ZA951479B - Low-temperature inactive industrial baker's yeast - Google Patents

Low-temperature inactive industrial baker's yeast

Info

Publication number
ZA951479B
ZA951479B ZA951479A ZA951479A ZA951479B ZA 951479 B ZA951479 B ZA 951479B ZA 951479 A ZA951479 A ZA 951479A ZA 951479 A ZA951479 A ZA 951479A ZA 951479 B ZA951479 B ZA 951479B
Authority
ZA
South Africa
Prior art keywords
inactive
degrees
phenotype
yeast
active
Prior art date
Application number
ZA951479A
Other languages
English (en)
Inventor
Johannes Baensch
Peter Niederberger
Christof Gysler
Original Assignee
Nestle Sa
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 Nestle Sa filed Critical Nestle Sa
Publication of ZA951479B publication Critical patent/ZA951479B/xx

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
    • C12N1/185—Saccharomyces isolates
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • A21D6/001—Cooling
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • 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
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S435/00—Chemistry: molecular biology and microbiology
    • Y10S435/8215—Microorganisms
    • Y10S435/911—Microorganisms using fungi
    • Y10S435/94—Saccharomyces
    • Y10S435/942—Saccharomyces cerevisiae

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Mycology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Biotechnology (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Virology (AREA)
  • Biomedical Technology (AREA)
  • Botany (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
ZA951479A 1994-03-16 1995-02-22 Low-temperature inactive industrial baker's yeast ZA951479B (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP94104043 1994-03-16

Publications (1)

Publication Number Publication Date
ZA951479B true ZA951479B (en) 1995-12-08

Family

ID=8215774

Family Applications (1)

Application Number Title Priority Date Filing Date
ZA951479A ZA951479B (en) 1994-03-16 1995-02-22 Low-temperature inactive industrial baker's yeast

Country Status (16)

Country Link
US (1) US5776526A (esLanguage)
EP (1) EP0663441B1 (esLanguage)
JP (2) JP3305529B2 (esLanguage)
CN (2) CN1118007A (esLanguage)
AT (1) ATE143409T1 (esLanguage)
AU (1) AU682236B2 (esLanguage)
BR (1) BR9501091A (esLanguage)
CA (1) CA2143477C (esLanguage)
DE (1) DE69500047T2 (esLanguage)
DK (1) DK0663441T3 (esLanguage)
ES (1) ES2092912T3 (esLanguage)
FI (1) FI120351B (esLanguage)
GR (1) GR3021820T3 (esLanguage)
HK (1) HK1006577A1 (esLanguage)
NO (1) NO312304B1 (esLanguage)
ZA (1) ZA951479B (esLanguage)

Families Citing this family (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU703155B2 (en) 1994-03-16 1999-03-18 Societe Des Produits Nestle S.A. Assembly containing a dough and process for its preparation
EP0684307B1 (fr) * 1994-05-27 1999-12-15 Agrano Ag Procédé de préparation de milieux de culture utilisables pour la culture individuelle de levures et de bactéries lactiques ou la coculture de levures et de bactéries lactiques.
US5945253A (en) 1996-08-29 1999-08-31 Xerox Corporation High performance curable polymers and processes for the preparation thereof
AU760076B2 (en) * 1998-07-22 2003-05-08 Societe Des Produits Nestle S.A. Novel dough compositions for the preparation of baked products
JP3380767B2 (ja) 1999-04-22 2003-02-24 有限会社ソーイ 製パン用品質改良剤
FR2806064B1 (fr) * 2000-03-13 2002-07-05 Eurodough Combinaison d'une pate et d'un systeme ferme d'emballage et son procede de preparation
ES2382069T3 (es) * 2000-04-20 2012-06-05 Societe Des Produits Nestle S.A. Método para introducir propiedades recesivas en una levadura de panadería
EP1338647A3 (en) * 2002-02-21 2003-09-17 Kyowa Hakko Kogyo Co., Ltd. Yeast used for making bread
ES2407639T3 (es) * 2008-02-04 2013-06-13 Toray Industries, Inc. Procedimiento de producción de ácido láctico por fermentación continua
EP2130437A1 (de) * 2008-06-03 2009-12-09 Ernst Böcker GmbH & Co. KG Einstufige Backwarenherstellung
EP2140772A1 (en) * 2008-07-03 2010-01-06 Nestec S.A. Temperature-induced delivery of nutrients by micro-organisms in the gastrointestinal tract
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
ES2713054T3 (es) 2014-07-29 2019-05-17 La Pizza 1 S P A Cepa de levadura de la especie Saccharomyces cerevisiae, cepas esencialmente derivadas de ella y uso de las mismas
US20180014548A1 (en) * 2016-07-14 2018-01-18 General Mills, Inc. Dough compositions having reduced carbohydrase activity
TR201900376A2 (tr) * 2019-01-10 2019-02-21 Pak Gida Ueretim Ve Pazarlama Anonim Sirketi Suş Geliştirme Yöntemi

