GT201300200A - Cepas de saccharomyces cerevisiae aptas para la produccion de levaduras de panificacion osmotolerantes y que presentan una resistencia intrinseca a los acidos organicos debiles, sus procedimientos de preparacion y aplicaciones - Google Patents
Cepas de saccharomyces cerevisiae aptas para la produccion de levaduras de panificacion osmotolerantes y que presentan una resistencia intrinseca a los acidos organicos debiles, sus procedimientos de preparacion y aplicacionesInfo
- Publication number
- GT201300200A GT201300200A GT201300200A GT201300200A GT201300200A GT 201300200 A GT201300200 A GT 201300200A GT 201300200 A GT201300200 A GT 201300200A GT 201300200 A GT201300200 A GT 201300200A GT 201300200 A GT201300200 A GT 201300200A
- Authority
- GT
- Guatemala
- Prior art keywords
- cepas
- osmotolerant
- resistance
- production
- organic acids
- Prior art date
Links
Classifications
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- 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
-
- 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
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- 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
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
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- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, anhydrides or salts thereof
-
- 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
- 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
- C12N15/00—Mutation or genetic engineering; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification; Use of hosts therefor
- C12N15/01—Preparation of mutants without inserting foreign genetic material therein; Screening processes 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
- C12N15/00—Mutation or genetic engineering; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification; Use of hosts therefor
- C12N15/09—Recombinant DNA-technology
- C12N15/63—Introduction of foreign genetic material using vectors; Vectors; Use of hosts therefor; Regulation of expression
- C12N15/79—Vectors or expression systems specially adapted for eukaryotic hosts
- C12N15/80—Vectors or expression systems specially adapted for eukaryotic hosts for fungi
- C12N15/81—Vectors or expression systems specially adapted for eukaryotic hosts for fungi for yeasts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Organic Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Biotechnology (AREA)
- General Engineering & Computer Science (AREA)
- Biomedical Technology (AREA)
- Microbiology (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- Biophysics (AREA)
- Plant Pathology (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Medicinal Chemistry (AREA)
- Tropical Medicine & Parasitology (AREA)
- Virology (AREA)
- Nutrition Science (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
LA PRESENTE INVENCIÓN SE REFIERE A LAS CEPAS DE SACCHAROMYCES CEREVISIAE APTAS PARA LA PRODUCCIÓN DE LEVADURAS DE PANIFICACIÓN OSMOTOLERANTES Y QUE PRESENTAN UNA RESISTENCIA INTRÍNSECA A LOS ÁCIDOS ORGÁNICOS DÉBILES.LAS CEPAS DE LA PRESENTE INVENCIÓN SE OBTIENEN MEDIANTE UN PROCEDIMIENTO DE HIBRIDACIÓN O DE MUTACIÓN DE LA CEPA INDUSTRIAL DE S. CEREVISIAE DEPOSITADA EL 8 DE JULIO DE 2010 EN LA CNCM BAJO EL NÚMERO I-4341, O A PARTIR DE UNA CEPA INDUSTRIAL SIMILAR A ESTA POR SU PERFIL TY Y/O POR CARTOGRAFÍA DE SUS LOCI DE CARACTERES CUANTITATIVOS (QTL MAPPING)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR1151354A FR2971790B1 (fr) | 2011-02-18 | 2011-02-18 | Souches de saccharomyces cerevisiae aptes a la production de levures de panification osmotolerantes et presentant une resistance intrinseque aux acides organiques faibles, leurs procedes de preparation et applications |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GT201300200A true GT201300200A (es) | 2016-04-14 |
