公开(公告)号：EP3147350B1

公开(公告)日：2020-12-09

申请号：EP15795519.6

申请日：2015-05-20

申请人： Kikkoman Corporation

发明人： NAKAHARA, Takeharu ,  SHINOZAKI, Yohei ,  SHIGA, Kazuki ,  YAMAZAKI, Tatsuya

IPC分类号： C12N1/14 ,  A23L27/10 ,  A23L27/24 ,  A23L27/50

公开(公告)号：EP3147350A1

公开(公告)日：2017-03-29

申请号：EP15795519.6

申请日：2015-05-20

申请人： Kikkoman Corporation

发明人： NAKAHARA, Takeharu ,  SHINOZAKI, Yohei ,  SHIGA, Kazuki ,  YAMAZAKI, Tatsuya

IPC分类号： C12N1/14 ,  A23L27/10 ,  A23L27/24 ,  A23L27/50

CPC分类号： A23L27/50 ,  A23L27/10 ,  A23L27/24 ,  A23V2002/00 ,  C12N1/14

摘要： To provide: a seed koji (Aspergillus starter) for brewing that either does not includes any food items containing allergenic substances as the main raw material and auxiliary raw material or includes only up to an amount that does not induce an allergy in order to prevent carryover of allergenic substances derived not only from the main raw material but also auxiliary raw materials and by which it is possible to produce a soy sauce-like seasoning having a similar flavor to that of soy sauce; and koji for brewing that uses the seed koji for brewing; as well as a soy sauce-like seasoning that uses the koji for brewing.
The present problems are resolved by a seed koji for brewing that is obtained by inoculating a koji mold belonging to the Aspergillus genus into a seed koji raw material, where the seed koji raw material is a pea, koji for brewing that is obtained by using the seed koji for brewing, as well as a soy sauce-like seasoning that is obtained by using the koji for brewing.

摘要翻译： 提供：用于酿造的种子曲（曲霉菌起子），不包括任何含有过敏原物质的食品作为主要原料和辅助原料，或仅包含至少不引起过敏的量，以防止携带 不仅源于主要原料而且辅助原料产生的过敏原物质，并且可以生产具有与酱油相似风味的酱油状调味料; 和用于酿造种子曲的酿造的曲子; 以及使用曲调酿造的酱油般的调味料。 目前的问题是通过将属于曲霉属的曲霉属霉菌接种到种子曲子原料中得到的用于酿造的种子曲来解决的，其中种子曲子原料是豌豆，通过使用 用于酿造的种子曲，以及通过使用该曲来酿造的酱油状调味料。

公开(公告)号：EP2540738A1

公开(公告)日：2013-01-02

申请号：EP10840932.7

申请日：2010-12-22

申请人： Kikkoman Corporation

发明人： SHIGA, Kazuki

IPC分类号： C07K14/31 ,  G01N33/531 ,  G01N33/569

CPC分类号： G01N33/56938 ,  C07K14/31

摘要： The invention provides a method for extracting a Staphylococcus aureus antigen which comprises using an extraction reagent with a pH of no higher than 5.0, containing one or more acids selected from among hydrochloric acid, acetic acid, citric acid, phosphoric acid, sulfuric acid and nitric acid, to extract a Staphylococcus aureus antigen comprising a methicillin-resistant Staphylococcus aureus antigen and/or a methicillin-sensitive Staphylococcus aureus antigen, from Staphylococcus aureus in a specimen. The invention further provides a method for assessing Staphylococcus aureus.

摘要翻译： 本发明提供一种方法，用于提取其包括使用具有pH不高于5.0的萃取试剂金黄色葡萄球菌抗原，含有从盐酸，乙酸，柠檬酸，磷酸，硫酸和硝酸中选择的一种或多种酸 酸，以提取一个金黄色葡萄球菌抗原在检体，其包括耐甲氧西林的金黄色葡萄球菌抗原和/或甲氧西林敏感的金黄色葡萄球菌抗原，来自金黄色葡萄球菌。 本发明进一步提供用于assesing金黄色葡萄球菌的方法。