Proj
J-GLOBAL ID:200904097202940288  Research Project code:0350014288 Update date:Jun. 10, 2008

Search of the new microoarganism and development of the making newly taste fee.

新規微生物の探索と新調味料の開発
Study period:2001 - 2003
Organization (1):
Investigating Researcher (1):
Research field (1): Others
Research overview:
Since peptide seasonings have rich, varied and lasting flavor and do not need labeling of additives, they are increasingly used for the products to appeal to the nature and health-minded consumers. Especially yeast extract is drawing attention. Yeast extract, however, has a disadvantage that it has a peculiar smell of yeast and is restricted in its usage. In this context we have looked for yeast suitable to the extract production in terms of smell, taste, proliferation potential and etc. In this study we establish new seasoning production methods such as an optimal culture method, an extraction method and etc. for separated yeast.

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