Title:
有機酸高含有清酒の製造方法
Document Type and Number:
Japanese Patent JP4269037
Kind Code:
B2
Abstract:
To provide a new method for producing liquors and a food with a high organic acid content using a genetic recombinant yeast.
The liquors and food are produced by using the yeast transformed with a recombinant vector expressing an HAP4 gene. Examples of the organic acid include malic acid and/or succinic acid. Examples of the preferable yeast include Sake yeasts such as Saccharomyces cerevisiae K701/pAUR 123-HAP4 (FERM P-18933). Thereby, the liquors and food having stronger sourness than that of conventional liquors and food and increased contents of the preferentially favorable malic acid and/or succinic acid in the organic acid composition thereof can be produced.
COPYRIGHT: (C)2004,JPO
Inventors:
Yano Shuntaro
Tadao Asano
Naotaka Kurose
Junichi Hiramatsu
Shimohan
Kiyoshi Ito
Tadao Asano
Naotaka Kurose
Junichi Hiramatsu
Shimohan
Kiyoshi Ito
Application Number:
JP2002276509A
Publication Date:
May 27, 2009
Filing Date:
September 24, 2002
Export Citation:
Assignee:
Alcoholic Beverage Research Institute
Takara Shuzo Co., Ltd.
Takara Shuzo Co., Ltd.
International Classes:
C12G3/02; A21D8/04; A23L27/50; C12N15/09
Other References:
J. Biosci. Bioeng., 2003年, vol. 96, no. 4, p. 332-336
日本生物工学会大会講演要旨集, 2006年8月3日, vol. 58th, p. 22 (1B11-5)
生物工学会誌, 2007年, vol. 85, no. 2, p. 63-68
日本醸造協会誌, 2000年4月15日, vol. 95, no. 4, p. 227-234
Microbiology., 1998年, vol. 144, p. 13-24
日本生物工学会大会講演要旨集, 2006年8月3日, vol. 58th, p. 22 (1B11-5)
生物工学会誌, 2007年, vol. 85, no. 2, p. 63-68
日本醸造協会誌, 2000年4月15日, vol. 95, no. 4, p. 227-234
Microbiology., 1998年, vol. 144, p. 13-24
Attorney, Agent or Firm:
Akira Inoue
Hiroshi Nakamoto
Hiroshi Nakamoto