WO2006048752A1 - Method for controlling and standardizing the production of traditional pasta by using gras microorganisms - Google Patents
Method for controlling and standardizing the production of traditional pasta by using gras microorganisms Download PDFInfo
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- WO2006048752A1 WO2006048752A1 PCT/IB2005/003313 IB2005003313W WO2006048752A1 WO 2006048752 A1 WO2006048752 A1 WO 2006048752A1 IB 2005003313 W IB2005003313 W IB 2005003313W WO 2006048752 A1 WO2006048752 A1 WO 2006048752A1
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- lactobacillus
- atcc
- pasta
- candida
- microorganisms
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- 235000015927 pasta Nutrition 0.000 title claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 238000000034 method Methods 0.000 title claims abstract description 21
- 244000005700 microbiome Species 0.000 title claims abstract description 19
- 239000000203 mixture Substances 0.000 claims abstract description 17
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 15
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 14
- 235000013864 Lactobacillus sanfrancisco Nutrition 0.000 claims description 12
- 244000206911 Candida holmii Species 0.000 claims description 9
- 235000002965 Candida holmii Nutrition 0.000 claims description 8
- 241001495404 Lactobacillus pontis Species 0.000 claims description 8
- 238000012545 processing Methods 0.000 claims description 6
- 241000222124 [Candida] boidinii Species 0.000 claims description 5
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 4
- 241000512931 Kazachstania humilis Species 0.000 claims description 4
- 241000186660 Lactobacillus Species 0.000 claims description 4
- 241000192041 Micrococcus Species 0.000 claims description 3
- 229940039696 lactobacillus Drugs 0.000 claims description 3
- 241000222120 Candida <Saccharomycetales> Species 0.000 claims description 2
- 241000194033 Enterococcus Species 0.000 claims description 2
- 241000186715 Lactobacillus alimentarius Species 0.000 claims description 2
- 240000001929 Lactobacillus brevis Species 0.000 claims description 2
- 235000013957 Lactobacillus brevis Nutrition 0.000 claims description 2
- 241000186840 Lactobacillus fermentum Species 0.000 claims description 2
- 241000192129 Leuconostoc lactis Species 0.000 claims description 2
- 241000192130 Leuconostoc mesenteroides Species 0.000 claims description 2
- 241000191996 Pediococcus pentosaceus Species 0.000 claims description 2
- 241000235056 Pichia norvegensis Species 0.000 claims description 2
- 241000235072 Saccharomyces bayanus Species 0.000 claims description 2
- 241001123227 Saccharomyces pastorianus Species 0.000 claims description 2
- 241000186675 Weissella confusa Species 0.000 claims description 2
- 229940012969 lactobacillus fermentum Drugs 0.000 claims description 2
- 241000186868 Lactobacillus sanfranciscensis Species 0.000 claims 7
- 241001237431 Anomala Species 0.000 claims 1
- 238000001035 drying Methods 0.000 abstract description 14
- 235000007264 Triticum durum Nutrition 0.000 abstract description 9
- 235000013312 flour Nutrition 0.000 abstract description 9
- 241000209143 Triticum turgidum subsp. durum Species 0.000 abstract description 8
- 238000006243 chemical reaction Methods 0.000 abstract description 2
- 238000009472 formulation Methods 0.000 abstract description 2
- 230000003301 hydrolyzing effect Effects 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 16
- 230000000694 effects Effects 0.000 description 8
- 235000014655 lactic acid Nutrition 0.000 description 8
- 239000004310 lactic acid Substances 0.000 description 8
- 241000894006 Bacteria Species 0.000 description 7
- 108090000790 Enzymes Proteins 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 244000025090 Lactobacillus sanfrancisco Species 0.000 description 5
- 235000021474 generally recognized As safe (food) Nutrition 0.000 description 5
- 235000021473 generally recognized as safe (food ingredients) Nutrition 0.000 description 5
- 235000019568 aromas Nutrition 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 244000005706 microflora Species 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 108020004465 16S ribosomal RNA Proteins 0.000 description 2
- 241000304886 Bacilli Species 0.000 description 2
- 108010001817 Endo-1,4-beta Xylanases Proteins 0.000 description 2
- 241000235648 Pichia Species 0.000 description 2
- 238000012512 characterization method Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 108020004999 messenger RNA Proteins 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 241001337994 Cryptococcus <scale insect> Species 0.000 description 1
- 241000305071 Enterobacterales Species 0.000 description 1
- 241000159512 Geotrichum Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000286779 Hansenula anomala Species 0.000 description 1
