Kyowa Hakko Kogyo Co., Ltd.

Hideki Kawasaki

Kozo Ouchi

Akio Ozaki

Isao Kawamoto

Keiko Ochiai

Yukio Hashimoto

Yasuhiro Kikuchi

Masaya Tokai

Keishiro Tamura

Yoshinori Yamashita

Akira Asai

Shiro Akinaga

Katsuhiko Ando

Tamio Mizukami

Tsutomu Agatsuma

Ryuichiro Nakai

Harumi Ogawa

Yasuhisa Kyogoku

Hideo Muromachi

Takashi Onaka

Toshiaki Imura

The present invention relates to yeast having DNA encoding a protein having the amino acid sequence of SEQ ID NO:2, or a gene which comprises DNA having the nucleotide sequence of SEQ ID NO: 1.

Protein complementing yeast low temperature-sensitivity fermentability

The present invention provides an yeast capable of making bread excellent in flavor and taste and weak in fermentation smell, a dough containing the yeast, a process for making bread using the yeast or the dough and the bread made by the method. The present invention relates to the yeast which belongs to the genus Saccharomyces and generates 35 ppm or less of isoamyl alcohol, a ratio of 2 or less of isoamyl alcohol to isobutyl alcohol, 1.5 ppm or more of diacetyl in the bread and 2 ml or more of carbon dioxide gas per 1 g of the dough, a screening method for selecting the yeast, a process for making bread containing the yeast and the dough and bread made by the method.

Process for producing bread

The present invention relates to a protein having the amino acid sequence represented by SEQ ID NO: 1, or a protein being capable of complementing the mutation exhibiting low-temperature-sensitive fermentability and having an amino acid sequence wherein one or more amino acid residues are added, deleted or substituted in the amino acid sequence represented by SEQ ID NO: 1; a gene which encodes said protein; and a gene which comprises DNA having the nucleotide sequence represented by SEQ ID NO: 1, or comprises DNA being capable of complementing the mutation exhibiting low-temperature-sensitive fermentability and having a nucleotide sequence wherein one or more DNAs are added, deleted or substituted in the nucleotide sequence represented by SEQ ID NO: 1. The present invention also relates to yeast belonging to the genus Saccharomyces and having low-temperature-sensitive fermentability which is characterized in that the above-mentioned gene on the chromosome is inactivated; dough containing said yeast; a process for making bread which comprises adding said yeast to dough; and a process for producing ethanol which comprises culturing said yeast in a medium, allowing ethanol to accumulate in the culture, and recovering ethanol from the culture.

DNA encoding protein complementing yeast low temperature-sensitive fermentability

A process for making bread characterized in that a yeast of the genus Saccharomyces which exhibits cold-sensitive fermentation is added to a dough.

Process for making bread

UCS1025 compounds represented by the following formula (I): ##STR1## wherein R represents hydrogen or hydroxyl group, or tautomers or pharmacologically acceptable salts thereof.

UCS1025 compounds

A novel D-amidase is described. The enzyme specifically hydrolyzes D-.alpha.-alanineamide into D-.alpha.-alanine. It is produced by culturing a microorganism belonging to the genus Arthrobacter, and is useful as an enzyme for efficiently producing D-.alpha.-alanine having a high optical purity and/or L-.alpha.-alanineamide from DL-.alpha.-alanineamide or D-.alpha.-alanineamide at low cost.

D-amidase and process for producing D-.alpha.-alanine and/or

Process for producing D-alpha-alanine and/or L-alpha-alanineamide by

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Tsuchiura, Japan

Hideki Kawasaki