BR112012008212A2 - composicao microbiana para a fermentacao de material de cacau - Google Patents

composicao microbiana para a fermentacao de material de cacau

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Publication number
BR112012008212A2
BR112012008212A2 BR112012008212A BR112012008212A BR112012008212A2 BR 112012008212 A2 BR112012008212 A2 BR 112012008212A2 BR 112012008212 A BR112012008212 A BR 112012008212A BR 112012008212 A BR112012008212 A BR 112012008212A BR 112012008212 A2 BR112012008212 A2 BR 112012008212A2
Authority
BR
Brazil
Prior art keywords
microbial composition
fermentation
cocoa
cocoa material
fermented
Prior art date
Application number
BR112012008212A
Other languages
English (en)
Other versions
BR112012008212B1 (pt
Inventor
Herwig Bernaert
Nicholas Camu
Tobias Lohmueller
Original Assignee
Barry Callebaut Ag
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 Barry Callebaut Ag filed Critical Barry Callebaut Ag
Publication of BR112012008212A2 publication Critical patent/BR112012008212A2/pt
Publication of BR112012008212B1 publication Critical patent/BR112012008212B1/pt

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
    • C12P1/02—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using fungi
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/002—Processes for preparing or treating cocoa beans or nibs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/02—Preliminary treatment, e.g. fermentation of cocoa
    • 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, e.g. protozoa; 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
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; 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
    • C12N1/18—Baker's yeast; Brewer's yeast
    • 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, e.g. protozoa; 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
    • C12N1/18—Baker's yeast; Brewer's yeast
    • C12N1/185—Saccharomyces 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, e.g. protozoa; 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
    • C12N1/20—Bacteria; Culture media therefor
    • 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, e.g. protozoa; 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
    • C12N1/20—Bacteria; Culture media therefor
    • C12N1/205—Bacterial isolates
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
    • C12P1/04—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using bacteria
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P39/00—Processes involving microorganisms of different genera in the same process, simultaneously
    • 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
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/02—Acetobacter
    • 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
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/225—Lactobacillus
    • 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
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/225—Lactobacillus
    • C12R2001/25—Lactobacillus plantarum
    • 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
    • C12R2001/85—Saccharomyces
    • C12R2001/865—Saccharomyces cerevisiae

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Biotechnology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Mycology (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Microbiology (AREA)
  • General Health & Medical Sciences (AREA)
  • Biomedical Technology (AREA)
  • Medicinal Chemistry (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Botany (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Confectionery (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

composição microbiana para a fermentação de material de cacau. trata-se do uso de uma composição microbiana para regular a fermentação de tais materiais, em particular utilizando composições que compreendem combinações específicas de microsganismos inclusive ao menos três espécies de lactobacillus e uma espécie de levedura. a presente invenção se refere adicionalmente a um método para regular a fermetação de material de cacau, como grãos e/ou polpa utilizando uma composição microbiana, como definido aqui, e ao material de cacau fermentado obtido desse modo. a invenção também se refere ao uso do material de cacau fermentado obtido para a preparação de produtos de cacau e produtos derivados desses, inclusive chocolate. a presente invenção se refere adicionalmente a um método para o processamento a jusante de grãos de cacau que foram fermentados com uma composição microbiana, como definido aqui, e aos produtos a jusante obtidos dessa.
BR112012008212A 2009-07-29 2010-07-29 uso de uma composição microbiana, e métodos para regular a fermentação de material vegetal e para produção de um material derivado de cacau BR112012008212B1 (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP09166780 2009-07-29
PCT/EP2010/061043 WO2011012680A2 (en) 2009-07-29 2010-07-29 Microbial composition for the fermentation of cocoa material

Publications (2)

Publication Number Publication Date
BR112012008212A2 true BR112012008212A2 (pt) 2015-09-15
BR112012008212B1 BR112012008212B1 (pt) 2020-04-07

Family

ID=42937129

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112012008212A BR112012008212B1 (pt) 2009-07-29 2010-07-29 uso de uma composição microbiana, e métodos para regular a fermentação de material vegetal e para produção de um material derivado de cacau

Country Status (8)

Country Link
US (1) US9701986B2 (pt)
EP (1) EP2459699B1 (pt)
JP (2) JP5873017B2 (pt)
AU (1) AU2010277607A1 (pt)
BR (1) BR112012008212B1 (pt)
ES (1) ES2551862T3 (pt)
SG (1) SG178145A1 (pt)
WO (1) WO2011012680A2 (pt)

