BE1023365B1 - Rijsmiddelen - Google Patents

Rijsmiddelen Download PDF

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Publication number
BE1023365B1
BE1023365B1 BE2015/5632A BE201505632A BE1023365B1 BE 1023365 B1 BE1023365 B1 BE 1023365B1 BE 2015/5632 A BE2015/5632 A BE 2015/5632A BE 201505632 A BE201505632 A BE 201505632A BE 1023365 B1 BE1023365 B1 BE 1023365B1
Authority
BE
Belgium
Prior art keywords
kazakhstania
composition
lachancea
strain
genus
Prior art date
Application number
BE2015/5632A
Other languages
English (en)
Dutch (nl)
Inventor
Coralie Lefebvre
Sylvestre Awono
Bernard Genot
Original Assignee
Puratos N.V.
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
Priority to BE2015/5632A priority Critical patent/BE1023365B1/nl
Application filed by Puratos N.V. filed Critical Puratos N.V.
Priority to US15/759,133 priority patent/US12593851B2/en
Priority to BR112018007036-0A priority patent/BR112018007036B1/pt
Priority to EP16775263.3A priority patent/EP3359643A1/en
Priority to RU2018116607A priority patent/RU2731157C2/ru
Priority to CN201680055757.8A priority patent/CN108026506A/zh
Priority to AU2016336187A priority patent/AU2016336187B2/en
Priority to PCT/EP2016/073655 priority patent/WO2017060230A1/en
Priority to JP2018517874A priority patent/JP6961580B2/ja
Priority to CA2998299A priority patent/CA2998299A1/en
Application granted granted Critical
Publication of BE1023365B1 publication Critical patent/BE1023365B1/nl
Priority to JP2021117862A priority patent/JP7234304B2/ja

Links

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
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • 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
    • 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)
BE2015/5632A 2015-10-06 2015-10-06 Rijsmiddelen BE1023365B1 (nl)

Priority Applications (11)

Application Number Priority Date Filing Date Title
BE2015/5632A BE1023365B1 (nl) 2015-10-06 2015-10-06 Rijsmiddelen
BR112018007036-0A BR112018007036B1 (pt) 2015-10-06 2016-10-04 Agentes de fermentação
EP16775263.3A EP3359643A1 (en) 2015-10-06 2016-10-04 Leavening agents
RU2018116607A RU2731157C2 (ru) 2015-10-06 2016-10-04 Разрыхлители теста
US15/759,133 US12593851B2 (en) 2015-10-06 2016-10-04 Leavening agents
CN201680055757.8A CN108026506A (zh) 2015-10-06 2016-10-04 膨松剂
AU2016336187A AU2016336187B2 (en) 2015-10-06 2016-10-04 Leavening agents
PCT/EP2016/073655 WO2017060230A1 (en) 2015-10-06 2016-10-04 Leavening agents
JP2018517874A JP6961580B2 (ja) 2015-10-06 2016-10-04 膨張剤（ｌｅａｖｅｎｉｎｇ ａｇｅｎｔ）
CA2998299A CA2998299A1 (en) 2015-10-06 2016-10-04 Leavening agents comprising fermented cereal hydrolysates and kazachstania bulderistrain, and methods of use thereof
JP2021117862A JP7234304B2 (ja) 2015-10-06 2021-07-16 膨張剤

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
BE2015/5632A BE1023365B1 (nl) 2015-10-06 2015-10-06 Rijsmiddelen

Publications (1)

Publication Number Publication Date
BE1023365B1 true BE1023365B1 (nl) 2017-02-20

Family

ID=55085427

Family Applications (1)

Application Number Title Priority Date Filing Date
BE2015/5632A BE1023365B1 (nl) 2015-10-06 2015-10-06 Rijsmiddelen

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 (7)

* Cited by examiner, † Cited by third party
Title
CODA R. ET AL: "Influence of particle size on bioprocess induced changes on technological functionality of wheat bran", FOOD MICROBIOLOGY, vol. 37, 4 July 2013 (2013-07-04), pages 69 - 77, XP028770935, ISSN: 0740-0020, DOI: 10.1016/J.FM.2013.05.011 *
COSSIGNANI L. ET AL: "The sourdough microflora", ZEITSCHRIFT FUER LEBENSMITTELUNTERSUCHUNG UND -FORSCHUNG, vol. 203, 1996, pages 88 - 94, XP001041928, ISSN: 0044-3026, DOI: 10.1007/BF01267776 *
DE VUYST L ET AL: "Microbial ecology of sourdough fermentations: Diverse or uniform?", FOOD MICROBIOLOGY, vol. 37, 18 June 2013 (2013-06-18), pages 11 - 29, XP028770933, ISSN: 0740-0020, DOI: 10.1016/J.FM.2013.06.002 *
GOBBETTI M. ET AL: "Volatile compound and organic acid productions by mixed wheat sour dough starters: influence of fermentation parameters and dynamics during baking", FOOD MICROBIOLOGY, vol. 12, 1 February 1995 (1995-02-01), pages 497 - 507, XP005078932, ISSN: 0740-0020, DOI: 10.1016/S0740-0020(95)80134-0 *
GORI K. ET AL: "Occurrence and Identification of Yeast Species in Fermented Liquid Feed for Piglets", MICROBIAL ECOLOGY, vol. 61, no. 1, 24 June 2010 (2010-06-24), pages 146 - 153, XP019855468, ISSN: 1432-184X, DOI: 10.1007/S00248-010-9706-6 *
MOON S.H. ET AL: "Pichia kudriavzevii is the major yeast involved in film-formation, off-odor production, and texture-softening in over-ripened Kimchi", FOOD SCIENCE AND BIOTECHNOLOGY, vol. 23, no. 2, 1 April 2014 (2014-04-01), Heidelberg, pages 489 - 497, XP055281102, ISSN: 1226-7708, DOI: 10.1007/s10068-014-0067-7 *
TAKAKUWA N. ET AL: "Sequence analysis of the [alpha]-galactosidase MEL gene governing the efficient production of ethanol from raffinose-rich molasses in the yeast Lachancea thermotolerans", WORLD JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, vol. 23, no. 4, 3 September 2006 (2006-09-03), pages 587 - 591, XP019485244, ISSN: 1573-0972 *

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
AU2016336187B2 (en) 2022-03-10
JP2018529372A (ja) 2018-10-11
EP3359643A1 (en) 2018-08-15

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