Ajinomoto Co., Ltd.

Mitsuyoshi Seki

Takayasu Tsuchida

Haruo Uchibori

Hiroshi Takeuchi

Hidetsugu Nakazawa

Hitoshi Enei

Hiroki Kawashima

Mitsuhiro Kishino

Toshimasa Ishii

Junichiro Kojima

Miyoko Nawata

Koji Igarashi

Hideki Okamura

Inao Oyama

Tomoharu Takenouchi

Michinobu Nakamura

Takahiko Kureyama

Ko Yamamoto

The present invention relates to a method which can prevent browning of hydrolyzed protein obtained by enzymatic hydrolysis of vegetable protein material. A vegetable protein material containing saccharides is mixed with the fungal culture and is subjected to enzymatic hydrolysis in a liquid reaction system. The reaction is conducted first at a temperature ranging from 15&#xb0; C. to 39&#xb0; C. with aeration and agitation, and then, after stopping the aeration, the reaction is conducted and completed at a temperature ranging from 40&#xb0; C. to 60&#xb0; C.

Process for producing protein hydrolyzate

A hydrolyzed protein which can be used as seasonings or the like is produced by heating and maintaining an aqueous dispersion of a protein-containing starting material, while under an acidic condition, with a plate-type heat exchanger using a liquid as a heat medium to make the aqueous dispersion substantially aseptic and then subjecting the resulting aqueous dispersion with an action of a proteolytic enzyme.

Process for producing hydrolyzed protein

Culturing an L-amino acid producing microorganism belonging to the genus Brevibacterium or Corynebacterium and having a resistance to a peptide containing glutamic acid or aspartic acid gives L-amino acids in high yield.

Process for producing L-amino acids by fermentation

A method of producing L-phenylalanine employing a microorganism in which cultivation of the microorganism is continued while precipitating alpha-crystals of L-phenylalanine in the culture by means of seed crystals or a pH shift.

Method of producing alpha crystals of L-phenylalanine

Culturing an L-amino acid producing microorganism belonging to the genus Brevibacterium or corynebacterium and having a resistance to a dipeptide containing glutamic acid or aspartic acid gives L-amino acids in high yield.

Process for producing L-amino acids by fermentation employing a

A process for the production of L-glutamic acid comprising growing microorganisms belonging to the genera Brevibacterium and Corynebacterium that are resisted to prumycin.

Process for producing L-glutamic acid

Growing community of inventors

Kawasaki, Japan

Mitsuyoshi Seki