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113 条记录 (耗时 0.015 秒)

    PRODUCTION OF PROTEIN OR POLYPEPTIDE HAVING LETHAL ACTION ON YEASTS
    4.
    发明专利
    PRODUCTION OF PROTEIN OR POLYPEPTIDE HAVING LETHAL ACTION ON YEASTS 失效

    公开(公告)号：JPS60130599A

    公开(公告)日：1985-07-12

    申请号：JP23511783

    申请日：1983-12-15

    申请人： KOKUZEICHO JAPAN

    发明人： SHIMAZAKI TAKAYUKI ,  SATOU MAKOTO ,  TOTSUKA AKIRA ,  KITANO KAZUYOSHI ,  HARA MASAMICHI

    IPC分类号： C12P21/00 ,  C07K14/00 ,  C07K14/005 ,  C07K14/195 ,  C07K14/37 ,  C07K14/41 ,  C12R1/78

    摘要： NEW MATERIAL:A compound which accumulates in the culture medium, when a yeast in Hansenura is cultured in a synthetic or natural medium and has the lethal action on yeasts. USE:Antibiotics against yeasts. PREPARATION:A yeast in Hansenura such as Hansenura.muraki LKB169 is precultured in a synthetic medium containing glucose, ammonium sulfate, minerals, vitanims, aminoacids and salts at 30 deg.C for 48hr and the resultant yeast is inoculated to another culture with the same ingredients as the above medium to effect shaking culture at 30 deg.C for 2 days. The resultant culture mixture is subjected to centrifugation and precision filtration to collect the supernatant free from microorganisms. It is concentrated by means of ultrafiltration membrane, combined with cooled ethanol and the precipitate is collected by centrifugation. The precipitate is freeze-dried to give the objective white powder having lethal action on yeasts.

    PREPARATION OF UNREFINED SAKE
    5.
    发明专利
    PREPARATION OF UNREFINED SAKE 失效

    公开(公告)号：JPS58162284A

    公开(公告)日：1983-09-26

    申请号：JP4252782

    申请日：1982-03-19

    申请人： KOKUZEICHO JAPAN

    发明人： SATOU MAKOTO ,  OOBA TOSHITERU

    IPC分类号： C12G3/02

    摘要： PURPOSE:To obtain unrefined sake having refreshing sour taste and sparkling property, by using the raw material of sake prepared by microorganisms belonging to Rhizopus genus. CONSTITUTION:Microbial strain belonging to Rhizopus genus (e.g. Rhizopus javanicus IFO5442) is proliferated on uncooked rice, and the rice is roughly filtered to obtain a highly acidulant unrefined sake. A highly acidulant unrefined sake having arbitrary low alcoholic content can be prepared by adding water or carbon dioxide gas to the above sake. The preservability of the stock sake can be improved by bottling and sealing the sake, and sterilizing at about 60 deg.C for about 20min.

    CLARIFICATION OF REFINED SAKE
    6.
    发明专利
    CLARIFICATION OF REFINED SAKE 失效

    公开(公告)号：JPS5871883A

    公开(公告)日：1983-04-28

    申请号：JP17173281

    申请日：1981-10-27

    申请人： KOKUZEICHO JAPAN ,  NISSAN CHEMICAL IND LTD

    发明人： SATOU MAKOTO ,  NANBA YASUNOSUKE ,  OOBA TOSHITERU ,  MORI TOSHIKI ,  KOHITSU MASAMICHI ,  WATABE YOSHITANE ,  TAZAKI KEIKO

    IPC分类号： C12H1/04 ,  C12H1/10

    摘要： PURPOSE:To carry out the clarification of refined sake, easily in a short time, without degrading the quality of the sake, by treating the refined sake with hydrophilic silica sol, thereby coagulating the clouding substance or the cloud- producing substance. CONSTITUTION:Silica sol composed of a stable colloidal solution of fine particles of silica having particle diameter of 3-100mmu dispersed in water or ethanol or their mixture at SiO2 concentration of 1-60wt% or a surface-modified silica sol obtained by adding an aluminate to said silica sol, is added to the refined sake to be treated, and the produced flocculate is removed. The amount of the silica sol is 1-1,000g, preferably 10-600g in terms of SiO2 per 1kl of the refined sake.

