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    GENES ENCODING PROTEINS CAPABLE OF REGENERATING LUCIFERIN, RECOMBINANT DNA AND PROCESS FOR PRODUCING PROTEIN CAPABLE OF REGENERATING LUCIFERIN
    56.
    发明公开
    GENES ENCODING PROTEINS CAPABLE OF REGENERATING LUCIFERIN, RECOMBINANT DNA AND PROCESS FOR PRODUCING PROTEIN CAPABLE OF REGENERATING LUCIFERIN 有权
    基因，其再生荧光素编码蛋白质，重组DNA和方法生产蛋白质的荧光素的再生

    公开(公告)号：EP1306435A4

    公开(公告)日：2004-06-30

    申请号：EP01954353

    申请日：2001-07-26

    申请人： KIKKOMAN CORP

    发明人： HIROKAWA KOZO ,  KUROSAWA KEIKO ,  KAJIYAMA NAOKI

    IPC分类号： C12N15/09 ,  C07K14/435 ,  C12N1/15 ,  C12N1/19 ,  C12N1/21 ,  C12N5/10 ,  C12N9/02 ,  C12N15/12 ,  C12R1/19

    CPC分类号： C12N9/0004 ,  C07K14/43563

    摘要： An isolated or synthesized gene encoding a protein comprising the amino acid sequence represented by SEQ ID NO:2; an isolated or synthesized gene encoding a protein comprising an amino acid sequence derived from the amino acid sequence represented by SEQ ID NO:2 by the deletion, substitution or addition of one or more amino acids and being capable of regenerating luciferin; an isolated or synthesized gene encoding a protein being hybridizable with the complementary sequence of a DNA comprising the base sequence represented by SEQ ID NO:1 under stringent conditions and capable of regenerating luciferin; a recombinant DNA characterized by having an isolated or synthesized gene as described above inserted into a vector DNA; a transformant or a transductant containing the above recombinant DNA; and a process for producing a protein capable of regenerating luciferin characterized by comprising culturing the above transformant or transductant in a medium and collecting the protein capable of regenerating luciferin from the culture.

    GENES ENCODING PROTEINS CAPABLE OF REGENERATING LUCIFERIN, RECOMBINANT DNA AND PROCESS FOR PRODUCING PROTEIN CAPABLE OF REGENERATING LUCIFERIN
    57.
    发明公开
    GENES ENCODING PROTEINS CAPABLE OF REGENERATING LUCIFERIN, RECOMBINANT DNA AND PROCESS FOR PRODUCING PROTEIN CAPABLE OF REGENERATING LUCIFERIN 有权
    基因蛋白，它能够使对再生荧光素，CODE，重组DNA和工艺中生产蛋白质，使SINDLUZIFERIN再生

    公开(公告)号：EP1306434A4

    公开(公告)日：2004-06-30

    申请号：EP01954352

    申请日：2001-07-26

    申请人： KIKKOMAN CORP

    发明人： HIROKAWA KOZO ,  KUROSAWA KEIKO ,  KAJIYAMA NAOKI

    IPC分类号： C12N15/09 ,  C07K14/435 ,  C12N1/15 ,  C12N1/19 ,  C12N1/21 ,  C12N5/10 ,  C12N9/02 ,  C12N15/12 ,  C12R1/19

    CPC分类号： C12N9/0004 ,  C07K14/43563

    摘要： An isolated or synthesized gene encoding a protein comprising the amino acid sequence represented by SEQ ID NO:2; an isolated or synthesized gene encoding a protein comprising an amino acid sequence derived from the amino acid sequence represented by SEQ ID NO:2 by the deletion, substitution or addition of one or more amino acids and being capable of regenerating luciferin; an isolated or synthesized gene encoding a protein being hybridizable with the complementary sequence of a DNA comprising the base sequence represented by SEQ ID NO:1 under stringent conditions and capable of regenerating luciferin; a recombinant DNA characterized by having an isolated or synthesized gene as described above inserted into a vector DNA; a transformant or a transductant containing the above recombinant DNA; and a process for producing a protein capable of regenerating luciferin characterized by comprising culturing the above transformant or transductant in a medium and collecting the protein capable of regenerating luciferin from the culture.

    THERMOSTABLE CREATINE AMIDINOHYDROLASE AND PROCESS FOR PRODUCING THE SAME
    58.
    发明公开
    THERMOSTABLE CREATINE AMIDINOHYDROLASE AND PROCESS FOR PRODUCING THE SAME 有权
    HITZESTABILE KREATINAMIDOHYDROLASE UND VERFAHREN ZU DEREN HERSTELLUNG

    公开(公告)号：EP1142994A4

    公开(公告)日：2002-11-20

    申请号：EP99961487

    申请日：1999-12-28

    申请人： KIKKOMAN CORP

    发明人： FURUKAWA KEISUKE ,  KOYAMA YASUJI ,  SUZUKI MASARU

    IPC分类号： C12N9/80 ,  C12N1/21 ,  C12N9/78 ,  C12N15/55 ,  C12R1/19 ,  C12P21/00

    CPC分类号： C12Y305/03003 ,  C12N9/78

    摘要： A thermostable creatine amidinohydrolase having the following physicochemical properties: (a) hydrolyzing 1 mol of creatine to give 1 mol of sarcosine and 1 mol of urea; (b) having a substrate specificity to creatine; (c) having an optimum pH range of 7.0 to 8.0; (d) having a stable pH range of 4.0 to 11.0; (e) having the optimum function temperature of around 45 °C; (f) being stable at 53 °C; and (g) having a molecular weight of 92,000 Da (determined by gel filtration method).

    摘要翻译： 具有以下物理化学性质的热稳定性肌酸脒基水解酶：（a）水解1摩尔肌酸得到1摩尔肌氨酸和1摩尔尿素; （b）对肌酸具有底物特异性; （c）具有7.0至8.0的最佳pH范围; （d）具有4.0至11.0的稳定pH范围; （e）具有约45℃的最佳功能温度; （f）在53℃稳定; 和（g）分子量为92,000Da（通过凝胶过滤法测定）。

    KOJI STARTER FOR FERMENTATION, KOJI FOR FERMENTATION, AND SOY SAUCE-LIKE SEASONING
    60.
    发明公开
    KOJI STARTER FOR FERMENTATION, KOJI FOR FERMENTATION, AND SOY SAUCE-LIKE SEASONING 审中-公开

    公开(公告)号：EP3147350A4

    公开(公告)日：2017-10-25

    申请号：EP15795519

    申请日：2015-05-20

    申请人： KIKKOMAN CORP

    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.