Provided is new lactase powder that is free from glycerol and has high activity during production, with an improved active yield. The lactase powder according to an embodiment of the present invention contains lactase and a salt. The pH of the salt of the lactase powder when dissolved in water is 5-9, and the content of the salt per 1 g of the lactase powder is 0.003-0.385 g.
C12N 9/38 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2) agissant sur les liaisons bêta-galactose-glycoside, p. ex. bêta-galactosidase
A23C 9/152 - Préparations à base de laitLait en poudre ou préparations à base de lait en poudre comportant des additifs
2.
METHOD FOR PRODUCING SOYBEAN COMPOSITION HAVING IMPROVED FLAVOR
The present invention addresses the problem of providing a method for producing a soybean composition improved in flavor by clarifying the soybean odor reduction effect mechanism of a protease. The present invention relates to a soybean composition having reduced soybean odor and containing one or two selected from the following components (a) and (b). The composition contains: (a) a soybean protein hydrolysate obtained by hydrolyzing a soybean protein-containing material with an endo-type protease; and/or (b) soybean protein and whey peptides.
A23J 3/34 - Traitement des protéines pour l'alimentation par hydrolyse utilisant des agents chimiques utilisant des enzymes
A23L 11/00 - Légumes secs, c.-à-d. fruits de plantes légumineuses, pour l'obtention d'alimentsProduits dérivés de légumineusesLeur préparation ou leur traitement
3.
ENZYME-CONTAINING COMPOSITION, METHOD FOR PRODUCING MILK AND METHOD FOR PRODUCING FERMENTED MILK
An enzyme-containing composition having a ratio of a protease activity to a peroxidase activity of 10 or less. A method for producing milk including sterilizing raw milk, and filling a container with the sterilized raw milk and then sealing the container, where the enzyme-containing composition is added to the sterilized raw milk during a period after the sterilizing and before a completion of the filling.
Paenibacillus and/or a galactooligosaccharide-producing enzyme for the bacterium, into contact with lactose. (a) An amino acid sequence of sequence number 1. (b) An amino acid sequence of sequence number 2. (c) An amino acid sequence of an enzyme having galactooligosaccharide-producing activity, the amino acid sequence being the amino acid sequence of sequence number 1 in which one to ten amino acids have been replaced, removed, or inserted. (d) An amino acid sequence of an enzyme having galactooligosaccharide-producing activity, the amino acid sequence being the amino acid sequence of sequence number 2 in which one to ten amino acids have been replaced, removed, or inserted. (e) An amino acid sequence of an enzyme having galactooligosaccharide-producing activity, the amino acid sequence having a homology of 80% or higher but less than 100% to the amino acid sequence of sequence number 1. (f) An amino acid sequence of an enzyme having galactooligosaccharide-producing activity, the amino acid sequence having a homology of 80% or higher but less than 100% to the amino acid sequence of sequence number 2.
An object of the present invention is to provide a method for producing a vegetable milk fermented product obtained by applying a protease or cellulase to vegetable milk, the vegetable milk fermented product has less bitterness without undergoing an enzyme inactivation step. A method for producing a vegetable milk fermented product, comprising: a first step of mixing vegetable milk and lactic acid bacteria to obtain a mixed liquid; and then a second step of fermenting the mixed liquid; wherein before the second step is completed, a step of adding a protease from Paenibacillus sp. or Trichoderma sp. to the vegetable milk or the mixed liquid (protease addition step) or a step of adding a cellulase from Trichoderma sp. (cellulase addition step) to the vegetable milk or the mixed liquid is performed.
A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
The purpose of the present invention is to provide a method for producing dairy products by using an enzyme-containing solution that suppresses generation of curd and coagulation matter in dairy products. The enzyme-containing solution contains an acid lactase and has an acid protease activity of not more than 100 U/g. In the enzyme-containing solution, the ratio of the acid protease activity (U/g) with respect to an acid lactase activity (U/g) is 0.01 or less. The method for producing dairy products uses an enzyme-containing solution having an acid protease activity of 300 mU/g or less with respect to casein.
C12N 9/38 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2) agissant sur les liaisons bêta-galactose-glycoside, p. ex. bêta-galactosidase
A23C 9/152 - Préparations à base de laitLait en poudre ou préparations à base de lait en poudre comportant des additifs
C12P 1/00 - Préparation de composés ou de compositions, non prévue dans les groupes , utilisant des micro-organismes ou des enzymesProcédés généraux de préparation de composés ou de compositions utilisant des micro-organismes ou des enzymes
A packaged lactase solution that prevents clogging of a filter. A lactase solution is present in a container, in which a head space volume in the container is controlled to 20% or less relative to the total volume of the container. The packaged lactase solution is a lactase activity within the range of 10-100,000 NLU/g. The packaged lactase solution is substantially transparent. the temperature of the lactase solution and the temperature of the container are above 0° C. and 20° C. or lower. The material of the container is polyethylene, polypropylene, polystyrene, polyvinyl acetate, polyurethane, polyurethane, polytetrafluoroethylene, or acrylonitrile butadiene styrene resin.
