ES2092912T3 - Levadura de panaderia industrial inactiva en frio. - Google Patents

Levadura de panaderia industrial inactiva en frio.

Info

Publication number
ES2092912T3
ES2092912T3 ES95200590T ES95200590T ES2092912T3 ES 2092912 T3 ES2092912 T3 ES 2092912T3 ES 95200590 T ES95200590 T ES 95200590T ES 95200590 T ES95200590 T ES 95200590T ES 2092912 T3 ES2092912 T3 ES 2092912T3
Authority
ES
Spain
Prior art keywords
inactive
degrees
phenotype
active
strain
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.)
Expired - Lifetime
Application number
ES95200590T
Other languages
English (en)
Inventor
Johannes Baensch
Christof Gysler
Peter Niederberger
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.)
Societe des Produits Nestle SA
Nestle SA
Original Assignee
Societe des Produits Nestle SA
Nestle SA
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 Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA
Application granted granted Critical
Publication of ES2092912T3 publication Critical patent/ES2092912T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/001—Cooling
    • 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
    • C12N1/14—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
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S435/00—Chemistry: molecular biology and microbiology
    • Y10S435/8215—Microorganisms
    • Y10S435/911—Microorganisms using fungi
    • Y10S435/94—Saccharomyces
    • Y10S435/942—Saccharomyces cerevisiae

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Mycology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Organic Chemistry (AREA)
  • Biotechnology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Microbiology (AREA)
  • Food Science & Technology (AREA)
  • Biochemistry (AREA)
  • Botany (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Medicinal Chemistry (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

PROCESO DE CONSTRUCCION DE UNA CEPA DE LEVADURA DE PANADERIA QUE PRESENTA UNA PROPIEDAD LTI, ES DECIR LA CAPACIDAD DE SER PRACTICAMENTE INACTIVA PERO DE SOBREVIVIR EN UNA PASTA A UNA TEMPERATURA INFERIOR O IGUAL A 14 (GRADOS) C A LA QUE LA PASTA NO CONGELA, Y DE SER PRACTICAMENTE INACTIVA HASTA 18 (GRADOS) C EN UN MEDIO MALTOSADA, EN EL QUE SE CRUZA PRIMERAMENTE UNA CEPA SACCHAROMYCES CEREVISIAE HAPLOIDE QUE PRESENTA LA CAPACIDAD DE SER INACTIVA A UNA TEMPERATURA DE 3 A 10 (GRADOS) C, PREFERENTEMENTE MAS ALLA DE 10 (GRADOS) C, CON UNA CEPA SACCHAROMYCES CEREVISIAE HAPLOIDE QUE PRESENTA AL MENOS UN ALELO MAL ACTIVO PERO BAJO REPRESION CATABOLICA Y A CONTINUACION EN UNA SEGUNDA ETAPA SE CRUZAN LOS SEGREGANTES, Y POR FIN SE SELECCIONA UNA CEPA DIPLOIDE PROTOTROFA QUE PRESENTA UN FENOTIPO LTI, UN FENOTIPO MAL ACTIVO PERO BAJO REPRESION CATABOLICA, Y UN POTENCIAL DE CRECIMIENTO EN PROCESO FED-BATCH. CEPA DE LEVADURA DE PANADERIA INDUSTRIAL SACCHAROMYCES CEREVISIAE QUE PRESENTA UN RENDIMIENTO DECRECIMIENTO EN PROCESO FED-BATCH DE 0,1 A 0,5 G DE BIOMASA SECA POR G DE AZUCAR, UNA PRODUCCION DE CO2 INFERIOR A 15 ML/H/KG DE PASTA HASTA 8 (GRADOS) C, INFERIOR A 20 ML/H/KG DE PASTA HASTA 12 (GRADOS) C E INFERIOR A 10 ML POR G DE LEVADURA PRENSADA HASTA UNA TEMPERATURA DE 18 (GRADOS) C TRAS 4 DIAS DE CULTIVO EN MEDIO MALTOSADO.UTILIZACION DE CEPAS ASI CONSTRUIDAS EN UN PROCESO DE PREPARACION DE UNA PASTA DE PELUQUERIA REFRIGERADA Y EMBALADA, EN EL QUE SE MEZCLA ESTA LEVADURA LTI A AL MENOS AGUA Y HARINA, Y A CONTINUACION SE EMBALA LA PASTA EN UN RECIPIENTE QUE COMPRENDE UNA VALVULA DE SALIDA DE GAS.
ES95200590T 1994-03-16 1995-03-10 Levadura de panaderia industrial inactiva en frio. Expired - Lifetime ES2092912T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP94104043 1994-03-16

Publications (1)

Publication Number Publication Date
ES2092912T3 true ES2092912T3 (es) 1996-12-01

Family

ID=8215774

Family Applications (1)

Application Number Title Priority Date Filing Date
ES95200590T Expired - Lifetime ES2092912T3 (es) 1994-03-16 1995-03-10 Levadura de panaderia industrial inactiva en frio.