- 235000014683 Hansenula anomala Nutrition 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- 241000192132 Leuconostoc Species 0.000 description 1
- 244000058734 Nymphaea stellata Species 0.000 description 1
- 241000235645 Pichia kudriavzevii Species 0.000 description 1
- 241000223252 Rhodotorula Species 0.000 description 1
- 241000235070 Saccharomyces Species 0.000 description 1
- 241000235346 Schizosaccharomyces Species 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 241000235006 Torulaspora Species 0.000 description 1
- 244000098345 Triticum durum Species 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 229920000617 arabinoxylan Polymers 0.000 description 1
- 150000004783 arabinoxylans Chemical class 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000002301 combined effect Effects 0.000 description 1
- 239000002299 complementary DNA Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 230000002068 genetic effect Effects 0.000 description 1
- 238000001033 granulometry Methods 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000011169 microbiological contamination Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012163 sequencing technique Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/179—Sakei
Definitions
- the object of the present invention is a method for standardising and controlling the production of traditional pasta through the use of a mixture of microorganisms generally recognised as safe (GRAS microorganisms). Such method allows the attainment of the typical organoleptic characteristics (aroma and texture) of pasta obtained using traditional processes, more rapidly and with greater efficiency.
- GRAS microorganisms generally recognised as safe
- this lactic acid microflora quickly gains the upper hand over the initial flour bacterial flora (enterobacteria, Bacillus, Lactobacillus, Streptococcus, Micrococcus). Indeed, thanks to the production of lactic acid and acetic acid, the lactic acid bacteria inhibit facultative Gram " aerobes and anaerobes, Gram + cocci and sporulating Gram + bacilli. Among the activities of interest of such microorganisms, they break down proteins, making them more digestible and contribute towards the development of aromas through their fermentation products, esters, aldehydes, fatty acids etc.
- the microbial population in the durum wheat flour mixtures used for pasta production is normally very low, and varies according to the variety of wheat used, the cultivation conditions and the weather conditions to which the crop is exposed. This variability is also found in the finished product, the pasta, which displays different organoleptic characteristics, developed by the microbial population during the drying process, depending on the conditions in which the raw material is used. This state of affairs is particularly evident when referring to pasta production using traditional methods involving low temperatures and long drying times, operations which are performed precisely to promote the development of "typical" organoleptic characteristics.
- the object of the present invention is a method for controlling and standardising the production of traditional pasta comprising the addition of a mixture of microorganisms to the dough prior to processing.
- Saccharomyces cerevisiae Saccharomyces exiguus, Saccharomyces bayanus, Saccharomyces pastorianus, Candida humilis, Candida milleri, Candida holmii, Candida norvegensis, Candida boidinii, Hansenula anomala.
- Microbes Lactobacillus sanfranciscensis , Lactobacillus brevis, Lactobacillus alimentarius,
- Lactobacillus plantarus Lactobacillus fermentum, Lactobacillus pontis,
- Pediococcus pentosaceus Leuconostoc mesenteroides, Weissella confusa
- Leuconostoc lactis Leuconostoc lactis, Micrococcus spp., Bacillus spp., Enterococcus spp.
- the GRAS strains used have been isolated from pasta factories operating according to the traditional production system at low temperature and with long drying times.
- strains have been selected and tested, on the basis of the enzyme activities expressed, for use for the formulation of biological coadjuvants and in industrial pasta production processes, in order to define normal conditions of use.
- RAPD-PCR Randomly amplified polymorphic DNA
- S rDNA 16S ribosomal RNA
- the method may be performed as follows:
- CBS Yeasts from the strain collection (Centraalbureau voor
- Lactobacillus sanfranciscensis (ATCC N 43332)
- Lactobacillus sanfranciscensis (ATCC N 43347)
- Lactobacillus pontis (ATCC N 0 51519)
- Lactobacillus sanfranciscensis (ATCC N 27651) Lactobacillus pontis (ATCC N° 51519)
- Candida boidinii (CBS N° 6990) having obtained a microbial concentration of 10 6 in the mixture; proceed with the drawing/extrusion and rapid drying.
