Toyo Boseki Kabushiki Kaisha

Ube Industries, Inc.

Boehringer Mannheim Gmbh

House Food Industrial Company Limited

Osao Adachi

Minoru Ameyama

Kazunobu Matsushita

Yukihiro Nomura

Atsushi Yasuda

Pyrroloquinoline quinone-dependent glycerol dehydrogenase is provided which requires no surfactant for its solubilization and stabilization. The glycerol dehydrogenase has the following properties:

Glycerol dehydrogenase, process for its production and its use

Pyrroquinoline quinone-dependent glycerol dehydrogenase is provided which requires no surfactant for its solubilization and stabilization. The glycerol dehydrogenase has the following properties:

There are disclosed a new process for production of pyrrolo-quinoline quinone, comprising culturing a bacterium belonging to the genus Paracoccus, Protaminobacter or Pseudomonas and capable of producing pyrrolo-quinoline quinone in a culture medium to produce the pyrrolo-quinoline quinone in the cultured broth, and recovering the pyrrolo-quinoline quinone from the cultured broth; and a new process for production of pyrrolo-quinoline quinone, comprising culturing a bacterium belonging to the genus Paracoccus, Protaminobacter or Pseudomonas and capable of producing the pyrrolo-quinoline quinone in a culture medium to form cultured cells, separating the cells from the cultured broth, resuspending the separated cells in a reaction medium containing precursors of the pyrrolo-quinoline quinone, incubating the reaction medium to produce the pyrrolo-quinoline quinone, and recovering the pyrrolo-quinoline quinone from the reaction medium.

Process for production of pyrrolo-quinoline quinone

The present invention relates to a method of reducing an off-flavor in foods containing medium chain aldehydes characterized in that said foods are brought into contact with acetic acid bacteria or immobilized acetic acid bacteria (Acetobacter aceti, Gluconobacter suboxydans) in a state that said acetic acid bacteria substantially does not proliferate, and a method of reducing an off-flavor in foods containing alcohols and medium chain aldehydes characterized in that said foods are brought into contact with acetic acid bacteria of which membrane-bound alcohol dehydrogenase has been deactivated.

Method for reducing off-flavor in food materials with acetic acid

The present invention provides a new NAD(P)-independent glycerol dehydrogenase and a process for obtaining it, wherein a micro-organism of the species Pseudomonas, Serratia, Klebsiella, Erwinia, Aspergillus, Penicillium, Rhizopus, Acetobacter or Gluconobacter which is capable of forming this enzyme is cultured in a nutrient medium and the enzyme isolated from the culture broth. The present invention also provides processes for the determination of glycerol and of triglycerides which make use of this new enzyme.

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Yamaguchi, Japan

Osao Adachi