A23L 29/00 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement
B65D 85/72 - Réceptacles, éléments d'emballage ou paquets spécialement adaptés à des objets ou à des matériaux particuliers pour produits comestibles sous forme liquide, semi-liquide, plastique ou pâteuse
9.
FERMENTED MILK, MANUFACTURING METHOD THEREFOR, AND DEPHOSPHORYLATED MILK
Fermented milk, containing 0.8 g or more of dephosphorylated casein per 100 g of the fermented milk. Dephosphorylated milk, containing dephosphorylated casein. A method for manufacturing fermented milk, including: (a) fermenting raw material milk in a presence of a protein phosphatase and (b) fermenting raw material milk enzyme-treated with the protein phosphatase.
A23C 9/12 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes
A23C 9/127 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes comportant des micro-organismes de la famille des lactobactériacées et d'autres micro-organismes ou des enzymes, p. ex. kéfir, koumiss
C12N 9/12 - Transférases (2.) transférant des groupes contenant du phosphore, p. ex. kinases (2.7)
The purpose of the present invention is to provide: a lactase solution having good filter permeability; a lactase solution having good filter permeability and good lactase residual activity; and a lactase solution having good filter permeability and good lactase residual activity even when a lactase solution having less protease activity and less arylsulfatase activity, which are contaminating enzymes, is used. The lactase solution contains any of the following (i) to (iii): (i) 0.0001-0.1 mass% of unsaturated fatty acid or a salt thereof; (ii) 0.0001-0.1 mass% of saturated fatty acid salt; and (iii) 0.01-10 mass% of at least one selected from yeast extract, soybean peptone, pea protein, casein degradation product or corn steep liquor.
C12N 9/38 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2) agissant sur les liaisons bêta-galactose-glycoside, p. ex. bêta-galactosidase
11.
TRANSFORMED CELL AND METHOD FOR PRODUCING TARGET PROTEIN
Provided is a transformed cell that does not require addition of a drug such as an antibiotic for maintenance of the transformed cell. One embodiment of the present invention is a transformed cell that has one or two genes selected from the group consisting of a gatA gene, gatB gene, and gatC gene in an expressible state on a plasmid and includes at least the remaining genes among the gatA gene, gatB gene, and gatC gene that are not in an expressible state on the plasmid in an expressible state on a chromosome.
Provided is a lactase preparation that has excellent lactose degradation action in milk. The lactase of one aspect of the present invention has lactase activity described by one or a combination of (1)–(6). (1) The amount of lactase protein added to milk to make the remaining lactose concentration no more than 0.1% after 16 hours at 10°C is no more than 15.1 mg/L. (2) The amount of lactase protein added to milk to make the remaining lactose concentration no more than 0.01% after 16 hours at 10°C is no more than 30.2 mg/L. (3) The amount of lactase protein added to milk to make the remaining lactose concentration no more than 0.1% after 24 hours at 10°C is no more than 10.1 mg/L. (4) The amount of lactase protein added to milk to make the remaining lactose concentration no more than 0.01% after 24 hours at 10°C is no more than 15.1 mg/L. (5) When the lactase is added to milk in an amount that makes the final concentration 1.4 LYU/ml, the remaining lactose concentration after 24 hours at 10°C is no more than 0.1%. (6) When the lactase is added to milk in an amount that makes the final concentration 2.1 LYU/ml, the remaining lactose concentration after 24 hours at 10°C is no more than 0.01%.
A23L 33/00 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement
C12N 1/15 - ChampignonsLeurs milieux de culture modifiés par l'introduction de matériel génétique étranger
C12N 1/19 - LevuresLeurs milieux de culture modifiés par l'introduction de matériel génétique étranger
C12N 1/21 - BactériesLeurs milieux de culture modifiés par l'introduction de matériel génétique étranger
C12N 5/10 - Cellules modifiées par l'introduction de matériel génétique étranger, p. ex. cellules transformées par des virus
C12N 9/38 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2) agissant sur les liaisons bêta-galactose-glycoside, p. ex. bêta-galactosidase
C12N 15/63 - Introduction de matériel génétique étranger utilisant des vecteursVecteurs Utilisation d'hôtes pour ceux-ciRégulation de l'expression
13.
ENZYME-CONTAINING COMPOSITION, METHOD FOR PRODUCING MILK AND METHOD FOR PRODUCING FERMENTED MILK
The purpose of the present invention is to provide an enzyme-containing composition, which has little risk of causing curdling due to the action of a peroxidase even when milk is reacted with the peroxidase for a long time, a method for producing milk and a method for producing fermented milk. An enzyme-containing composition wherein the ratio of protease activity to peroxidase activity is 10 or less.
