专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

41. 发明专利

JP5277482B2 Process for the production of flavin adenine dinucleotide-binding glucose dehydrogenase 有权
公开(公告)号：JP5277482B2
公开(公告)日：2013-08-28
申请号：JP2012255852
申请日：2012-11-22
申请人：東洋紡株式会社 , 独立行政法人酒類総合研究所
发明人：悠歌島 , 高英岸本 , 周作柳谷 , 和夫正木 , 治幸家藤
IPC分类号： C12N9/04 , C12M1/34 , C12M1/40 , C12N1/19 , C12N15/09 , C12P21/00 , G01N33/49
CPC分类号： C12Y101/9901 , C07K2319/02 , C12N9/0006
摘要： Provided is a method for producing an FAD-GDH in which the amount of glycosylation is low and even. A method for producing an FAD-GDH in which the amount of glycosylation is low and even, the method being characterized by involving a step for expressing, within a microorganism belonging to the genus Cryptococcus, a fused DNA in which one of the secretion signal peptide sequences from among SEQ ID NO: 9 to 14 is bound to the 5' side of an FAD-GDH gene represented by a base sequence represented by SEQ ID NO: 8 or a base sequence having a similar range. With this method, it is possible to obtain an FAD-GDH having a molecular mass between 75 and 90kDa while containing a sugar chain.

42. 发明专利

JP2012055166A New ethanol-producing yeast 有权
标题翻译：新的乙醇生产的YEAST
公开(公告)号：JP2012055166A
公开(公告)日：2012-03-22
申请号：JP2010198376
申请日：2010-09-03
申请人： National Research Inst Of Brewing , 独立行政法人酒類総合研究所
发明人： IEFUJI HARUYUKI , KAWAMOTO YUTA , WATABE TAKASHI , FUJII TSUTOMU , KANAI MUNEYOSHI , YOSHIDA SATOKO , OKUSHIMA KENJI
IPC分类号： C12N1/19 , A23K1/02 , A23K1/06 , A23K1/16 , C12N1/16 , C12N15/09 , C12P7/08
CPC分类号： Y02P60/871 , Y02P60/873
摘要： PROBLEM TO BE SOLVED: To provide a new ethanol-producing yeast allowing efficient fermentative production of ethanol even under temperature conditions of ≥35°C, and the fermentative production of the ethanol even from a raw material conventionally regarded as unsuitable as a fermentation raw material, and to provide a method for producing industrial ethanol etc., using the yeast.SOLUTION: The ethanol is produced by the fermentation of waste molasses etc., as the raw material with Saccharomyces cerevisiae MY17 strain (NITE P-893) which is the new ethanol-producing yeast or a transformant using the strain as a parent strain at a temperature of ≥35°C.
摘要翻译：要解决的问题：提供一种新的乙醇生产酵母，即使在≥35℃的温度条件下也能高效发酵生产乙醇，甚至从常规认为不合适的原料中发酵生产乙醇发酵原料，并提供使用酵母生产工业乙醇等的方法。解决方案：通过发酵废糖蜜等作为原料，使用作为新型乙醇生产酵母的酿酒酵母MY17菌株（NITE P-893）或使用菌株作为母体的转化体，生产乙醇温度≥35°C时的应变。版权所有（C）2012，JPO＆INPIT

43. 发明专利

JP2011212009A Method for producing beverage 审中-公开
标题翻译：生产饮料的方法
公开(公告)号：JP2011212009A
公开(公告)日：2011-10-27
申请号：JP2011039050
申请日：2011-02-24
申请人： National Research Inst Of Brewing , 独立行政法人酒類総合研究所
发明人： HASHIGUCHI TOMOKAZU
IPC分类号： C12G3/02 , A23L2/70 , C12G3/08
摘要： PROBLEM TO BE SOLVED: To provide a method for producing a beverage which reduces ethyl carbamate, and the beverage obtained by the method.SOLUTION: The method for producing beverage uses a cyan glycoside-containing plant (ume, apricot, peach, loquat, plum, cherry, bean, potato etc., sugarcane, and the like) as a raw material and includes the process for removing hydrogen cyanide by capturing hydrogen cyanide with a hydrogen cyanide-capturing material. The beverage is obtained by the method.
摘要翻译：要解决的问题：提供一种生产饮料的方法，该方法可以减少氨基甲酸乙酯和通过该方法得到的饮料。解决方案：生产饮料的方法使用含有青色糖苷的植物（ume，杏，桃，lo杷，李子），樱桃，豆，马铃薯等，甘蔗等）作为原料，并且包括通过用氰化氢捕获材料捕获氰化氢来除去氰化氢的方法。通过该方法获得饮料。

