MX2016007736A - Cepas de levadura para elaboracion de pan que son efectivas en masas no endulzadas o ligeramente endulzadas. - Google Patents

Cepas de levadura para elaboracion de pan que son efectivas en masas no endulzadas o ligeramente endulzadas.

Info

Publication number
MX2016007736A
MX2016007736A MX2016007736A MX2016007736A MX2016007736A MX 2016007736 A MX2016007736 A MX 2016007736A MX 2016007736 A MX2016007736 A MX 2016007736A MX 2016007736 A MX2016007736 A MX 2016007736A MX 2016007736 A MX2016007736 A MX 2016007736A
Authority
MX
Mexico
Prior art keywords
sweetened
effective
novel
yeast strains
slightly
Prior art date
Application number
MX2016007736A
Other languages
English (en)
Other versions
MX374515B (es
Inventor
Jean-Charles Bartolucci
Fonchy-Penot Evelyne
LAGOUTTE YALCIN Ilknur
Parasie Georges
Petroff Dominique
Dominique Quipourt-Isnard Anne-
TRIONE Valérie
Original Assignee
Lesaffre & Cie
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 Lesaffre & Cie filed Critical Lesaffre & Cie
Publication of MX2016007736A publication Critical patent/MX2016007736A/es
Publication of MX374515B publication Critical patent/MX374515B/es

Links

Classifications

    • 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; 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
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms; 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
    • 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
    • C12N15/00—Mutation or genetic engineering; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification; Use of hosts therefor
    • C12N15/01—Preparation of mutants without inserting foreign genetic material therein; Screening processes therefor
    • 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)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Chemical & Material Sciences (AREA)
  • Mycology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Organic Chemistry (AREA)
  • Biotechnology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Microbiology (AREA)
  • Biomedical Technology (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Botany (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Virology (AREA)
  • Food Science & Technology (AREA)
  • Biophysics (AREA)
  • Molecular Biology (AREA)
  • Physics & Mathematics (AREA)
  • Plant Pathology (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

La presente invención se relaciona con cepas de levadura para elaboración de pan novedosas que son efectivas en productos no endulzados y/o ligeramente endulzados. También se relaciona con las levaduras obtenidas mediante una multiplicación de dichas cepas así como con el uso de las mismas para la producción de productos de panadería horneados. Las cepas de la invención, seleccionadas después de la mutación en particular de una cepa de referencia, son capaces de multiplicarse de acuerdo con un proceso que se más lento que aquel de la cepa de referencia, mientras que presentan propiedades mejoradas, en particular una capacidad fermentativa, comparadas con aquellas de la cepa de referencia.
MX2016007736A 2013-12-16 2014-12-08 Cepas de levadura para elaboración de pan que son efectivas en masas no endulzadas o ligeramente endulzadas. MX374515B (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR1362644A FR3014900B1 (fr) 2013-12-16 2013-12-16 Nouvelles souches de levure de panification performantes sur pates non sucrees ou legerement sucrees
PCT/FR2014/053220 WO2015092208A1 (fr) 2013-12-16 2014-12-08 Nouvelles souches de levure de panification performantes sur pates non sucrees ou legerement sucrees

Publications (2)

Publication Number Publication Date
MX2016007736A true MX2016007736A (es) 2016-09-09
MX374515B MX374515B (es) 2025-03-06

Family

ID=50828980

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2016007736A MX374515B (es) 2013-12-16 2014-12-08 Cepas de levadura para elaboración de pan que son efectivas en masas no endulzadas o ligeramente endulzadas.

Country Status (6)

Country Link
US (1) US10015972B2 (es)
EP (1) EP3083956B1 (es)
CN (1) CN105829533B (es)
FR (1) FR3014900B1 (es)
MX (1) MX374515B (es)
WO (1) WO2015092208A1 (es)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR3054242B1 (fr) * 2016-07-20 2020-02-14 Lesaffre Et Compagnie Levures de panification optimisees
CN106399137B (zh) * 2016-12-05 2019-07-02 江南大学 一株酿酒酵母及其应用
TR201900376A2 (tr) * 2019-01-10 2019-02-21 Pak Gida Ueretim Ve Pazarlama Anonim Sirketi Suş Geliştirme Yöntemi
CN117165460B (zh) * 2022-05-27 2025-08-05 安琪酵母股份有限公司 一种快发无糖面用酵母菌株及应用
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

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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.
FR2744729B1 (fr) * 1996-02-08 1998-04-10 Lesaffre & Cie Nouvelles levures de panification sensibles au froid
JP2007089497A (ja) * 2005-09-29 2007-04-12 Panex:Kk パン種の製造方法、パン種の継種方法、パン種、及び製パン・製菓方法
FR2920157B1 (fr) * 2007-08-23 2009-10-16 Lesaffre Et Cie Sa Nouvelles souches de levure de panification
MX2010008359A (es) * 2008-02-04 2010-08-30 Danisco Us Inc Variantes de alfa-amilasa ts23 con propiedades alteradas.
UA111839C2 (uk) * 2011-02-18 2016-06-24 Лесаффр Е Компані Штами saccharomyces cerevisiae, придатні для виробляння пекарських дріжджів, що є осмостійкими та стійкими до дії слабких органічних кислот, способи їх одержання та застосування
CN102337224B (zh) 2011-08-29 2014-07-16 中国科学院近代物理研究所 高氮酵母及其制备方法
FR2996855B1 (fr) * 2012-10-16 2016-11-11 Lesaffre & Cie Souches de levures pour la production de biomasse sur un substrat comprenant un sucre en c5, leurs procedes d'obtention et utilisations de la biomasse produite

Also Published As

Publication number Publication date
CN105829533A (zh) 2016-08-03
EP3083956B1 (fr) 2019-06-26
EP3083956A1 (fr) 2016-10-26
MX374515B (es) 2025-03-06
US10015972B2 (en) 2018-07-10
FR3014900A1 (fr) 2015-06-19
WO2015092208A1 (fr) 2015-06-25
FR3014900B1 (fr) 2017-10-27
US20160316771A1 (en) 2016-11-03
CN105829533B (zh) 2019-05-21

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