Chemistry: molecular biology and microbiology – Micro-organism – tissue cell culture or enzyme using process... – Using fungi
Reexamination Certificate
2011-08-16
2011-08-16
Afremova, Vera (Department: 1653)
Chemistry: molecular biology and microbiology
Micro-organism, tissue cell culture or enzyme using process...
Using fungi
C435S195000, C435S203000, C435S205000, C435S254100
Reexamination Certificate
active
07998715
ABSTRACT:
An object of the present invention is to provide a method of producing liquid koji having enhanced activity of a plant fiber degradation enzyme using liquid medium without using an expensive plant fiber degradation enzyme preparation and a recombinant bacterium and methods of producing liquid koji dry product and industrial alcohol (ethanol) using the liquid koji. According to the present invention, there is provided a method of producing liquid koji having enhanced activity of a plant fiber degradation enzyme by culturing koji molds with at least one liquid medium selected from the group consisting of a liquid medium containing as culture raw material the cereal of which surface is entirely or partly covered with at least husks, a liquid medium containing as culture raw material the bean and/or the tuber of which surface is covered with hulls, and a liquid medium containing as culture raw material the amaranthus and/or the quinoa without pre-treatment such as grinding or crushing, wherein amount of the culture raw material to be used in the liquid medium is controlled to generate and accumulate simultaneously at least glucoamylase, acid-stable α-amylase and a plant fiber degradation enzyme in the koji mold culture product. There are also provided a method of producing a dry product of liquid koji with liquid medium, characterized by drying the liquid koji obtained by the above-mentioned method, and a method of producing ethanol by a fermentation method using the liquid koji.
REFERENCES:
patent: 6667066 (2003-12-01), Labeille et al.
patent: 7-177884 (1995-07-01), None
patent: 8-23955 (1996-01-01), None
patent: 10-204494 (1998-08-01), None
patent: 2003-47455 (2003-02-01), None
patent: 2004-242532 (2004-09-01), None
patent: 2005-318886 (2005-11-01), None
patent: 96/11264 (1996-04-01), None
Nomachi et al. Journal of Bioscience and Bioengineering. 2002, vol. 93, No. 4, pp. 382-387.
Koba et al. J. Ferment. Technol. 1986, vol. 64, No. 2, pp. 175-178.
D.V. Gokhale, et al.; “Optimization of Cellulase Production by Aspergillus niger NCIM 1207”; Appl. Biochem. Biotechnol., 1991, vol. 30, No. 1, pp. 99-109.
Hitoshi Wadaka, et al.; “Preparation of Submerged Mold Culture Fluid for Rice Vinegar Mash”; Hiroshima-ken Shokuhin Kogyo Shikenjo Kenkyu Hokoku, 1980, vol. 15, pp. 13-19.
Toshikazu Sugimoto, et al.; “Enzyme Production of Aspergillus Kawachii in Submerged Cultivation Using Original Barley”; The Society for Biotechnology Taikai Koen Yoshishu, Aug. 3, 2006, vol. 58, p. 69.
Hiroshi Shoji, et al.; “Analysis of the Factor That Affect the Productivity of the Enzyme Contained in the Submerged Culture of Apergillus Kawachii Using Whole Barley”; The Society for Biotechnology Taikai Koen Yoshishu; Aug. 3, 2006, vol. 58, p. 68.
Kimio Iwano et al.; “Influence of the variety of rice and polishing rate on Japanese sake Koji making”; J. Brew. Soc. Japan, 2004, vol. 99, No. 1, pp. 55-63.
Ryozo Tonoike; Dictionary of Liquor; Tokyodo Syuppan K.K., 1980, pp. 78-79.
Rikke Morkeberg, et al.; “Induction and repression of α-amylase production in batch and continuous cultures of Aspergillus oryzae”; Microbiology, 1995, vol. 141, Part 10, pp. 2449-2454.
Takeshi Akao, et al.; “Honkaku-shochu Production Using Shaking Cultured Medium of Aspergillus Kawachii”; J. Brew. Soc. Japan., 1994, vol. 89, No. 11, pp. 913-914.
Shigetoshi Sudo; “Characteristics of Acid-Stable Alpha Amylase Production by Aspergillus Kawachii”, J. Brew. Soc. Japan, 1994, vol. 89, No. 10, pp. 768-774.
Hisashi Fukuda, et al.; “Improvement of Material Utilization in Sake Moromi Brewing by Addition of Cell Wall Macerating Enzymes”, J. Brew. Soc. Japan, 2002, vol. 97, No. 12, pp. 808-813.
Hiroshi Shoji, et al.; “Simultaneous Production of Glucoamylase and Acid-Stable α-Amylase Using Novel Submerged Culture ofAspergillus kawachiiNBRC4308”; Journal of Bioscience and Bioengineering; vol. 103; No. 2; Feb. 1, 2007; pp. 203-205; XP005939375.
Shoji Hiroshi
Sugimoto Toshikazu
Afremova Vera
Asahi Breweries Ltd.
Sughrue & Mion, PLLC
LandOfFree
Method of producing liquid koji having enhanced plant fiber... does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Method of producing liquid koji having enhanced plant fiber..., we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method of producing liquid koji having enhanced plant fiber... will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-2751290