44. 发明专利

JP2011177125A Method for obtaining highly s-adenosylmethionine-accumulating yeast 有权
标题翻译：用于获得高度S-腺嘌呤 - 积累的YEAST的方法
公开(公告)号：JP2011177125A
公开(公告)日：2011-09-15
申请号：JP2010045789
申请日：2010-03-02
申请人： National Research Inst Of Brewing , 独立行政法人酒類総合研究所
发明人： IEFUJI HARUYUKI , YASUDA NOBUTO , KANAI MUNEYOSHI , FUJII TSUTOMU
IPC分类号： C12N1/16 , C12P19/40 , C12R1/865
摘要： PROBLEM TO BE SOLVED: To provide a method for obtaining a highly S-adenosylmethionine (SAM)-accumulating yeast by which the highly SAM-accumulating yeast can be obtained by a simpler experimental operation compared to a conventional screening system of the highly SAM-accumulating yeast in higher productivity to mass-produce the SAM, and to provide a mass production method of the SAM by using the yeast obtained by the method. SOLUTION: The highly SAM-accumulating yeast can be obtained efficiently by culturing a yeast by using a selected medium containing cordycepin, and selecting the grown yeast (cordycepin-resistant species). The mass production of the SAM is carried out industrially by culturing the obtained yeast in a prescribed medium. COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译：待解决的问题：提供一种获得高度S-腺苷甲硫氨酸（SAM） - 累积酵母的方法，通过该方法可以通过更简单的实验操作获得高度SAM-累积酵母，与常规的高度筛选系统相比 SAM积累酵母以更高的生产力大量生产SAM，并通过使用通过该方法获得的酵母提供SAM的批量生产方法。解决方案：通过使用含有虫草素的选择培养基并选择生长的酵母（虫草素抗性种），通过培养酵母可以有效地获得高度SAM积累的酵母。通过在规定的培养基中培养获得的酵母，可以在工业上进行大规模生产。版权所有（C）2011，JPO＆INPIT

46. 发明专利

JP2010203780A Method of predicting old scent generation level in sake 有权
标题翻译：预测老年气候生成水平的方法
公开(公告)号：JP2010203780A
公开(公告)日：2010-09-16
申请号：JP2009046412
申请日：2009-02-27
申请人： National Research Inst Of Brewing , 独立行政法人酒類総合研究所
发明人： ISOTANI ATSUKO , IWATA HIROSHI , KANDA RYOKO
IPC分类号： G01N30/88 , G01N27/62 , G01N30/72
摘要： PROBLEM TO BE SOLVED: To identify a DMTS (dimethyl trisulfide) precursor compound in Sake and to provide a useful index for predicting an old scent to be generated after reserving Sake.
SOLUTION: The DMTS precursor compound is purified from commercially available Sake as an indication of an amount of DMTS generating after warming storage (DMTS generation potential) using various chromatographies. The absolute structure of the compound was decided using refined authentic preparations to make clear that the compound is a novel compound of 1, 2-dihydroxy-5-methylsulfinyl pentane-3-on. When the amount of the compound in Sake is used as an identification, the level of generating a old scent is Sake can be predicted.
COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：要解决的问题：在Sake中鉴定DMTS（二甲基三硫化物）前体化合物，并提供一个有用的指标，用于预测在保留Sake之后产生的旧香味。解决方案：使用各种色谱法，从市售的Sake中纯化DMTS前体化合物，作为在储存温度（DMTS产生潜力）后产生的DMTS的量的指示。化合物的绝对结构使用精制的正确的制备物来确定，化合物是1,2-二羟基-5-甲基亚磺酰基戊烷-3-酮的新型化合物。当将Sake中的化合物的量用作识别时，可以预测产生旧香味的水平为Sake。版权所有（C）2010，JPO＆INPIT

