Abstract: An object of the present invention is to provide a method for producing a vegetable milk fermented product obtained by applying a protease or cellulase to vegetable milk, the vegetable milk fermented product has less bitterness without undergoing an enzyme inactivation step. A method for producing a vegetable milk fermented product, comprising: a first step of mixing vegetable milk and lactic acid bacteria to obtain a mixed liquid; and then a second step of fermenting the mixed liquid; wherein before the second step is completed, a step of adding a protease from Paenibacillus sp. or Trichoderma sp. to the vegetable milk or the mixed liquid (protease addition step) or a step of adding a cellulase from Trichoderma sp. (cellulase addition step) to the vegetable milk or the mixed liquid is performed.

Abstract: A packaged lactase solution that prevents clogging of a filter. A lactase solution is present in a container, in which a head space volume in the container is controlled to 20% or less relative to the total volume of the container. The packaged lactase solution is a lactase activity within the range of 10-100,000 NLU/g. The packaged lactase solution is substantially transparent. the temperature of the lactase solution and the temperature of the container are above 0° C. and 20° C. or lower. The material of the container is polyethylene, polypropylene, polystyrene, polyvinyl acetate, polyurethane, polyurethane, polytetrafluoroethylene, or acrylonitrile butadiene styrene resin.

Abstract: Fermented milk, containing 0.8 g or more of dephosphorylated casein per 100 g of the fermented milk. Dephosphorylated milk, containing dephosphorylated casein. A method for manufacturing fermented milk, including: (a) fermenting raw material milk in a presence of a protein phosphatase and (b) fermenting raw material milk enzyme-treated with the protein phosphatase.

Abstract: Provided are a novel isoamylase improved in optimum temperature, and more specifically, improved in heat resistance, and a process for producing the isoamylase. An isoamylase having at least one amino acid mutation selected from the group consisting of D268A, M277I, A549P, A554P and A580T in an isoamylase consisting of an amino acid sequence represented by SEQ ID No: 1 or an isoamylase consisting of the amino acid sequence represented by SEQ ID No: 1 and having deletion, substitution or insertion of one to several amino acid residues.

Abstract: Provided are a novel isoamylase improved in optimum temperature, and more specifically, improved in heat resistance, and a process for producing the isoamylase. An isoamylase having at least one amino acid mutation selected from the group consisting of D268A, M277I, A549P, A554P and A580T in an isoamylase consisting of an amino acid sequence represented by SEQ ID No: 1 or an isoamylase consisting of the amino acid sequence represented by SEQ ID No: 1 and having deletion, substitution or insertion of one to several amino acid residues.

Abstract: Provided is a method for manufacturing a fermented milk product, including sequentially performing a first step of mixing raw material milk and lactic acid bacteria to obtain a mixed liquid, and a second step of fermenting the mixed liquid, characterized by performing a step of adding a Paenibacillus-derived protease to the raw material milk and/or the mixed liquid (protease addition step) before the second step is completed. According to this manufacturing method, the hardness of the fermented milk product can be adjusted to a desired value while original smoothness of the fermented milk product is maintained.

Abstract: [Problem] To provide a lactase solution having excellent thermal stability. [Solution] A lactase solution in which the ratio of a lactase fraction having a molecular weight of about 120 kDa measured by SDS polyacrylamide gel electrophoresis is 20% or more.

Abstract: [Problem to be Solved] To provide a lactase solution with good heat stability as desired by identifying a factor to influence heat stability in a lactase product and using the factor as an index. [Solution] Proteinase B having the following enzymatic properties, and a lactase solution containing less than 11.5 ng of the proteinase B. 1) having an optimum temperature of about 40° C., 2) having an optimum pH of about 8.0, 3) being stable at pH 5.0 to 8.0, 4) having high substrate specificity to FITC-casein and lactase, 5) having a neutral lactase-fragmenting action, and 6) having a molecular weight of about 29,700 to 30,000 (by SDS-PAGE).

Abstract: Provided is a method for determining activity of arylsulfatase in an aqueous system, which comprises a step in which arylsulfatase is subjected to reaction with a substrate, from which fluorophore or chromophore is liberated by suffering an action of the arylsulfatase, in an aqueous reaction system having high ionic strength. Also, provided are a lactase preparation having a lactase activity of 4,000 NLU/g or more according to the FCC IV method and having an arylsulfatase activity of 0.1% or less of the lactase activity as the basis, in which the arylsulfatase activity has been determined by the method for determining activity of arylsulfatase in an aqueous system according to the fluorescence method of the present invention; a method for producing this preparation; and a dairy product which comprises using this preparation.

