IT201900012369A1 - A PROCESS OF PREPARATION OF MOTHER'S YEAST FOR LONG STORAGE - Google Patents

A PROCESS OF PREPARATION OF MOTHER'S YEAST FOR LONG STORAGE

Info

Publication number
IT201900012369A1
IT201900012369A1 IT102019000012369A IT201900012369A IT201900012369A1 IT 201900012369 A1 IT201900012369 A1 IT 201900012369A1 IT 102019000012369 A IT102019000012369 A IT 102019000012369A IT 201900012369 A IT201900012369 A IT 201900012369A IT 201900012369 A1 IT201900012369 A1 IT 201900012369A1
Authority
IT
Italy
Prior art keywords
mother
yeast
preparation
long storage
storage
Prior art date
Application number
IT102019000012369A
Other languages
Italian (it)
Inventor
Angela Zinnai
Francesca Venturi
Isabella Taglieri
Chiara Sanmartin
Gianpaolo Andrich
Original Assignee
Nexfood S R L
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 Nexfood S R L filed Critical Nexfood S R L
Priority to IT102019000012369A priority Critical patent/IT201900012369A1/en
Publication of IT201900012369A1 publication Critical patent/IT201900012369A1/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
    • 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
    • C12N1/04—Preserving or maintaining viable microorganisms
    • 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
    • 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Zoology (AREA)
  • Genetics & Genomics (AREA)
  • Organic Chemistry (AREA)
  • Biotechnology (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Medicinal Chemistry (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Botany (AREA)
IT102019000012369A 2019-07-19 2019-07-19 A PROCESS OF PREPARATION OF MOTHER'S YEAST FOR LONG STORAGE IT201900012369A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
IT102019000012369A IT201900012369A1 (en) 2019-07-19 2019-07-19 A PROCESS OF PREPARATION OF MOTHER'S YEAST FOR LONG STORAGE

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
IT102019000012369A IT201900012369A1 (en) 2019-07-19 2019-07-19 A PROCESS OF PREPARATION OF MOTHER'S YEAST FOR LONG STORAGE

Publications (1)

Publication Number Publication Date
IT201900012369A1 true IT201900012369A1 (en) 2021-01-19

Family

ID=68733465

Family Applications (1)

Application Number Title Priority Date Filing Date
IT102019000012369A IT201900012369A1 (en) 2019-07-19 2019-07-19 A PROCESS OF PREPARATION OF MOTHER'S YEAST FOR LONG STORAGE

Country Status (1)

Country Link
IT (1) IT201900012369A1 (en)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0298605A1 (en) * 1987-06-10 1989-01-11 Unilever Plc Process for producing a stable bacterial composition and process for breadmaking using this composition
DE4308707C1 (en) * 1993-03-18 1994-03-17 Batscheider Lieken Muehlen Prodn. of re-activatable dried sour dough - by drying fermented dough in high-speed rotor in which it is briefly exposed to hot air flow
CN103005240A (en) * 2012-12-31 2013-04-03 渤海大学 Preparation method and application of compound leavening agent

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0298605A1 (en) * 1987-06-10 1989-01-11 Unilever Plc Process for producing a stable bacterial composition and process for breadmaking using this composition
DE4308707C1 (en) * 1993-03-18 1994-03-17 Batscheider Lieken Muehlen Prodn. of re-activatable dried sour dough - by drying fermented dough in high-speed rotor in which it is briefly exposed to hot air flow
CN103005240A (en) * 2012-12-31 2013-04-03 渤海大学 Preparation method and application of compound leavening agent

Non-Patent Citations (5)

* Cited by examiner, † Cited by third party
Title
GOBBETTI MRIZZELLO CGCAGNO RDE ANGELIS M: "How the sourdough may affect the functional features of leavened baked goods", FOOD MICROBIOLOGY, vol. 37, 2014, pages 30 - 40, XP028770932, DOI: 10.1016/j.fm.2013.04.012
LATTANZI LMINERVINI FGOBBETTI M: "Assessment of comparative methods for memorizzare type-I wheat", FOOD SCIENCE AND TECHNOLOGY, vol. 59, 2014, pages 948 - 955
MINERVINI FDE ANGELIS MCAGNO RGOBBETTI M: "Vernici parameters influencing microbial diversity and stability of traditional sourdough", INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol. 171, 2014, pages 136 - 146
ROECKEN W ET AL: "Versuche zur Kompensierung der Essigsaeureverluste beim Trocknen von Sauerteigen - [Experiements to compensate for acetic acid losses during drying of sourdough]", GETREIDE MEHL UND BROT, BOCHUM, DE, vol. 46, no. 5, 1992, pages 139 - 145, XP009518210, ISSN: 0367-4177 *
SIEPMANN FB, VWASZCZYNSKYJ NSPIER MR: "Overview of Sourdough Technology: from Production to Marketing", FOOD , BIOPROCESS TECHNOL, 2017

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