FI120351B - Teollinen leivinhiivakanta, sen valmistusmenetelmä ja käyttö, sekä leivintaikina ja sen valmistusmenetelmä - Google Patents
Teollinen leivinhiivakanta, sen valmistusmenetelmä ja käyttö, sekä leivintaikina ja sen valmistusmenetelmä Download PDFInfo
- Publication number
- FI120351B FI120351B FI951183A FI951183A FI120351B FI 120351 B FI120351 B FI 120351B FI 951183 A FI951183 A FI 951183A FI 951183 A FI951183 A FI 951183A FI 120351 B FI120351 B FI 120351B
- Authority
- FI
- Finland
- Prior art keywords
- dough
- yeast
- strain
- lti
- baking
- Prior art date
Links
- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 159
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 36
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 158
- 230000012010 growth Effects 0.000 claims abstract description 37
- 238000000034 method Methods 0.000 claims abstract description 29
- 102100032120 Toll/interleukin-1 receptor domain-containing adapter protein Human genes 0.000 claims abstract description 26
- 230000001925 catabolic effect Effects 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 108700028369 Alleles Proteins 0.000 claims abstract description 20
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 17
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 17
- 235000000346 sugar Nutrition 0.000 claims abstract description 17
- 230000008569 process Effects 0.000 claims abstract description 15
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- 239000002028 Biomass Substances 0.000 claims abstract description 11
- 239000002609 medium Substances 0.000 claims description 46
- 239000007789 gas Substances 0.000 claims description 17
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 16
- 238000012360 testing method Methods 0.000 claims description 16
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 239000001963 growth medium Substances 0.000 claims description 10
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 8
- 229910052799 carbon Inorganic materials 0.000 claims description 8
- 238000010924 continuous production Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 6
- 230000004060 metabolic process Effects 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 230000000241 respiratory effect Effects 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 5
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 3
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 3
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 3
- 230000015572 biosynthetic process Effects 0.000 claims description 3
- 239000001569 carbon dioxide Substances 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- JCXJVPUVTGWSNB-UHFFFAOYSA-N nitrogen dioxide Inorganic materials O=[N]=O JCXJVPUVTGWSNB-UHFFFAOYSA-N 0.000 claims description 2
- 238000010923 batch production Methods 0.000 abstract 2
- 238000005057 refrigeration Methods 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 description 20
- 230000004151 fermentation Effects 0.000 description 20
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 12
- 238000003860 storage Methods 0.000 description 12
- 235000013379 molasses Nutrition 0.000 description 10
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 9
- 229930006000 Sucrose Natural products 0.000 description 9
- 239000005720 sucrose Substances 0.000 description 9
- 150000008163 sugars Chemical class 0.000 description 9
- 229920001817 Agar Polymers 0.000 description 8
- 239000008272 agar Substances 0.000 description 8
- 239000000725 suspension Substances 0.000 description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 7
- 229940041514 candida albicans extract Drugs 0.000 description 7
- 210000004027 cell Anatomy 0.000 description 7
- 239000008103 glucose Substances 0.000 description 7
- 229910052757 nitrogen Inorganic materials 0.000 description 7
- 235000002639 sodium chloride Nutrition 0.000 description 7
- 239000012138 yeast extract Substances 0.000 description 7