Country Status (16)

Country Link
US (1) US5776526A (es)
EP (1) EP0663441B1 (es)
JP (2) JP3305529B2 (es)
CN (2) CN1118007A (es)
AT (1) ATE143409T1 (es)
AU (1) AU682236B2 (es)
BR (1) BR9501091A (es)
CA (1) CA2143477C (es)
DE (1) DE69500047T2 (es)
DK (1) DK0663441T3 (es)
ES (1) ES2092912T3 (es)
FI (1) FI120351B (es)
GR (1) GR3021820T3 (es)
HK (1) HK1006577A1 (es)
NO (1) NO312304B1 (es)
ZA (1) ZA951479B (es)

Families Citing this family (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU703155B2 (en) 1994-03-16 1999-03-18 Societe Des Produits Nestle S.A. Assembly containing a dough and process for its preparation
ES2142919T3 (es) * 1994-05-27 2000-05-01 Agrano Ag Procedimiento de preparacion de medios de cultivo utilizables para el cultivo individual de levaduras y de bacterias lacticas o el cocultivo de levaduras y de bacterias lacticas.
US5945253A (en) 1996-08-29 1999-08-31 Xerox Corporation High performance curable polymers and processes for the preparation thereof
WO2000004783A1 (en) * 1998-07-22 2000-02-03 Societe Des Produits Nestle Novel dough compositions for the preparation of baked products
JP3380767B2 (ja) 1999-04-22 2003-02-24 有限会社ソーイ 製パン用品質改良剤
FR2806064B1 (fr) * 2000-03-13 2002-07-05 Eurodough Combinaison d'une pate et d'un systeme ferme d'emballage et son procede de preparation
EP1148121B1 (en) * 2000-04-20 2012-03-21 Societe Des Produits Nestle S.A. A method for introducing recessive properties in baker's yeast
EP1338647A3 (en) * 2002-02-21 2003-09-17 Kyowa Hakko Kogyo Co., Ltd. Yeast used for making bread
BRPI0905928A2 (pt) * 2008-02-04 2015-08-04 Toray Industries "método de produção de ácido lático"
EP2130437A1 (de) * 2008-06-03 2009-12-09 Ernst Böcker GmbH & Co. KG Einstufige Backwarenherstellung
EP2140772A1 (en) 2008-07-03 2010-01-06 Nestec S.A. Temperature-induced delivery of nutrients by micro-organisms in the gastrointestinal tract
CN103497903B (zh) * 2013-01-31 2015-11-04 天津科技大学 一株用于面包发酵的耐冷冻酵母菌株及其选育方法
EP3194565B1 (en) 2014-07-29 2018-11-28 La Pizza + 1 S.p.A. Strain of the yeast species saccharomyces cerevisiae, strains essentially derived from it and use thereof
US20180014548A1 (en) * 2016-07-14 2018-01-18 General Mills, Inc. Dough compositions having reduced carbohydrase activity
TR201900376A2 (tr) * 2019-01-10 2019-02-21 Pak Gida Ueretim Ve Pazarlama Anonim Sirketi Suş Geliştirme Yöntemi

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61195637A (ja) * 1985-02-27 1986-08-29 鐘淵化学工業株式会社 パン類の製造法
DE3673672D1 (de) * 1985-03-27 1990-10-04 Kyowa Hakko Kogyo Kk Gefrierresistenter teig und darin verwendbarer mikroorganismus.
JPS61231993A (ja) * 1985-04-09 1986-10-16 Oriental Yeast Co Ltd 新規パン酵母
JP2773119B2 (ja) * 1987-07-10 1998-07-09 キヤノン 株式会社 通信装置
US5190877A (en) * 1987-09-03 1993-03-02 Gist-Brocades N.V. Saccharomyces strains for maltose fermentation
EP0306107B1 (en) * 1987-09-03 1996-07-31 Gist-Brocades N.V. New yeast strains providing for an enhanced rate of the fermentation of sugars, a process to obtain such yeasts and the use of these yeats
JPH02238876A (ja) * 1989-03-14 1990-09-21 Natl Food Res Inst 新規パン酵母
US5352606A (en) * 1989-03-14 1994-10-04 Asahi Kasei Kogyo Kabushiki Kaisha Freeze resistant bakers' yeast
CH681307A5 (es) * 1990-11-09 1993-02-26 Nestle Sa
WO1993001724A1 (en) * 1991-07-18 1993-02-04 The Pillsbury Company Yeast-leavened refrigerated dough products
EP0556905A1 (en) * 1992-02-17 1993-08-25 Gist-Brocades N.V. Cold-sensitive strain
US5480298A (en) * 1992-05-05 1996-01-02 General Electric Company Combustion control for producing low NOx emissions through use of flame spectroscopy

Also Published As

Publication number Publication date
ATE143409T1 (de) 1996-10-15
FI951183A (fi) 1995-09-17
NO950996D0 (no) 1995-03-15
BR9501091A (pt) 1996-06-04
ZA951479B (en) 1995-12-08
CA2143477A1 (en) 1995-09-17
JP3305529B2 (ja) 2002-07-22
NO312304B1 (no) 2002-04-22
FI951183A0 (fi) 1995-03-14
GR3021820T3 (en) 1997-02-28
DK0663441T3 (es) 1997-03-10
CN101343617A (zh) 2009-01-14
JPH07313142A (ja) 1995-12-05
EP0663441B1 (fr) 1996-09-25
JP2000139326A (ja) 2000-05-23
AU682236B2 (en) 1997-09-25
HK1006577A1 (en) 1999-03-05
CN1118007A (zh) 1996-03-06
CN101343617B (zh) 2012-04-18
AU1239295A (en) 1995-09-28
JP3442021B2 (ja) 2003-09-02
NO950996L (no) 1995-09-18
US5776526A (en) 1998-07-07
EP0663441A1 (fr) 1995-07-19
DE69500047D1 (de) 1996-10-31
DE69500047T2 (de) 1997-02-06
CA2143477C (en) 2001-05-29
FI120351B (fi) 2009-09-30

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