DK1110458T3 - Process for preparing a leaven using hetero- and homofermentative lactobacilli - Google Patents

Process for preparing a leaven using hetero- and homofermentative lactobacilli

Info

Publication number
DK1110458T3
DK1110458T3 DK99125398T DK99125398T DK1110458T3 DK 1110458 T3 DK1110458 T3 DK 1110458T3 DK 99125398 T DK99125398 T DK 99125398T DK 99125398 T DK99125398 T DK 99125398T DK 1110458 T3 DK1110458 T3 DK 1110458T3
Authority
DK
Denmark
Prior art keywords
hetero
sourdough
leaven
preparing
preparation
Prior art date
Application number
DK99125398T
Other languages
Danish (da)
Inventor
Ernst-Joachim Boecker
Original Assignee
Ernst Boecker Gmbh & Co Kg
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=8239665&utm_source=***_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DK1110458(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Ernst Boecker Gmbh & Co Kg filed Critical Ernst Boecker Gmbh & Co Kg
Application granted granted Critical
Publication of DK1110458T3 publication Critical patent/DK1110458T3/en

Links

Classifications

    • 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
    • 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
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
    • 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
    • C12N1/20—Bacteria; Culture media therefor
    • C12N1/205—Bacterial isolates
    • 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
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/225—Lactobacillus

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Biotechnology (AREA)
  • Organic Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Zoology (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Biomedical Technology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Virology (AREA)
  • Medicinal Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
  • Compounds Of Unknown Constitution (AREA)
  • Dairy Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The preparation of a sourdough using milk acid bacteria is characterised that a mixed culture (A) of hetero- and homo-fermentation Lactobacilli is added to the dough. Independent claims are also included for: (1) (A); (2) sourdough prepared with (A), comprising 80-100 (especially 95-100)% L. species DSM 13143; (3) preparation of dried sourdough products comprises drying the dough after preparation; and (4) use of (A)for preparaing sourdough.
DK99125398T 1999-12-20 1999-12-20 Process for preparing a leaven using hetero- and homofermentative lactobacilli DK1110458T3 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP99125398A EP1110458B1 (en) 1999-12-20 1999-12-20 Process for preparing a sourdough with homo- and heterofermentative lactobacillus

Publications (1)

Publication Number Publication Date
DK1110458T3 true DK1110458T3 (en) 2006-04-18

Family

ID=8239665

Family Applications (1)

Application Number Title Priority Date Filing Date
DK99125398T DK1110458T3 (en) 1999-12-20 1999-12-20 Process for preparing a leaven using hetero- and homofermentative lactobacilli

Country Status (4)

Country Link
EP (1) EP1110458B1 (en)
AT (1) ATE311753T1 (en)
DE (1) DE59912898D1 (en)
DK (1) DK1110458T3 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE50113822D1 (en) * 2001-08-06 2008-05-15 Ernst Boecker Gmbh & Co Kg Process for the preparation of prebiotic leavening / pasting
WO2009141427A2 (en) * 2008-05-22 2009-11-26 University College Cork-National University Of Ireland, Cork Increasing the shelf life of bakery and patisserie products by using the antifungal lactobacillus amylovorus dsm 19280
PL423970A1 (en) * 2017-12-20 2019-07-01 Nosek Tomasz Piekarnia Dried sourdough containing Lactobacillus diolivorans KKp 2057p and Lactobacillus reuteri KKP 2048p strains and method for obtaining it

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB8713601D0 (en) * 1987-06-10 1987-07-15 Unilever Plc Fermentation
FR2708621B1 (en) * 1993-07-29 1995-10-20 Lesaffre & Cie Stable biomass based on yeast cells and lactic acid bacteria and process for its preparation.
FR2716077B1 (en) * 1994-02-15 1996-04-26 Omnium Rech Biolog Appli Process for making breads by lactic fermentation of a dough.
EP0684308B2 (en) * 1994-05-27 2004-01-14 Agrano Ag Process for production of a biomass and bread leavening agent
DE19530890B4 (en) * 1995-08-14 2008-12-18 Dr. Otto Suwelack Nachf. Gmbh & Co. Production of dried, natural sourdough concentrates with high acidity
FR2777424B1 (en) * 1998-04-15 2000-06-16 Lesaffre & Cie LAUNDRY LONG LONG CONSERVATION READY TO USE

Also Published As

Publication number Publication date
EP1110458B1 (en) 2005-12-07
EP1110458A1 (en) 2001-06-27
DE59912898D1 (en) 2006-01-12
ATE311753T1 (en) 2005-12-15

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