- 230000002068 genetic effect Effects 0.000 description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 5
- 230000018109 developmental process Effects 0.000 description 5
- 238000001035 drying Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 230000002378 acidificating effect Effects 0.000 description 4
- 238000005119 centrifugation Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 239000007222 ypd medium Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 3
- 108010023063 Bacto-peptone Proteins 0.000 description 3
- 238000005273 aeration Methods 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 235000019568 aromas Nutrition 0.000 description 3
- 235000010855 food raising agent Nutrition 0.000 description 3
- 238000011534 incubation Methods 0.000 description 3
- 230000001939 inductive effect Effects 0.000 description 3
- 238000009776 industrial production Methods 0.000 description 3
- 101150088659 mal3 gene Proteins 0.000 description 3
- 238000005192 partition Methods 0.000 description 3
- 239000008188 pellet Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 229940074404 sodium succinate Drugs 0.000 description 3
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 description 3
- 210000005253 yeast cell Anatomy 0.000 description 3
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 101150108610 MAL gene Proteins 0.000 description 2
- 235000019483 Peanut oil Nutrition 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 239000002518 antifoaming agent Substances 0.000 description 2
- 238000003556 assay Methods 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 230000010261 cell growth Effects 0.000 description 2
- 230000001276 controlling effect Effects 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 239000011261 inert gas Substances 0.000 description 2
- 235000013310 margarine Nutrition 0.000 description 2
- 239000003264 margarine Substances 0.000 description 2
- 239000000312 peanut oil Substances 0.000 description 2
- 235000012830 plain croissants Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 2
- 235000012471 refrigerated dough Nutrition 0.000 description 2
- 239000004065 semiconductor Substances 0.000 description 2
- 230000028070 sporulation Effects 0.000 description 2
- 238000013112 stability test Methods 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-L succinate(2-) Chemical compound [O-]C(=O)CCC([O-])=O KDYFGRWQOYBRFD-UHFFFAOYSA-L 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 238000013022 venting Methods 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 1
- MKNQNPYGAQGARI-UHFFFAOYSA-N 4-(bromomethyl)phenol Chemical compound OC1=CC=C(CBr)C=C1 MKNQNPYGAQGARI-UHFFFAOYSA-N 0.000 description 1
- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 description 1
- 101100283604 Caenorhabditis elegans pigk-1 gene Proteins 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- 101000962438 Homo sapiens Protein MAL2 Proteins 0.000 description 1
- 102100024295 Maltase-glucoamylase Human genes 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 229910017974 NH40H Inorganic materials 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 102100039191 Protein MAL2 Human genes 0.000 description 1
- 101100031837 Schizosaccharomyces pombe (strain 972 / ATCC 24843) ade7 gene Proteins 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 229960000583 acetic acid Drugs 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 108010028144 alpha-Glucosidases Proteins 0.000 description 1
- 235000011114 ammonium hydroxide Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 229960002685 biotin Drugs 0.000 description 1
- 235000020958 biotin Nutrition 0.000 description 1
- 239000011616 biotin Substances 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000012785 bread rolls Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 235000011148 calcium chloride Nutrition 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 230000006652 catabolic pathway Effects 0.000 description 1