    METHOD FOR IMPROVING QUALITY OF MALT WHISKY
    8.
    发明专利
    METHOD FOR IMPROVING QUALITY OF MALT WHISKY 失效

    公开(公告)号：JPS5831984A

    公开(公告)日：1983-02-24

    申请号：JP13014881

    申请日：1981-08-21

    申请人： KOKUZEICHO JAPAN

    发明人： AKIYAMA HIROICHI ,  TSUJI KENJI

    IPC分类号： C12H6/02

    摘要： PURPOSE:To obtain malt whisky having high content of higher alcohols, by using a heat-resistant protease agent in combination with conventional agent in the saccharification of malt to increase the amino acid content of the wort, and carrying out the fermentation using the yeast in high concentration. CONSTITUTION:The amino acid content of wort is increased by using a heat- resistant protease agent in combination with conventional agent in the saccharification of malt. The amount of the inoculated yeast is increased to >= about 10 times that of the conventional process for the brewing of whisky, and the fermentation is carried out in the presence of the yeasts in high concentration. The conversion of the amino acids to higher alcohols can be improved, and the content of the higher alcohols in the fermented product is increased. The malt whisky having high content of higher alcohols such as amyl alcohol can be obtained by this process.

    DECOLORING JAPANESE SAKE
    9.
    发明专利
    DECOLORING JAPANESE SAKE 失效

    公开(公告)号：JPS57181684A

    公开(公告)日：1982-11-09

    申请号：JP6526981

    申请日：1981-05-01

    申请人： KOKUZEICHO JAPAN ,  TANABE SEIYAKU CO

    发明人： NUNOKAWA YATAROU ,  SENHATA ICHIROU ,  TOSA TETSUYA ,  MORI TAKAO ,  WATANABE TAIZOU

    IPC分类号： C12H1/00 ,  C12H1/10

    摘要： PURPOSE:To remove the coloring substance from refined Japanese sake, without affecting the components of taste, flavor, etc., by using a water-insoluble tannin preparation wherein a water-insoluble and hydrophilic polymer is bonded with a tannin component through a covalent bond. CONSTITUTION:Refined Japanese sake is brought into contact with a water-insoluble tannin preparation by column process, fluidized bed process, batch process, etc. The tannin preparation is obtained by bonding (A) a water-insoluble hydrophilic polymer having one or more functional groups selected from hydroxyl group, amino group and carboxyl group in the molecule with (B) a tannin compound selected from tannin, aminoalkylated tannin, carboxyalkylated tannin, and hydroxyalkylated tannin through covalent bond conventional technique.

    PREPARATION OF REFINED SAKE(LIQUOR) HAVING LOW ALCOHOL CONTENT BY MONOPLOID YEAST
    10.
    发明专利
    PREPARATION OF REFINED SAKE(LIQUOR) HAVING LOW ALCOHOL CONTENT BY MONOPLOID YEAST 失效

    公开(公告)号：JPS5786282A

    公开(公告)日：1982-05-29

    申请号：JP16074980

    申请日：1980-11-17

    申请人： KOKUZEICHO JAPAN

    发明人： AKIYAMA HIROICHI ,  HARA MASAMICHI ,  SHIMAZAKI TAKAYUKI

    IPC分类号： C12G3/02

    摘要： PURPOSE:To obtain a low alcohol refined SAKE(liquor) having a specific value of alcohol concentration, by using a monodiploid yeast having weak fermentation ability, adding water in a specific feed water ratio (a ratio of feed water to polished rice), followed by fermentation. CONSTITUTION:A monoploid yeast (K-9H-11, FERM-P No.5746) having weak fermentation ability separated from a diploid yeast is used, preparation is carried out in a feed water ratio[a ratio of feed water amount (l) to polished rice (kg)]at the final feed of 170% larger than that of usual value, and fermentation is done in the same way as that of common refined SAKE, to give a high- quality low alcohol refined SAKE having an alcohol concentration of