Methods for manufacturing a powdered fermented paste, including the steps of: pretreating a fermented paste; freezing the pretreated fermented paste; freeze-drying the frozen fermented paste; grinding the freeze-dried fermented paste; and heat-drying the ground fermented paste.

A method for producing an objective substance such as vanillin and vanillic acid is provided. An objective substance is produced from a carbon source or a precursor of the objective substance by using a microorganism having an objective substance-producing ability, which microorganism has been modified so that the activity of S-adenosyl-L-homocysteine hydrolase is increased.

A method for producing an objective substance such as vanillin and vanillic acid is provided. An objective substance is produced from a carbon source or a precursor of the objective substance by using a microorganism having an objective substance-producing ability, which microorganism has been modified so that the activity of S-adenosyl-L-homocysteine hydrolase is increased.

A strain of Oceanobacillus picturae and applications thereof are provided, which relate to technical fields of microorganism and food processing. A strain of halophilic bacteria was screened from the brine of Xiangyang Pickled Kohlrabi and was identified as the strain of Oceanobacillus picturae by morphology, physical and chemical properties and 16S rRNA sequence. The strain is able to significantly increase the varieties and contents of volatile substances, and decrease the contents of pungent substances in pickled vegetables. The strain of Oceanobacillus picturae can improve the to taste and the flavor of the pickled vegetables.

The present invention addresses a problem of providing a lipase derived from a microorganism that is specific for short-chain to medium-chain fatty acids. A modified lipase is obtained by making a substitution in the amino acid sequence of a Candida cylindracea derived lipase, wherein the substitution is (1) a substitution of asparagine for an amino acid corresponding to the amino acid at position 428 in the amino acid sequence set forth in SEQ ID NO: 1; or (2) a substitution of phenylalanine, methionine, or isoleucine for an amino acid corresponding to the amino acid at position 429 in the amino acid sequence set forth in SEQ ID NO: 1.

There is provided a method for producing a yeast extract containing an organic acid, especially succinic acid, at a high concentration, and further containing glutamic acid at a high concentration. There is provided such a production method comprising an organic acid generation treatment step of maintaining a suspension of cultured yeast under conditions effective for organic acid generation to increase organic acid content in the yeast; and a hot water extraction step of extracting a yeast extract from the yeast that has undergone the organic acid generation treatment step at 56 C. or higher.

There is provided a method for producing a yeast extract containing an organic acid, especially succinic acid, at a high concentration, and further containing glutamic acid at a high concentration. There is provided such a production method comprising an organic acid generation treatment step of maintaining a suspension of cultured yeast under conditions effective for organic acid generation to increase organic acid content in the yeast; and a hot water extraction step of extracting a yeast extract from the yeast that has undergone the organic acid generation treatment step at 56 C. or higher.

An ingredient-containing liquid seasoning is provided in which preferable fermentation feeling in its ingredient and entire seasoning is enhanced, food texture of the ingredient is not impaired even after cooking with heat, and satisfaction in eating of the ingredient is sufficient. The liquid seasoning in a hermetically sealed container has an ingredient, a lipid-containing fermented product, and a vinegar.

Provided is a process to produce a yeast-derived product as well as a yeast autolysate or yeast extract comprising at least 1% w/w reducing sugar based on the total dry matter weight of the yeast extract or yeast autolysate. Also provided is a process to produce a reaction flavour. The yeast extract or yeast autolysate is very suitable for the production of a reaction flavour.

Provided is a process to produce a yeast-derived product as well as a yeast autolysate or yeast extract comprising at least 1% w/w reducing sugar based on the total dry matter weight of the yeast extract or yeast autolysate. Also provided is a process to produce a reaction flavour. The yeast extract or yeast autolysate is very suitable for the production of a reaction flavour.