- 238000004113 cell culture Methods 0.000 description 1
- 239000013043 chemical agent Substances 0.000 description 1
- AGOYDEPGAOXOCK-KCBOHYOISA-N clarithromycin Chemical compound O([C@@H]1[C@@H](C)C(=O)O[C@@H]([C@@]([C@H](O)[C@@H](C)C(=O)[C@H](C)C[C@](C)([C@H](O[C@H]2[C@@H]([C@H](C[C@@H](C)O2)N(C)C)O)[C@H]1C)OC)(C)O)CC)[C@H]1C[C@@](C)(OC)[C@@H](O)[C@H](C)O1 AGOYDEPGAOXOCK-KCBOHYOISA-N 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000005021 flexible packaging material Substances 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 102000034356 gene-regulatory proteins Human genes 0.000 description 1
- 108091006104 gene-regulatory proteins Proteins 0.000 description 1
- 239000012362 glacial acetic acid Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000003550 marker Substances 0.000 description 1
- 230000037353 metabolic pathway Effects 0.000 description 1
- 230000003278 mimic effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229940014662 pantothenate Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 230000037361 pathway Effects 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 239000007793 ph indicator Substances 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- -1 polypropylene Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 239000008223 sterile water Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 235000011149 sulphuric acid Nutrition 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000035899 viability Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
- A21D6/001—Cooling
-
- 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
-
- 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
- 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)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP94104043 | 1994-03-16 | ||
| EP94104043 | 1994-03-16 |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| FI951183A0 FI951183A0 (fi) | 1995-03-14 |
| FI951183A7 FI951183A7 (fi) | 1995-09-17 |
| FI120351B true FI120351B (fi) | 2009-09-30 |
Family
ID=8215774
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FI951183A FI120351B (fi) | 1994-03-16 | 1995-03-14 | Teollinen leivinhiivakanta, sen valmistusmenetelmä ja käyttö, sekä leivintaikina ja sen valmistusmenetelmä |
Country Status (15)
| Country | Link |
|---|---|
| US (1) | US5776526A (enExample) |
| EP (1) | EP0663441B1 (enExample) |
| JP (2) | JP3305529B2 (enExample) |
| CN (2) | CN1118007A (enExample) |
| AT (1) | ATE143409T1 (enExample) |
| AU (1) | AU682236B2 (enExample) |
| BR (1) | BR9501091A (enExample) |
| CA (1) | CA2143477C (enExample) |
| DE (1) | DE69500047T2 (enExample) |
| DK (1) | DK0663441T3 (enExample) |
| ES (1) | ES2092912T3 (enExample) |
| FI (1) | FI120351B (enExample) |
| GR (1) | GR3021820T3 (enExample) |
| NO (1) | NO312304B1 (enExample) |
| ZA (1) | ZA951479B (enExample) |
Families Citing this family (15)
| 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 |
| DE69422160T2 (de) * | 1994-05-27 | 2000-04-06 | Agrano Ag, Allschwil | Verfahren zur Herstellung von Kulturmedien, welche für die individuelle Kultur von Hefen und Milchsäurebakterien oder die Kokultur von Hefen und Milchsäurebakterien verwendbar sind. |
| 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 |
| DK1148121T3 (da) * | 2000-04-20 | 2012-05-14 | Nestle Sa | Fremgangsmåde til indføring af recessive egenskaber i bagerigær |
| EP1338647A3 (en) * | 2002-02-21 | 2003-09-17 | Kyowa Hakko Kogyo Co., Ltd. | Yeast used for making bread |
| AU2009211772A1 (en) * | 2008-02-04 | 2009-08-13 | Toray Industries, Inc. | Method of producing lactic acid by continuous fermentation |
| 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 |
| US20170211159A1 (en) | 2014-07-29 | 2017-07-27 | La Pizza + 1 S.R.L. | 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)
| 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 |
| US5352606A (en) * | 1989-03-14 | 1994-10-04 | Asahi Kasei Kogyo Kabushiki Kaisha | Freeze resistant bakers' yeast |