Family
ID=44630057
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GT201300200A GT201300200A (es) | 2011-02-18 | 2013-08-12 | Cepas de saccharomyces cerevisiae aptas para la produccion de levaduras de panificacion osmotolerantes y que presentan una resistencia intrinseca a los acidos organicos debiles, sus procedimientos de preparacion y aplicaciones |
Country Status (29)
| Country | Link |
|---|---|
| US (1) | US9138006B2 (es) |
| EP (1) | EP2683248B1 (es) |
| JP (1) | JP5898237B2 (es) |
| KR (1) | KR101879165B1 (es) |
| CN (2) | CN102409002A (es) |
| AP (1) | AP3795A (es) |
| AR (1) | AR082082A1 (es) |
| AU (1) | AU2011359063B2 (es) |
| BR (1) | BR112013020518B1 (es) |
| CA (1) | CA2827164C (es) |
| CL (1) | CL2013002374A1 (es) |
| CO (1) | CO6771431A2 (es) |
| CR (1) | CR20130385A (es) |
| DO (1) | DOP2013000183A (es) |
| EC (1) | ECSP13012842A (es) |
| ES (1) | ES2669569T3 (es) |
| FR (1) | FR2971790B1 (es) |
| GT (1) | GT201300200A (es) |
| MX (1) | MX345223B (es) |
| MY (1) | MY162342A (es) |
| NI (1) | NI201300069A (es) |
| PE (1) | PE20140733A1 (es) |
| PL (1) | PL2683248T3 (es) |
| RU (1) | RU2571934C2 (es) |
| SG (1) | SG192811A1 (es) |
| TR (1) | TR201806700T4 (es) |
| UA (1) | UA111839C2 (es) |
| WO (1) | WO2012110711A1 (es) |
| ZA (1) | ZA201306036B (es) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| UA111839C2 (uk) | 2011-02-18 | 2016-06-24 | Лесаффр Е Компані | Штами saccharomyces cerevisiae, придатні для виробляння пекарських дріжджів, що є осмостійкими та стійкими до дії слабких органічних кислот, способи їх одержання та застосування |
| WO2013161303A1 (ja) * | 2012-04-26 | 2013-10-31 | 株式会社カネカ | 新規パン酵母 |
| FR3014900B1 (fr) * | 2013-12-16 | 2017-10-27 | Lesaffre & Cie | Nouvelles souches de levure de panification performantes sur pates non sucrees ou legerement sucrees |
| KR101551839B1 (ko) | 2015-05-22 | 2015-09-09 | 에스피씨 주식회사 | 한국 전통 누룩으로부터 분리한 제빵용 신규의 토종 천연 효모 및 토종 천연 유산균 |
| FR3081090B1 (fr) * | 2018-05-15 | 2021-09-10 | Lesaffre & Cie | Probiotique pour volaille |
| MA50053B1 (fr) | 2020-06-12 | 2022-05-31 | Univ Sidi Mohamed Ben Abdellah | Utilisation d'une levure non- boulangère pour la préparation des produits de boulangers légèrement sucrées |
| CN114317301B (zh) * | 2020-09-30 | 2023-07-18 | 安琪酵母股份有限公司 | 酿酒酵母菌、面用干酵母以及其应用 |
| CN112430563B (zh) * | 2020-11-27 | 2023-06-20 | 可克达拉安琪酵母有限公司 | 馕饼专用酵母、其制备方法及其应用 |
| CN117165455A (zh) * | 2022-05-27 | 2023-12-05 | 安琪酵母股份有限公司 | 一种耐高糖渗透酿酒酵母菌株及应用 |
Family Cites Families (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NL198011A (es) | 1955-06-13 | |||
| GB1590830A (en) | 1976-12-24 | 1981-06-10 | Lesaffre & Cie | Strains of yeast for bread-making and a process for the obtention thereof |
| US4346115A (en) | 1976-12-24 | 1982-08-24 | Lesaffre Et Cie | Fermentation of acid-containing doughs |
| DE2810601A1 (de) | 1978-03-11 | 1979-09-20 | Henkel Kgaa | Verfahren zur herstellung von presshefe und trockenbackhefe mit verbesserter triebkraft im sauren milieu |
| GB2115833B (en) * | 1982-02-01 | 1985-04-17 | Distillers Company The | Yeast hybrids and products derived therefrom |
| WO1996038538A1 (en) | 1995-06-02 | 1996-12-05 | Burns Philp Technology Pty. Limited | High sugar dough yeast strains |
| RU2039813C1 (ru) * | 1990-12-06 | 1995-07-20 | Институт биологии гена РАН | Штамм дрожжей saceharomyces cerevisiae, meyen для получения хлебопекарных дрожжей и этанола на мелассе |
