| 摘要 |
1,196,627. Flavouring. KYOWA HAKKO KOGYO K.K. 23 Aug., 1967 [24 Aug., 1966], No. 38914/67. Heading A2B. Seasonings or flavourings are obtained from the tissues of micro-organisms which have been cultured in a fermentation medium for the production of amino acids, nucleotides, or nucleosides, by decomposing at least part of the tissues with a bacterial enzyme, preferably derived from Flavobacterium, Streptomyces, or Myxobactis, and preferably at pH 5-10 and 10-80‹C., and isolating therefrom a decomposed fraction having seasoning or flavouring properties. |
