SALT-TOLERANT YEAST AND FERMENTED PRODUCTS USING THE SAME

• Main Authors: TAKAHASHI YASUSHI, KIMURA KIICHI, WATANABE TAKAYUKI, UEHARA KENJI
• Format: Patent
• Language: English; Japanese
• Published: 30.08.2021
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; ENZYMOLOGY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; 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

To provide a salt-tolerant yeast that produces succinic acid, the umami component of shellfish, and to provide fermented seasonings using the same.SOLUTION: Zygosaccharomyces luxi Yamamo 001 strain, which has a high succinic acid-producing ability, has been obtained by separating and selecting a salt-tolerant yeast with excellent miso production aptitude from a naturally fermented miso brewed by Takashige General Partnership Company in Iwasaki, Yuzawa City, Akita Prefecture. The above problems were solved by adding Yamamo 001 strain to a salted Koji and fruit juice to develop a fermented salted Koji and fermented fruit juice. Furthermore, we have found and completed the invention that a light yellow transparent to brown transparent liquid component and a solid component can be obtained by performing solid-liquid separation.SELECTED DRAWING: None 【課題】貝類のうま味成分であるコハク酸を産生する耐塩性酵母およびこれを用いた発酵調味料を提供することを課題とするものである。【解決手段】秋田県湯沢市岩崎の高茂合名会社が醸造した自然発酵味噌から味噌製造適性に優れた耐塩性酵母を分離選抜し、高いコハク酸生成能を有するジゴサッカロマイセス・ルキシー ヤマモ００１株を得た。塩こうじや果汁にヤマモ００１株を添加し、発酵塩こうじや発酵果汁液を開発することで、上記課題を解決した。さらに、固液分離を行うことで得られる淡黄色透明から褐色透明な液体成分と固体状成分を得ることを見いだし、本発明を完成した。【選択図】なし