AU2016336187B2 - Leavening agents - Google Patents

Leavening agents Download PDF

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Publication number
AU2016336187B2
AU2016336187B2 AU2016336187A AU2016336187A AU2016336187B2 AU 2016336187 B2 AU2016336187 B2 AU 2016336187B2 AU 2016336187 A AU2016336187 A AU 2016336187A AU 2016336187 A AU2016336187 A AU 2016336187A AU 2016336187 B2 AU2016336187 B2 AU 2016336187B2
Authority
AU
Australia
Prior art keywords
strain
kazachstania
kazachstania bulderi
lachancea
composition
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
AU2016336187A
Other languages
English (en)
Other versions
AU2016336187A1 (en
Inventor
Sylvestre AWONO
Bernard Genot
Coralie LEFEBVRE
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Puratos NV
Original Assignee
Puratos NV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Puratos NV filed Critical Puratos NV
Publication of AU2016336187A1 publication Critical patent/AU2016336187A1/en
Application granted granted Critical
Publication of AU2016336187B2 publication Critical patent/AU2016336187B2/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/145—Fungi isolates
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Zoology (AREA)
  • Biotechnology (AREA)
  • Organic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Botany (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • Virology (AREA)
  • Biomedical Technology (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
AU2016336187A 2015-10-06 2016-10-04 Leavening agents Active AU2016336187B2 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
BE2015/5632 2015-10-06
BE2015/5632A BE1023365B1 (nl) 2015-10-06 2015-10-06 Rijsmiddelen
PCT/EP2016/073655 WO2017060230A1 (en) 2015-10-06 2016-10-04 Leavening agents

Publications (2)

Publication Number Publication Date
AU2016336187A1 AU2016336187A1 (en) 2018-04-05
AU2016336187B2 true AU2016336187B2 (en) 2022-03-10

Family

ID=55085427

Family Applications (1)

Application Number Title Priority Date Filing Date
AU2016336187A Active AU2016336187B2 (en) 2015-10-06 2016-10-04 Leavening agents

Country Status (9)

Country Link
US (1) US12593851B2 (https=)
EP (1) EP3359643A1 (https=)
JP (2) JP6961580B2 (https=)
CN (1) CN108026506A (https=)
AU (1) AU2016336187B2 (https=)
BE (1) BE1023365B1 (https=)
CA (1) CA2998299A1 (https=)
RU (1) RU2731157C2 (https=)
WO (1) WO2017060230A1 (https=)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR3072000B1 (fr) * 2017-10-05 2019-12-06 Lesaffre Et Compagnie Ameliorant liquide de panification comprenant des microorganismes
JP6505929B1 (ja) * 2018-08-08 2019-04-24 国立大学法人帯広畜産大学 乳酸菌、パン類の製造方法、パン類生地並びにパン類風味及び食感向上用乳酸菌
WO2021245662A1 (en) * 2020-06-01 2021-12-09 Sharon-Laboratories Ltd. Antimicrobial compositions comprising maltol
KR102944656B1 (ko) 2022-12-12 2026-03-31 대한민국 신규한 카자흐스타니아 헬레니카(Kazachstania hellenica) HY2022 균주 및 이를 이용한 무알코올 음료 제조방법
CZ309932B6 (cs) * 2023-02-21 2024-02-07 Výzkumný ústav mlékárenský s.r.o. Kmen kvasinky Kazachstania pseudohumilis CCM 9277 produkující antifungálně účinné metabolity použitelné ve výrobě pekárenských výrobků
AR132468A1 (es) 2023-04-18 2025-07-02 Mauri Tech B V Masa madre líquida estable

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3713844A (en) * 1970-07-28 1973-01-30 G Sternberg Dough making method
DE69121144T3 (de) 1990-06-11 2004-04-22 Dsm N.V. Stabilisierung von Hefekreme
ATE187770T1 (de) 1994-05-27 2000-01-15 Agrano Ag Verfahren zur gewinnung einer biomasse, verwendung von der erhaltenen biomasse und brottreibmittel
RU2084155C1 (ru) * 1995-02-13 1997-07-20 Научно-производственная маркетинговая фирма "Техномельсервис" Способ производства пшеничного или пшенично-ржаного хлеба
US20060257529A1 (en) * 2003-02-11 2006-11-16 Peter Sommer Yeast compositions and starter cultures
EP1547467A1 (en) * 2003-12-22 2005-06-29 Puratos N.V. Liquid leaven composition
UA108853C2 (uk) * 2009-07-10 2015-06-25 Спосіб ферментації галактози
BE1023127B1 (nl) * 2015-10-06 2016-11-25 Puratos N.V Stabiele vloeibare rijsmiddelen

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
Lhomme, E et al. 2014. Sourdough microbial community dynamics: An analysis during French organic bread-making processes. Food Microbiology. 53, Part A, pp. 41-50. *

Also Published As

Publication number Publication date
WO2017060230A1 (en) 2017-04-13
CN108026506A (zh) 2018-05-11
JP7234304B2 (ja) 2023-03-07
RU2018116607A (ru) 2019-11-07
AU2016336187A1 (en) 2018-04-05
CA2998299A1 (en) 2017-04-13
US12593851B2 (en) 2026-04-07
RU2731157C2 (ru) 2020-08-31
JP6961580B2 (ja) 2021-11-05
US20190053502A1 (en) 2019-02-21
RU2018116607A3 (https=) 2020-03-25
JP2021177769A (ja) 2021-11-18
BR112018007036A2 (en) 2018-10-16
JP2018529372A (ja) 2018-10-11
EP3359643A1 (en) 2018-08-15
BE1023365B1 (nl) 2017-02-20

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