obtain 5'-nucleotide titers higher than the RNA content of the yeast suspension.
  • the yeast suspension comprises between 10 and 25% of dry matter.
  • the yeast suspension is heated for 5 minutes to 3 hours at a temperature of from 5 to 95 ° C.
  • the suspension can be heated for 2 h at 75 ° C. and then cooled to 60 ° C.
  • yeasts can also be used to release the cellular content of the yeast, for example by mechanical treatment (French press, glass beads, pulsed electromagnetic field, etc.), by treatment. chemical (acids, bases, salts, solvents, detergents, etc.) or by enzymatic treatment ( ⁇ -glucanases, chitinases, proteases, ).
  • the method may also comprise an enzymatic digestion step, the enzymes being selectable from proteases, ⁇ -glucanases, amylases, lipases, etc.
  • the present invention relates to a method for preparing a yeast extract rich in 5'-nucleotide, comprising: a) heating a yeast suspension; b) autolysis and / or enzymatic hydrolysis of the yeast; c) separating the insoluble materials from the suspension; and d) recovering the yeast extract; characterized in that the method comprises treating the yeast suspension with a 5'-phosphodiesterase extracted from sorghum malt.
  • Step b is preferably carried out using yeast exogenous enzymes, particularly proteases to increase the degradation of yeast proteins.
  • proteases are plant proteases (papain, bromelain, etc.) or microbial proteases (Bacillus subtilis, Aspergillus oryzae, .).
  • the method may comprise a step of total or partial purification of the RNA before the step of treatment with 5'-phosphodiesterase of sorghum.
  • the step of treating the yeast suspension with the 5'-PDE sorghum is preferably carried out at a pH of between 5.0 and 7.5 with a temperature between 35 and 70 %. C.
  • the incubation time of the yeast suspension with 5'-PDE sorghum can vary from 5 to 30 hours.
  • the 5'-PDE sorghum preparation is added to the yeast suspension at 10% w / w.
  • the step of treating the yeast suspension with 5'-PDE sorghum can be done at 60 0 C for 18 h at a pH of 6.3.
  • the yeast extract is rich in 5'-GMP and / or 5'-IMP.
  • levels of 5'-GMP and 5'-IMP of 0.1 to 15% each can be achieved, preferably 2 to 5%.
  • the yeast extract obtained is devoid of gluten.
  • the method may further include a step of treating the yeast suspension with a deaminase.
  • This treatment can be done during or after treatment of the yeast suspension with the sorghum PDE.
  • this deaminase treatment step is performed simultaneously or after the sorghum PDE treatment step.
  • deaminase may be added during the last hours of 5'-PDE treatment, after cooling the suspension, for example to 45 ° C.
  • This step allows transform the 5'-AMP into the desired 5'-IMP.
  • This additional step is well known to those skilled in the art and is described, for example, in EP 249,435 and EP 354,610.
  • An example of a commercially available deaminase is the Amano 50060G Deamizyme.
  • the method comprises a fermentation step for converting the polysaccharides into organic acids such as lactic or succinic acid.
  • This step is well known to those skilled in the art and is for example described in EP 191 513 and EP 354 610.
  • This fermentation may be preferably carried out using bacteria of the genus Lactobacillus or equivalent.
  • the yeast extract is then separated from the insoluble portion of the yeast cells.
  • the yeast extract thus separated from the insoluble part offers the advantage of better preservation without the appearance of aromatic notes due to the oxidation of the membrane lipids of the insoluble part.
  • this step can be performed by centrifugation or filtration and recovery of the liquid fraction.
  • the liquid fraction can then undergo all known downstream treatments of yeast extracts, including concentration, filtration, pasteurization and / or drying.
  • yeast extracts are commonly used as a flavor enhancer.
