会员体验
专利管家(专利管理)
工作空间(专利管理)
风险监控(情报监控)
数据分析(专利分析)
侵权分析(诉讼无效)
联系我们
交流群
官方交流:
QQ群: 891211   
微信请扫码    >>>
现在联系顾问~
热词
    • 2. 发明申请
    • METHOD OF PRODUCING RECOMBINANT PROTEIN
    • 生产重组蛋白的方法
    • US20090233332A1
    • 2009-09-17
    • US12090022
    • 2006-09-26
    • Hiroshi ShojiToshikazu Sugimoto
    • Hiroshi ShojiToshikazu Sugimoto
    • C12P21/06
    • C12N1/14C12N15/80C12P21/02
    • An object of the present invention is to provide a method of mass-producing recombinant protein by the liquid culture method with koji molds as host. According to the present invention, it is provided a method of producing recombinant protein by using the recombinant koji molds which are obtained by transforming koji molds as host comprising: culturing the recombinant koji molds in a liquid medium which contains as culture raw material at least one selected from the group consisting of the cereal of which surface is entirely or partly covered with at least husks, the bean and/or the tuber of which surface is covered with hulls and the amaranthus and/or the quinoa without pre-treatment such as grinding or crushing; and collecting the recombinant protein from the culture product.
    • 本发明的目的是提供一种通过液体培养法以曲霉为主体大量生产重组蛋白的方法。 根据本发明,提供了通过使用通过转化曲霉作为宿主获得的重组曲霉菌来制备重组蛋白的方法,包括:将重组曲霉菌在含有作为培养原料的液体培养基中培养至少一种 选自由表面完全或部分地被至少外壳覆盖的谷物组成的组,其中表面被壳体覆盖的豆和/或块茎,苋菜和/或藜麦没有预处理如研磨 或破碎 并从培养产物中收集重组蛋白。
    • 4. 发明申请
    • Method of Manufcturing Liquid Koji
    • 制作液体Ko子的方法
    • US20070207238A1
    • 2007-09-06
    • US11547809
    • 2005-03-24
    • Toshikazu SugimotoHiroshi Shoji
    • Toshikazu SugimotoHiroshi Shoji
    • A23L1/20
    • C12G3/02C12G3/12
    • An object of the present invention is to provide a liquid koji to be used in the production of a fermented food or drink, particularly a liquid koji having glucoamylase and acid-stable α-amylase with high enzymatic activities, which can be used in the brewing of shochu. The present invention provides a method of manufacturing a liquid koji to be used in production of a fermented food or drink, comprising: cultivating a koji mold in a liquid medium that contains, as a raw material, a substance selected from the group consisting of a cereal having a surface covered with a husk; a cereal having a surface from which only a husk (e.g., a chaff) is removed; an unprocessed bean or tuber having a surface covered with a hull; and amaranthus and/or quinoa. According to the present invention, both enzymes of glucoamylase and acid-stable α-amylase are simultaneously produced with high yield in a balanced manner to allow the production of a liquid koji having enzymatic activities required for, for example, the brewing of shochu. By using the liquid koji, fermented foods and drinks such as shochu can be efficiently produced.
    • 本发明的目的是提供一种用于生产发酵食品或饮料的液体曲,特别是具有高酶活性的具有葡糖淀粉酶和酸稳定的α-淀粉酶的液体曲,可用于酿造中 的烧酒。 本发明提供一种制造用于生产发酵食品或饮料的液体曲的方法,包括:在液体培养基中培养曲霉,所述液体培养基含有选自以下的物质作为原料: 谷物表面覆盖着果壳; 具有仅除去壳(例如谷壳)的表面的谷物; 未加工的豆或块茎,其表面覆盖有船体; 和苋菜和/或藜麦。 根据本发明,以均衡的方式同时以高产率生产葡糖淀粉酶和酸稳定性α-淀粉酶的两种酶,以制备具有例如烧制啤酒所需的酶活性的液体曲。 通过使用液体曲,可以有效地生产发酵食品和饮料如烧酒。
    • 5. 发明授权
    • Method of manufacturing liquid koji
    • 制造液体曲的方法
    • US08802170B2
    • 2014-08-12
    • US11547809
    • 2005-03-24
    • Toshikazu SugimotoHiroshi Shoji
    • Toshikazu SugimotoHiroshi Shoji
    • A23L1/20
    • C12G3/02C12G3/12
    • An object of the present invention is to provide a liquid koji to be used in the production of a fermented food or drink, particularly a liquid koji having glucoamylase and acid-stable α-amylase with high enzymatic activities, which can be used in the brewing of shochu. The present invention provides a method of manufacturing a liquid koji to be used in production of a fermented food or drink, comprising: cultivating a koji mold in a liquid medium that contains, as a raw material, a substance selected from the group consisting of a cereal having a surface covered with a husk; a cereal having a surface from which only a husk (e.g., a chaff) is removed; an unprocessed bean or tuber having a surface covered with a hull; and amaranthus and/or quinoa. According to the present invention, both enzymes of glucoamylase and acid-stable α-amylase are simultaneously produced with high yield in a balanced manner to allow the production of a liquid koji having enzymatic activities required for, for example, the brewing of shochu. By using the liquid koji, fermented foods and drinks such as shochu can be efficiently produced.