33 - Boissons alcoolisées à l'exception des bières
Produits et services
Sake; Japanese white liquor [shochu]; awamori [distilled
rice spirits]; sake substitute; Japanese sweet rice-based
mixed liquor [shiro-zake]; naoshi [Japanese liquor];
Japanese shochu-based mixed liquor [mirin]; western liquors
in general; alcoholic fruit beverages; Japanese shochu-based
beverages [chuhai]; liqueurs; pre-mixed alcoholic beverages,
other than beer-based; Chinese liquors in general; liqueurs
containing plum.
16.
METHOD FOR PRODUCING PLANT-BASED MILK FERMENTATION PRODUCT
The purpose of the present invention is to provide a production method for producing a plant-based milk fermentation product by making a protease or a cellulase act on a plant-based milk, whereby it is possible to produce a plant-based milk fermentation product having a reduced bitter taste without the need to perform an enzyme deactivation process. The method for producing a plant-based milk fermentation product comprises carrying out a first step for mixing a plant-based milk with a lactic acid bacterium to produce a mixed solution and a second step for fermenting the mixed solution in this order, and is characterized in that a step for adding a protease originated from the genus Paenibacillus or a protease originated from the genus Trichoderma to the plant-based milk or the mixed solution (a protease addition step) or a step for adding a cellulase originated from the genus Trichoderma to the plant-based milk or the mixed solution (a cellulase addition step) is carried out prior to the completion of the second step.
A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
A23L 5/00 - Préparation ou traitement des aliments ou produits alimentaires en généralAliments ou produits alimentaires ainsi obtenusLeurs matériaux
A23L 11/60 - Boissons à base de légumineuses, p. ex. boissons à base de lupin
The purpose of the present invention is to provide a packaged lactase solution that hardly causes clogging of a filter. The packaged lactase solution of the present invention, in which a lactase solution is present in a container, is characterized in that the head space volume in the container is controlled to 20% or less relative to the total volume of the container. Also, the packaged lactase solution is characterized in that the lactase solution has a lactase activity within the range of 10-100,000 NLU/g.
C12N 9/38 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2) agissant sur les liaisons bêta-galactose-glycoside, p. ex. bêta-galactosidase
Provided is a fermented milk of stable quality, a manufacturing method therefor, and dephosphorylated milk. The fermented milk contains 0.8 g of dephosphorylated casein per 100 g.
A23C 9/127 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes comportant des micro-organismes de la famille des lactobactériacées et d'autres micro-organismes ou des enzymes, p. ex. kéfir, koumiss
A23C 9/13 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes comportant l'emploi d'additifs
Provided are a novel isoamylase improved in optimum temperature, and more specifically, improved in heat resistance, and a process for producing the isoamylase.
An isoamylase having at least one amino acid mutation selected from the group consisting of D268A, M277I, A549P, A554P and A580T in an isoamylase consisting of an amino acid sequence represented by SEQ ID No: 1 or an isoamylase consisting of the amino acid sequence represented by SEQ ID No: 1 and having deletion, substitution or insertion of one to several amino acid residues.
C12N 9/44 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2) agissant sur les liaisons alpha-glucosidiques-1, 6, p. ex. iso-amylase, pullulanase
To provide a novel isoamylase having an improved heat resistance and a method for producing the same. An isoamylase having the amino acid sequence represented by SEQ ID NO: 1 or an isoamylase having an amino acid sequence which is derived from the amino acid sequence represented by SEQ ID NO: 1 by deletion, substitution or insertion of one to several amino acid residues and has a sequence identity of 80% or higher to the amino acid sequence represented by SEQ ID NO: 1, said isoamylase having one or more amino acid mutations selected from among D268S, A241T and M574V.
C12N 5/10 - Cellules modifiées par l'introduction de matériel génétique étranger, p. ex. cellules transformées par des virus
C12N 1/15 - ChampignonsLeurs milieux de culture modifiés par l'introduction de matériel génétique étranger
C12N 1/19 - LevuresLeurs milieux de culture modifiés par l'introduction de matériel génétique étranger
C12N 1/21 - BactériesLeurs milieux de culture modifiés par l'introduction de matériel génétique étranger
C12N 15/56 - Hydrolases (3) agissant sur les composés glycosyliques (3.2), p. ex. amylase, galactosidase, lysozyme
C12N 15/63 - Introduction de matériel génétique étranger utilisant des vecteursVecteurs Utilisation d'hôtes pour ceux-ciRégulation de l'expression
C12N 9/26 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2) agissant sur les liaisons alpha-glucosidiques-1, 4, p. ex. hyaluronidase, invertase, amylase
21.