- the pasta thus obtained has the same organoleptic characteristics as the best pasta made by hand, using a slow drying process.
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Noodles (AREA)
Abstract
The present invention describes the identification, control and optimisation procedures of the physico-chemical and biological reactions of the production process for traditional pasta; it identifies the most suited natural coadjuvant mixtures and defines the control method of the identified process in a user protocol. The process defines the durum wheat flour mixtures having suitable technological characteristics and develops a reference formulation for traditional pasta making; it identifies the combination of microbial species/strains most suitable for use and characterises it genetically and enzymatically as a function of flour component hydrolytic activity. It defines the parameters of the physical texture and the organoleptic characteristics of pasta dough subjected to a low temperature drying process.
Description
METHOD FOR CONTROLLING AND STANDARDIZING THE PRODUCTION OF TRADITIONAL PASTA BY USING GRAS MICROORGANISMS.
Brief description of the invention
The object of the present invention is a method for standardising and controlling the production of traditional pasta through the use of a mixture of microorganisms generally recognised as safe (GRAS microorganisms). Such method allows the attainment of the typical organoleptic characteristics (aroma and texture) of pasta obtained using traditional processes, more rapidly and with greater efficiency.
State of the art
Italy, the global leader in pasta manufacture and for its per-capita consumption, has a thriving industry which transforms the raw ingredient, consisting of durum wheat, into durum wheat flour and then into pasta. This objective has been achieved thanks to modern durum wheat flour processing technology for pasta production, with reduced processing times (the use of finer granulometry flour in order to reduce hydration times and the use of tepid water in the dough making process) and drying times (by using higher frequency high, and very high temperature drying cycles). Frequently, the product produced using this technology is a very standardised product, meeting only some of the typical organoleptic requirements for pasta (5). Good quality pasta must meet precise organoleptic characteristics: amber yellow colour at the time of purchase, "al dente" consistency, the absence of any surface tackiness at the time of tasting (6) and finally, a characteristic aroma. Some of these requirements have been fully satisfied by genetic improvement work on durum wheat over recent years, leading to the establishment of varieties with high
technological value (7). The sophisticated demands of modern consumers are driving research towards other objectives, such as elevation of the aromas the pasta takes on during extrusion and during the drying process, and the preservation of nutritional properties. Indeed, this is the main characteristic of the pastas produced by hand in small scale pasta factories, where drying tasks place over much longer times, using low temperature thermal drying cycles. The standardisation of industrial manufacturing output will allow the attainment of significant results, also in relation to the salubrity and dietary safety of traditional pasta. Indeed, it is known that during drying for long periods of time and at low temperatures, dangerous microbiological contamination can occur, which it is essential to prevent or even eliminate. Some indications, both from recent publications appearing in specialised journals, and from conference presentations (1-3) have highlighted the role certain microorganisms and enzymes might play in pasta production (especially the handmade types); through their specific activities, such microorganisms may contribute towards the production of particular aromas, and the improvement of the properties of the pasta. On the other hand, it is enough to simply refer to what occurs in a very closely related manufacturing field, that of bread making, to be aware of the fundamental role played by microorganisms and enzymes (U.S. 3,520,702) on the quality of the finished product. Present simultaneously in the dough, deriving from the flour-water mixture, are various species of microorganisms, predominantly represented by the yeasts and lactic acid bacteria. Predominant among the yeasts are the two genuses: Saccharomyces and Candida. S. cerevisiae is the predominant species in the yeast population, but S. exiguus and its anascosporogen form Candida holmii, C. milleri, C. robusta (the anascosporogen form of S. cerevisiae), C. krusei, C. stellata. Other genuses which may also be
