FR2581998A1 - Process for the manufacture of food yeasts supplemented with galactose - Google Patents

Process for the manufacture of food yeasts supplemented with galactose Download PDF

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Publication number
FR2581998A1
FR2581998A1 FR8502336A FR8502336A FR2581998A1 FR 2581998 A1 FR2581998 A1 FR 2581998A1 FR 8502336 A FR8502336 A FR 8502336A FR 8502336 A FR8502336 A FR 8502336A FR 2581998 A1 FR2581998 A1 FR 2581998A1
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Prior art keywords
galactose
yeasts
strain
supplemented
mutant
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FR8502336A
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French (fr)
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JAY FRANCOIS
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JAY FRANCOIS
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Priority to FR8502336A priority Critical patent/FR2581998A1/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
    • A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/14—Yeasts or derivatives thereof
    • 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
    • C12N1/005—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 after treatment of microbial biomass not covered by C12N1/02 - C12N1/08

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
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  • Biotechnology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Zoology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Wood Science & Technology (AREA)
  • Food Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Biochemistry (AREA)
  • Sustainable Development (AREA)
  • Mycology (AREA)
  • Biomedical Technology (AREA)
  • Genetics & Genomics (AREA)
  • Virology (AREA)
  • Nutrition Science (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Molecular Biology (AREA)
  • Physiology (AREA)
  • Animal Husbandry (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Process for the manufacture of a foodstuff for man or for animals, consisting of a mixture of yeasts and galactose. Starting with a lactose-containing substrate such as whey, a biomass of lactic yeasts mixed with galactose is obtained by fermentation. This biomass is then treated: concentration, supplementation, lysis. The yeast used is a mutant; it is incapable of metabolising the galactose. The foodstuff obtained combines the food qualities of galactose with those of the yeasts.

Description

La présente addition se rattache à la revendication 1 du brevet nO 7326663 déposé le 20 juillet 1973. Elle vise à la fabrication d'un mélange de galactose et de levures, éventuellement complémenté par d'autres sucres et des conservateurs. This addition relates to claim 1 of patent No. 7326663 filed July 20, 1973. It aims at the manufacture of a mixture of galactose and yeast, optionally supplemented with other sugars and preservatives.

Actuellement des levures sont utilisées dans l'alimentation humaine et animale soit pour leur richesse nutritionnelle soit pour leurs qualités fonctionnelles. I1 est intéressant de produire un aliment ou un additif alimentaire directement plus équilibré en sucre, et en particulier en galactose. Currently yeasts are used in human and animal food either for their nutritional richness or for their functional qualities. It is advantageous to produce a food or a food additive directly more balanced in sugar, and in particular in galactose.

Le brevet principal concerne la préparation de galactose à partir d'un substrat liquide contenant du lactose, comme, par exemple, du lactosérum, en traitant cette solution par un microorganisme mutant, non pathogène, prototrophe, possédant une ssgalactosidase et un caractère gal , c'est à dire incapable de fermenter le galactose. Selon un mode préféré de l'invention principale ce microorganisme est obtenu par mutation et sélection. Selon un autre mode préféré de l'invention la mutation est opérée sur une souche haplolde. Selon un autre mode préféré de l'invention cette souche haploide est diploldisée. Selon un autre mode préféré de l'invention une levure mutante/2tuyv8ro- myces.Selon un autre mode préféré de l'invention, la levure utilisée est une des souches déposées à Delft au Centraal
Bureau voor Schimmelcultures sous les nO CBS 6498 et CBS 6499.The main patent relates to the preparation of galactose from a liquid substrate containing lactose, such as, for example, whey, by treating this solution with a mutant, non-pathogenic, prototrophic microorganism having a ssgalactosidase and a gal character, c is to say unable to ferment galactose. According to a preferred embodiment of the main invention, this microorganism is obtained by mutation and selection. According to another preferred embodiment of the invention, the mutation is carried out on a haplold strain. According to another preferred embodiment of the invention, this haploid strain is certified. According to another preferred embodiment of the invention a mutant yeast / 2tuyv8ro-myces. According to another preferred embodiment of the invention, the yeast used is one of the strains deposited at Delft at the Centraal
Bureau voor Schimmelcultures under nos CBS 6498 and CBS 6499.

