Abstract: An object of the invention is to provide a seasoning which has a flavor inherent in a soy sauce and which can still have a fruity aroma that is hardly felt with conventional soy sauces even after pasteurization, a method for suppressing a heat-deteriorated smell due to a food material to be felt when a container-packed composition containing the food material is heated in a sealed space and the like. The object is achieved by: a soy sauce or a soy sauce-like seasoning in which the content of at least one kind of ?-lactone is 100 ppb to 60,000 ppb; a method for suppressing a heat-deteriorated smell including a step of suppressing a heat-deteriorated smell due to a food material by heating a container-packed composition containing the food material and at least one kind of ?-lactone; and the like.

Abstract: The present invention provides a method for producing an alkaline phosphatase (ALP), the method including a step of: culturing an Aspergillus transformant capable of producing the ALP.

Abstract: The present invention provides a protein having pentosidine oxidase activity, a method for measuring pentosidine comprising: contacting the protein with a specimen; and detecting a change caused by the contact, and the like.

Abstract: There is provided a novel quantification method for quantifying a concentration of EAP, which is a biomarker of depression, an enzyme for quantitation, a composition for quantitation, a kit for quantitation or a sensor for quantitation. There is provided a quantification method of ethanolamine phosphate by adding oxidoreductase to a sample containing ethanolamine phosphate. A mediator may be reduced by adding the oxidoreductase, and the reduced mediator may be reacted with a reagent to determine a concentration of ethanolamine phosphate. In addition, hydrogen peroxide produced by adding the oxidase as the oxidoreductase may be reacted with a reagent to determine a concentration of the ethanolamine phosphate.

Abstract: Provided is a method for improving thermal stability of a composition comprising flavin-dependent lactate dehydrogenase (LDH). The composition comprising LDH is allowed to coexist with one or more of an anion selected from the group consisting of a monocarboxylic acid, a dicarboxylic acid, a tricarboxylic acid, a tetracarboxylic acid, a polycarboxylic acid, phosphoric acid, sulfuric acid or a salt thereof; a monosaccharide; a disaccharide; a nonionic polymer; and an ionic polymer. It is possible to reduce deactivation of LDH during preparation and storage of a lactate measuring reagent, a lactate assay kit, a lactate sensor and fuel cell, reduce the amount of LDH to be used; as well as improve thermal stability, storage stability and measurement accuracy of the measuring reagent, assay kit and sensor.

Abstract: An object of the present invention is to provide a cucumber mosaic virus (CMV)-resistant solanaceous plant. The present invention provides a CMV-resistant solanaceous plant having a mutated eIF4E gene encoding an eIF4E protein nonfunctional for CMV. In addition, the present invention provides a method for producing a CMV-resistant plant, the method comprising mutating an eIF4E gene of a solanaceous plant into a mutated eIF4E gene encoding an eIF4E protein nonfunctional for CMV.

Abstract: Provided is a method of continuous glucose monitoring (CGM) comprising using an FAD-GDH. The FAD-GDH is capable of retaining initial activity over a certain period of time. Also provided is a method for screening for an FAD-GDH suitable for use in CGM as well as a CGM device comprising an FAD-GDH.

Abstract: Provided herein is a salt-free or low-salt soy sauce-like liquid seasoning having a desirable flavor and desirable functionality with no contamination by microorganisms. A method for producing such a sauce-like liquid seasoning is also provided. The salt-free or low-salt soy sauce-like liquid seasoning having a desirable flavor and desirable functionality is obtained by inoculating raw material grains of primarily soybean or wheat with a koji mold to prepare a solid koji, adding salt-free or low-salt water for brewing to the solid koji to prepare a moromi, pasteurizing the moromi, and fermenting the moromi with yeast in a container adapted to reduce entry of harmful microorganisms.

Abstract: A food/beverage article, comprising: one or more compounds represented by formula (I): wherein, R1 and R3 each independently represent a hydrogen atom or a C2-6 alkenyl group, R2 and R4 each independently represent a hydrogen atom or a C1-4 alkyl group, R5 and R7 each independently represent a hydrogen atom or a hydroxyl group, R6 represents a hydrogen atom or a C2-6 alkenyl group, X represents a direct bond, —CH2—, —CH?, or —C(?O)—, and Y represents —CH2—, —CH?, or —C(?O)—, wherein the total of the concentrations of the compounds is 1 ppm or more.

Abstract: An object of the present invention is to provide a device for evaluating a state of interstitial fluid, blood, urine, tears, sweat, saliva of human and non-human organisms, foods and drinks, brewed product, etc., a system, a program, and an evaluation method using these. The present invention is to provide a device for evaluating a state of a sample which comprises an action part for allowing lactate dehydrogenase to act on a sample, and a sensor for sensing the state of the sample on which lactate dehydrogenase is allowed to act, a system, a program, a method for evaluating the state of the sample using these, and an enzyme to be used therefor.

Abstract: A first object of the present invention is to provide a raw liquid for a seasoning which can be utilized for obtaining a seasoning with a mellow aroma and high palatability by simply performing yeast fermentation so as to enable the yeast fermentation even at home, an index of fermentation control, a set of members including the raw liquid and the index, and a method for manufacturing a seasoning. A second object of the present invention is to provide a seasoning that has a fruity aroma hardly noticeable in a conventional soy sauce while having a flavor inherent in a soy sauce. The first object is achieved by a raw liquid for a seasoning having a reducing sugar content of 4.5 wt % or more and an ethanol content of 1.