AENIBACILLUS PABULI AND CAPABLE OF PRODUCING GALACTOOLIGOSACCHARIDE AND METHOD FOR PRODUCING GALACTOOLIGOSACCHARIDE
Bacillus circulansPaenibacillusPaenibacillus and/or a galactooligosaccharide-producing enzyme for the bacterium, into contact with lactose. (a) An amino acid sequence of sequence number 1. (b) An amino acid sequence of sequence number 2. (c) An amino acid sequence of an enzyme having galactooligosaccharide-producing activity, the amino acid sequence being the amino acid sequence of sequence number 1 in which one to ten amino acids have been replaced, removed, or inserted. (d) An amino acid sequence of an enzyme having galactooligosaccharide-producing activity, the amino acid sequence being the amino acid sequence of sequence number 2 in which one to ten amino acids have been replaced, removed, or inserted. (e) An amino acid sequence of an enzyme having galactooligosaccharide-producing activity, the amino acid sequence having a homology of 80% or higher but less than 100% to the amino acid sequence of sequence number 1. (f) An amino acid sequence of an enzyme having galactooligosaccharide-producing activity, the amino acid sequence having a homology of 80% or higher but less than 100% to the amino acid sequence of sequence number 2.
Paenibacillus-derived protease to the raw material milk and/or the mixed liquid (protease addition step) before the second step is completed. According to this manufacturing method, the hardness of the fermented milk product can be adjusted to a desired value while original smoothness of the fermented milk product is maintained.
A23C 9/127 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes comportant des micro-organismes de la famille des lactobactériacées et d'autres micro-organismes ou des enzymes, p. ex. kéfir, koumiss
A23L 29/00 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement
C12P 1/00 - Préparation de composés ou de compositions, non prévue dans les groupes , utilisant des micro-organismes ou des enzymesProcédés généraux de préparation de composés ou de compositions utilisant des micro-organismes ou des enzymes
33 - Boissons alcoolisées à l'exception des bières
Produits et services
Awamori [distilled rice spirits]; Sake substitute; Japanese
white liquor [Shochu]; Japanese sweet rice-based mixed
liquor [Shiro-zake]; Sake; Naoshi [Japanese liquor];
Japanese Shochu-based mixed liquor [Mirin]; western liquors
in general; alcoholic fruit beverages; Japanese Shochu-based
beverages [Chuhai]; liqueurs; pre-mixed alcoholic beverages,
other than beer-based; Chinese liquors in general; flavored
tonic liquors; liquor flavored with Japanese plum extracts
[umeshu]; alcoholic beverages (except beer) containing plum;
liqueurs containing plum; alcoholic beverages, except beer.
[Problem] To provide: an enzyme-containing composition capable of increasing and maintaining the viable cell count of bifid bacteria in fermented dairy products by a simple method; and a method for producing a fermented dairy product. [Solution] The present invention provides an enzyme-containing composition comprising a neutral lactase and a protease which specifically degrades κ-casein, the composition being characterized in that the activity of the protease per activity unit (NLU) of the neutral lactase is 0.01-100 units (PU). It is preferable that the activity of the protease be at least 0.01 PU/g.
A23C 9/127 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes comportant des micro-organismes de la famille des lactobactériacées et d'autres micro-organismes ou des enzymes, p. ex. kéfir, koumiss
[Problem] To provide a lactase solution having excellent thermal stability.
[Solution] A lactase solution in which the ratio of a lactase fraction having a molecular weight of about 120 kDa measured by SDS polyacrylamide gel electrophoresis is 20% or more.
A23C 7/04 - Enlèvement du lait des substances indésirables
A23C 9/12 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes
C12N 1/02 - Séparation des micro-organismes de leurs milieux de culture
C12N 9/38 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2) agissant sur les liaisons bêta-galactose-glycoside, p. ex. bêta-galactosidase
The present invention addresses the problem of providing: a novel isoamylase which has an improved optimum temperature, in other words, which has improved heat resistance; and a production method therefor. Provided is an isoamylase which has the amino acid sequence represented by SEQ ID NO: 1, or in which one to several amino acid residues are deleted, substituted, or inserted in the amino acid sequence represented by SEQ ID NO: 1, wherein there are one or more amino acid mutations selected from D268A, M277I, A549P, A554P, and A580T.
