Kyowa Hakko Kogyo Co., Ltd.

Kyowa Hakko Kogyo Kabushiki Kaisha

Kozo Ouchi

Hideki Kawasaki

Katsuhiko Ando

Yasuhiro Kikuchi

Yasuhisa Kyogoku

Masaya Tokai

Yoshinori Yamashita

Akira Asai

Shiro Akinaga

Ryoichi Katsumata

Keiko Ochiai

Tamio Mizukami

Kazuo Aisaka

Toru Mizukami

Shigenori Ohta

Chiaki Saitoh

Tsutomu Agatsuma

Ryuichiro Nakai

Harumi Ogawa

Hideyo Kumazawa

Chiaki Saitou

Takaoki Torigoe

Kaori Shimura

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

An enzymatic process is presented for reducing the cholesterol level of foods and feeds by converting the cholesterol therein to coprostanol which has a very low intestinal tract absorbability. Cholesterol in meat, egg, milk, seafood and cooked processed foods containing the same, or feeds for animals, poultry, and pisiculture can be reduced by the sequential action of three enzymes isolated from a eubacterium: cholesterol dehydrogenase, 4-cholesten-3-one dehydrogenase and coprostan-3-one dehydrogenase.

Process for producing a cholesterol-reduced substance

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

The present invention relates to a process for making bread, specifically, a process which involves the storage of dough under freezing and then under refrigeration or the storage of dough under refrigeration and then under freezing, and further relates to a freezing and refrigeration resistant yeast to be used in the process.

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 process for modifying the properties of egg yolk, which comprises treating egg yolk with an effective amount of phospholipase D derived from a microorganism, thereby to convert phospholipids contained in said egg yolk into phosphatidic acid.

Process for modifying the properties of egg yolk

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Hasuda, Japan

Kozo Ouchi