Abstract: Provided is a method for manufacturing a fermented milk product, including sequentially performing a first step of mixing raw material milk and lactic acid bacteria to obtain a mixed liquid, and a second step of fermenting the mixed liquid, characterized by performing a step of adding a Paenibacillus-derived protease to the raw material milk and/or the mixed liquid (protease addition step) before the second step is completed. According to this manufacturing method, the hardness of the fermented milk product can be adjusted to a desired value while original smoothness of the fermented milk product is maintained.

Abstract: A novel composition for decolorizing a dye is provided. A composition for decolorizing a dye contains a multicopper oxidase and an iodide ion.

Abstract: A novel dairy product that has a certain solidity and a favorable flavor is provided. A dairy product, including: a milk-derived raw material containing casein; and a protein consisting of an amino acid sequence having 90% or more identity to the amino acid sequence represented by SEQ ID NO: 1.

Abstract: An isoamylase having improved heat resistance and an industrial method for producing maltose from starch. The isoamylase is an isoamylase consisting of the amino acid sequence represented by SEQ ID NO: 1 or an isoamylase resulting from deletion, substitution, or insertion of one to several amino acid residues in the amino acid sequence represented by SEQ ID NO: 1, wherein at least valine at amino acid number 515 and methionine at amino acid number 570 are mutated to other amino acids.

Abstract: [Object] The purpose is to produce fermented milk containing lactic acid bacteria and bifidobacteria while increasing and maintaining the number of live bifidobacteria by a simple method. [Solving Means] A method for producing fermented milk in which a first step for mixing raw material milk, lactic acid bacteria, and bifidobacteria and a second step for fermenting the raw material milk are carried out in order, wherein a step for adding lactase to the raw material milk (lactase addition step) is carried out before the completion of the second step and the lactase addition step is carried out at one or more time point selected from before the first step, almost simultaneously with the first step, or after the first step.

Abstract: [Problem] To provide a lactase solution having excellent thermal stability. [Solution] A lactase solution in which the ratio of a lactase fraction having a molecular weight of about 120 kDa measured by SDS polyacrylamide gel electrophoresis is 20% or more.

Abstract: A method for producing a lactase-containing composition which is purified by selectively removing protease contaminating the lactase using simple and easy means; a lactase-containing composition; and a dairy product containing the lactase-containing composition. A method for producing a lactase-containing composition having a reduced protease content includes: dissolving a composition containing lactase and protease in an aqueous salt solution having an electric conductivity of from 2 to 45 mS/cm; bringing the resultant solution into contact with an ion exchange resin; and collecting a fraction which is not adsorbed onto the ion exchange resin.

Abstract: An isoamylase having improved heat resistance and an industrial method for producing maltose from starch. The isoamylase is an isoamylase consisting of the amino acid sequence represented by SEQ ID NO: 1 or an isoamylase resulting from deletion, substitution, or insertion of one to several amino acid residues in the amino acid sequence represented by SEQ ID NO: 1, wherein at least valine at amino acid number 515 and methionine at amino acid number 570 are mutated to other amino acids.

Abstract: To provide a method that reduces clogging of a filter device (filter) during a filtering step prior to addition of milk to a previously formulated lactase solution, and to provide a lactase solution which is not prone to having an occurrence of clogging of the filter device. A lactase solution having a permeation rate of 5 kg/min×m2 or more at the time of permeation of 366 kg/m2 through a membrane filter with a pore diameter of 0.22 ?m at a concentration for having an activity of 1,000 NLU/g or 2,000 ALU/g, after being subjected to a stirring treatment at 100 rpm, 10° C. for 16 hours with a concentration for having an activity of 5,000 NLU/g or 10,000 ALU/g.

Abstract: [Problem] To provide a means for achieving the stability of a lactase solution. [Solution] A lactase solution, containing sugars in an amount of 0.1 to 100 g/kg on the basis of the total mass of the lactase solution, wherein an amount of reducing sugar contained in the lactase solution is 2.0 mg/g or less.

Abstract: A lactase preparation includes lactase and has a lactase activity of 4,000 NLU/g or more according to the FCC IV method, wherein the lactase originates from a lactase gene of yeast, and wherein the lactase preparation has an arylsulfatase activity of 0.1% or less based on the lactase activity, in which the arylsulfatase activity (unit: U/g) is determined and calculated.