Title:
LACTIC ACID BACTERIA-FERMENTED SEASONING
Document Type and Number:
WIPO Patent Application WO/2018/110633
Kind Code:
A1
Abstract:
[Problem] To provide a seasoning having a kelp-like taste and having a high content of mannitol, which is one of the ingredients that contributes to the characteristic flavor of kelp, and to provide a seasoning which has a unique taste and can be used in a wide range of foods. [Solution] By culturing Leuconostoc lactic acid bacteria in a fructose-yeast extract medium, and thereby converting fructose to mannitol using mannitol-2-dehydrogenase expressed by lactic acid bacteria, it is possible to produce mannitol which exhibits the unique taste of kelp. Also, by seasoning each culture solution without purifying mannitol, a unique taste, which cannot be exhibited by mannitol alone, can be imparted due to the effect of the yeast extract used in the medium.
Inventors:
YASUMATSU YOSHIE (JP)
ASON KENICHI (JP)
ASON KENICHI (JP)
Application Number:
PCT/JP2017/044851
Publication Date:
June 21, 2018
Filing Date:
December 14, 2017
Export Citation:
Assignee:
KOHJIN LIFE SCIENCES CO LTD (JP)
International Classes:
A23L27/10; C12N1/14; C12N1/16
Foreign References:
| JPH01243961A | 1989-09-28 | |||
| JP2014110771A | 2014-06-19 | |||
| JP2015154788A | 2015-08-27 | |||
| JP2008048727A | 2008-03-06 | |||
| JP2006503559A | 2006-02-02 | |||
| JP2009518031A | 2009-05-07 |
Other References:
"Yeast extract seasoning", HYPER MEAST, 15 August 2014 (2014-08-15), Retrieved from the Internet [retrieved on 20180103]
Attorney, Agent or Firm:
ENOMOTO, Masahiko (JP)
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