found include Torulaspora, Pichia, Hansenula, Cryptococcus, Oosporidinm, Geotrichum, Endomycopsis, Rhodotorula, Schizosaccharomyces (8, 9). In dough, besides yeasts, also the homo- and heterofermentative lactic acid bacteria (Leuconostoc spp, Lactobacillus plantarum, Lb. brevis, Lb. fermentum, Lb. sanfrancisco etc.) (10, 11) and other microorganisms such as enterococci, micrococci, streptococci and bacillus spp. play an important role in conferring organoleptic characteristics, such as acidity, elasticity and aroma. During kneading, this lactic acid microflora quickly gains the upper hand over the initial flour bacterial flora (enterobacteria, Bacillus, Lactobacillus, Streptococcus, Micrococcus). Indeed, thanks to the production of lactic acid and acetic acid, the lactic acid bacteria inhibit facultative Gram" aerobes and anaerobes, Gram+ cocci and sporulating Gram+ bacilli. Among the activities of interest of such microorganisms, they break down proteins, making them more digestible and contribute towards the development of aromas through their fermentation products, esters, aldehydes, fatty acids etc. (Even so, the enzymes naturally present in flour have an important role to play in the manufacturing process, but vary significantly in quantity and activity, depending on the type of wheat grown, the climatic conditions and the cultivation and harvesting methods). The microbial population in the durum wheat flour mixtures used for pasta production is normally very low, and varies according to the variety of wheat used, the cultivation conditions and the weather conditions to which the crop is exposed. This variability is also found in the finished product, the pasta, which displays different organoleptic characteristics, developed by the microbial population during the drying process, depending on the conditions in which the raw material is used. This state of affairs is particularly evident when referring to pasta production using traditional methods involving low
temperatures and long drying times, operations which are performed precisely to promote the development of "typical" organoleptic characteristics.
Detailed description of the invention
The object of the present invention is a method for controlling and standardising the production of traditional pasta comprising the addition of a mixture of microorganisms to the dough prior to processing.
Surprisingly, the addition of selected and characterised GRAS microorganisms to the dough prior to processing avoids the above mentioned prejudicial effects, and consequently standardises the production, particularly for typical pasta. This process allows reduced drying times and operation at relatively high temperatures, since one is able to obtain the typical organoleptic characteristics (aromas and texture) of pasta obtained using traditional processes, more rapidly and with greater efficiency. Furthermore, the establishment of an expedient microflora impedes the initiation of any atypical or harmful fermentation reactions in the dough which might compromise product salubrity.
Among the isolated GRAS strains which may be adapted to being mixed in order to obtain the required results may be cited: lactobacilli, yeasts, enterococci, bacilli and micrococci in mixtures thereof.
Preferred microorganisms for obtaining a useful mixture for achieving the effects described include:
Yeasts:
Saccharomyces cerevisiae, Saccharomyces exiguus, Saccharomyces bayanus, Saccharomyces pastorianus, Candida humilis, Candida milleri, Candida holmii, Candida norvegensis, Candida boidinii, Hansenula anomala.
Microbes:
Lactobacillus sanfranciscensis , Lactobacillus brevis, Lactobacillus alimentarius,
Lactobacillus plantarus, Lactobacillus fermentum, Lactobacillus pontis,
Pediococcus pentosaceus, Leuconostoc mesenteroides, Weissella confusa,
Leuconostoc lactis, Micrococcus spp., Bacillus spp., Enterococcus spp.
Materials and methods
The GRAS strains used have been isolated from pasta factories operating according to the traditional production system at low temperature and with long drying times.
The strains have been selected and tested, on the basis of the enzyme activities expressed, for use for the formulation of biological coadjuvants and in industrial pasta production processes, in order to define normal conditions of use.
Strains gave been characterised genotypically using techniques such as those used for bacteria: RAPD-PCR (Randomly amplified polymorphic DNA) and by amplifying and sequencing the gene encoding 16S ribosomal RNA (16S rDNA).
For yeast strains, molecular profiles have been determined by means of random analysis (DD-PCR) on cDNA synthesised from mRNA (messenger RNA).
The method may be performed as follows:
Example
Abbreviations: CBS: Yeasts from the strain collection (Centraalbureau voor
Schimmelcultures) The Netherlands. ATCC: American Type Culture Collection.
