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Title:
酢酸菌のクオラムセンシングシステムに関与する遺伝子、該遺伝子を修飾して育種された酢酸菌、及び該酢酸菌を用いた食酢の製造方法
Document Type and Number:
Japanese Patent JP4616296
Kind Code:
B2
Abstract:
The object of the present invention is to provide a method for efficiently producing vinegar that contains a higher concentration of acetic acid, wherein a gene involved in the acetic acid fermentation ability is obtained, the acetic acid fermentation ability of an acetic acid bacterium is improved by reducing or deleting the function of the protein encoded by the gene. An acetic acid bacterium with a remarkably improved acetic acid fermentation ability was obtained by obtaining genes encoding an acyl homoserine lactone synthase and an acyl homoserine lactone receptor-type transcription factor that are involved in the quorum-sensing system in the acetic acid bacterium, and modifying the genes so as to reduce or delete the function of the quorum-sensing system. Further provided is a method for more efficiently producing vinegar containing a higher concentration of acetic acid by using the acetic acid bacterium.

Inventors:
Aya Iida
Application Number:
JP2007043635A
Publication Date:
January 19, 2011
Filing Date:
February 23, 2007
Export Citation:
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Assignee:
Mizkan Group Headquarters
International Classes:
C12N15/09; C07K14/195; C12J1/04; C12N1/21; C12N9/00
Domestic Patent References:
JP2006230329A
Other References:
バイオサンエンスとインダストリー, 2002, 60(4), pp.219-224
SCIENCE, 2006.02.24, vol.311, pp.1113-1116
JOURNAL OF BACTERIOLOGY, 2003, 185(19), pp.5665-5672
FEMS Microbiology Ecology, 2006.11, 58(2), pp.155-168
日本農芸化学会大会講演要旨集, vol.2007, 2007.03.05, p.175(3A09a04)
第55回日本生物工学会大会講演要旨集, 2003.08.25, p.161(1G15-1)
Attorney, Agent or Firm:
Masaki Hirota
Seiji Ozawa
Yusaku Tokai
Large High Toshiko
High Kazuya Tsu
Makoto Horiuchi



 
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