ITUB20160772A1 - Nuovi ceppi di lactobacillus, relativo utilizzo per la produzione di prodotti da forno, e relativi metodi per la produzione di prodotti da forno - Google Patents

Nuovi ceppi di lactobacillus, relativo utilizzo per la produzione di prodotti da forno, e relativi metodi per la produzione di prodotti da forno

Info

Publication number
ITUB20160772A1
ITUB20160772A1 ITUB2016A000772A ITUB20160772A ITUB20160772A1 IT UB20160772 A1 ITUB20160772 A1 IT UB20160772A1 IT UB2016A000772 A ITUB2016A000772 A IT UB2016A000772A IT UB20160772 A ITUB20160772 A IT UB20160772A IT UB20160772 A1 ITUB20160772 A1 IT UB20160772A1
Authority
IT
Italy
Prior art keywords
production
bakery products
lactobacillus strains
new lactobacillus
related methods
Prior art date
Application number
ITUB2016A000772A
Other languages
English (en)
Inventor
Carlo Giuseppe Rizzello
Andrea Minisci
Marco Gobbetti
Original Assignee
Valle Fiorita Catering 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 Valle Fiorita Catering S R L filed Critical Valle Fiorita Catering S R L
Priority to ITUB2016A000772A priority Critical patent/ITUB20160772A1/it
Publication of ITUB20160772A1 publication Critical patent/ITUB20160772A1/it

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
    • 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
    • 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
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/225—Lactobacillus
    • C12R2001/25—Lactobacillus plantarum

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Biotechnology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Food Science & Technology (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Microbiology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Medicinal Chemistry (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
ITUB2016A000772A 2016-02-16 2016-02-16 Nuovi ceppi di lactobacillus, relativo utilizzo per la produzione di prodotti da forno, e relativi metodi per la produzione di prodotti da forno ITUB20160772A1 (it)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ITUB2016A000772A ITUB20160772A1 (it) 2016-02-16 2016-02-16 Nuovi ceppi di lactobacillus, relativo utilizzo per la produzione di prodotti da forno, e relativi metodi per la produzione di prodotti da forno

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ITUB2016A000772A ITUB20160772A1 (it) 2016-02-16 2016-02-16 Nuovi ceppi di lactobacillus, relativo utilizzo per la produzione di prodotti da forno, e relativi metodi per la produzione di prodotti da forno

Publications (1)

Publication Number Publication Date
ITUB20160772A1 true ITUB20160772A1 (it) 2017-08-16

Family

ID=55969347

Family Applications (1)

Application Number Title Priority Date Filing Date
ITUB2016A000772A ITUB20160772A1 (it) 2016-02-16 2016-02-16 Nuovi ceppi di lactobacillus, relativo utilizzo per la produzione di prodotti da forno, e relativi metodi per la produzione di prodotti da forno

Country Status (1)

Country Link
IT (1) ITUB20160772A1 (it)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003037105A1 (en) * 2001-10-31 2003-05-08 Conagra Foods, Inc. Low glycemic index bread
EP1854358A1 (en) * 2006-05-12 2007-11-14 Millbo S.p.a. Compositions and sour doughs for baking low glycemic index bakery products and products thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003037105A1 (en) * 2001-10-31 2003-05-08 Conagra Foods, Inc. Low glycemic index bread
EP1854358A1 (en) * 2006-05-12 2007-11-14 Millbo S.p.a. Compositions and sour doughs for baking low glycemic index bakery products and products thereof

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
LILJEBERG H: "Metabolic responses to starch in bread containing intact kernels versus milled flour", EUROPEAN JOURNAL OF CLINICAL NUTRITION, NATURE PUBLISHING GROUP, GB, vol. 46, 1 January 1992 (1992-01-01), pages 561 - 575, XP009127250, ISSN: 0954-3007 *
MARIA DE ANGELIS ET AL: "Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread", BRITISH JOURNAL OF NUTRITION, vol. 98, no. 06, 15 December 2007 (2007-12-15), UK, XP055285278, ISSN: 0007-1145, DOI: 10.1017/S0007114507772689 *
RIZZELLO CARLO GIUSEPPE ET AL: "Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread", INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol. 180, 13 April 2014 (2014-04-13), pages 78 - 87, XP028663257, ISSN: 0168-1605, DOI: 10.1016/J.IJFOODMICRO.2014.04.005 *

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