AR117096A1 - Cepas de penicillium camemberti - Google Patents

Cepas de penicillium camemberti

Info

Publication number
AR117096A1
AR117096A1 ARP190103367A ARP190103367A AR117096A1 AR 117096 A1 AR117096 A1 AR 117096A1 AR P190103367 A ARP190103367 A AR P190103367A AR P190103367 A ARP190103367 A AR P190103367A AR 117096 A1 AR117096 A1 AR 117096A1
Authority
AR
Argentina
Prior art keywords
strains
penicillium camemberti
camemberti
penicillium
camembert
Prior art date
Application number
ARP190103367A
Other languages
English (en)
Inventor
Pierre Lacotte
Jrme Soulie
Anne Goarin-Herve
Amandine Dhaisne
Richard Tallon
Jolle Reitz-Ausseur
Original Assignee
Savencia 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 Savencia Sa filed Critical Savencia Sa
Publication of AR117096A1 publication Critical patent/AR117096A1/es

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
    • 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
    • C12N1/145—Fungal isolates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/061—Addition of, or treatment with, microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/0682—Mould-ripened or bacterial surface ripened cheeses
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00—Cheese substitutes
    • 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
    • C12R2001/80—Penicillium

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Zoology (AREA)
  • Biotechnology (AREA)
  • Organic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Microbiology (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Mycology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • Virology (AREA)
  • Medicinal Chemistry (AREA)
  • Botany (AREA)
  • Biomedical Technology (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

La presente refiere a las cepas de Penicillium camemberti y a su utilización para la preparación de productos alimenticios, por ejemplo de origen lácteo y/o vegetal, como la maduración de quesos de pasta blanda con corteza florida y/o mixta, particularmente del camembert.
ARP190103367A 2018-11-16 2019-11-15 Cepas de penicillium camemberti AR117096A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR1860633A FR3088651B1 (fr) 2018-11-16 2018-11-16 Nouvelles souches de penicillium camemberti

Publications (1)

Publication Number Publication Date
AR117096A1 true AR117096A1 (es) 2021-07-07

Family

ID=66641008

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP190103367A AR117096A1 (es) 2018-11-16 2019-11-15 Cepas de penicillium camemberti

Country Status (11)

Country Link
US (1) US11702626B2 (es)
EP (1) EP3880798A1 (es)
JP (1) JP7254174B2 (es)
CN (1) CN113039267A (es)
AR (1) AR117096A1 (es)
AU (1) AU2019379769A1 (es)
BR (1) BR112021008852A2 (es)
CA (1) CA3118613A1 (es)
CL (1) CL2021001188A1 (es)
FR (1) FR3088651B1 (es)
WO (1) WO2020099427A1 (es)

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2376629A1 (fr) * 1977-01-10 1978-08-04 Midi Salines Est Cie Salins Procede de fabrication d'un sel utilisable en fromagerie
CN101892163B (zh) * 2010-06-29 2013-07-31 沈阳药科大学 一种沙门柏干酪青霉及其应用
CN103416489B (zh) 2013-07-29 2014-11-05 上海理工大学 一种软质干酪的制备方法
WO2015067808A1 (en) * 2013-11-11 2015-05-14 Chr. Hansen A/S Method for preparing camembert type cheese

Also Published As

Publication number Publication date
FR3088651B1 (fr) 2024-05-24
CN113039267A (zh) 2021-06-25
EP3880798A1 (fr) 2021-09-22
CA3118613A1 (fr) 2020-05-22
WO2020099427A1 (fr) 2020-05-22
JP2022510560A (ja) 2022-01-27
BR112021008852A2 (pt) 2021-08-17
JP7254174B2 (ja) 2023-04-07
US11702626B2 (en) 2023-07-18
FR3088651A1 (fr) 2020-05-22
AU2019379769A1 (en) 2021-05-27
CL2021001188A1 (es) 2022-01-07
US20220017854A1 (en) 2022-01-20

Similar Documents

Publication Publication Date Title
MX2020011211A (es) Metodos y composiciones para materiales de semillas oleaginosas.
PH12014501652A1 (en) Dairy products with added dairy minerals and methods of producing dairy products with added dairy minerals
AR123093A1 (es) Queso blando fermentado vegano
BR112015023682A2 (pt) produto de cozimento, uso de uma farinha de microalgas, na forma de grânulos, processo para a preparação de um produto de cozimento, processo, destinado a conservar ou melhorar as qualidades organoléticas de um produto de cozimento
BR112017013851A2 (pt) ?produção de uma pizza altamente digestível livre de levedura com o uso de uma massa que contém bactérias de ácido láctico?
HUP1500011A2 (en) Solid state, fresh yogurt cheese with live and active cultures and chocolate covered yogurt dessert prepared by yogurt cheese, and process for their preparation
PH12019500275A1 (en) Composition for imparting/enhancing cheese flavor, method for producing composition for imparting/enhancing cheese flavor, method for imparting cheese flavor to foods or enhancing cheese flavor of foods, and method for producing foods with imparted/enhanced cheese flavor
PH12018502483A1 (en) Food packaging, particularly for dairy or cheese products, and associated manufacturing method
PH12015502798A1 (en) Sliceable dairy product with extended shelf life
AR117096A1 (es) Cepas de penicillium camemberti
MX2015015716A (es) Productos de queso crema untables altos en proteina y metodos para elaborar los mismos.
MX2019003883A (es) Metodo para la elaboracion de un queso crema.
WO2015165482A8 (en) Kit of parts containing a cheese or chocolate food product, and a natural food preparation
RU2014132908A (ru) Способ получения сыра творожного "виолетта" сливочный методом сепарирования и двойной пастеризации
UA97668U (xx) Склад вареників "сирні з курагою" геродієтичного призначення
RU2013144561A (ru) Пудинг творожный
UA120092U (uk) Композиція інгредієнтів для приготування фруктово-овочевої запіканки
UA78842U (ru) Пуддинг на основе кисломолочного творога профилактической направленности
EA201300379A1 (ru) Молочное питание с зерновыми продуктами
MX2018008626A (es) Un producto alimenticio y metodo para hacer un producto alimenticio.
UA94941U (uk) Склад морозива молочно-пшеничного з ксилітом
UA94923U (uk) Склад морозива молочно-пшеничного з еритритолом
UA111507C2 (uk) Склад морозива молочно-пшеничного з еритритолом
UA113391U (uk) Вершковий крем
UA111637C2 (uk) Склад морозива молочно-пшеничного з ксилітом