    • 本发明的目的是提供一种用于生产发酵食品或饮料的液体曲,特别是具有高酶活性的葡糖淀粉酶和酸稳定性α-淀粉酶的液体曲,可用于酿造 的烧酒。 本发明提供一种制造用于生产发酵食品或饮料的液体曲的方法,包括:在液体培养基中培养曲霉,所述液体培养基含有选自以下的物质作为原料: 谷物表面覆盖着果壳; 具有仅除去壳(例如谷壳)的表面的谷物; 未加工的豆或块茎,其表面覆盖有船体; 和苋菜和/或藜麦。 根据本发明,以均衡的方式同时产生葡糖淀粉酶和酸稳定性α-淀粉酶的两种酶,以制备具有例如烧制啤酒所需的酶活性的液体曲。 通过使用液体曲,可以有效地生产发酵食品和饮料如烧酒。
    • 7. 发明授权
    • Method of producing filamentous fungus culture product
    • 丝状真菌培养产物的生产方法
    • US08715979B2
    • 2014-05-06
    • US12089067
    • 2006-09-05
    • Toshikazu SugimotoHiroshi Shoji
    • Toshikazu SugimotoHiroshi Shoji
    • C12P1/02
    • C12N1/14C12N9/242C12N9/2437C12N9/2445C12N9/58C12N9/62C12Y302/01021
    • It is an object of the present invention to provide a method of adjusting productivity of enzymes, in particular, amylolytic enzymes, plant fiber degradation enzymes and proteolytic enzymes in a filamentous fungus culture product, by controlling releasing rate of nutrients from the culture raw material into the culture system when a filamentous fungus culture product is produced by culturing filamentous fungi in liquid medium containing as the culture raw material at least one selected from the group consisting of cereals, beans, tubers, amaranthus and quinoa. The present invention provides a method of producing filamentous fungus culture product by using liquid medium containing as culture raw material at least one selected from the group consisting of cereals, beans, tubers, amaranthus and quinoa comprising, culturing filamentous fungi while releasing rate of nutrients from the culture raw material into the culture system is controlled to adjust productivity of enzymes in the filamentous fungus culture product.
    • 本发明的目的是提供一种调节丝状真菌培养物中的酶特别是淀粉分解酶,植物纤维降解酶和蛋白水解酶的生产力的方法,通过将培养原料的营养物质的释放速率控制为 当通过在含有选自谷物,豆类,块茎,苋菜和藜麦中的至少一种作为培养原料的液体培养基中培养丝状真菌来生产丝状真菌培养产物时的培养体系。 本发明提供一种通过使用含有作为培养原料的液体培养基来制造丝状真菌培养物的方法,所述液体培养基选自谷物,豆类,块茎,苋菜和藜麦中的至少一种,其包括:培养丝状真菌,同时从 控制培养原料进入培养系统以调节丝状真菌培养产物中酶的生产力。
    • 8. 发明申请
    • METHOD OF PRODUCING FILAMENTOUS FUNGUS CULTURE PRODUCT
    • 生产真菌真菌培养产品的方法
    • US20090280212A1
    • 2009-11-12
    • US12089067
    • 2006-09-05
    • Toshikazu SugimotoHiroshi Shoji
    • Toshikazu SugimotoHiroshi Shoji
    • A23J3/34C12P1/02C12P19/00C12P13/04C12N9/00A23L1/48A23L2/00
    • C12N1/14C12N9/242C12N9/2437C12N9/2445C12N9/58C12N9/62C12Y302/01021
    • It is an object of the present invention to provide a method of adjusting productivity of enzymes, in particular, amylolytic enzymes, plant fiber degradation enzymes and proteolytic enzymes in a filamentous fungus culture product, by controlling releasing rate of nutrients from the culture raw material into the culture system when a filamentous fungus culture product is produced by culturing filamentous fungi in liquid medium containing as the culture raw material at least one selected from the group consisting of cereals, beans, tubers, amaranthus and quinoa. The present invention provides a method of producing filamentous fungus culture product by using liquid medium containing as culture raw material at least one selected from the group consisting of cereals, beans, tubers, amaranthus and quinoa comprising, culturing filamentous fungi while releasing rate of nutrients from the culture raw material into the culture system is controlled to adjust productivity of enzymes in the filamentous fungus culture product.
    • 本发明的目的是提供一种调节丝状真菌培养物中的酶特别是淀粉分解酶,植物纤维降解酶和蛋白水解酶的生产力的方法,通过将培养原料的营养物质的释放速率控制为 当通过在含有选自谷物,豆类,块茎,苋菜和藜麦中的至少一种作为培养原料的液体培养基中培养丝状真菌来生产丝状真菌培养产物时的培养体系。 本发明提供一种通过使用含有作为培养原料的液体培养基来制造丝状真菌培养物的方法,所述液体培养基选自谷物,豆类,块茎,苋菜和藜麦中的至少一种,其包括:培养丝状真菌,同时从 控制培养原料进入培养系统以调节丝状真菌培养产物中酶的生产力。