IT989502B - Processo per colture di batteri per pasta acida da pane e relativo prodotto - Google Patents
Processo per colture di batteri per pasta acida da pane e relativo prodottoInfo
- Publication number
- IT989502B IT989502B IT48564/72A IT4856472A IT989502B IT 989502 B IT989502 B IT 989502B IT 48564/72 A IT48564/72 A IT 48564/72A IT 4856472 A IT4856472 A IT 4856472A IT 989502 B IT989502 B IT 989502B
- Authority
- IT
- Italy
- Prior art keywords
- crops
- bacteria
- related product
- sour bread
- pasta
- Prior art date
Links
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
- C12N1/20—Bacteria; Culture media therefor
-
- 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
-
- 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
-
- 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
- Y10S435/822—Microorganisms using bacteria or actinomycetales
- Y10S435/853—Lactobacillus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Microbiology (AREA)
- Medicinal Chemistry (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Tropical Medicine & Parasitology (AREA)
- Food Science & Technology (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 (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US119381A US3891773A (en) | 1971-02-26 | 1971-02-26 | Culture of sour dough bacteria |
Publications (1)
Publication Number | Publication Date |
---|---|
IT989502B true IT989502B (it) | 1975-06-10 |
Family
ID=22384126
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
IT48564/72A IT989502B (it) | 1971-02-26 | 1972-02-25 | Processo per colture di batteri per pasta acida da pane e relativo prodotto |
Country Status (8)
Country | Link |
---|---|
US (1) | US3891773A (it) |
JP (3) | JPS5858070B1 (it) |
CA (1) | CA973425A (it) |
DE (2) | DE2228119A1 (it) |
DK (1) | DK137901B (it) |
FR (1) | FR2126452B1 (it) |
GB (1) | GB1362729A (it) |
IT (1) | IT989502B (it) |
Families Citing this family (29)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4021581A (en) * | 1975-10-17 | 1977-05-03 | Sing Edmond L | Culture of sour dough bacteria |
US4140800A (en) * | 1977-06-13 | 1979-02-20 | Leo Kline | Freeze-dried natural sour dough starter |
US4243687A (en) * | 1979-01-10 | 1981-01-06 | Leo Kline | Freeze-dried natural sour dough starter |
US4423079A (en) * | 1980-07-14 | 1983-12-27 | Leo Kline | Growth promoting compositions for Lactobacillus sanfrancisco and method of preparation |
JPS5813449A (ja) * | 1981-07-13 | 1983-01-25 | Nippon Steel Corp | 通電加熱用浸漬ノズル |
JPS58128030U (ja) * | 1982-02-24 | 1983-08-30 | 株式会社小森コーポレーション | 枚葉輪転印刷機の版押え装置 |
JPS59106291A (ja) * | 1982-12-11 | 1984-06-19 | Kyowa Hakko Kogyo Co Ltd | 新菌種 |
JPS59188446U (ja) * | 1983-06-01 | 1984-12-14 | 橋尾 栄治 | 脚用健康器具 |
JPS6023058U (ja) * | 1983-07-25 | 1985-02-16 | 三和体育製販株式会社 | 足ぶみ鍛練器 |
FR2554125B1 (fr) * | 1983-10-27 | 1986-01-10 | Air Liquide | Procede de preparation de concentres de micro-organismes lyophilises |
NZ210967A (en) * | 1984-01-31 | 1988-07-28 | Arnott S Biscuits Ltd | Continuous fermentation process: milled grain slurry fermented with lactic acid producing bacteria |
US4889810A (en) * | 1985-02-13 | 1989-12-26 | Research And Development Institute, Inc. At Montana State University | Method and compositions for improving the nutritive value of foods via Lactobacillus Ferementum |
US4666719A (en) * | 1985-11-05 | 1987-05-19 | Spiller Monica A | Admixture of a lactobacillus brevis and a saccharomyces dairensis for preparing leavening barm |
JPH0775512B2 (ja) * | 1987-04-02 | 1995-08-16 | 鐘淵化学工業株式会社 | パン酵母製品の製造法 |
US4874704A (en) * | 1987-05-15 | 1989-10-17 | Microlife Technics, Inc. | Method for inhibiting food-borne human pathogens and preventing microbial spoilage in refrigerated foods using a Lactobacillus |
