CY1113397T1 - Μειγμα βακτηριδιων γαλακτικου οξεος για την παρασκευη προϊοντων αρτοποιιας ανευ γλουτενης - Google Patents

Μειγμα βακτηριδιων γαλακτικου οξεος για την παρασκευη προϊοντων αρτοποιιας ανευ γλουτενης

Info

Publication number
CY1113397T1
CY1113397T1 CY20121101127T CY121101127T CY1113397T1 CY 1113397 T1 CY1113397 T1 CY 1113397T1 CY 20121101127 T CY20121101127 T CY 20121101127T CY 121101127 T CY121101127 T CY 121101127T CY 1113397 T1 CY1113397 T1 CY 1113397T1
Authority
CY
Cyprus
Prior art keywords
lactic acid
bakery products
glutenen
preparation
acid bacterium
Prior art date
Application number
CY20121101127T
Other languages
English (en)
Inventor
Giammaria Giuliani
Anna Benedusi
Cagno Raffaella Di
Angelis Maria De
Antonella Luisi
Marco Gobbetti
Original Assignee
Giuliani S.P.A.
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 Giuliani S.P.A. filed Critical Giuliani S.P.A.
Publication of CY1113397T1 publication Critical patent/CY1113397T1/el

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066—Gluten-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/115—Amylovorus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/121—Brevis
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/125—Casei
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/133—Curvatus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/137—Delbrueckii
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/143—Fermentum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/145—Gasseri
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/147—Helveticus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/165—Paracasei
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/167—Pentosus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/183—Sanfranciscenis
    • 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
    • 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
    • C12R2001/24—Lactobacillus brevis
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Organic Chemistry (AREA)
  • Genetics & Genomics (AREA)
  • Zoology (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

Η παρούσα εφεύρεση αφορά σε ένα μείγμα γαλακτικών βακτηριδίων για ζύμωση προϊόντων αρτοποιίας άνευ-γλουτένης. Ιδιαιτέρως, η εφεύρεση αφορά στην χρήση "φυσικής ζύμης" επί τη βάσει επιλεγέντων γαλακτικών βακτηριδίων ως παράγοντα ζύμωσης στην παρασκευή άρτου άνευ γλουτένης, με βελτιωμένη αισθητήρια και θρεπτική ιδιότητα, σχεδιασμένο για διατροφή ασθενών με κοιλιοκάκη.
CY20121101127T 2006-07-17 2012-11-21 Μειγμα βακτηριδιων γαλακτικου οξεος για την παρασκευη προϊοντων αρτοποιιας ανευ γλουτενης CY1113397T1 (el)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT000369A ITRM20060369A1 (it) 2006-07-17 2006-07-17 Miscela di batteri lattici per la preparazione di prodotti da forno senza glutine
EP07805691A EP2046944B1 (en) 2006-07-17 2007-07-03 Mixture of lactic acid bacteria for the preparation of gluten free baked products

Publications (1)

Publication Number Publication Date
CY1113397T1 true CY1113397T1 (el) 2016-06-22

Family

ID=38779498

Family Applications (1)

Application Number Title Priority Date Filing Date
CY20121101127T CY1113397T1 (el) 2006-07-17 2012-11-21 Μειγμα βακτηριδιων γαλακτικου οξεος για την παρασκευη προϊοντων αρτοποιιας ανευ γλουτενης

Country Status (16)

Country Link
US (2) US9237753B2 (el)
EP (1) EP2046944B1 (el)
JP (1) JP5289311B2 (el)
CN (1) CN101495617B (el)
AU (1) AU2007274602B2 (el)
CA (1) CA2657899C (el)
CY (1) CY1113397T1 (el)
DK (1) DK2046944T3 (el)
ES (1) ES2395391T3 (el)
IT (1) ITRM20060369A1 (el)
MX (1) MX2009000561A (el)
PL (1) PL2046944T3 (el)
PT (1) PT2046944E (el)
SI (1) SI2046944T1 (el)
SM (1) SMT201300009B (el)
WO (1) WO2008010252A2 (el)

