公开(公告)号：US3607655A

公开(公告)日：1971-09-21

申请号：US3607655D

申请日：1968-03-08

Applicant: KYOWA HAKKO KOGYO KK

Inventor： MUKAI NOBORU ,  KAWAI MASANOBU

IPC: A23C19/032 ,  C12N9/58 ,  C12D13/10 ,  A23C19/02

CPC classification number: A23C19/0326 ,  C12N9/58 ,  Y10S435/911

Abstract: A process for producing a milk clotting enzyme by fermentation which comprises culturing a micro-organism belonging to the genus Irpex, Fomitopsis, Coriolus or Lenzites in a nutrient medium under aerobic conditions. The enzyme accumulates in the culture liquor and may be recovered therefrom and treated so as to give a solid enzyme product useful, for example, in manufacturing cheese.

公开(公告)号：US3682778A

公开(公告)日：1972-08-08

申请号：US3682778D

申请日：1969-05-27

Applicant: KYOWA HAKKO KOGYO KK

Inventor： KAWAI MASANOBU ,  MUKAI NOBORU

IPC: C12N1/38 ,  C12N9/14 ,  C12N9/36 ,  C07G7/028

CPC classification number: C12N9/2462 ,  C12N1/38 ,  C12N9/14 ,  Y10S435/911 ,  Y10S435/942

Abstract: CELL-LYTIC ENZYMES CAPABLE OF DISSOLVING A WIDE RANGE OF MICROORGANISMS, INCLUDING YEASTS AND MOLDS, ARE PRODUCED BY CULTURING MICROORGANISMS BELONGING TO THE GENUS COPRINUS IN A SUITABLE NUTRIENT MEDIUM AND RECOVERING THE CELL-LYTIC ENZYMES FROM THE RESULTANT CULTURE LIQUOR. COPRINUS MACRORHIZUS VAR. MICROSPORUS, COPRINUS RADIANS AND COPRINUS MICACEUS ARE EXEMPLIFIED. THE ADDITION OF A PLANT HORMONE TO THE MEDIUM SERVES TO ACCELERTE THE PRODUCTION OF ENZYME.

公开(公告)号：US3677899A

公开(公告)日：1972-07-18

申请号：US3677899D

申请日：1970-01-21

Applicant: KYOWA HAKKO KOGYO KK

Inventor： KAWAI MASANOBU

IPC: C12N9/42 ,  C12D13/10

CPC classification number: C12N9/2437 ,  C12Y302/01004 ,  Y10S435/911 ,  Y10S435/913 ,  Y10S435/945

Abstract: A NOVEL CELLULASE IS PREPARED BY CULTIVATING A WOOD DECAYING MICROORGANISM OF THE GENERA LAMPTEROMYCES OR FORMITOPSIS IN A NUTRENT MEDIUM AND RECOVERING THE CELLULASE FROM THE MEDIUM. THE CELLULASE SO PRODUCED HAS HIGH C1 AND CMC-ASE ACTIVITY AT A LOW OPTIMUM PH.

公开(公告)号：US3858492A

公开(公告)日：1975-01-07

申请号：US14551571

申请日：1971-05-20

Applicant: KYOWA HAKKO KOGYO KK

Inventor： MUKAI NOBORU ,  KAWAI MASANOBU

IPC: A23C9/12 ,  A23C19/06 ,  C12N9/00 ,  A23C9/00 ,  A23C15/00 ,  A23C19/00

CPC classification number: C12N9/00 ,  A23C9/1216 ,  A23C19/063

Abstract: The flavor of milk foodstuffs is enhanced with a good dairy flavor in a simpler way and in a shorter time by contacting the foodstuff with an enzyme-containing substance derived from a microorganism belonging to the Basidiomycetes group.

Abstract translation: 牛奶食品的味道以较简单的方式得到良好的乳制品味道，并且通过使食品与源自担子菌纲的微生物来源的含酶物质接触的时间更短。

公开(公告)号：US3694316A

公开(公告)日：1972-09-26

申请号：US88965969

申请日：1969-12-31

Applicant: KYOWA HAKKO KOGYO KK

Inventor： KAWAI MASANOBU ,  MUKAI NOBORU

IPC: C12N9/58 ,  C12D13/10

CPC classification number: C12N9/58 ,  Y10S435/911

Abstract: PROTEASE IS PRODUCED BY FERMENTATION OF ORGANISMS IN THE CLASS BASIDIOMYCETES. ADDITION OF DISTILLERS SOLUBLES TO THE MEDIUM IMPROVES THE YIELD. PROTEASE HAVING GOOD ACTIVITY AND FREEDOM FROM UNDESIRABLE TASTES AND ODORS IS OBTAINED.