WO2021251812A3 - Use of a non-baking yeast for the preparation of slightly sweetened bakery products - Google Patents

Use of a non-baking yeast for the preparation of slightly sweetened bakery products Download PDF

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Publication number
WO2021251812A3
WO2021251812A3 PCT/MA2021/050008 MA2021050008W WO2021251812A3 WO 2021251812 A3 WO2021251812 A3 WO 2021251812A3 MA 2021050008 W MA2021050008 W MA 2021050008W WO 2021251812 A3 WO2021251812 A3 WO 2021251812A3
Authority
WO
WIPO (PCT)
Prior art keywords
preparation
bakery products
baking yeast
slightly sweetened
relates
Prior art date
Application number
PCT/MA2021/050008
Other languages
French (fr)
Other versions
WO2021251812A2 (en
Inventor
Mouna AOUINE
Soumya EL ABED
Saad IBNSOUDA
Abdelatif HAGGOUD
Original Assignee
Université Sidi Mohamed Ben Abdellah
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 Université Sidi Mohamed Ben Abdellah filed Critical Université Sidi Mohamed Ben Abdellah
Publication of WO2021251812A2 publication Critical patent/WO2021251812A2/en
Publication of WO2021251812A3 publication Critical patent/WO2021251812A3/en

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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
    • C12N1/165—Yeast isolates
    • 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
    • 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
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/84—Pichia

Landscapes

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

Abstract

The present invention relates to the use of a non-conventional yeast belonging to the species Pichia Kudriavzevii as sole fermentation agent for preparing slightly sweetened dough. The invention also relates to the tolerance of said strain to stress conditions, in particular salt, sugar and temperature.
PCT/MA2021/050008 2020-06-12 2021-06-10 Use of a non-baking yeast for the preparation of slightly sweetened bakery products WO2021251812A2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
MA50053A MA50053B1 (en) 2020-06-12 2020-06-12 Use of a non-baking yeast for the preparation of lightly sweetened bakery products
MA50053 2020-06-12

Publications (2)

Publication Number Publication Date
WO2021251812A2 WO2021251812A2 (en) 2021-12-16
WO2021251812A3 true WO2021251812A3 (en) 2022-03-03

Family

ID=77951786

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/MA2021/050008 WO2021251812A2 (en) 2020-06-12 2021-06-10 Use of a non-baking yeast for the preparation of slightly sweetened bakery products

Country Status (2)

Country Link
MA (1) MA50053B1 (en)
WO (1) WO2021251812A2 (en)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20140034644A (en) * 2012-09-12 2014-03-20 안동대학교 산학협력단 Issatchenkia orientalis ms-1 and its use
CN110241038A (en) * 2019-05-07 2019-09-17 桂发祥十八街麻花食品(天津)有限公司 A kind of combination strain for making fried dough twist fermentation leaven, fried dough twist fermentation leaven, fried dough twist and application

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1590830A (en) 1976-12-24 1981-06-10 Lesaffre & Cie Strains of yeast for bread-making and a process for the obtention thereof
EP0008554B1 (en) 1978-08-04 1982-05-12 LESAFFRE et Cie Active dry baker's yeast; process and strain to obtain it, its use in fermentation
WO1996038538A1 (en) 1995-06-02 1996-12-05 Burns Philp Technology Pty. Limited High sugar dough yeast strains
UA111839C2 (en) 2011-02-18 2016-06-24 Лесаффр Е Компані Strains of SACCHAROMYCES CEREVISIAE, SUITABLE FOR THE PRODUCTION OF BAKERY Yeast THAT IS EASY AND RESISTANT TO WEAK ORGANIC ACIDS
FR2988565B1 (en) 2012-03-30 2014-08-22 Lesaffre & Cie BAKERY PRODUCTS CONTAINING NON-BAKING YEAST

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20140034644A (en) * 2012-09-12 2014-03-20 안동대학교 산학협력단 Issatchenkia orientalis ms-1 and its use
CN110241038A (en) * 2019-05-07 2019-09-17 桂发祥十八街麻花食品(天津)有限公司 A kind of combination strain for making fried dough twist fermentation leaven, fried dough twist fermentation leaven, fried dough twist and application

Non-Patent Citations (7)

* Cited by examiner, † Cited by third party
Title
ALEXANDER P. DOUGLASS ET AL: "Population genomics shows no distinction between pathogenic Candida krusei and environmental Pichia kudriavzevii: One species, four names", PLOS PATHOGENS, vol. 14, no. 7, 19 July 2018 (2018-07-19), pages 1 - 27, XP055577044, DOI: 10.1371/journal.ppat.1007138 *
AOUINE MOUNA ET AL: "Isolation and Characterization of Potential Starter Yeasts from Traditional Moroccan Sourdoughs", HAN'GUG MI'SAENGMUL SAENGMYEONG GONG HAGHOEJI; KOREAN JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, vol. 49, 27 September 2021 (2021-09-27), KR, pages 501 - 509, XP055876934, ISSN: 1598-642X, Retrieved from the Internet <URL:https://pdf.medrang.co.kr/MBL/2021/049/MBL049-04-05.pdf> DOI: 10.48022/mbl.2106.06012 *
ASLANKOOHI ELHAM ET AL: "Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread", PLOS ONE, vol. 11, no. 10, 24 October 2016 (2016-10-24), pages e0165126, XP055876892, Retrieved from the Internet <URL:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5077118/pdf/pone.0165126.pdf> DOI: 10.1371/journal.pone.0165126 *
BEYENE ELSA ET AL: "Molecular identification and performance evaluation of wild yeasts from different Ethiopian fermented products", JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, SPRINGER (INDIA) PRIVATE LTD, INDIA, vol. 57, no. 9, 7 April 2020 (2020-04-07), pages 3436 - 3444, XP037198495, ISSN: 0022-1155, [retrieved on 20200407], DOI: 10.1007/S13197-020-04377-7 *
DE VUYST L ET AL: "Microbial ecology of sourdough fermentations: Diverse or uniform?", FOOD MICROBIOLOGY, ACADEMIC PRESS LTD, LONDON, GB, vol. 37, 18 June 2013 (2013-06-18), pages 11 - 29, XP028770933, ISSN: 0740-0020, DOI: 10.1016/J.FM.2013.06.002 *
QVIRIST LINNEA ET AL: "Strain improvement of Pichia kudriavzevii TY13 for raised phytase production and reduced phosphate repression", MICROBIAL BIOTECHNOLOGY, vol. 10, no. 2, 1 March 2017 (2017-03-01), GB, pages 341 - 353, XP055876897, ISSN: 1751-7915, Retrieved from the Internet <URL:https://publications.lib.chalmers.se/records/fulltext/245579/local_245579.pdf> DOI: 10.1111/1751-7915.12427 *
ZHOU NERVE ET AL: "Non-Conventional Yeasts as Alternatives in Modern Baking for Improved Performance and Aroma Enhancement", FERMENTATION, vol. 7, no. 3, 27 June 2021 (2021-06-27), pages 102, XP055876933, DOI: 10.3390/fermentation7030102 *

Also Published As

Publication number Publication date
MA50053B1 (en) 2022-05-31
WO2021251812A2 (en) 2021-12-16
MA50053A1 (en) 2021-12-31

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