ZA200103208B - A method for introducing recessive properties into the genetic background of industrial baker's yeast. - Google Patents
A method for introducing recessive properties into the genetic background of industrial baker's yeast.Info
- Publication number
- ZA200103208B ZA200103208B ZA200103208A ZA200103208A ZA200103208B ZA 200103208 B ZA200103208 B ZA 200103208B ZA 200103208 A ZA200103208 A ZA 200103208A ZA 200103208 A ZA200103208 A ZA 200103208A ZA 200103208 B ZA200103208 B ZA 200103208B
- Authority
- ZA
- South Africa
- Prior art keywords
- yeast
- genetic background
- industrial
- baker
- industrial baker
- Prior art date
Links
- 240000004808 Saccharomyces cerevisiae Species 0.000 title abstract 7
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 title abstract 7
- 238000000034 method Methods 0.000 title abstract 5
- 230000002068 genetic effect Effects 0.000 title abstract 3
- 108700028369 Alleles Proteins 0.000 abstract 2
- 238000004519 manufacturing process Methods 0.000 abstract 1
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
- C12N1/185—Saccharomyces 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
- 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
- C12N1/16—Yeasts; Culture media therefor
- C12N1/18—Baker's yeast; Brewer's yeast
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Organic Chemistry (AREA)
- Biotechnology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Medicinal Chemistry (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP00108636A EP1148121B1 (en) | 2000-04-20 | 2000-04-20 | A method for introducing recessive properties in baker's yeast |
Publications (1)
Publication Number | Publication Date |
---|---|
ZA200103208B true ZA200103208B (en) | 2002-10-21 |
Family
ID=8168526
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ZA200103208A ZA200103208B (en) | 2000-04-20 | 2001-04-19 | A method for introducing recessive properties into the genetic background of industrial baker's yeast. |
Country Status (10)
Country | Link |
---|---|
US (1) | US6905869B2 (es) |
EP (1) | EP1148121B1 (es) |
JP (1) | JP4849721B2 (es) |
AT (1) | ATE550421T1 (es) |
AU (1) | AU780483B2 (es) |
CA (1) | CA2334103C (es) |
DK (1) | DK1148121T3 (es) |
ES (1) | ES2382069T3 (es) |
IL (1) | IL140536A (es) |
ZA (1) | ZA200103208B (es) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP2140772A1 (en) * | 2008-07-03 | 2010-01-06 | Nestec S.A. | Temperature-induced delivery of nutrients by micro-organisms in the gastrointestinal tract |
JP7212614B2 (ja) * | 2017-05-09 | 2023-01-25 | 株式会社カネカ | 新規パン酵母 |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
IL97067A (en) | 1990-02-12 | 1994-05-30 | Gist Brocades Nv | Dough-limited doughs |
CH681307A5 (es) * | 1990-11-09 | 1993-02-26 | Nestle Sa | |
EP0556905A1 (en) * | 1992-02-17 | 1993-08-25 | Gist-Brocades N.V. | Cold-sensitive strain |
AU682236B2 (en) * | 1994-03-16 | 1997-09-25 | Societe Des Produits Nestle S.A. | Low-temperature inactive industrial baker's yeast |
JPH10117771A (ja) * | 1996-10-23 | 1998-05-12 | Natl Food Res Inst | 冷凍生地耐性実用パン酵母 |
JP4278726B2 (ja) * | 1997-12-08 | 2009-06-17 | 独立行政法人農業・食品産業技術総合研究機構 | 冷凍生地耐性および高糖生地耐性実用パン酵母 |
-
2000
- 2000-04-20 DK DK00108636.2T patent/DK1148121T3/da active
- 2000-04-20 ES ES00108636T patent/ES2382069T3/es not_active Expired - Lifetime
- 2000-04-20 AT AT00108636T patent/ATE550421T1/de active
- 2000-04-20 EP EP00108636A patent/EP1148121B1/en not_active Expired - Lifetime
- 2000-12-25 IL IL14053600A patent/IL140536A/en not_active IP Right Cessation
-
2001
- 2001-02-02 CA CA2334103A patent/CA2334103C/en not_active Expired - Fee Related
- 2001-02-21 JP JP2001044799A patent/JP4849721B2/ja not_active Expired - Fee Related
- 2001-03-30 AU AU33371/01A patent/AU780483B2/en not_active Ceased
- 2001-04-18 US US09/837,239 patent/US6905869B2/en not_active Expired - Fee Related
- 2001-04-19 ZA ZA200103208A patent/ZA200103208B/xx unknown
Also Published As
Publication number | Publication date |
---|---|
ES2382069T3 (es) | 2012-06-05 |
EP1148121A1 (en) | 2001-10-24 |
AU3337101A (en) | 2001-10-25 |
ATE550421T1 (de) | 2012-04-15 |
JP2001299347A (ja) | 2001-10-30 |
DK1148121T3 (da) | 2012-05-14 |
EP1148121B1 (en) | 2012-03-21 |
IL140536A0 (en) | 2002-02-10 |
IL140536A (en) | 2004-12-15 |
US20020004243A1 (en) | 2002-01-10 |
JP4849721B2 (ja) | 2012-01-11 |
US6905869B2 (en) | 2005-06-14 |
AU780483B2 (en) | 2005-03-24 |
CA2334103A1 (en) | 2001-10-20 |
CA2334103C (en) | 2014-04-08 |
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