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IT1392414B1 (it) * 2008-12-23 2012-03-02 Giuliani Spa Procedimento di biotecnologia microbica per la completa degradazione di glutine nelle farine.
US20110125764A1 (en) * 2009-11-26 2011-05-26 International Business Machines Corporation Method and system for improved query expansion in faceted search
WO2011097266A1 (en) * 2010-02-02 2011-08-11 Amano Enzyme Usa, Ltd. Use of proteases for gluten intolerance
CN101779689B (zh) * 2010-03-05 2012-06-27 华南理工大学 一种苏打饼干及其生产方法
CN101779688B (zh) * 2010-03-05 2012-09-05 华南理工大学 一种饼干及其生产方法
DE102010017171A1 (de) * 2010-05-31 2011-12-01 Ernst Böcker Gmbh & Co. Kg Roggenmehlimitat
FI20105824A0 (fi) * 2010-07-26 2010-07-26 Suomen Punainen Risti Veripalv Veriryhmästatuksen käyttö IV
UA116550C2 (uk) * 2012-11-06 2018-04-10 Гонсалес-де Ла Торре Хав'єр Комбінація мікроінкапсульованого бактеріального консорціуму з протеолітичними ферментами для деградації глютену, її застосування та спосіб одержання вказаного бактеріального консорціуму
US10072311B2 (en) * 2012-11-08 2018-09-11 Ludwig Stocker Hofpfisterei Gmbh Microorganisms from sourdough
EP2953484B1 (en) 2013-02-05 2019-01-16 Ludwig Stocker Hofpfisterei GmbH Use of microorganisms for the prevention and treatment of intestinal diseases
KR101551839B1 (ko) * 2015-05-22 2015-09-09 에스피씨 주식회사 한국 전통 누룩으로부터 분리한 제빵용 신규의 토종 천연 효모 및 토종 천연 유산균
KR101551836B1 (ko) * 2015-05-22 2015-09-09 에스피씨 주식회사 한국 전통 누룩으로부터 분리한 제빵용 신규의 토종 천연 유산균
JP2017100974A (ja) * 2015-11-30 2017-06-08 株式会社美養 コラーゲン修復・排毒促進剤の製造方法
CN106962943B (zh) * 2017-03-16 2021-01-19 西华大学 一种富硒乌梅仁蛋白粉和由其制成的能量棒及制备方法
IT201700068767A1 (it) * 2017-06-21 2018-12-21 Nobile Matteo Alessandro Del Alimento secco, in particolare biscotto, senza glutine con proprietà simbiotiche e procedimento per la sua produzione.
DE102017120283A1 (de) * 2017-09-04 2019-03-07 Erdinger Weißbräu Werner Brombach GmbH & Co. KG Verfahren zur Herstellung eines Nahrungsmittels oder einer Vorstufe desselben, Nahrungsmittel oder eine Vorstufe desselben und eine entsprechende Verwendung
CN108102985B (zh) * 2018-02-12 2020-08-04 江南大学 一种复配天然酵母发酵制备面包的方法
KR102223309B1 (ko) * 2018-06-15 2021-03-05 한국생명공학연구원 젓갈로부터 분리된 글루텐 분해능을 가지는 락토바실러스 플란타룸 mb-0601 균주 및 이의 용도
CN109007563B (zh) * 2018-07-05 2022-06-17 中国农业科学院农产品加工研究所 无麸质改良粉及其制备方法
WO2020053425A1 (de) * 2018-09-14 2020-03-19 DIOSNA Dierks & Söhne GmbH Verfahren zur herstellung von brotteig, brotteig und starter
IT202000009415A1 (it) * 2020-04-29 2021-10-29 Mirtilla Srl Composizione per la lievitazione di prodotti da forno
CN112056496A (zh) * 2020-09-09 2020-12-11 中国农业大学 一种利用乳酸菌降低面团麸质蛋白含量的方法
KR102466220B1 (ko) 2021-09-24 2022-11-11 롯데제과 주식회사 글루텐 분해를 통해 빵의 물리·화학적 소화율을 높여주는 락티플랜티바실러스 플랜타럼 lrcc 5318 균주 및 이의 용도

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Also Published As

Publication number Publication date
ITRM20060369A1 (it) 2008-01-18
JP5289311B2 (ja) 2013-09-11
SI2046944T1 (sl) 2013-01-31
EP2046944B1 (en) 2012-09-19
CA2657899A1 (en) 2008-01-24
PT2046944E (pt) 2012-12-24
MX2009000561A (es) 2009-05-14
JP2009543576A (ja) 2009-12-10
CN101495617B (zh) 2012-07-25
DK2046944T3 (da) 2013-01-07
US20150216185A1 (en) 2015-08-06
ES2395391T3 (es) 2013-02-12
CA2657899C (en) 2017-02-14
WO2008010252A2 (en) 2008-01-24
AU2007274602A1 (en) 2008-01-24
US20100055238A1 (en) 2010-03-04
US9237753B2 (en) 2016-01-19
EP2046944A2 (en) 2009-04-15
AU2007274602B2 (en) 2013-06-06
WO2008010252A3 (en) 2008-05-22
PL2046944T3 (pl) 2013-02-28
US9560854B2 (en) 2017-02-07
CN101495617A (zh) 2009-07-29
SMT201300009B (it) 2013-05-06

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