# US 2022/0033763 A1 · Method for producing yeast containing rich-taste-imparting substance and method for producing yeast extract containing rich-taste-imparting substance > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 2022/0033763 A1 - Document ID: US20220033763A1 - Status: Published application - Kind: A1 - Application number: 17/309,448 - Filed: 2019-09-20 - Published: 2022-02-03 - Earliest claimed: 2018-12-05 - Assignees: Asahi Group Foods, Ltd. - Applicants: Asahi Group Foods, Ltd. - Inventors: Tomokazu Ino - Web page: https://patentgrep.com/patent/US20220033763A1 ## CPC - C12N 1/18: Baker's yeast; Brewer's yeast - C12N 9/1022: {transferring aldehyde or ketonic groups (2.2)} - A23L 31/15: Extracts - C12P 1/02: by using fungi - C12P 13/14: Glutamic acid; Glutamine - C12P 21/02: having a known sequence of two or more amino acids, e.g. glutathione - C12N: MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA (microbiological testing media C12Q1/00) - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) - C12P: FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE {(brewing of beer C12C; producing vinegar C12J; producing specific peptides or proteins C07K; producing enzymes C12N9/00; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification C12N15/00; measuring or testing processes involving enzymes or microorganisms C12Q; measuring or testing processes involving nucleic acid amplification reactions C12Q1/6844; fermentation processes to form a food composition, A21 or A23; compounds in general, see the relevant compound class, e.g. C01, C07)} ## Abstract A method for producing a rich taste imparting substance-containing yeast, where the method includes: a yeast proliferating step of culturing a yeast that is modified to have a reduced acetolactate synthase activity in cells, and has isoleucine and valine requirements in a culture medium containing isoleucine and valine, to proliferate the yeast; and a rich taste imparting substance producing step of culturing the yeast with addition of valine to the culture medium when an isoleucine content in the culture medium is less than 0.2% by mass, to produce a rich taste imparting substance, wherein the rich taste imparting substance is at least one of γ-Glu-Abu and γ-Glu-Abu-Gly. ## Claims ### Claim at position 1 1: A method for producing a rich taste imparting substance-containing yeast, the method comprising: culturing a yeast that is modified to have a reduced acetolactate synthase activity in cells and has isoleucine and valine requirements in a culture medium containing isoleucine and valine, to proliferate the yeast; and culturing the yeast with addition of valine to the culture medium when an isoleucine content in the culture medium is less than 0.2% by mass, to produce a rich taste imparting substance, wherein the rich taste imparting substance is at least one of γ-Glu-Abu and γ-Glu-Abu-Gly. ### Claim at position 2 (depends on 1) 2: The method for producing a rich taste imparting substance-containing yeast according to claim 1, wherein the yeast is a yeast modified to have an enhanced ability to produce glutathione. ### Claim at position 3 (depends on 1) 3: The method for producing a rich taste imparting substance-containing yeast according to claim 1, wherein in the culturing the yeast with addition of valine, threonine is further added to the culture medium. ### Claim at position 4 (depends on 1) 4: The method for producing a rich taste imparting substance-containing yeast according to claim 1, wherein a content of the rich taste imparting substance in the rich taste imparting substance-containing yeast is 0.3% or greater per dry cell weight of yeast. ### Claim at position 5 5: A method for producing a rich taste imparting substance-containing yeast extract, the method comprising: preparing a yeast extract from a rich taste imparting substance-containing yeast obtained by a method for producing a rich taste imparting substance-containing yeast, wherein the method for producing a rich taste imparting substance-containing yeast comprises: culturing a yeast that is modified to have a reduced acetolactate synthase activity in cells and has isoleucine and valine requirements in a culture medium containing isoleucine and valine, to proliferate the yeast; and culturing the yeast with addition of valine to the culture medium when an isoleucine content in the culture medium is less than 0.2% by mass, to produce a rich taste imparting substance, wherein the rich taste imparting substance is at least one of Y-Glu-Abu and γ-Glu-Abu-Gly. ### Claim at position 6 (depends on 5) 6: The method for producing a rich taste imparting substance-containing yeast extract according to claim 5, wherein a content of the rich taste imparting substance in the rich taste imparting substance-containing yeast extract is greater than 1% per dry weight of yeast extract. ### Claim at position 7 (depends on 2) 7: The method for producing a rich taste imparting substance-containing yeast according to claim 2, wherein in the culturing the yeast with addition of valine, threonine is further added to the culture medium. ### Claim at position 8 (depends on 2) 8: The method for producing a rich taste imparting substance-containing yeast according to claim 2, wherein a content of the rich taste imparting substance in the rich taste imparting substance-containing yeast is 0.3% or greater per dry cell weight of yeast. ### Claim at position 9 (depends on 3) 9: The method for producing a rich taste imparting substance-containing yeast according to claim 3, wherein a content of the rich taste imparting substance in the rich taste imparting substance-containing yeast is 0.3% or greater per dry cell weight of yeast. ### Claim at position 10 (depends on 7) 10: The method for producing a rich taste imparting substance-containing yeast according to claim 7, wherein a content of the rich taste imparting substance in the rich taste imparting substance-containing yeast is 0.3% or greater per dry cell weight of yeast. ### Claim at position 11 (depends on 5) 11: The method for producing a rich taste imparting substance-containing yeast extract according to claim 5, wherein the yeast is a yeast modified to have an enhanced ability to produce glutathione. ### Claim at position 12 (depends on 5) 12: The method for producing a rich taste imparting substance-containing yeast extract according to claim 5, wherein in the culturing the yeast with addition of valine, threonine is further added to the culture medium. ### Claim at position 13 (depends on 5) 13: The method for producing a rich taste imparting substance-containing yeast extract according to claim 5, wherein a content of the rich taste imparting substance in the rich taste imparting substance-containing yeast is 0.3% or greater per dry cell weight of yeast. ### Claim at position 14 (depends on 6) 14: The method for producing a rich taste imparting substance-containing yeast extract according to claim 6, wherein the yeast is a yeast modified to have an enhanced ability to produce glutathione. ### Claim at position 15 (depends on 6) 15: The method for producing a rich taste imparting substance-containing yeast extract according to claim 6, wherein in the culturing the yeast with addition of valine, threonine is further added to the culture medium. ### Claim at position 16 (depends on 6) 16: The method for producing a rich taste imparting substance-containing yeast extract according to claim 6, wherein a content of the rich taste imparting substance in the rich taste imparting substance-containing yeast is 0.3% or greater per dry cell weight of yeast.