Abstract: A soy milk fermented substance is provided. The soy milk fermented substance has a taste and flavor or smooth physicality similar to that of yogurt obtained by fermenting milk with a lactic acid without applying processing treatment such as enzyme treatment or extraction treatment to soy milk which is a material and without adding a material such as a sugar source, even in a case where only Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus are employed as a lactic acid bacteria mixture starter at the time of making a fermented substance which employs soy milk as a material.

Abstract: The purpose of the present invention is to provide a method for producing selenoneine that allows production of selenoneine at higher yields, even if an inorganic selenium compound is used as a selenium compound. This purpose can be achieved by a method for producing selenoneine, comprising the step of applying histidine and a selenium compound to a transformant to obtain selenoneine, wherein the transformant has at least one gene selected from the group consisting of a SatA gene, a CysB gene and a MetR gene, and an EgtA gene inserted therein and can overexpress the inserted genes.

Abstract: An object of the invention is to provide a soy sauce which can be manufactured by a brewing process and which does not easily deteriorate by heating and has an excellent aroma-maintaining property and an excellent shelf life while having a flavor inherent in a soy sauce. The object is achieved by a pasteurized soy sauce containing 30 ppb or more of phenethyl acetate, a pasteurized soy sauce which contains 30 ppb or more of phenethyl acetate and in which the decrease rate of the phenethyl acetate after aging at 25° C. for one week is 5% or less, brewed pasteurized soy sauces thereof and the like.

Abstract: An objective of the present invention is to provide a composition containing various kinds of citrus juice including yuzu juice and having improved citrus flavor such that the composition can be easily and variedly prepared. The above objective can be achieved by a container-packed composition comprising citrus juice and 1 ppb to 2,000 ppb of phenethyl acetate; a processed food or beverage comprising, as raw materials, the composition and an ingredient, or a method of producing the processed food or beverage; a container-packed processed food or beverage comprising citrus juice and 1 ppb to 2,000 ppb of phenethyl acetate; and so on.

Abstract: The purpose of the present invention is to provide a method for producing selenoneine that allows production of selenoneine at higher yields as compared with a conventional technology, and, therefore, enables selenoneine production on an industrial scale. This purpose can be achieved by a method for producing selenoneine, comprising the step of applying histidine and a selenium compound to a transformant that has a gene encoding an enzyme of (1) below introduced therein and that can overexpress the introduced gene, to obtain selenoneine. (1) An enzyme that catalyzes a reaction in which hercynylselenocysteine is produced from histidine and selenocysteine in the presence of S-adenosylmethionine and iron (II).

Abstract: In one embodiment, an object of the present invention is to provide a liquid cycling luminescence reagent excellent in stability. In one embodiment, the present invention provides a liquid composition for measuring ATP and AMP and/or ADP in a sample after storage of the liquid composition, wherein (i) the liquid composition comprises luciferase, luciferin, an enzyme that catalyzes a reaction that produces ATP from AMP, a substrate of the enzyme that catalyzes a reaction that produces ATP from AMP, and a cofactor, or when at least one of these components is not contained in the liquid composition, the component that is not contained in the liquid composition is added to the liquid composition before or during measurement, and (ii) the relative luminescence level of the liquid composition during storage is 5500 RLU or less, and the relative level of luminescence is a value determined by subtracting a control value from a measurement value.

Abstract: Provided is a composition by which glycated hemoglobin can be measured even in the presence of a stronger surfactant than a conventional case. Also provided is a buffer and/or stabilizer which maintains the residual activity of an amadoriase or lowers a reduction of residual activity. The present invention provides a composition for use in measuring glycated hemoglobin containing an amadoriase having substitution of one or more amino acid residues at a position(s) corresponding to an amino acid(s) selected from the group consisting of position 262, position 257, position 249, position 253, position 337, position 340, position 232, position 129, position 132, position 133, position 44, position 256, position 231 and position 81 of an amadoriase derived from the genus Coniochaeta and represented by SEQ ID No: 1 or 3, and having residual activity even in the presence of a surfactant.

Abstract: An object of the present invention is to provide a method for efficiently obtaining a lactic acid bacterium that is made to contain a large amount of double-stranded RNA; and a lactic acid bacterium having a high double-stranded RNA content obtained by the method. The object is achieved by: (1) a method for producing a double-stranded RNA-containing lactic acid bacterium, including a step of culturing a lactic acid bacterium under at least one condition of an aeration condition and a low-temperature condition lower than an optimum temperature, thereby obtaining the double-stranded RNA-containing lactic acid bacterium; (2) a double-stranded RNA-containing lactic acid bacterium, in which the content of double-stranded RNA is 2.0 times or more as compared with the content of double-stranded RNA when a bacterium of the same strain is cultured for the same culture time under an optimum temperature and non-aeration condition; or the like.

Abstract: The purpose of the present invention is to provide a detection means whereby Staphylococcus aureus can be identified at a high accuracy. An aspect of the present invention relates to a medium for detecting S. aureus which comprises one or more kinds of nutrient components, a color developing agent capable of developing a color in the presence of ?-glucosidase, a color developing agent capable of developing a color in the presence of phosphatase and 0.5 mg/cm3 or more of sodium colistin methanesulfonate. Another aspect of the present invention relates to a sheet for detecting S. aureus, said sheet comprising the aforesaid medium, and a method for detecting S. aureus with the use of the medium and sheet as described above.