METHOD FOR CULTURING YEAST

WIPO Patent Application WO/2011/118807

A1

Disclosed are: a method for culturing a yeast which comprises culturing the yeast in a liquid medium having a citric acid concentration equal to or greater than 20 mM; a method for culturing a yeast as described above in which the citric acid concentration of the liquid medium at the initiation of the culture is lower than 20 mM and which involves a step for adjusting the citric acid concentration of the liquid medium to 20-200 mM between the initiation of the culture and the termination of the logarithmic growth phase; a method for producing a yeast extract which involves a step for extracting a yeast extract from a yeast having been cultured by any of the aforesaid methods; and a method for producing a food or drink which comprises using, as a starting material, one or more products selected from a group consisting of a yeast having been cultured by any of the aforesaid methods and a yeast extract prepared from such yeasts. Thus, a method for culturing a yeast, whereby the glutathione content in the yeast cells can be increased without genetic manipulation, can be provided.

TANAKA Miwa (Research Laboratories for Food Technology, 1-21, Midori 1-chome, Moriya-sh, Ibaraki 06, 〒3020106, JP)
田中　美和 (〒06 茨城県守谷市緑１丁目１番２１　アサヒビール株式会社　食品技術研究所内 Ibaraki, 〒3020106, JP)

JP2011/057446

September 29, 2011

March 25, 2011

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ASAHI BREWERIES, LTD. (1-23-1, Azumabashi Sumida-k, Tokyo 02, 〒1308602, JP)
アサヒビール株式会社 (〒02 東京都墨田区吾妻橋１－２３－１ Tokyo, 〒1308602, JP)
TANAKA Miwa (Research Laboratories for Food Technology, 1-21, Midori 1-chome, Moriya-sh, Ibaraki 06, 〒3020106, JP)

C12N1/16; A23L1/221; A23L1/28

TANAI Sumio et al. (1-9-2, Marunouchi Chiyoda-k, Tokyo 20, 〒1006620, JP)

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