C12N 15/00 - Techniques de mutation ou génie génétiqueADN ou ARN concernant le génie génétique, vecteurs, p. ex. plasmides, ou leur isolement, leur préparation ou leur purificationUtilisation d'hôtes pour ceux-ci
C12N 1/15 - ChampignonsLeurs milieux de culture modifiés par l'introduction de matériel génétique étranger
C12N 1/19 - LevuresLeurs milieux de culture modifiés par l'introduction de matériel génétique étranger
C12N 1/21 - BactériesLeurs milieux de culture modifiés par l'introduction de matériel génétique étranger
C12N 5/10 - Cellules modifiées par l'introduction de matériel génétique étranger, p. ex. cellules transformées par des virus
C12N 9/26 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2) agissant sur les liaisons alpha-glucosidiques-1, 4, p. ex. hyaluronidase, invertase, amylase
C12N 9/44 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2) agissant sur les liaisons alpha-glucosidiques-1, 6, p. ex. iso-amylase, pullulanase
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
05 - Produits pharmaceutiques, vétérinaires et hygièniques
Produits et services
Chemicals used in industry; chemicals for use in the food
industry; chemical substances for preserving foodstuffs;
alcohols; beer-clarifying and preserving agents; chemicals
used in fermenting wine; protein [raw material]; enzymes and
enzyme preparations for use in the food industry; enzymes
and enzyme preparations for industrial purposes; ferments
for chemical purposes; enzyme preparations for chemical
purposes; protease; dispersing agents [dispersants] ;
ungluing preparations; chemical preparations for use in the
manufacture of pharmaceuticals; diagnostic reagents and
preparations, except for medical or veterinary use; chemical
preparations for use in the manufacture of diagnostic
reagents for scientific or research use; chemical
preparations for use as an ingredient in pharmaceuticals;
chemical preparations for use as a raw material in the
manufacture of pharmaceuticals; chemical preparations for
use as an ingredient in diagnostic reagents for scientific
or research use; chemical preparations for use as a raw
material in the manufacture of diagnostic reagents for
scientific or research use; diagnostic reagents for
scientific or research use; higher fatty acids; reagent
paper [not for medical purposes]; flour and starch for
industrial purposes; unprocessed plastics in all forms;
protein plastics; unprocessed bioplastics in all forms;
plastics [raw materials]; bioplastics [raw materials]; pulp. Cells for medical or clinical use; biological tissue
cultures for medical or veterinary purposes; enzymes for
medical or veterinary purposes; ferments for medical or
veterinary purposes; enzyme preparations for medical or
veterinary purposes; reagents for medical or veterinary
purposes; pharmaceutical, veterinary and sanitary
preparations; pharmaceutical preparations and other
preparations for destroying vermin, fungicides, herbicides;
reagent paper for medical purposes.
30.
PROTEASE B, AND LACTASE SOLUTION UTILIZING PROPERTIES THEREOF AND METHOD FOR MANUFACTURING SAME
The protease B according to the present invention having the enzymatic properties below is a factor affecting heat stability in a lactase product, and by using this factor as an index, a lactase solution having excellent heat stability is provided. 1) The optimum temperature of the protease B is approximately 40°C. 2) The optimum pH of the protease B is approximately 8.0. 3) The protease B is stable at pH 5.0 to 8.0. 4) The protease B has high substrate specificity to FITC-casein and lactase. 5) The protease B has neutral lactase fragmentation action. 6) The molecular weight of the protease B is approximately 29,700 to 30,000 (by SDS-PAGE).
C12N 9/38 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2) agissant sur les liaisons bêta-galactose-glycoside, p. ex. bêta-galactosidase
C12N 9/60 - Protéinases provenant de champignons de levure
C12Q 1/34 - Procédés de mesure ou de test faisant intervenir des enzymes, des acides nucléiques ou des micro-organismesCompositions à cet effetProcédés pour préparer ces compositions faisant intervenir une hydrolase
C12Q 1/37 - Procédés de mesure ou de test faisant intervenir des enzymes, des acides nucléiques ou des micro-organismesCompositions à cet effetProcédés pour préparer ces compositions faisant intervenir une hydrolase faisant intervenir une peptidase ou une protéinase
31.