Cited By (1)

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CN109845865A (zh) * 2018-12-17 2019-06-07 无锡赞匠生物科技有限公司 一种含有发酵谷物的营养巧克力及其制备方法

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GB0801119D0 (en) * 2008-01-22 2008-02-27 Barry Callebaut Ag Composition
AU2010277607A1 (en) 2009-07-29 2012-02-09 Barry Callebaut Ag Microbial composition for the fermentation of cocoa material
DK2773218T4 (da) 2011-11-03 2020-02-24 Chr Hansen As Forbedring af kakaokvalitet og -aroma ved anvendelse af Pichia kluyveri-gærstarterkultur til kakaofermentering
WO2013063658A1 (en) * 2011-11-04 2013-05-10 International Marketing Partnerships Pty Ltd Microbial inoculants and fertilizer compositions comprising the same
US9427008B2 (en) 2012-09-06 2016-08-30 Mycotechnology, Inc. Method of myceliation of agricultural substates for producing functional foods and nutraceuticals
US9068171B2 (en) 2012-09-06 2015-06-30 Mycotechnology, Inc. Method for myceliating coffee
ES2733912T3 (es) * 2013-03-15 2019-12-03 Mycotechnology Inc Productos micelizados y métodos para preparar productos micelizados a partir de cacao y otros sustratos agrícolas
SG10201710669XA (en) 2013-06-25 2018-02-27 Olam International Ltd Processes for producing dark red and dark brown natural cocoa
GB2522007B (en) * 2013-11-01 2018-04-11 Tate & Lyle Custom Ingredients Llc Method of preparing an alkalized carob
US10231469B2 (en) 2014-03-15 2019-03-19 Mycotechnology, Inc. Myceliated products and methods for making myceliated products from cacao and other agricultural substrates
US9572364B2 (en) 2014-08-26 2017-02-21 Mycotechnology, Inc. Methods for the production and use of mycelial liquid tissue culture
US10709157B2 (en) 2014-08-26 2020-07-14 Mycotechnology, Inc. Methods for the production and use of mycelial liquid tissue culture
EP3185700B1 (en) 2014-08-26 2021-07-28 Mycotechnology, Inc. Methods for the production and use of mycelial liquid tissue culture
CN104293706B (zh) * 2014-09-23 2016-09-21 天津市鑫海蔬菜加工有限公司 泡菜生产用微生物菌剂
WO2016138476A1 (en) 2015-02-26 2016-09-01 Mycotechnology, Inc. Methods for lowering gluten content using fungal cultures
US11166477B2 (en) 2016-04-14 2021-11-09 Mycotechnology, Inc. Myceliated vegetable protein and food compositions comprising same
CA3018423C (en) 2016-04-14 2021-02-23 Mycotechnology, Inc. Methods for the production and use of myceliated high protein food compositions
US10806101B2 (en) 2016-04-14 2020-10-20 Mycotechnology, Inc. Methods for the production and use of myceliated high protein food compositions
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EP3852543A1 (en) 2018-09-20 2021-07-28 The Better Meat Company Enhanced aerobic fermentation methods for producing edible fungal mycelium blended meats and meat analogue compositions
CN110106112B (zh) * 2019-05-08 2021-06-15 北京农学院 一种发酵蔬菜的混合益生菌、发酵蔬菜及其制备方法
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109845865A (zh) * 2018-12-17 2019-06-07 无锡赞匠生物科技有限公司 一种含有发酵谷物的营养巧克力及其制备方法

Also Published As

Publication number Publication date
BR112012008212B1 (pt) 2020-04-07
EP2459699A2 (en) 2012-06-06
EP2459699B1 (en) 2015-09-23
JP5873017B2 (ja) 2016-03-01
WO2011012680A3 (en) 2011-03-31
US9701986B2 (en) 2017-07-11
ES2551862T3 (es) 2015-11-24
JP2013500031A (ja) 2013-01-07
AU2010277607A1 (en) 2012-02-09
SG178145A1 (en) 2012-03-29
US20120128823A1 (en) 2012-05-24
JP2015015961A (ja) 2015-01-29
JP6585339B2 (ja) 2019-10-02
WO2011012680A2 (en) 2011-02-03

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B07A Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]
B07A Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]
B09A Decision: intention to grant [chapter 9.1 patent gazette]
B16A Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]

Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 29/07/2010, OBSERVADAS AS CONDICOES LEGAIS.

B25G Requested change of headquarter approved

Owner name: BARRY CALLEBAUT AG (CH)