  • yeast extract is meant according to the invention, concentrates of the soluble fraction of yeasts, generally obtained by autolysis or hydrolysis.
  • the yeast extract rich in 5'-nucleotides can be in various forms, such as, for example, in liquid, pasty or solid form.
  • the yeast extract comprises at least 90% by weight of preferred material, preferably 94% to 98% by weight, of solids.
  • the invention thus relates to the yeast extracts obtained or obtainable by the method according to the present invention and their applications in the food field.
  • These yeast extracts are devoid of gluten. They preferably comprise 5'-GMP and 5'-IMP levels of 0.1 to 15% each (expressed as sodized salt and hepta-hydrated salt).
  • the present invention relates to the use of yeast extracts according to the the present invention in a food formula, the food formula thus obtained and the consumer food product obtained based on this formula.
  • the food formula can be, for example, a broth formula, a soup, a sauce, a cooked dish, a bakery dough or a condiment.
  • the invention also relates to flavoring agents comprising a yeast extract according to the present invention.
  • the flavoring agent according to the present invention may also comprise insoluble materials.
  • the invention also relates to the use of a flavoring agent according to the present invention in a food formula, the food formula thus obtained and the consumer food product obtained based on this formula.
  • the food formula can be, for example, a broth formula, a soup, a sauce, a cooked dish, a bakery product or a condiment.
  • the invention relates to a method for flavoring food products, characterized in that a flavoring agent according to the present invention is used.
  • the rootlets used are from an African sorghum malting plant. 13 g of sorghum rootlets are crushed or milled, so as to obtain a powder having a mean size granuloma of 500 ⁇ m.
  • This powder is decocted at 13% (w / w) in an aqueous solution of zinc acetate at 0.2 g / l at a temperature of 60 ° C. for 2 hours.
  • RNA measured by hydrolysis according to the Trevelyan method as described in: Induction of Autolytic Breakdown of RNA in Yeast by Addition of Ethanol and by Drying / Rehydration, Trevelyan, J., Sci., Food Agric, 1977, 28, 579-588, and in Processing Yeast to Reduce its Nucleic Acid Content, Induction of Intracellular RNAse Action by a Simple Heat-shock Procedure, and an Efficient Chemical Method Based on Extraction of RNA by Sait Solutions at Low pH; Chem., Ind., 1978, ppl41-174) is heat-treated at 75 ° C for 2 hours, then cooled to 56 ° C and adjusted to a pH of 5.3 (plasmo
  • This cream is mixed with the supernatant of the decoction of sorghum rootlets containing 5'-PDE (10% w / w). The whole is allowed to incubate with slow stirring for 15 h at 56 ° C., so as to hydrolyze the RNA in 5'-nucleotides. The solids are then separated by centrifugation and washed with demineralized water before being centrifuged again. The two supernatants are pooled, concentrated and spray-dried. The analysis of the powder shows a 5'-GMP content of 2.44% (expressed in the form of sodium salt and heptahydrate).
  • the process is carried out using 13 g of malted sorghum rootlets and 1000 g of yeast cream as described in the preceding examples. However, before addition of the 5'-PDE of sorghum malt, 0.5 g of papain are added in order to increase the solubilization of the dry matter of the yeast. The rest of the process is identical, including, as in Example 3, the addition of 5'-adenylic deaminase.
  • the analysis of the resulting powder shows a 5'-GMP content of 1.96% and a content of 5'-IMP of 2.07% (RP-HPLC assay, both expressed as the sodium salt and hepta-hydrated).
  • the process is carried out as in Examples 1 and 2 except that the yeast cream Saccharomyces cerevisiae is replaced by a cream of Candida used dry matter 13% and titrating 12.5% of RNA. Analysis of the resulting powder shows a 5'-GMP content of 3.75% and a 5'-IMP content of 3.98% (both expressed as sodic and hepta-hydrated salt).