Having prepared the mixture using the desired proportions of water and flour 1% of the following microorganism mixture is added:
Lactobacillus sanfranciscensis (ATCC N 43332)
Lactobacillus sanfranciscensis (ATCC N 43347)
Lactobacillus pontis (ATCC N0 51519)
Lactobacillus sanfranciscensis (ATCC N 27651)
Lactobacillus pontis (ATCC N° 51519)
Saccharomyces cerevisiae (CBS N0 1172)
Saccharomyces exiguus (CBS N° 379)
Candida boidinii (CBS N° 6990) having obtained a microbial concentration of 106 in the mixture; proceed with the drawing/extrusion and rapid drying. The pasta thus obtained has the same organoleptic characteristics as the best pasta made by hand, using a slow drying process.
Bibliography
1- Pszczola, D. E. From soybeans to spaghetti: the broadening use of enzymes. Food Technology (2001) 55: 54-64.
2- Qi Si J., Lustenberger C. Effects of enzymes in pasta and noodle production. 1999 Am. Ass. Cereal Chemists Annual meeting p. 333.
3- Ingelbrecht J.A. et al. Endoxylanases as a tool to use less water during pasta production? 2001 Am. Ass. Cereal Chemists Annual meeting p. 392.
4- Ingelbrecht J.A., Verwimp T., Delcour J.A. Endoxylanases in durum wheat semolina processing: solubilisation of arabinoxylans, action of endogenous inhibitors, and effects on rheological properties. J. Agric. Food Chem. (2000) 48:2017-2022.3
5- Novaro P., M.G. D'Egidio, B.M. Mariani, S. Nardi (1993). Combined effect of protein content and high-temperature drying system on pasta cooking quality. Cereal Chem. 70(6): 716-719
6- Cubadda R. (1988). Evaluation of durum wheat semolina and pasta in Europe. In " Durum Chemistry and Technology" Ed. By G. Fabriani and C. Lintas, AACC Inc. St. Paul Minnesota, USA. Pages 224-226 (2)
7- Mariani B.M., M.G. D'Egidio, P. Novaro (1995). Durum wheat quality evaluation: influence of genotype and environment. Cereal Chem. 72: 194-1978-
8- Gobetti M., Corsetti A., Rossi J., La Rosa F., De Vincenzi S. (1994). Identification and clustering of lactic acid bacteria and yeasts from wheat sourdough of central Italy. Ital. J. Food Set ; I3 85-94.
9- Ottogalli G., Galli A., Foschino R. (1996). Italian bakery products obtained with sourdough: characterization of the typical microflora. Adv. Food ScL (CMTL), 18 (5/6), 131-144.
10- - Gobetti M., Corsetti A., De Vincenzi S. (1995). The sourdough microflora. Characterization of heterofermentative lactic acid bacteria based on acidification kinetics and impedance test. Ital. J. Food Set ; 2, 91-101.
11- - Gobetti M., Corsetti A., Rossi J. (1996). Lactobacillus sanfrancisco, a key sourdough lactic acid bacterium: physiology, genetics and biotechnology. Adv. Food ScL , (CMTL); 18 (5/6), 167-175.
Claims
1. A method for controlling and standardising the production of traditional pasta comprising the addition of a mixture of microorganisms to the dough prior to processing.
2. The method according to claim 1, wherein the microorganisms of the mixture are selected from: Saccharomyces cerevisiae, Saccharomyces exiguus, Saccharomyces bayanus, Saccharomyces pastorianus, Candida hurnilis, Candida milleri, Candida holmii, Candida boidinii, Candida norvegensis, Hansemda anomala, Lactobacillus sanfranciscensis, Lactobacillus brevis, Lactobacillus alimentarius, Lactobacillus plantarus, Lactobacillus fermentum, Lactobacillus pontis, Pediococcus pentosaceus, Leuconostoc mes enter oides, Weissella confusa, Leuconostoc lactis, Micrococcus spp., Bacillus spp., Enterococcus spp.
