TR201900376A2 - Suş Geliştirme Yöntemi - Google Patents

Suş Geliştirme Yöntemi Download PDF

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Publication number
TR201900376A2
TR201900376A2 TR2019/00376A TR201900376A TR201900376A2 TR 201900376 A2 TR201900376 A2 TR 201900376A2 TR 2019/00376 A TR2019/00376 A TR 2019/00376A TR 201900376 A TR201900376 A TR 201900376A TR 201900376 A2 TR201900376 A2 TR 201900376A2
Authority
TR
Turkey
Prior art keywords
strains
sugar
development
optical scanner
bakery
Prior art date
Application number
TR2019/00376A
Other languages
English (en)
Inventor
Mert Selimoğlu Süreyya
Türker Mustafa
Alemdar Fi̇li̇z
Original Assignee
Pak Gida Ueretim Ve Pazarlama Anonim Sirketi
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 Pak Gida Ueretim Ve Pazarlama Anonim Sirketi filed Critical Pak Gida Ueretim Ve Pazarlama Anonim Sirketi
Priority to TR2019/00376A priority Critical patent/TR201900376A2/tr
Publication of TR201900376A2 publication Critical patent/TR201900376A2/tr
Priority to US17/054,225 priority patent/US20210186038A1/en
Priority to PCT/TR2020/050016 priority patent/WO2020145930A2/en

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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
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • 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
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Mycology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Biotechnology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Microbiology (AREA)
  • Food Science & Technology (AREA)
  • Botany (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Measuring Or Testing Involving Enzymes Or Micro-Organisms (AREA)

Abstract

Buluş, fırıncılık ve pastacılık alanında şekerli ve/veya şekersiz hamurlarda yüksek kabartma aktivitesi gösterebilen ekmek mayası suşu geliştirilmesi ve seçilmesi için bir yöntem olup; (i) mutagenez, evrimsel mühendislik, aseksüel hibridizasyon, rekombinant DNA teknolojisi ve seksüel hibridizasyon metotlarından biri veya birkaçının kombinasyonu kullanılarak, tercihen çoklu çaprazlama işlemi ile ekmek mayası suşu geliştirilmesi; (ii) %0, %15 ve/veya %25 şeker içerikli sentetik veya un bazlı seçici besin ortamının, tercihen sentetik besin ortamının hazırlanması ve geliştirilen suşların hazırlanan besin ortamında çok kuyucuklu plaklarda inkübasyonu; (iii) inkübe edilen suşların yüksek çözünürlüklü bir optik tarayıcı, çıplak göz veya spektrofotometrik okuyuculu bir cihaz kullanılarak, tercihen yüksek çözünürlüklü bir optik tarayıcı ile taranması ve analizi sonucunda en iyi asidifikasyonu gerçekleştirmiş olan suşların seçilmesini içermektedir.
TR2019/00376A 2019-01-10 2019-01-10 Suş Geliştirme Yöntemi TR201900376A2 (tr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
TR2019/00376A TR201900376A2 (tr) 2019-01-10 2019-01-10 Suş Geliştirme Yöntemi
US17/054,225 US20210186038A1 (en) 2019-01-10 2020-01-10 A method of strain development
PCT/TR2020/050016 WO2020145930A2 (en) 2019-01-10 2020-01-10 A method of strain development

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
TR2019/00376A TR201900376A2 (tr) 2019-01-10 2019-01-10 Suş Geliştirme Yöntemi

Publications (1)

Publication Number Publication Date
TR201900376A2 true TR201900376A2 (tr) 2019-02-21

Family

ID=67955562

Family Applications (1)

Application Number Title Priority Date Filing Date
TR2019/00376A TR201900376A2 (tr) 2019-01-10 2019-01-10 Suş Geliştirme Yöntemi

Country Status (3)

Country Link
US (1) US20210186038A1 (tr)
TR (1) TR201900376A2 (tr)
WO (1) WO2020145930A2 (tr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN117165456A (zh) * 2022-05-27 2023-12-05 安琪酵母股份有限公司 酿酒酵母菌株、筛选方法及其应用
CN116210586A (zh) * 2023-04-23 2023-06-06 海南伯特生态休闲农业科技有限公司 一种氨基甲酸甲酯与紫外线照射协同诱变凤梨育种的方法

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH02238876A (ja) * 1989-03-14 1990-09-21 Natl Food Res Inst 新規パン酵母
CH681307A5 (tr) * 1990-11-09 1993-02-26 Nestle Sa
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.
AU682236B2 (en) * 1994-03-16 1997-09-25 Societe Des Produits Nestle S.A. Low-temperature inactive industrial baker's yeast
FR3014900B1 (fr) * 2013-12-16 2017-10-27 Lesaffre & Cie Nouvelles souches de levure de panification performantes sur pates non sucrees ou legerement sucrees
EP3318646B1 (en) * 2016-11-04 2019-02-20 NextFerm Technologies Ltd. Freeze-resistant yeast and uses thereof

Also Published As

Publication number Publication date
WO2020145930A2 (en) 2020-07-16
WO2020145930A3 (en) 2020-08-27
US20210186038A1 (en) 2021-06-24

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