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61195637A (ja) * 1985-02-27 1986-08-29 鐘淵化学工業株式会社 パン類の製造法
EP0196233B1 (en) * 1985-03-27 1990-08-29 Kyowa Hakko Kogyo Co., Ltd. Freeze resistant dough and novel microorganism for use therein
JPS61231993A (ja) * 1985-04-09 1986-10-16 Oriental Yeast Co Ltd 新規パン酵母
JP2773119B2 (ja) * 1987-07-10 1998-07-09 キヤノン 株式会社 通信装置
US5190877A (en) * 1987-09-03 1993-03-02 Gist-Brocades N.V. Saccharomyces strains for maltose fermentation
EP0306107B1 (en) * 1987-09-03 1996-07-31 Gist-Brocades N.V. New yeast strains providing for an enhanced rate of the fermentation of sugars, a process to obtain such yeasts and the use of these yeats
US5352606A (en) * 1989-03-14 1994-10-04 Asahi Kasei Kogyo Kabushiki Kaisha Freeze resistant bakers' yeast
JPH02238876A (ja) * 1989-03-14 1990-09-21 Natl Food Res Inst 新規パン酵母
CH681307A5 (esLanguage) * 1990-11-09 1993-02-26 Nestle Sa
EP0594747B2 (en) * 1991-07-18 2010-02-17 General Mills Marketing, Inc. Yeast-leavened refrigerated dough products
EP0556905A1 (en) * 1992-02-17 1993-08-25 Gist-Brocades N.V. Cold-sensitive strain
US5480298A (en) * 1992-05-05 1996-01-02 General Electric Company Combustion control for producing low NOx emissions through use of flame spectroscopy

Also Published As

Publication number Publication date
NO950996L (no) 1995-09-18
EP0663441A1 (fr) 1995-07-19
NO312304B1 (no) 2002-04-22
FI951183A0 (fi) 1995-03-14
CN101343617B (zh) 2012-04-18
BR9501091A (pt) 1996-06-04
JPH07313142A (ja) 1995-12-05
NO950996D0 (no) 1995-03-15
JP3442021B2 (ja) 2003-09-02
DK0663441T3 (esLanguage) 1997-03-10
CA2143477C (en) 2001-05-29
ES2092912T3 (es) 1996-12-01
FI951183A7 (fi) 1995-09-17
CN1118007A (zh) 1996-03-06
CN101343617A (zh) 2009-01-14
HK1006577A1 (en) 1999-03-05
US5776526A (en) 1998-07-07
ATE143409T1 (de) 1996-10-15
EP0663441B1 (fr) 1996-09-25
DE69500047T2 (de) 1997-02-06
DE69500047D1 (de) 1996-10-31
AU682236B2 (en) 1997-09-25
JP2000139326A (ja) 2000-05-23
AU1239295A (en) 1995-09-28
CA2143477A1 (en) 1995-09-17
JP3305529B2 (ja) 2002-07-22
FI120351B (fi) 2009-09-30
GR3021820T3 (en) 1997-02-28

Similar Documents

Publication Publication Date Title
ZA951479B (en) Low-temperature inactive industrial baker's yeast
CA2055052A1 (en) Low temperature inactive baker's yeast
ZA914714B (en) A cell having a certain function in a process,containing recombinant dna encoding at least one enzyme,recombinant dna,enzyme for which the recombinant dna encodes and uses thereof
AU572353B2 (en) Transformation of yeasts of the genus pichia
CA2062966A1 (en) Method of preparing a frozen yeast dough product
EP0128524A3 (en) Improved yeast strains, method of production and use in baking
WO2002068333A3 (en) Methods of making a niobium metal oxide
EP0582244A3 (de) Hefewirtsstämme mit Defekten in der N-Glycosylierung.
AU6743187A (en) Improved yeast strains, method of production and use in baking
EP0838520A3 (en) Frozen dough-resistant, practical baker's yeast
AU685181B2 (en) Dextranase enzyme, method for its production and DNA encoding the enzyme
ATE176684T1 (de) L-apfelsäure abbauende hefe zur weinherstellung
EP0229530A3 (en) The propagation of yeast, fermentation employing that yeast and products of that fermentation
Stewart Recent development of genetically manipulated industrial yeast strains.
Chuang et al. A Study on Chromosomal Association in the Parents of Children with Down's Syndrome
AU4888896A (en) Bread
Neustroyev et al. Acid proteinase and the multiplicity of Aspergillus awamori glucoamylase forms.
Radler et al. Formation of killer toxin by apiculate yeasts and interference with fermentation.
Amazit et al. Ultrasonic Wave Propagation Under Pressure in Single Crystal Shape Memory Alloys
JPS6447376A (en) Saccharomyces cerevisiae m9-36 strain
Lin et al. Erythritol-producing yeast strains
Kotov et al. Investigation of ultimate plasticity of silver-free P 81 solder
Shulika The Relationship Between the Ductility of 08 ps Semi-Killed Steel and the Degree of Deformation in Cold Rolling
Lisyuk et al. A change in the activity of alpha-glucosidase from the brewer's yeast during the main fermentation.
D'Orazio et al. On the Response of Niobium Bearing HSLA Steels to Single and Multistage Compression.(Extended Abstract)