Aujourd'hui, pour préparer un mélange glucide-levures on additionne à des levures des glucides comme l'expose le brevet fran sains nO 2494963 du 3 décembre 1980 "Procédé de fabrication d'une matière première alimentaire à base de levures". Dans la présente addition un mélange de galactose peut être obtenu directement au cours de l'élaboration des levures. La fermentation d'un milieu lactosé avec la levure mutante, selon le brevet principal, conduit dans une première étape à un substrat contenant du galactose et des levures. Ce-substrat est ensuite concentré, ce qui a pour effet d'améliorer la conservation par action de la pression osmotique, et les levures sont plasmolysées. Today, in order to prepare a carbohydrate-yeast mixture, carbohydrates are added to yeasts, as described in the healthy French patent No. 2494963 of December 3, 1980 "Process for manufacturing a food raw material based on yeasts". In the present addition a mixture of galactose can be obtained directly during the preparation of the yeasts. The fermentation of a lactose medium with the mutant yeast, according to the main patent, leads in a first step to a substrate containing galactose and yeasts. This substrate is then concentrated, which has the effect of improving preservation by the action of osmotic pressure, and the yeasts are plasmolyzed.

Selon un mode préféré de l'invention une partie de la fraction liquide est extraite, avant la concentration, par ultrafiltration ou par centrifugation. According to a preferred embodiment of the invention, part of the liquid fraction is extracted, before concentration, by ultrafiltration or by centrifugation.

Selon un autre mode préféré de l'invention, les levures sont plasmolysées, par exemple, à chaud durant la concentration. According to another preferred embodiment of the invention, the yeasts are plasmolyzed, for example, hot during the concentration.

Selon un autre mode préféré de l'invention le mélange est additionné d'un ou de plusieurs sucres, autres que le galactose, les nutritionnistes recommandent en effet d'associer d'autres sucres et, en particulier, du glucose, au galactose. According to another preferred embodiment of the invention, the mixture is supplemented with one or more sugars, other than galactose, nutritionists indeed recommend associating other sugars and, in particular, glucose, with galactose.

Selon un autre mode préféré de l'invention du chlorure de sodium ou un autre conservateur est ajouté au mélange. According to another preferred embodiment of the invention, sodium chloride or another preservative is added to the mixture.

Selon un autre mode préféré de l'invention le mélange est séché par un des moyens aujourd'hui biens connus comme le séchage sur rouleaux, les courants d'air chaud, ou la cuisson extrusion.  According to another preferred embodiment of the invention, the mixture is dried by one of the means well known today, such as drying on rollers, drafts of hot air, or extrusion cooking.

Claims (8)