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Biotechnology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Molecular Biology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Seasonings (AREA)
EP07823801A 2006-09-12 2007-09-11 Neuartiges präparat aus phosphodiesterase pflanzlichen ursprungs Withdrawn EP2061345A2 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR0653686A FR2905562B1 (fr) 2006-09-12 2006-09-12 Nouvelle preparation de phosphodiesterase d'orgine vegetale
PCT/FR2007/051905 WO2008031982A2 (fr) 2006-09-12 2007-09-11 Nouvelle preparation de phosphodiesterase d'origine vegetale

Publications (1)

Publication Number Publication Date
EP2061345A2 true EP2061345A2 (de) 2009-05-27

Family

ID=37909567

Family Applications (1)

Application Number Title Priority Date Filing Date
EP07823801A Withdrawn EP2061345A2 (de) 2006-09-12 2007-09-11 Neuartiges präparat aus phosphodiesterase pflanzlichen ursprungs

Country Status (9)

Country Link
US (1) US20090324778A1 (de)
EP (1) EP2061345A2 (de)
JP (1) JP2010502236A (de)
CN (1) CN101557724A (de)
AU (1) AU2007296027A1 (de)
CA (1) CA2661192A1 (de)
EA (1) EA200900433A1 (de)
FR (1) FR2905562B1 (de)
WO (1) WO2008031982A2 (de)

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JP4468144B2 (ja) * 2004-11-09 2010-05-26 キリンフードテック株式会社 ５’−リボヌクレオチド高含有酵母エキスおよびその製造方法
CN101513248B (zh) * 2008-02-19 2013-05-15 安琪酵母股份有限公司 含有肌苷酸二钠盐和鸟苷酸二钠盐的酵母抽提物及其制备方法
EP3164500B1 (de) * 2014-07-01 2019-12-25 DSM IP Assets B.V. Hefehydrolysate mit niedrigem glutengehalt
CN104489605A (zh) * 2014-11-28 2015-04-08 淮阴工学院 一种蚬精香精基料的制备方法
CN106282146B (zh) * 2015-06-05 2019-08-27 安琪酵母股份有限公司 一种腺苷酸脱氨酶的固态发酵方法
FR3080521B1 (fr) * 2018-04-27 2021-07-09 Lesaffre & Cie Proteines de levures
CN110184195B (zh) * 2019-04-25 2020-11-17 广东海洋大学 一株高产油脂的桔青霉Asc2-4-1及其应用

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FR1438228A (fr) * 1963-10-03 1966-05-13 Schwarz Biores Digestion enzymatique d'acide nucléique
JPS5413496B2 (de) * 1972-10-17 1979-05-31
JPS5344553B2 (de) * 1973-02-22 1978-11-29
JPS5592672A (en) * 1979-01-05 1980-07-14 Ajinomoto Co Inc Preparation of yeast extract
JPS63112965A (ja) * 1986-06-09 1988-05-18 Takeda Chem Ind Ltd 酵母エキスの製造法
WO1988005267A1 (fr) * 1987-01-22 1988-07-28 Kohjin Co., Ltd. Extrait de levure et procede de preparation
US5034325A (en) * 1988-03-25 1991-07-23 Enzyme Bio-Systems, Ltd. 5'-phosphodiesterase enzyme preparation and method for its production
NZ228178A (en) * 1988-03-25 1991-07-26 Enzyme Bio Systems Ltd Process for extracting an enzyme mixture of 5'-phosphodiesterase and nucleosidase
CA1336174C (en) * 1988-07-22 1995-07-04 Ronald Peter Potman Method for the preparation of a yeast extract said yeast extract, its use as a food flavour and a food composition comprising the yeast extract
EP1629720B1 (de) * 2004-08-17 2007-03-14 LESAFFRE et Compagnie Futterzusatzmittel

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Also Published As

Publication number Publication date
FR2905562B1 (fr) 2009-07-17
WO2008031982A2 (fr) 2008-03-20
FR2905562A1 (fr) 2008-03-14
CA2661192A1 (fr) 2008-03-20
US20090324778A1 (en) 2009-12-31
JP2010502236A (ja) 2010-01-28
CN101557724A (zh) 2009-10-14
AU2007296027A1 (en) 2008-03-20
EA200900433A1 (ru) 2009-08-28
WO2008031982A3 (fr) 2008-05-08

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