DK1258526T3 - Process for making a leaven using yeast and homo- and heterofermentative lactobacilli - Google Patents

Process for making a leaven using yeast and homo- and heterofermentative lactobacilli

Info

Publication number
DK1258526T3
DK1258526T3 DK01111777T DK01111777T DK1258526T3 DK 1258526 T3 DK1258526 T3 DK 1258526T3 DK 01111777 T DK01111777 T DK 01111777T DK 01111777 T DK01111777 T DK 01111777T DK 1258526 T3 DK1258526 T3 DK 1258526T3
Authority
DK
Denmark
Prior art keywords
leaven
homo
yeast
making
heterofermentative lactobacilli
Prior art date
Application number
DK01111777T
Other languages
Danish (da)
Inventor
Peter Dr Stolz
Original Assignee
Ernst Boecker Gmbh & Co Kg
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 Ernst Boecker Gmbh & Co Kg filed Critical Ernst Boecker Gmbh & Co Kg
Application granted granted Critical
Publication of DK1258526T3 publication Critical patent/DK1258526T3/en

Links

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
    • 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
    • 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
    • A21D8/047—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, 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
    • C12N1/20—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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Biotechnology (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Virology (AREA)
  • Biomedical Technology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Botany (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
DK01111777T 2001-05-15 2001-05-15 Process for making a leaven using yeast and homo- and heterofermentative lactobacilli DK1258526T3 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP01111777A EP1258526B1 (en) 2001-05-15 2001-05-15 Process for preparing a sourdough with yeast and homo- and heterofermentative Lactobacilli

Publications (1)

Publication Number Publication Date
DK1258526T3 true DK1258526T3 (en) 2007-01-08

Family

ID=8177440

Family Applications (1)

Application Number Title Priority Date Filing Date
DK01111777T DK1258526T3 (en) 2001-05-15 2001-05-15 Process for making a leaven using yeast and homo- and heterofermentative lactobacilli

Country Status (4)

Country Link
EP (1) EP1258526B1 (en)
DE (1) DE50110613D1 (en)
DK (1) DK1258526T3 (en)
ES (1) ES2272377T3 (en)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006097949A1 (en) * 2005-03-16 2006-09-21 Actial Farmacêutica, Lda. Mixture of at least 6 species of lactic acid bacteria and/or bifidobacteria in the manufacture of sourdough
EP2130437A1 (en) * 2008-06-03 2009-12-09 Ernst Böcker GmbH & Co. KG Single-stage bakery product production
WO2015110483A1 (en) * 2014-01-21 2015-07-30 Chr. Hansen A/S Use of lactobacillus plantarum as an anti-microbial agent in the process of winemaking
RU2713713C2 (en) * 2015-01-12 2020-02-06 Ой Карл Фазер АБ Low fructan cereal material and method for producing said material
KR101551839B1 (en) * 2015-05-22 2015-09-09 에스피씨 주식회사 Natural yeast and lactic acid bacteria isolated from Korean traditional nuruk to be used for bakery
PL236297B1 (en) * 2017-09-15 2020-12-28 Inst Biochemii I Biofizyki Polskiej Akademii Nauk Bacterial starter culture, leaven containing it, method for producing bakery products and application of the bacterial starter culture of the leaven for production of the bakery products
KR102077760B1 (en) * 2018-02-13 2020-02-17 우석대학교 산학협력단 Natural fermentation species containing Weissella cibaria KW1 and processes for controling the natural fermentation species
CN109749962B (en) * 2019-02-25 2022-02-01 山西农业大学 Shanxi mature vinegar dominant local flavor lactobacillus plantarum with strong tolerance and high acid production and application thereof

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5108766A (en) * 1990-10-22 1992-04-28 Pierre Gelinas Flavorants for enhancing the taste and flavor of bakery products and process of making
FR2708621B1 (en) * 1993-07-29 1995-10-20 Lesaffre & Cie Stable biomass based on yeast cells and lactic acid bacteria and process for its preparation.
EP0684308B2 (en) * 1994-05-27 2004-01-14 Agrano Ag Process for production of a biomass and bread leavening agent
FR2777424B1 (en) * 1998-04-15 2000-06-16 Lesaffre & Cie LAUNDRY LONG LONG CONSERVATION READY TO USE
JP3066587B2 (en) * 1998-12-24 2000-07-17 株式会社タカキベーカリー How to make sour bread

Also Published As

Publication number Publication date
DE50110613D1 (en) 2006-09-14
EP1258526A1 (en) 2002-11-20
ES2272377T3 (en) 2007-05-01
EP1258526B1 (en) 2006-08-02

Similar Documents

Publication Publication Date Title
DK1421802T3 (en) Method and apparatus for wireless network connection
GB0122360D0 (en) Method and apparatus for defining a telephone call handling profile and handling a call using the same
IL162424A0 (en) Apparatus and method for manufacturing bread
EP1404182A4 (en) Pre-proofed freezer-to-oven dough compositions, and methods
GB0112226D0 (en) Method of improving dough and bread quality
EP1484639A4 (en) Projection screen and manufacturing method thereof
NO20022873D0 (en) Drawing material mixture and method
EP1439753A4 (en) Chemical leavened doughs and related methods
AU2003230685A1 (en) Tortilla pressing apparatus and method
GB2390330B (en) Dough roller
DK1258526T3 (en) Process for making a leaven using yeast and homo- and heterofermentative lactobacilli
AU3716501A (en) Wireless telephony interface and method
HK1066039A1 (en) Building demolishing method
AU147240S (en) Dough roller
GB2379624B (en) Berverage making appartus and method
AU2003294040A8 (en) An apparatus, a mobile telephone, and a method of operating the apparatus
PL372798A1 (en) Method of providing a joint between a plate member and a frame profile, and a frame structure comprising such a joint
NO20040305L (en) Apparatus and method for suppressing pressure pulsations.
NO20022959D0 (en) Plug for fixing on hollow and on solid building materials
GB2375892B (en) Press button structure and method of forming the same
IS7397A (en) Method and equipment for compressing materials
GB0210263D0 (en) Dough
AU2002362026A1 (en) Wireless network architecture and method
NO973458L (en) Baking yeast and method
GB2374103B (en) Levelling apparatus and method