FERMENTED DAIRY PRODUCT AND METHOD FOR MANUFACTURING SAME
Provided is a method for manufacturing a fermented dairy product in which a first step, in which a mixed liquid is obtained by mixing raw milk and lactic acid bacterium, and a second step, in which the mixed liquid is fermented, are performed sequentially, wherein the method for manufacturing a fermented dairy product is characterized in that before the second step is completed, a step (protease addition step) is performed in which a Paenibacillus-derived protease is added to the raw milk and/or the mixed liquid. With this method for manufacturing, in addition to maintaining the characteristic smoothness of the fermented dairy product, the hardness of the fermented dairy product can be adjusted to a desired value.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
05 - Produits pharmaceutiques, vétérinaires et hygièniques
Produits et services
Chemicals used in industry; [ chemical additives for use in the manufacture of food industry; chemical preparations for preserving foodstuffs; alcohols, namely, cetyl alcohol, oleyl alcohol, allyl alcohol, benzyl alcohol, ethyl alcohol, cinnamyl alcohol, lauryl alcohol, amyl alcohol, alcohol for use in the manufacture of perfumes, alcohol for industrial purposes and methyl alcohol for industrial purpose; beer-clarifying and preserving agents; chemicals used in fermenting wine; ] protein for industrial use; [ enzymes and enzyme preparations for use in the food industry; ] enzymes and enzyme preparations for industrial purposes; ferments for chemical purposes; enzyme preparations for use in the chemical industry; proteases for cell separation and dispersion for primary culture; [ protease for the manufacture of skin care gels, skin lotions, suntan lotions and sunscreens; ] dispersing agents; chemical preparations for use in the manufacture of pharmaceuticals; diagnostic reagents and preparations, except for medical or veterinary use; chemical preparations for use in the manufacture of diagnostic reagents for scientific or research use; chemical preparations for use as an ingredient in the manufacture of pharmaceuticals; chemical preparations for use as a raw material in the manufacture of pharmaceuticals; chemical preparations for use as an ingredient in diagnostic reagents for scientific or research use; chemical preparations for use as a raw material in the manufacture of diagnostic reagents for scientific or research use; diagnostic reagents for scientific or research use [ ; flour and starch for industrial purposes ] [ Cells for medical or clinical use; biological tissue cultures for medical or veterinary purposes; ] enzymes for medical or veterinary purposes; ferments for medical or veterinary purposes; enzyme preparations for medical or veterinary purposes; chemical reagents for medical or veterinary purposes
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
05 - Produits pharmaceutiques, vétérinaires et hygièniques
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
(1) Chemicals for use in tissue and cell cultures for laboratory and scientific research use; chemicals for use in cell cultures for use in tissue and cell cultures for medical, veterinary and pharmaceutical use; chemicals for use in the food, beverage and pharmaceutical industries; chemicals for laboratory and scientific research use; chemicals for use in the food industry; chemical substances for preserving foodstuffs; alcohol fuel, rubbing alcohol for topical use, cetyl alcohol, oleyl alcohol, allyl alcohol, benzyl alcohol, ethyl alcohol, cinnamyl alcohol, lauryl alcohol, amyl alcohol, alcohol for use in the manufacture of perfumes, and methyl alcohol for industrial purpose; beer-clarifying and preserving agents; chemicals used in fermenting wine; protein for use in tissue and cell cultures for laboratory and scientific research use; protein for use in cell cultures for use in tissue and cell cultures for medical, veterinary and pharmaceutical use; protein for use in the food, beverage and pharmaceutical industries; protein for laboratory and scientific research use; enzymes and enzyme preparations for use in the food, beverage and pharmaceutical industries; ferments for use in the food, beverage and pharmaceutical industries; ferments for laboratory and scientific research use; enzymes and enzymatic preparations for laboratory and scientific research use; enzymes and enzyme preparations for use in tissue and cell cultures for laboratory and scientific research use; enzymes and enzyme preparations for use in tissue and cell cultures for medical, veterinary and pharmaceutical use; protease for use in tissue and cell cultures for laboratory and scientific research use; protease for use in cell cultures for use in tissue and cell cultures for medical, veterinary and pharmaceutical use; protease for use in the food, beverage and pharmaceutical industries; protease for laboratory and scientific research use; petroleum dispersants; oil dispersants; preparations for removing glue; chemical preparations for use in the manufacture of pharmaceuticals; diagnostic reagents and preparations for use in the food, beverage and pharmaceutical industries; chemical preparations for use in the manufacture of diagnostic reagents for scientific or research use; chemical preparations for use as an ingredient in pharmaceuticals; chemical preparations for use as a raw material in the manufacture of pharmaceuticals; chemical preparations for use as an ingredient in diagnostic reagents for scientific or research use; chemical preparations for use as a raw material in the manufacture of diagnostic reagents for scientific or research use; diagnostic reagents for scientific research in the field of regeneration of cell and tissue; higher fatty acids; reagent paper for clinical laboratory use; flour and starch for use in the pharmaceutical industry; Unprocessed plastics in all forms; Protein plastics; unprocessed bioplastics in all forms; unprocessed plastics for use in the food, beverage and pharmaceutical industries; unprocessed bioplastics for use in the food, beverage and pharmaceutical industries; paper pulp, fruit pulp, esparto pulp, groundwood pulp
(2) Cells for medical or clinical use; biological tissue cultures for medical or veterinary purposes; enzymes for medical use, enzymes for veterinary use; digestive ferments for medical and veterinary purposes; enzyme preparations for medical use, enzyme preparations for veterinary use; diagnostic reagents for clinical laboratory use in the field of medicine and veterinary medicine; pharmaceutical, veterinary and sanitary preparations for the regeneration of cell and tissue; preparations for destroying vermin, fungicides, herbicides; reagent paper for medical purposes
(3) Flour and starch for use in the food, beverage industries
[Problem] To provide a milk or a milk product capable of reducing off-flavor resulting from p-cresol. [Solution] A milk that contains p-cresol, a cyclic saccharide, and p-cresol encapsulated in the cyclic saccharide. The milk characterized in that the mass ratio of the total amount of p-cresol to the total amount of the cyclic saccharide is within a range of 1:2 to 1:10000000. The milk characterized in that the total amount of p-cresol is 0.1 ppb to 1000 ppm. The milk characterized in that the total amount of the cyclic saccharide is 1 ppb to 50000 ppm.