47. 发明专利

JP2010158219A Method for culturing oil- and fat-producing microorganism 有权
标题翻译：培养油和生产微生物的方法
公开(公告)号：JP2010158219A
公开(公告)日：2010-07-22
申请号：JP2009003755
申请日：2009-01-09
申请人： National Research Inst Of Brewing , Univ Of Yamanashi , 国立大学法人山梨大学 , 独立行政法人酒類総合研究所
发明人： NAGANUMA TAKAFUMI , IEFUJI HARUYUKI , MASAKI KAZUO , TSUKAMOTO KO
IPC分类号： C12N1/16 , C12P7/64
CPC分类号： Y02E50/13
摘要： PROBLEM TO BE SOLVED: To provide a new means of efficiently mass-producing microbial oil and fat.
SOLUTION: A method for culturing the oil- and fat-producing microorganism includes: (1) culturing the oil- and fat-producing microorganism in a culture medium at 10-30% saccharides concentration; or (2) culturing the oil- and fat-producing microorganism in a culture medium containing saccharides at 0.60-1.16 mol/L of total molar concentration of the saccharides and salts. Thereby, the production of the oil and fat with the oil- and fat-producing microorganism can be raised by a simple method for adding a prescribed amount of the saccharides or saccharides and salts to the culture medium, and culturing the microorganism.
COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：要解决的问题：提供有效量产微生物油脂的新手段。培养油脂生产微生物的方法包括：（1）以10-30％的糖浓度培养培养基中的油脂生产微生物; 或（2）在含有糖类和盐类的总摩尔浓度为0.60-1.16mol / L的糖类的培养基中培养油脂生产微生物。由此，可以通过向培养液中添加规定量的糖或糖类和盐类的简单方法来提高油脂生产微生物的油脂生产，并培养微生物。版权所有（C）2010，JPO＆INPIT

48. 发明专利

JP2009296941A Method for producing alcoholic beverage 审中-公开
标题翻译：生产酒精饮料的方法
公开(公告)号：JP2009296941A
公开(公告)日：2009-12-24
申请号：JP2008155079
申请日：2008-06-13
申请人： National Research Inst Of Brewing , 独立行政法人酒類総合研究所
发明人： HASHIGUCHI TOMOKAZU
IPC分类号： C12G3/04
摘要： PROBLEM TO BE SOLVED: To provide a production method by which the content of ethyl carbamate in an alcoholic beverage (liqueur of Japanese plum liquor or the like) using fruits (Japanese plum, apricot, peach, loquat, plum, cherry or the like) containing cyanogenic glycoside can be reduced, and to provide the new alcoholic beverage produced by the production method.
SOLUTION: The method for producing the alcoholic beverage includes leaving the fruits containing the cyanogenic glycoside for three or more days as they are, further leaving the resultant fruits containing the cyanogenic glycoside by adding water thereto for three or more days, or leaving the resultant fruits containing the cyanogenic glycoside by adding a low-concentration alcohol solution thereto for three or more days, treating the left fruits by a method of adding an alcohol solution thereto, wherein the leaving is preferably carried out under a low-oxygen condition, and producing the alcoholic beverage from which the content of the ethyl carbamate is reduced according to a routine procedure except them by a simple method.
COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：要解决的问题：提供一种使用水果（日本李子，杏，桃，lo杷，李子，樱桃或樱桃）的酒精饮料（日本李子汁等的利口酒）中的氨基甲酸乙酯含量的制备方法等），并且提供通过该制造方法生产的新型酒精饮料。解决方案：生产酒精饮料的方法包括将含有氰基糖苷的果实原样放置三天或更多天，进一步通过向其中加入含氰源糖苷的水果三或多天，或者留下通过向其中加入低浓度醇溶液三次或更多天，将所得果实含有氰基糖苷，通过向其中加入醇溶液的方法处理左侧果实，其中优选在低氧条件下进行，并且通过简单的方法制备除了它们之外的常规程序，氨基甲酸乙酯的含量被还原的酒精饮料。版权所有（C）2010，JPO＆INPIT

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式