MX2018012582A - Levaduras resistentes a la congelacion y usos de las mismas. - Google Patents

Levaduras resistentes a la congelacion y usos de las mismas.

Info

Publication number
MX2018012582A
MX2018012582A MX2018012582A MX2018012582A MX2018012582A MX 2018012582 A MX2018012582 A MX 2018012582A MX 2018012582 A MX2018012582 A MX 2018012582A MX 2018012582 A MX2018012582 A MX 2018012582A MX 2018012582 A MX2018012582 A MX 2018012582A
Authority
MX
Mexico
Prior art keywords
strains
freeze
yeast
dough
methods
Prior art date
Application number
MX2018012582A
Other languages
English (en)
Inventor
Cohen Tzafra
Gendelman Moran
KHUTORIAN Marina
Mor Sivan
Shemesh Paz
LIFSHITZ-MEDVED Yael
Original Assignee
Nextferm Tech Ltd
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
Priority claimed from EP16197393.8A external-priority patent/EP3318646B1/en
Application filed by Nextferm Tech Ltd filed Critical Nextferm Tech Ltd
Publication of MX2018012582A publication Critical patent/MX2018012582A/es

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
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C12N1/18—Baker's yeast; Brewer's yeast
    • 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/001—Cooling
    • 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
    • C12N1/14—Fungi; Culture media 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
    • 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
    • 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
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
    • Y02E50/00—Technologies for the production of fuel of non-fossil origin
    • Y02E50/10—Biofuels, e.g. bio-diesel

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Mycology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Food Science & Technology (AREA)
  • Biomedical Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Botany (AREA)
  • Medicinal Chemistry (AREA)
  • Virology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

La presente invención se refiere a nuevas cepas de levadura de panadero resistentes a la congelación (Saccharomyces cerevisiae) y sus usos, por ejemplo, para la preparación de productos de masa fresca o congelada, por ejemplo, pan. Proporciona cepas de levadura de panadero resistentes a la congelación, que, por ejemplo, pueden obtenerse de cepas depositadas específicas, por ejemplo, mediante la reproducción de estas cepas entre sí o con otras cepas de Saccharomyces cerevisiae. La invención también se refiere a métodos para usar dichas cepas o métodos para preparar una masa o un producto de masa o un producto de levadura, así como a tales productos.
MX2018012582A 2016-04-12 2017-04-12 Levaduras resistentes a la congelacion y usos de las mismas. MX2018012582A (es)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP16164933 2016-04-12
EP16197393.8A EP3318646B1 (en) 2016-11-04 2016-11-04 Freeze-resistant yeast and uses thereof
PCT/IB2017/000419 WO2017178879A1 (en) 2016-04-12 2017-04-12 Freeze-resistant yeast and uses thereof

Publications (1)

Publication Number Publication Date
MX2018012582A true MX2018012582A (es) 2019-07-04

Family

ID=58765868

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2018012582A MX2018012582A (es) 2016-04-12 2017-04-12 Levaduras resistentes a la congelacion y usos de las mismas.

Country Status (11)

Country Link
US (1) US11597908B2 (es)
EP (1) EP3443127B1 (es)
JP (1) JP2019511241A (es)
KR (1) KR102288790B1 (es)
CN (1) CN109477061B (es)
BR (1) BR112018071207A2 (es)
CA (1) CA3020653C (es)
IL (1) IL262248B (es)
MX (1) MX2018012582A (es)
RU (1) RU2756307C2 (es)
WO (1) WO2017178879A1 (es)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3443127B1 (en) 2016-04-12 2023-10-11 NextFerm Technologies Ltd. Freeze-resistant yeast and uses thereof
CN109929767A (zh) * 2019-04-28 2019-06-25 上海沛藤生物工程有限公司 一种获取雪线酵母菌的方法
CN117165460A (zh) * 2022-05-27 2023-12-05 安琪酵母股份有限公司 一种快发无糖面用酵母菌株及应用

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3617306A (en) 1970-01-20 1971-11-02 Standard Brands Inc Propagation of yeast
US4232045A (en) 1977-10-06 1980-11-04 Standard Brands Incorporated Preparation of free-flowing particulate yeast
AU609030B2 (en) 1986-03-07 1991-04-26 Lesaffre Et Cie Free flowing particulate yeasts and use of these novel yeasts in frozen doughs
JPH0771444B2 (ja) * 1989-03-14 1995-08-02 農林水産省食品総合研究所長 冷凍パン生地
US5352606A (en) * 1989-03-14 1994-10-04 Asahi Kasei Kogyo Kabushiki Kaisha Freeze resistant bakers' yeast
US5801049A (en) * 1995-07-10 1998-09-01 Asahi Kasei Kogyo Kabushiki Kaisha Freeze-resistant baker's yeast strain having sugar resistance
US7288370B1 (en) 2000-11-20 2007-10-30 Lasaffre Et Cie Baker's yeasts and strains for their preparation
US20060134268A1 (en) 2002-07-05 2006-06-22 Japan Tobacco Inc. Novel bakers yeast strains and bread made using the same
CN1982436A (zh) * 2005-12-16 2007-06-20 天津市工业微生物研究所 耐冻酵母选育方法及其发酵生产工艺
CN101575577B (zh) * 2008-05-05 2011-06-01 安琪酵母股份有限公司 一种耐冷冻酵母及其组合物、面团
CN103497903B (zh) * 2013-01-31 2015-11-04 天津科技大学 一株用于面包发酵的耐冷冻酵母菌株及其选育方法
CN103194401B (zh) * 2013-04-17 2014-09-17 南京工业大学 一株抗冻能力强的酿酒酵母菌株及其在冷冻生胚加工中的应用
CN103275881B (zh) * 2013-04-27 2015-01-28 天津科技大学 一种适合于冷冻面团发酵的耐冷冻活性干酵母
CN104017742B (zh) * 2014-06-20 2017-12-19 天津科技大学 一株高耐性酵母菌株及其构建方法
EP3443127B1 (en) 2016-04-12 2023-10-11 NextFerm Technologies Ltd. Freeze-resistant yeast and uses thereof
EP3318646B1 (en) 2016-11-04 2019-02-20 NextFerm Technologies Ltd. Freeze-resistant yeast and uses thereof

Also Published As

Publication number Publication date
BR112018071207A2 (pt) 2019-02-12
RU2018139496A3 (es) 2020-09-23
EP3443127A1 (en) 2019-02-20
JP2019511241A (ja) 2019-04-25
CN109477061A (zh) 2019-03-15
CA3020653A1 (en) 2017-10-19
CA3020653C (en) 2024-04-02
EP3443127B1 (en) 2023-10-11
CN109477061B (zh) 2023-04-11
RU2018139496A (ru) 2020-05-12
RU2756307C2 (ru) 2021-09-29
US20190119763A1 (en) 2019-04-25
IL262248A (en) 2018-11-29
KR102288790B1 (ko) 2021-08-11
KR20180133485A (ko) 2018-12-14
US11597908B2 (en) 2023-03-07
WO2017178879A1 (en) 2017-10-19
IL262248B (en) 2022-06-01

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