Provided is a novel dairy product that has a certain hardness and a good flavor. The dairy product contains a casein-containing starting material derived from milk and a protein comprising an amino acid sequence that has a 90% or higher identity to the amino acid sequence represented by SEQ ID NO:1.
[Problem] The purpose is to produce fermented milk containing lactic acid bacteria and bifidobacteria while increasing and maintaining the number of live bifidobacteria by a simple method. [Solution] A method for producing fermented milk that conducts in order a first step for mixing raw material milk, lactic acid bacteria, and bifidobacteria and a second step for fermenting the raw material milk, wherein the method for producing fermented milk is characterized by having a step for adding lactase to the raw material milk before completing the second step and conducting a lactase addition step at one or more times selected from before the first step, substantially simultaneously with the first step, or after the first step.
A23C 9/127 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes comportant des micro-organismes de la famille des lactobactériacées et d'autres micro-organismes ou des enzymes, p. ex. kéfir, koumiss
[Problem] To provide a lactase solution having excellent thermal stability. [Solution] A lactase solution, wherein the proportion of a lactase fraction having a molecular weight of approximately 120 kDa according to SDS polyacrylamide gel electrophoresis is 20% or greater.
C12N 9/38 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2) agissant sur les liaisons bêta-galactose-glycoside, p. ex. bêta-galactosidase
A23C 7/04 - Enlèvement du lait des substances indésirables
A23C 9/12 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes
Provided are isoamylase having improved heat resistance, and an industrial method for producing maltose from starch. Isoamylase comprising an amino acid sequence represented by SEQ ID NO: 1, or isoamylase in which one to several amino acid residues are deleted, substituted, or inserted in an amino acid sequence represented by SEQ ID NO: 1, wherein at least the valine of amino acid 515 and the methionine of 570 are changed to other amino acids.
C12N 1/15 - ChampignonsLeurs milieux de culture modifiés par l'introduction de matériel génétique étranger
C12N 1/19 - LevuresLeurs milieux de culture modifiés par l'introduction de matériel génétique étranger
C12N 1/21 - BactériesLeurs milieux de culture modifiés par l'introduction de matériel génétique étranger
C12N 5/10 - Cellules modifiées par l'introduction de matériel génétique étranger, p. ex. cellules transformées par des virus
C12N 9/44 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2) agissant sur les liaisons alpha-glucosidiques-1, 6, p. ex. iso-amylase, pullulanase
[Problem] To provide a means for stabilizing a lactase solution. [Solution] A lactase solution containing 0.1-100 g/kg of sugars on the basis of the total mass of the lactase solution, characterized in that the reducing sugar content of the lactase solution is not more than 2.0 mg/g.
C12N 9/38 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2) agissant sur les liaisons bêta-galactose-glycoside, p. ex. bêta-galactosidase
A23C 9/152 - Préparations à base de laitLait en poudre ou préparations à base de lait en poudre comportant des additifs
C12N 9/96 - Stabilisation d'une enzyme par formation d'un adduct ou d'une compositionFormation de conjugaisons d'enzymes
[Problem] To provide a method that reduces clogging of a filter during a filtering step prior to addition of milk into a previously formulated lactase solution, and to provide a lactase solution which is not prone to clogging filters. [Solution] This lactase solution is characterized by being subjected to stirring treatment at 100rpm at 10°C for 16 hours in a concentration resulting in an activity of 5,000 NLU/g or 10,000 ALU/g, and thereafter, by a 5 kg/min×m2 or higher permeation rate during permeation of 366 kg/m2 through a membrane filter with a pore diameter of 0.22 µm and in a concentration resulting in an activity of 1,000 NLU/g or 2,000 ALU/g.
C12N 9/38 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2) agissant sur les liaisons bêta-galactose-glycoside, p. ex. bêta-galactosidase
A23C 9/12 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes
33 - Boissons alcoolisées à l'exception des bières
Produits et services
Japanese liquors [in general]; awamori [distilled rice
spirits]; sake substitute; Japanese white liquor [shochu];
Japanese sweet rice-based mixed liquor [shiro-zake]; sake;
liquor-based aperitifs; Japanese shochu-based mixed liquor
[mirin]; western liquors [in general]; alcoholic fruit
beverages; Japanese shochu-based beverages [chuhai]; Chinese
liquors [in general]; flavored tonic liquors; liquor
flavored with Japanese plum extracts [umeshu].