| FR2675815B1 (fr) * | 1991-04-23 | 1994-11-04 | Lesaffre & Cie | Nouvelles souches de levure de panification et leur procede d'obtention, nouvelles levures fraiche et seche correspondantes. |
| EP0645094B1 (en) * | 1993-09-24 | 1999-12-15 | Dsm N.V. | Improvement of gas and alcohol production by yeast |
| FR2775113B1 (fr) * | 1998-02-13 | 2000-04-07 | Francois Adam | Procede et dispositif pour la deterioration de disques d'enregistrement |
| WO1999051746A1 (en) * | 1998-04-07 | 1999-10-14 | Dsm N.V. | Improved yeast strain |
| JP3066587B2 (ja) * | 1998-12-24 | 2000-07-17 | 株式会社タカキベーカリー | サワーブレッドの製造方法 |
| EP1036841B1 (en) * | 1999-03-12 | 2005-09-14 | Oriental Yeast Co., Ltd. | Sugar super-tolerant yeast for confectionery and bakery |
| DE602004015239D1 (de) * | 2004-01-30 | 2008-09-04 | Lesaffre & Cie | Bäckereihefen mit verbesserter Toleranz gegenüber einem hohen Zuckergehalt im Teig und gegenüber schwachen organischen Säuren |
| CN100360661C (zh) * | 2005-11-30 | 2008-01-09 | 吉林大学 | 干酪乳杆菌改组菌株及发酵生产l-乳酸 |
| FR2920157B1 (fr) * | 2007-08-23 | 2009-10-16 | Lesaffre Et Cie Sa | Nouvelles souches de levure de panification |
| EP2228437A4 (en) * | 2007-12-10 | 2011-03-23 | Oriental Yeast Co Ltd | YEAST WITH IMMUNE POTENZING EFFECT AND LIVING OR FEEDING AGENT |
| CN101418265B (zh) * | 2008-12-08 | 2011-11-23 | 安琪酵母（伊犁）有限公司 | 耐防腐剂面包酵母菌种及面包酵母的制备方法 |
| UA111839C2 (uk) | 2011-02-18 | 2016-06-24 | Лесаффр Е Компані | Штами saccharomyces cerevisiae, придатні для виробляння пекарських дріжджів, що є осмостійкими та стійкими до дії слабких органічних кислот, способи їх одержання та застосування |
-
2011
- 2011-01-07 UA UAA201310030A patent/UA111839C2/uk unknown
- 2011-02-18 FR FR1151354A patent/FR2971790B1/fr active Active
- 2011-07-01 MY MYPI2013003033A patent/MY162342A/en unknown
- 2011-07-01 PE PE2013001867A patent/PE20140733A1/es active IP Right Grant
- 2011-07-01 ES ES11743083.5T patent/ES2669569T3/es active Active
- 2011-07-01 BR BR112013020518-0A patent/BR112013020518B1/pt active IP Right Grant
- 2011-07-01 AP AP2013007034A patent/AP3795A/en active
- 2011-07-01 TR TR2018/06700T patent/TR201806700T4/tr unknown
- 2011-07-01 CA CA2827164A patent/CA2827164C/fr active Active
- 2011-07-01 SG SG2013062344A patent/SG192811A1/en unknown
- 2011-07-01 EP EP11743083.5A patent/EP2683248B1/fr active Active
- 2011-07-01 PL PL11743083T patent/PL2683248T3/pl unknown
- 2011-07-01 WO PCT/FR2011/051550 patent/WO2012110711A1/fr active Application Filing
- 2011-07-01 JP JP2013553978A patent/JP5898237B2/ja active Active
- 2011-07-01 RU RU2013142444/10A patent/RU2571934C2/ru active
- 2011-07-01 MX MX2013009321A patent/MX345223B/es active IP Right Grant
- 2011-07-01 AU AU2011359063A patent/AU2011359063B2/en active Active
- 2011-07-01 AR ARP110102379A patent/AR082082A1/es active IP Right Grant
- 2011-07-01 KR KR1020137021247A patent/KR101879165B1/ko active IP Right Grant
- 2011-07-07 CN CN2011102033453A patent/CN102409002A/zh active Pending
- 2011-07-07 CN CN201710158849.5A patent/CN107142224A/zh active Pending
-
2013
- 2013-08-09 CR CR20130385A patent/CR20130385A/es unknown
- 2013-08-12 NI NI201300069A patent/NI201300069A/es unknown
- 2013-08-12 CO CO13191500A patent/CO6771431A2/es unknown
- 2013-08-12 ZA ZA2013/06036A patent/ZA201306036B/en unknown
- 2013-08-12 GT GT201300200A patent/GT201300200A/es unknown
- 2013-08-12 DO DO2013000183A patent/DOP2013000183A/es unknown
- 2013-08-13 US US13/965,923 patent/US9138006B2/en active Active
- 2013-08-16 CL CL2013002374A patent/CL2013002374A1/es unknown
- 2013-08-20 EC ECSP13012842 patent/ECSP13012842A/es unknown
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