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Method for producing yeast containing rich-taste-imparting substance and method for producing yeast extract containing rich-taste-imparting substance

A yeast extract and a manufacturing method technology are applied in the field of manufacture of yeast containing a rich taste imparting substance and the manufacturing field of yeast extract containing a rich taste imparting substance, and can solve the problems of insufficient content and the like

Pending Publication Date: 2021-07-23
ASAHI GRP FOODS LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] As mentioned above, various studies have been made on techniques for increasing the content of components that impart a rich taste to food, but in consideration of production on an industrial scale, etc., γ-Glu-Abu and γ-Glu-Abu-Gly The content of at least any one of them in yeast or yeast extract is not yet sufficient, and the current situation is that there is a strong demand for rapid provision of technology to further increase the content

Method used

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  • Method for producing yeast containing rich-taste-imparting substance and method for producing yeast extract containing rich-taste-imparting substance
  • Method for producing yeast containing rich-taste-imparting substance and method for producing yeast extract containing rich-taste-imparting substance
  • Method for producing yeast containing rich-taste-imparting substance and method for producing yeast extract containing rich-taste-imparting substance

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preparation example 1

[0149] (Preparation example 1: preparation of yeast)

[0150] A yeast strain was prepared in the following manner. The yeast strain was improved to reduce the activity of acetolactate synthase in the cells and require isoleucine and valine, and the production ability of glutathione was enhanced, and it was resistant to Su Acidity.

[0151]

[0152] As a strain improved to reduce intracellular acetolactate synthase activity and require isoleucine and valine, NCYC868 strain (type a) (obtained from National Collection of Yeast Cultures), which is an ILV2 mutant strain, was used.

[0153]

[0154] As a strain improved to enhance glutathione production ability, Saccharomyces cerevisiae ABYC1588 strain (deposit number FERM BP-10924, It is a strain deposited at the Patent Organism Depository Center of the National Institute of Advanced Industrial Science and Technology (1-1-1 Higashi, Tsukuba City, Ibaraki Prefecture, the date of deposit is October 19, 2007), and a haploid was o...

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Abstract

This method for producing yeast containing a rich-taste-imparting substance includes: a step for yeast proliferation, in which yeast is modified such that intracellular acetolactic acid synthase activity is reduced, and isoleucine- and valine-requiring yeast is cultured and proliferated on a medium containing isoleucine and valine; and a step for generating a rich-taste-imparting substance, in which when the isoleucine content in the medium is less than 0.2 mass%, valine is added to the medium to culture the yeast and to generate a rich-taste-imparting substance, wherein the rich-taste-imparting substance is gamma-Glu-Abu and / or gamma-Glu-Abu-Gly.

Description

technical field [0001] The present invention relates to a method for producing a rich-taste-imparting substance-containing yeast containing at least one of γ-Glu-Abu and γ-Glu-Abu-Gly, and a rich-taste-imparting substance-containing yeast using the yeast A method for producing an extract (Ekis). Background technique [0002] Yeast extract prepared from yeast cells has the function of imparting umami taste and rich taste to food, and is widely used in the food field as food additives such as seasonings. Due to the trend towards naturalness in recent years, the demand for yeast extract is increasing. [0003] Glutathione (hereinafter sometimes referred to as "GSH") which is a tripeptide composed of glutamic acid, cysteine, and glycine is known as one of components that impart rich taste to foods. [0004] Hitherto, as a technique for increasing the GSH content in yeast cells, a technique for producing a yeast mutant strain obtained by deleting or mutating at least a part of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16A23L31/15C12P1/02C12P21/02
CPCC12P1/02A23L31/15C12P13/14C12P21/02C12N9/1022C12N1/18
Inventor 井野智和
Owner ASAHI GRP FOODS LTD
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