47.
METHOD FOR PRODUCING LACTASE-CONTAINING COMPOSITION
Provided are: a method for producing a purified lactase-containing composition, which comprises removing protease contaminating the lactase selectively by a simple means; a lactase-containing composition; and a milk product containing the lactase-containing composition. A method for producing a lactase-containing composition having a reduced protease content, said method being characterized by dissolving a composition containing both lactase and protease in a salt-containing aqueous solution having an electrical conductivity of 2 to 45 mS/cm, bringing the resultant solution into contact with an ion exchange resin, and then collecting a fraction that is not adsorbed onto the ion exchange resin.
C12N 9/38 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2) agissant sur les liaisons bêta-galactose-glycoside, p. ex. bêta-galactosidase
A23C 9/12 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes
Provided is a method whereby a target cyclic macrolide compound can be separated without using a silver compound even from a mixture that contains a compound having a double bond similar to the target cyclic macrolide compound. The method for separating a cyclic macrolide compound from a mixture, said mixture containing the cyclic macrolide compound together with one or more kinds of analogous compounds thereof, is characterized in that the mixture is subjected to silica gel column chromatography wherein an asymmetry identifying agent is fixed to the silica gel.
C07H 15/04 - Radicaux acycliques non substitués par des structures cycliques liés à un atome d'oxygène d'un radical saccharide
A61K 31/706 - Composés ayant des radicaux saccharide et des hétérocycles ayant l'azote comme hétéro-atome d'un cycle, p. ex. nucléosides, nucléotides contenant des cycles à six chaînons avec l'azote comme hétéro-atome d'un cycle
A61P 37/06 - Immunosuppresseurs, p. ex. médicaments pour le traitement du rejet de greffe
G01N 30/88 - Systèmes intégrés d'analyse, spécialement adaptés à cet effet, non couverts par un seul des groupes
Provided is a method for assaying arylsulfatase activity in aqueous system, which comprises a step for reacting, in an aqueous reaction system with a high ionic strength, arylsulfatase with a substrate thereof, said substrate releasing a fluorophore or a chromophore when subjected to the action of arylsulfatase. Also provided are: a lactase preparation having a lactase activity of 4,000 NLU/g or greater, said lactase activity being assayed by the FCC IV method, and an arylsulfatase activity not greater than 0.1%, said arylsulfatase activity being assayed by the fluorescence method according to the present invention for assaying arylsulfatase activity in aqueous system on the basis of the lactase activity; a method for producing said preparation; and a dairy product with the use of said preparation.
C12N 9/24 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2)
C12Q 1/44 - Procédés de mesure ou de test faisant intervenir des enzymes, des acides nucléiques ou des micro-organismesCompositions à cet effetProcédés pour préparer ces compositions faisant intervenir une hydrolase une estérase
C12N 9/16 - Hydrolases (3.) agissant sur les liaisons esters (3.1)
Provided is a means for accurately analyzing a protease by electrophoresis.
Disclosed is an electrophoretic analysis method for analyzing a protease-containing sample, is characterized by exposing a sample containing a protease to be analyzed, to pH conditions under which the protease is rapidly deactivated, and then subjecting the sample to electrophoresis.
G01N 33/50 - Analyse chimique de matériau biologique, p. ex. de sang ou d'urineTest par des méthodes faisant intervenir la formation de liaisons biospécifiques par ligandsTest immunologique
Provided is a means whereby a protease can be accurately analyzed by electrophoresis. A method for electrophoretically analyzing a sample containing a protease, characterized by comprising exposing the sample, which contains the protease to be analyzed, to such pH conditions as quickly inactivating said protease and then electrophoresing the sample.
Provided is a means for accurately analyzing a protease by electrophoresis. Disclosed is an electrophoretic analysis method for analyzing a protease-containing sample, is characterized by exposing a sample containing a protease to be analyzed, to pH conditions under which the protease is rapidly deactivated, and then subjecting the sample to electrophoresis.
Contaminating arylsulfatase in a lactase preparation causes the generation of unpleasant and offensive taste and odor in a food such as a milk product to which the lactase preparation is added. To overcome this problem, it is required to establish a method for measuring arylsulfatase at a high sensitivity. It is also required therefor to develop a lactase preparation in which the content of contaminating arylsulfatase is minimized or, preferably, a lactase preparation from which arylsulfatase is completely removed. A lactase preparation, which is produced by using, as a starting material, a liquid culture medium of a diploid yeast strain carrying lactase gene and showing regulated expression of arylsulfatase protein, or a genetically-modified microorganism carrying lactase gene of a yeast having been transferred thereinto and showing regulated expression of arylsulfatase protein, which shows an arylsulfatase activity of 0.1% or lower on the basis of the lactase activity when measured by a fluorescence method.
