Process for Production of Beer or Beer-Like Beverage
    6.
    发明申请
    Process for Production of Beer or Beer-Like Beverage 审中-公开
    生产啤酒或啤酒样饮料的方法

    公开(公告)号:US20090123598A1

    公开(公告)日:2009-05-14

    申请号:US11988130

    申请日:2006-06-05

    IPC分类号: C12H1/15 C12C11/00

    CPC分类号: C12C5/004 C12C7/04

    摘要: Disclosed is a process for producing a beer or beer-like beverage having mellowness, a special flavor and a good taste. The beer or beer-like beverage can be produced by allowing a protein deamidase to act on at least a part of a raw material during the production process.

    摘要翻译: 公开了一种生产具有醇厚,特殊风味和良好味道的啤酒或啤酒状饮料的方法。 可以通过在生产过程中使蛋白质脱酰胺酶作用于原料的至少一部分来生产啤酒或啤酒状饮料。

    TANNASE, GENE ENCODING SAME, AND PROCESS FOR PRODUCING SAME
    10.
    发明申请
    TANNASE, GENE ENCODING SAME, AND PROCESS FOR PRODUCING SAME 有权
    TANNASE,编码它们的基因及其生产方法

    公开(公告)号:US20110195155A1

    公开(公告)日:2011-08-11

    申请号:US13124510

    申请日:2009-10-02

    CPC分类号: C12N9/18 C12P7/42

    摘要: Disclosed is a thermostable tannase derived from a microorganism. Specifically disclosed is a thermostable tannase derived from Aspergillus awamori or Aspergillus niger. A preferred embodiment of the tannase has the following chemoenzymatic properties: (1) activity: to act on a depside bond to thereby cause hydrolysis; (2) molecular weight: about 230,000 Da (as measured by gel filtration); and (3) thermal stability: stable at a temperature up to 65° C. (pH 5.0, 30 min.)

    摘要翻译: 公开了一种衍生自微生物的热稳定性鞣酸酶。 具体公开了源自泡盛曲霉或黑曲霉的热稳定性鞣酸酶。 鞣酸酶的优选实施方案具有以下化学酶学性质:(1)活性:作用于脱附键从而引起水解; (2)分子量:约230,000Da(通过凝胶过滤测量); 和(3)热稳定性:在高达65℃的温度下稳定(pH5.0,30分钟)