3. The method according to claims 1 and 2 wherein the microorganisms of the mixture are selected from:
Lactobacillus sanfranciscensis (ATCC N 43332) Lactobacillus sanfranciscensis (ATCC N 43347) Lactobacillus pontis (ATCC N° 51519) Lactobacillus sanfranciscensis (ATCC N 27651) Lactobacillus pontis (ATCC N° 51519) Saccharomyces cerevisiae (CBS N0 1172) Saccharomyces exiguus (CBS N0 379) Candida boidinii (CBS N0 6990) 4. A mixture comprising the microorganisms:
Lactobacillus sanfranciscensis (ATCC N 43332) Lactobacillus sanfranciscensis (ATCC N 43347) Lactobacillus pontis (ATCC N0 51519) Lactobacillus sanfranciscensis (ATCC N 27651) Lactobacillus pontis (ATCC N0 51519) Saccharomyces cerevisiae (CBS N0 1172) Saccharomyces exiguus (CBS N° 379) Candida boidinii (CBS N° 6990).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP05800290A EP1855545A1 (en) | 2004-11-08 | 2005-11-07 | Method for controlling and standardizing the production of traditional pasta by using gras microorganisms |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT002134A ITMI20042134A1 (en) | 2004-11-08 | 2004-11-08 | METHOD FOR CHECKING AND STANDARDIZING TRADITIONAL PASTA PRODUCTION WITH THE USE OF GRAS MICROORGANISMS |
| ITMI2004A002134 | 2004-11-08 |
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| Publication Number | Publication Date |
|---|---|
| WO2006048752A1 true WO2006048752A1 (en) | 2006-05-11 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/IB2005/003313 WO2006048752A1 (en) | 2004-11-08 | 2005-11-07 | Method for controlling and standardizing the production of traditional pasta by using gras microorganisms |
Country Status (3)
| Country | Link |
|---|---|
| EP (1) | EP1855545A1 (en) |
| IT (1) | ITMI20042134A1 (en) |
| WO (1) | WO2006048752A1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108697102A (en) * | 2016-02-17 | 2018-10-23 | 杜邦营养生物科学有限公司 | The manufacture of lactic acid fermented batter |
| CN108949629A (en) * | 2018-07-21 | 2018-12-07 | 四川农业大学 | A kind of composite ferment and the preparation method and application thereof |
| DE102017122407A1 (en) * | 2017-09-27 | 2019-03-28 | Ernst Böcker Gmbh & Co. Kg | Compatible flour composition |
| EP4201211A1 (en) | 2021-12-22 | 2023-06-28 | Silvio Umberto Lettrari | Pasta sourdough cultures and methods of making same |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223036B (en) * | 2013-06-24 | 2017-07-14 | 梁岩 | Being fermented using composite bacteria improves the method for plant enzyme food local flavor and texture |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3968258A (en) * | 1975-06-09 | 1976-07-06 | Standard Oil Company | Process for the production of high-protein pasta utilizing dried yeast and the resulting product |
| JPS62171651A (en) * | 1986-01-23 | 1987-07-28 | Kagome Kk | Production of noodle |
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2004
- 2004-11-08 IT IT002134A patent/ITMI20042134A1/en unknown
-
2005
- 2005-11-07 EP EP05800290A patent/EP1855545A1/en not_active Withdrawn
- 2005-11-07 WO PCT/IB2005/003313 patent/WO2006048752A1/en active Application Filing
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3968258A (en) * | 1975-06-09 | 1976-07-06 | Standard Oil Company | Process for the production of high-protein pasta utilizing dried yeast and the resulting product |
| JPS62171651A (en) * | 1986-01-23 | 1987-07-28 | Kagome Kk | Production of noodle |
Non-Patent Citations (1)
| Title |
|---|
| PATENT ABSTRACTS OF JAPAN vol. 012, no. 015 (C - 469) 16 January 1988 (1988-01-16) * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108697102A (en) * | 2016-02-17 | 2018-10-23 | 杜邦营养生物科学有限公司 | The manufacture of lactic acid fermented batter |
| CN108697102B (en) * | 2016-02-17 | 2021-11-12 | 杜邦营养生物科学有限公司 | Preparation of lactic acid fermented batter |
| DE102017122407A1 (en) * | 2017-09-27 | 2019-03-28 | Ernst Böcker Gmbh & Co. Kg | Compatible flour composition |
| CN108949629A (en) * | 2018-07-21 | 2018-12-07 | 四川农业大学 | A kind of composite ferment and the preparation method and application thereof |
| EP4201211A1 (en) | 2021-12-22 | 2023-06-28 | Silvio Umberto Lettrari | Pasta sourdough cultures and methods of making same |
Also Published As
| Publication number | Publication date |
|---|---|
| ITMI20042134A1 (en) | 2005-02-08 |
| EP1855545A1 (en) | 2007-11-21 |
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