Kyowa Hakko Kogyo Co., Ltd.

Atsushi Yashiro

Chiaki Saitoh

Katsuhiko Ando

Keiko Ochiai

Nobuo Ogata

Chikara Tokunaga

Hiroshi Katahira

Kyoko Ozawa

Atsuko Yokoi

Hiroki Ishiguro

Yukiko Masuda

The present invention relates to a novel flavoring solution for making pickles having a flavor of foods pickled in rice bran paste (hereinafter referred to as a bran pickles flavoring solution), a clear bran pickles flavoring solution, processes for producing said solutions, a novel microorganism belonging to the genusused for the production of said flavoring solutions, and a process for producing a solution containing a lactone wherein the lactone is selectively extracted from a culture of a lactone-producing microorganism. The present invention also relates to a novel bacterium of the genuswhich has the ability to produce &#x3b3;-dodecalactone and/or &#x3b3;-dodecelactone and is useful for the production of said bran pickles flavoring solutions.

Process for producing a bran pickles flavoring solution

The process which comprises causing cells or a culture of a microorganism having the activity to introduce hydroxy into the &lsqb;n-5&rsqb;-position (n is an even number of 10 or more) and hydrogen into the &lsqb;n-6&rsqb;-position of a straight-chain fatty acid having n carbon atoms wherein at least the &lsqb;n-6&rsqb;-position is a double bond to make the &lsqb;n-6&rsqb;-position a single bond or a treated matter thereof to act on a straight-chain fatty acid having n carbon atoms wherein at least the &lsqb;n-6&rsqb;-position is a double bond or a composition containing the fatty acid to form an &lsqb;n-5&rsqb;-hydroxy fatty acid wherein the &lsqb;n-6&rsqb;-position is a single bond, causing cells or a culture of a microorganism having the activity to &bgr;-oxidize an &lsqb;n-5&rsqb;-hydroxy fatty acid wherein the &lsqb;n-6 &rsqb;-position is-a single bond or a treated matter thereof to act on the formed &lsqb;n-5&rsqb;-hydroxy fatty acid, and recovering the formed &dgr;-lactones.

Process for producing hydroxylated fatty acid and delta-lactone

A flavoring solution for making pickles having a flavor of foods pickled in rice bran paste, a clear bran pickles flavoring solution, processes for producing the flavoring solutions, a process for producing lactones which are essential components of the flavoring solutions, and a bacterium belonging to the genus Corynebacterium which is useful for producing a lactone are disclosed. The bacterium is preferably Corynebacterium sp. NK-1 (FERM BP-6329). The lactone is preferably a &ggr; lactone.

Process for producing a lactone using corynebacterium sp. NK-1 (FERM BP-6329)

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Amimachi, Japan

Atsushi Yashiro