JPS63286268A (ja) * | 1987-05-19 | 1988-11-22 | Kobe Steel Ltd | タンディッシュノズルの加熱方法 |
GB8713601D0 (en) * | 1987-06-10 | 1987-07-15 | Unilever Plc | Fermentation |
US4950489A (en) * | 1988-04-28 | 1990-08-21 | Alton Spiller, Inc. | Preparation of dried forms of leavening barms containing an admixture of certain lactobacillus and saccharomyces species |
US5283069A (en) * | 1989-10-23 | 1994-02-01 | Unilever Patent Holdings B.V. | Production of aroma and/or flavor materials with lactic acid bacteria supported on an expanded, cereal adsorbent |
FR2757350B1 (fr) * | 1996-12-23 | 1999-03-05 | Zunic Christophe | Procede et dispositif de production continue et de stockage de levain naturel liquide |
US6066343A (en) † | 1998-05-13 | 2000-05-23 | Nutribiotech, Llc | Methods and compositions for making fermented cereal products |
KR100753012B1 (ko) * | 1999-08-03 | 2007-08-30 | 가부시키가이샤 야쿠루트 혼샤 | 발효유 음식품 및 그의 제조방법 |
CN1533430A (zh) * | 2000-12-21 | 2004-09-29 | �Ʒ� | 能生产果聚糖的乳杆菌属菌株及其在人类或宠物食品中的用途 |
DE10107730A1 (de) | 2001-02-16 | 2002-08-29 | Piemonte Imp Warenhandelsgmbh | Starterzubereitung für die Herstellung von Brot und Backwaren |
US7252850B2 (en) * | 2003-05-30 | 2007-08-07 | Delavau Llc | High protein and high fiber food products |
DK2169050T3 (da) | 2005-10-11 | 2014-05-19 | Probiotical Spa | Fremgangsmåde til fremstilling af ikke-allergiske probiotiske bakteriekulturer samt deres anvendelse |
DE102006033098A1 (de) * | 2006-07-14 | 2008-01-24 | Rebholz, Erich, Dr. | Verfahren und Einrichtung zum Zwischenlagern von Mikroben |
ITMI20062287A1 (it) * | 2006-11-28 | 2008-05-29 | Anidral Srl | Metodo per la preparazi0ne di colture batteriche congelate per utilizzo in campo alimentare dietetico nutraceutico e farmaceutico |
IT1396249B1 (it) * | 2009-10-13 | 2012-11-16 | Giorik Spa | Procedimento combinato per la produzione di vapore in un forno di cottura a vapore per alimenti, e forno di cottura che realizza tale procedimento. |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE933441C (de) * | 1950-04-04 | 1955-09-29 | Ver Mautner Markhof Sche Press | Verfahren zur Herstellung eines Trieb- und Saeuerungsmittels fuer Brot und Gebaeck |
US3547654A (en) * | 1964-09-25 | 1970-12-15 | Dairy Technics Inc | Process of making bakery products |
US3404984A (en) * | 1964-09-25 | 1968-10-08 | Dairy Technics Inc | Process of making a frozen bacterial concentrate |
-
1971
- 1971-02-26 US US119381A patent/US3891773A/en not_active Expired - Lifetime
-
1972
- 1972-02-23 DE DE19722228119 patent/DE2228119A1/de active Pending
- 1972-02-23 DE DE19722208451 patent/DE2208451A1/de active Pending
- 1972-02-23 DK DK84972AA patent/DK137901B/da unknown
- 1972-02-24 CA CA135,449A patent/CA973425A/en not_active Expired
- 1972-02-25 IT IT48564/72A patent/IT989502B/it active
- 1972-02-25 JP JP47019579A patent/JPS5858070B1/ja active Pending
- 1972-02-25 GB GB883672A patent/GB1362729A/en not_active Expired
- 1972-02-25 FR FR7206607A patent/FR2126452B1/fr not_active Expired
-
1975
- 1975-10-08 JP JP50121753A patent/JPS5173153A/ja active Granted
- 1975-10-08 JP JP50121754A patent/JPS5739734B2/ja not_active Expired
Also Published As
Publication number | Publication date |
---|---|
FR2126452B1 (it) | 1977-01-14 |
JPS5739734B2 (it) | 1982-08-23 |
DE2208451A1 (de) | 1972-09-14 |
CA973425A (en) | 1975-08-26 |
JPS5182748A (it) | 1976-07-20 |
FR2126452A1 (it) | 1972-10-06 |
US3891773A (en) | 1975-06-24 |
DE2228119A1 (it) | 1972-11-23 |
DK137901B (da) | 1978-05-29 |
JPS5858070B1 (it) | 1983-12-23 |
JPS5618168B2 (it) | 1981-04-27 |
JPS5173153A (en) | 1976-06-24 |
GB1362729A (en) | 1974-08-07 |
DK137901C (it) | 1978-10-30 |
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