Abstract: The present invention relates to yeast having DNA encoding a protein having the amino acid sequence of SEQ ID NO:2, or a gene which comprises DNA having the nucleotide sequence of SEQ ID NO: 1.

Abstract: An enzymatic process is presented for reducing the cholesterol level of foods and feeds by converting the cholesterol therein to coprostanol which has a very low intestinal tract absorbability. Cholesterol in meat, egg, milk, seafood and cooked processed foods containing the same, or feeds for animals, poultry, and pisiculture can be reduced by the sequential action of three enzymes isolated from a eubacterium: cholesterol dehydrogenase, 4-cholesten-3-one dehydrogenase and coprostan-3-one dehydrogenase.

Abstract: According to the present invention, a process for producing a practical cholesterol-reduced substance by converting cholesterol contained in foods and feeds to coprostanol having very low intestinal tract absorbability by utilizing enzymatic action is provided. Cholesterol in a cholesterol-containing substance such as meat, egg, milk, seafood and cooked processed foods containing the same, or feeds for animals, poultry and pisciculture, and the like, can be treated with three kinds of enzymes which are a cholesterol dehydrogenase having an optimum pH in a neutral pH range and 4-cholesten-3-one dehydrogenase and coprostan-3-one dehydrogenase each having an optimum pH in a weak acidic range, or microbial cells containing the enzymes, for converting the cholesterol to coprostanol to reduce the amount of the cholesterol.

Abstract: According to the present invention, a process for producing a practical cholesterol-reduced substance by converting cholesterol contained in foods and feeds to coprostanol having very low intestinal tract absorbability by utilizing enzymatic action is provided.

Abstract: The present invention relates to a protein having the amino acid sequence represented by SEQ ID NO: 1, or a protein being capable of complementing the mutation exhibiting low-temperature-sensitive fermentability and having an amino acid sequence wherein one or more amino acid residues are added, deleted or substituted in the amino acid sequence represented by SEQ ID NO: 1; a gene which encodes said protein; and a gene which comprises DNA having the nucleotide sequence represented by SEQ ID NO: 1, or comprises DNA being capable of complementing the mutation exhibiting low-temperature-sensitive fermentability and having a nucleotide sequence wherein one or more DNAs are added, deleted or substituted in the nucleotide sequence represented by SEQ ID NO: 1.

Abstract: A process for making bread characterized in that a yeast of the genus Saccharomyces which exhibits cold-sensitive fermentation is added to a dough.

Abstract: The present invention relates to a process for making bread, specifically, a process which involves the storage of dough under freezing and then under refrigeration or the storage of dough under refrigeration and then under freezing, and further relates to a freezing and refrigeration resistant yeast to be used in the process.

Abstract: UCS1025 compounds represented by the following formula (I): ##STR1## wherein R represents hydrogen or hydroxyl group, or tautomers or pharmacologically acceptable salts thereof.

Abstract: A process for modifying the properties of egg yolk, which comprises treating egg yolk with an effective amount of phospholipase D derived from a microorganism, thereby to convert phospholipids contained in said egg yolk into phosphatidic acid.