REVENDICATIONS Procédé de préparation de galactose en mélange avec des levures, destiné à être utilisé en alimentation humaine ou animale, selon la revendication nO 1 du brevet principal, caractérisé en ce qu'il traite un substrat contenant du lactose, comme du lactosérum, à l'aide d'une levure mutante non pathogène prototrophe, possédant une galactosidase et un caractère gal , et en ce que l'on plasmolyse les levures, que l'on concentre le mélange, qu'on le sèche si on le désire. Process for the preparation of galactose mixed with yeasts, intended for use in human or animal nutrition, according to claim No 1 of the main patent, characterized in that it treats a substrate containing lactose, such as whey, with using a mutant non-pathogenic prototrophic yeast, having a galactosidase and a gal character, and in that the yeasts are plasmolysed, that the mixture is concentrated, that it is dried if desired. 2)Procédé selon la revendiction 1, caractérisé en ce que la souche utilisée est une levure obtenue par mutation et sélection. 2) Method according to claim 1, characterized in that the strain used is a yeast obtained by mutation and selection. 3)Procédé selon la revendication 2, caractérisé en ce que l'on opère la mutation sur une souche haplolde. 3) Method according to claim 2, characterized in that one operates the mutation on a haplold strain. 4)Procédé selon la revendication 3, caractérisé en ce que la souche haplolde, mutante, est diploldisée. 4) Method according to claim 3, characterized in that the haploid strain, mutant, is diploldized. 5)Procédé selon l'une des revendications 3 ou 4, caractérisé en ce que la souche utilisée est une Kluyveromyces. 5) Method according to one of claims 3 or 4, characterized in that the strain used is a Kluyveromyces. 6)Procédé selon la revendication 5 caractérisé en ce que la souche utilisée est l'une des souches de Kluyveromyces fragilis, déposées à Delft sous les nO CBS 6498 et CBS 6499. 6) Method according to claim 5 characterized in that the strain used is one of the strains of Kluyveromyces fragilis, deposited in Delft under the numbers CBS 6498 and CBS 6499. 7)Procédé selon la revendication 5 ou 6, caractérisé en ce que les levures sont plasmolyses à la fin de la fermentation. 7) Method according to claim 5 or 6, characterized in that the yeasts are plasmolyzed at the end of fermentation. 8)Procédé selon les revendications 5 ou 6 ou 7, caractérisé en ce que la masse organique est concentrée, aprés ou non extraction d'une partie de la phase liquide, pour améliorer la conservation du produit par effet de la pression osmotique. 8) Method according to claims 5 or 6 or 7, characterized in that the organic mass is concentrated, after or not extraction of part of the liquid phase, to improve the conservation of the product by effect of osmotic pressure. )Procédé selon la revendication 8 caractérisé en ce que la masse organique est complémentée par un ou des sucres autres que le galactose. ) Method according to claim 8 characterized in that the organic mass is supplemented by one or more sugars other than galactose. lO)Procédé selon les revendications 8 ou 9 caractérisé en ce que du chlorure de sodium ou un autre conservateur est ajouté.lO) Method according to claims 8 or 9 characterized in that sodium chloride or another preservative is added. ll)Procédé selon les revendications 8 ou 9 caractérisé en ce que le produit est séché par un des moyens comme le séchage sur rouleaux, les courants d'air chaud ou la cuisson-extrusion. ll) Method according to claims 8 or 9 characterized in that the product is dried by one of the means such as drying on rollers, drafts of hot air or cooking-extrusion.
FR8502336A 1985-02-15 1985-02-15 Process for the manufacture of food yeasts supplemented with galactose Withdrawn FR2581998A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR8502336A FR2581998A1 (en) 1985-02-15 1985-02-15 Process for the manufacture of food yeasts supplemented with galactose

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FR8502336A FR2581998A1 (en) 1985-02-15 1985-02-15 Process for the manufacture of food yeasts supplemented with galactose

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005039299A2 (en) * 2003-10-29 2005-05-06 Inalco S.P.A. Process for the preparation of galactose

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR854452A (en) * 1938-05-18 1940-04-16 Troponwerke Dinklage & Co Process for obtaining yeast preparations
FR1574904A (en) * 1968-05-31 1969-07-18
FR2237905A1 (en) * 1973-07-20 1975-02-14 Anvar Lacto serum conversion to galactose - using a prototrophic microorganism contg beta-galactosidase
FR2239206A2 (en) * 1973-08-03 1975-02-28 Anvar Lacto serum conversion to galactose - using a prototrophic microorganism contg beta-galactosidase
US4182777A (en) * 1977-03-01 1980-01-08 Standard Oil Company (Indiana) Co-dried yeast whey food product and process
FR2494963A1 (en) * 1980-12-03 1982-06-04 Bel Fromageries Yeast prepn. prepd. from aq. suspension contg. glucide - and having improved settling resistance in aq. medium

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR854452A (en) * 1938-05-18 1940-04-16 Troponwerke Dinklage & Co Process for obtaining yeast preparations
FR1574904A (en) * 1968-05-31 1969-07-18
FR2237905A1 (en) * 1973-07-20 1975-02-14 Anvar Lacto serum conversion to galactose - using a prototrophic microorganism contg beta-galactosidase
FR2239206A2 (en) * 1973-08-03 1975-02-28 Anvar Lacto serum conversion to galactose - using a prototrophic microorganism contg beta-galactosidase
US4182777A (en) * 1977-03-01 1980-01-08 Standard Oil Company (Indiana) Co-dried yeast whey food product and process
FR2494963A1 (en) * 1980-12-03 1982-06-04 Bel Fromageries Yeast prepn. prepd. from aq. suspension contg. glucide - and having improved settling resistance in aq. medium

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005039299A2 (en) * 2003-10-29 2005-05-06 Inalco S.P.A. Process for the preparation of galactose
WO2005039299A3 (en) * 2003-10-29 2005-06-23 Inalco Spa Process for the preparation of galactose

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