公开(公告)号：US4722846A

公开(公告)日：1988-02-02

申请号：US720265

申请日：1985-04-05

申请人： Keietsu Abe ,  Hironaga Hashiba ,  Kinji Uchida

发明人： Keietsu Abe ,  Hironaga Hashiba ,  Kinji Uchida

IPC分类号： A23L27/50 ,  A23L1/238

CPC分类号： A23L27/50 ,  A23Y2280/35

摘要： A novel variant belonging to the genus Pediococcus which does not cause fermentation of D-glucose but causes fermentation of pentose, and a process for producing a light-colored soy sauce which comprises adding the variant in the koji preparation step or in the early stage of brewing of soy sauce moromi.

摘要翻译： 属于不引起D-葡萄糖发酵但引起戊糖发酵的类球菌属的新型变体，以及生产浅色酱油的方法，其包括在曲曲制备步骤或早期阶段添加变体 酿造酱油酱油。

公开(公告)号：US5110739A

公开(公告)日：1992-05-05

申请号：US733065

申请日：1991-07-17

申请人： Keietsu Abe ,  Kinji Uchida

发明人： Keietsu Abe ,  Kinji Uchida

IPC分类号： C12N1/20 ,  C12N1/21 ,  C12R1/01

CPC分类号： C12R1/01 ,  C12N1/20 ,  Y10S435/822

摘要： A process is provided for selective fermentation with microorganisms belonging to the Genus Pediococcus and having reduced or no phosphoenolypyruvate dependent sugar:phosphotransferase system. The microorganism is capable of fermenting a medium containing a metabolite which induces catabolite repression and a metabolite whose catabolism is inhibited by catabolite repression. The metabolite which induces catabolite repression may be selected from glucose and mannose and the metabolite whose catabolism is inhibited by catabolite repression may be selected from arabinose, xylose, galactose, sucrose, maltose, trehalose, lactose, and glycerin. The Pediococcus microorganisms used in this process are mutant strains designated Pediococcus halophilis I-1, having an accession number FERM BP-1303, and Pediococcus halophilis I-2, having an accession number FERM BP-1304.

摘要翻译： 提供了用于对属于类球菌属的微生物进行选择性发酵的方法，并且具有还原或不含磷酸聚丙酮酸依赖性糖：磷酸转移酶系统。 该微生物能够发酵含有诱导分解代谢物抑制的代谢物的介质和其分解代谢被代谢物抑制抑制的代谢物。 诱导分解代谢阻抑的代谢物可以选自葡萄糖和甘露糖，其分解代谢抑制的代谢物可以选自阿拉伯糖，木糖，半乳糖，蔗糖，麦芽糖，海藻糖，乳糖和甘油。 该方法中使用的类球菌微生物是名为嗜盐球菌I-1的突变菌株，其登录号为FERM BP-1303，并且具有登录号FERM BP-1304的嗜盐嗜盐球菌I-2。

公开(公告)号：US3695897A

公开(公告)日：1972-10-03

申请号：US3695897D

申请日：1970-09-01

申请人： KINJI UCHIDA ,  KOYA MOGI ,  TAMOTSU YOKOTSUKA ,  KIKKOMAN SHOYU CO LTD

发明人： UCHIDA KINJI ,  MOGI KOYA ,  YOKOTSUKA TAMOTSU

IPC分类号： A23F5/48 ,  A23F5/50 ,  A23L27/10 ,  B01D3/40 ,  C11B9/02 ,  A23L1/22

CPC分类号： A23F5/50 ,  A23L27/115

摘要： A METHOD OF SEPARATING AND COLLECTING FOOD FLAVOR COMPONENTS WHICH COMPRISES CONTACTING LIQUID PARAFFIN WITH A VOLATILE FOOD FLAVOR COMPONENTS-CONTAINING STARTING MATERIAL SELECTED FROM THE GROUP CONSISTING OF GASEOUS AND LIQUID MATERIALS TO EFFECT THE ABSORPTION BY SAID LIQUID PARAFFIN OF SAID FLAVOR COMPONENT, SUBMITTING THE LIQUID PARAFFIN, WHICH HAS THUS ABSORBED THE FLAVOR COMPONENTS, TO ETHANOL VAPOR DISTILLATION UNDER REDUCED PRESSURE, AND THEREAFTER COLLECTING THE FLAVOR COMPONENTS-CONTAINING ETHANOL THAT DISTILLS OFF.