| JPH02238876A (ja) * | 1989-03-14 | 1990-09-21 | Natl Food Res Inst | 新規パン酵母 |
| CH681307A5 (enExample) * | 1990-11-09 | 1993-02-26 | Nestle Sa | |
| DE69210824T3 (de) * | 1991-07-18 | 2010-06-24 | General Mills Marketing Inc. (n.d.Ges.d. Staates Delaware), Minneapolis | Mit hefen getriebene gekühlte teigwaren |
| 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 |
-
1995
- 1995-02-21 AU AU12392/95A patent/AU682236B2/en not_active Expired
- 1995-02-22 ZA ZA951479A patent/ZA951479B/xx unknown
- 1995-02-27 CA CA002143477A patent/CA2143477C/en not_active Expired - Lifetime
- 1995-03-10 ES ES95200590T patent/ES2092912T3/es not_active Expired - Lifetime
- 1995-03-10 EP EP95200590A patent/EP0663441B1/fr not_active Expired - Lifetime
- 1995-03-10 DE DE69500047T patent/DE69500047T2/de not_active Expired - Lifetime
- 1995-03-10 AT AT95200590T patent/ATE143409T1/de active
- 1995-03-10 DK DK95200590.8T patent/DK0663441T3/da active
- 1995-03-14 FI FI951183A patent/FI120351B/fi not_active IP Right Cessation
- 1995-03-15 JP JP05592695A patent/JP3305529B2/ja not_active Expired - Lifetime
- 1995-03-15 NO NO19950996A patent/NO312304B1/no not_active IP Right Cessation
- 1995-03-15 US US08/404,679 patent/US5776526A/en not_active Expired - Lifetime
- 1995-03-16 BR BR9501091A patent/BR9501091A/pt not_active IP Right Cessation
- 1995-03-16 CN CN95102496A patent/CN1118007A/zh active Pending
- 1995-03-16 CN CN2008100014507A patent/CN101343617B/zh not_active Expired - Lifetime
-
1996
- 1996-11-28 GR GR960403211T patent/GR3021820T3/el unknown
-
2000
- 2000-01-06 JP JP2000000949A patent/JP3442021B2/ja not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| NO950996L (no) | 1995-09-18 |
| FI951183A0 (fi) | 1995-03-14 |
| EP0663441B1 (fr) | 1996-09-25 |
| DE69500047D1 (de) | 1996-10-31 |
| NO950996D0 (no) | 1995-03-15 |
| CA2143477A1 (en) | 1995-09-17 |
| JPH07313142A (ja) | 1995-12-05 |
| FI951183A7 (fi) | 1995-09-17 |
| ZA951479B (en) | 1995-12-08 |
| BR9501091A (pt) | 1996-06-04 |
| HK1006577A1 (en) | 1999-03-05 |
| NO312304B1 (no) | 2002-04-22 |
| EP0663441A1 (fr) | 1995-07-19 |
| DE69500047T2 (de) | 1997-02-06 |
| CN1118007A (zh) | 1996-03-06 |
| US5776526A (en) | 1998-07-07 |
| JP2000139326A (ja) | 2000-05-23 |
| CA2143477C (en) | 2001-05-29 |
| AU682236B2 (en) | 1997-09-25 |
| CN101343617B (zh) | 2012-04-18 |
| AU1239295A (en) | 1995-09-28 |
| GR3021820T3 (en) | 1997-02-28 |
| JP3305529B2 (ja) | 2002-07-22 |
| DK0663441T3 (enExample) | 1997-03-10 |
| ATE143409T1 (de) | 1996-10-15 |
| CN101343617A (zh) | 2009-01-14 |
| ES2092912T3 (es) | 1996-12-01 |
| JP3442021B2 (ja) | 2003-09-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| FI120351B (fi) | Teollinen leivinhiivakanta, sen valmistusmenetelmä ja käyttö, sekä leivintaikina ja sen valmistusmenetelmä | |
| US5399492A (en) | Polyploid baker's yeasts having a low temperature inactivation property | |
| KR100858177B1 (ko) | 신규 빵 효모 및 그것을 이용한 빵 | |
| JP3170352B2 (ja) | パンの製法 | |
| US4643901A (en) | Yeast strains, method of production and use in baking | |
| US20110129567A1 (en) | Novel breadmaking yeast strains | |
| JP5285987B2 (ja) | パン酵母 | |
| JP3766701B2 (ja) | 新規酵母、該酵母を含有するパン生地および該生地の製造方法 | |
| US7198810B2 (en) | Yeast | |
| JPH0779767A (ja) | 新規酵母及び該酵母を含有するパン生地 | |
| KR100430638B1 (ko) | 신규 효모 유전자 | |
| US6905869B2 (en) | Method for introducing recessive properties into the genetic background of industrial baker's yeast | |
| HK1006577B (en) | Industrial low temperature inactive bakers' yeast | |
| Wongkhalaung et al. | Characterization of new baker’s yeast strains and their leavening ability in bread dough | |
| JP2013172739A (ja) | パン酵母 | |
| Tesei | Loading of Saccharomyces cerevisiae with glycerol leads to enhanced | |
| JP2001078655A (ja) | パンの製法 | |
| HK1058688A (en) | Yeast used for making bread |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG | Patent granted |
Ref document number: 120351 Country of ref document: FI |
|
| MA | Patent expired |