OFFENSIVE/MUSTY ODOR-LOW-PRODUCTIVE KOJI MOLD

• Main Authors: HARA SEIICHI, TAKECHI JUNYA, HANYA YOSHISATO, KOYAMA TAIJI
• Format: Patent
• Language: English
• Published: 13.09.2007
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS OR TEST PAPERS THEREFOR; COMPOSITIONS THEREOF; CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES; CULTURE MEDIA; ENZYMOLOGY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROCESSES OF PREPARING SUCH COMPOSITIONS; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

PROBLEM TO BE SOLVED: To provide well-flavored high-quality food/drink slight in offensive and stuffy odor. SOLUTION: A koji mold is provided, which is produced by a gene manipulation such as gene disruption and in which a branched-chain amino acid aminotransferase gene or branched-chain α-keto-acid dehydrogenase gene does not function. A method for screening the above koji mold is also provided, being based on the phenotype of a koji mold in which the above gene is deleted, or comprising assaying the activity of the above-mentioned enzyme. COPYRIGHT: (C)2007,JPO&INPIT