Method of producing acid urease and the use of the urease
AssigneesNagase & Co., Ltd., Nagase Biochemicals, Ltd.
InventorsKyoichi Kobashi, Sachiko Takebe, Takefumi Kobayashi, Suehiro Honda, Kiyoshi Kusai, Hideo Mishima
Life of this patent
Estimating the term…
Abstract
Lactobacillus fermentum TK 1214 produces an acid urease that is useful in decomposing urea that gives an objectionable taste when present in fermented foods. The urease produced has an optimum activity at a pH of 2.8-4.0 and at a temperature of about 60.degree. C. The fermented foods may be treated with either intact cells or a cell extract of the microorganism, either during fermentation of the foods or after fermentation has been completed.
Claims11
A method of producing acid urease comprising cultivating Lactobactillus fermentum TK 1214 (FERM BP-1637) and recovering the acid urease from the resulting culture cells.
A method of decomposing urea contained in a fermented food product comprising reacting acid urease produced by the cultivation of Lactobacillus fermentum TK 1214 (FERM BP-1637) with the fermented product.
A method according to claim 9 wherein the acid urease is immobilized.
A method of decomposing urea contained in a fermented food product comprising reacting cultured cells of Lactobacillus fermentum TK 1214 (FERM BP-1637) with the fermented product.
Dependencies are inferred from the claim text.