UA111839C2 - Штами saccharomyces cerevisiae, придатні для виробляння пекарських дріжджів, що є осмостійкими та стійкими до дії слабких органічних кислот, способи їх одержання та застосування - Google Patents
Штами saccharomyces cerevisiae, придатні для виробляння пекарських дріжджів, що є осмостійкими та стійкими до дії слабких органічних кислот, способи їх одержання та застосуванняInfo
- Publication number
- UA111839C2 UA111839C2 UAA201310030A UAA201310030A UA111839C2 UA 111839 C2 UA111839 C2 UA 111839C2 UA A201310030 A UAA201310030 A UA A201310030A UA A201310030 A UAA201310030 A UA A201310030A UA 111839 C2 UA111839 C2 UA 111839C2
- Authority
- UA
- Ukraine
- Prior art keywords
- saccharomyces cerevisiae
- strains
- cncm
- yeast
- organic acids
- Prior art date
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
-
- 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
-
- 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
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, anhydrides or salts thereof
-
- 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
- A21D8/047—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
- 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
- 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
- C12N15/09—Recombinant DNA-technology
- C12N15/63—Introduction of foreign genetic material using vectors; Vectors; Use of hosts therefor; Regulation of expression
- C12N15/79—Vectors or expression systems specially adapted for eukaryotic hosts
- C12N15/80—Vectors or expression systems specially adapted for eukaryotic hosts for fungi
- C12N15/81—Vectors or expression systems specially adapted for eukaryotic hosts for fungi for yeasts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Wood Science & Technology (AREA)
- Biotechnology (AREA)
- General Engineering & Computer Science (AREA)
- Biomedical Technology (AREA)
- Microbiology (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- Plant Pathology (AREA)
- Molecular Biology (AREA)
- Biophysics (AREA)
- Botany (AREA)
- Medicinal Chemistry (AREA)
- Tropical Medicine & Parasitology (AREA)
- Virology (AREA)
- Nutrition Science (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Винахід належить до гібридних штамів Saccharomyces cerevisiae, а саме штаму Saccharomyces cerevisiae CNCM І-4312 та штаму Saccharomyces cerevisiae CNCM І-4313, які одержані шляхом схрещування штамів Saccharomyces cerevisiae CNCM І-4341 та Saccharomyces cerevisiae CNCM І-4448. Також винахід належить до штамів Saccharomyces cerevisiae, а саме штаму Saccharomyces cerevisiae CNCM І-4409 та штаму Saccharomyces cerevisiae CNCM І-4410, які одержані шляхом мутагенезу штаму Saccharomyces cerevisiae CNCM І-4341. Всі заявлені штами Saccharomyces cerevisiae призначені для використання як пекарські дріжджі, де дріжджі проявляють осмостійкість та стійкість до слабких органічних кислот. Крім того, винахід належить до способу одержання заявлених штамів Saccharomyces cerevisiae. Також винахід належить до пекарських дріжджів, які містять отримані штами, тіста на цих дріжджах, способу отримання хлібного продукту з цього тіста.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR1151354A FR2971790B1 (fr) | 2011-02-18 | 2011-02-18 | Souches de saccharomyces cerevisiae aptes a la production de levures de panification osmotolerantes et presentant une resistance intrinseque aux acides organiques faibles, leurs procedes de preparation et applications |
| PCT/FR2011/051550 WO2012110711A1 (fr) | 2011-02-18 | 2011-07-01 | Souches de saccharomyces cerevisiae aptes à la production de levures de panification osmotolérantes et présentant une résistance intrinsèque aux acides organiques faibles, leurs procédés de préparation et applications |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| UA111839C2 true UA111839C2 (uk) | 2016-06-24 |
Family
ID=44630057
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| UAA201310030A UA111839C2 (uk) | 2011-02-18 | 2011-01-07 | Штами saccharomyces cerevisiae, придатні для виробляння пекарських дріжджів, що є осмостійкими та стійкими до дії слабких органічних кислот, способи їх одержання та застосування |
Country Status (29)
| Country | Link |
|---|---|
| US (1) | US9138006B2 (uk) |
| EP (1) | EP2683248B1 (uk) |
| JP (1) | JP5898237B2 (uk) |
| KR (1) | KR101879165B1 (uk) |
| CN (2) | CN102409002A (uk) |
| AP (1) | AP3795A (uk) |
| AR (1) | AR082082A1 (uk) |
| AU (1) | AU2011359063B2 (uk) |
| BR (1) | BR112013020518B1 (uk) |
| CA (1) | CA2827164C (uk) |
| CL (1) | CL2013002374A1 (uk) |
| CO (1) | CO6771431A2 (uk) |
| CR (1) | CR20130385A (uk) |
| DO (1) | DOP2013000183A (uk) |
| EC (1) | ECSP13012842A (uk) |
| ES (1) | ES2669569T3 (uk) |
| FR (1) | FR2971790B1 (uk) |
| GT (1) | GT201300200A (uk) |
| MX (1) | MX345223B (uk) |
| MY (1) | MY162342A (uk) |
| NI (1) | NI201300069A (uk) |
| PE (1) | PE20140733A1 (uk) |
| PL (1) | PL2683248T3 (uk) |
| RU (1) | RU2571934C2 (uk) |
| SG (1) | SG192811A1 (uk) |
| TR (1) | TR201806700T4 (uk) |
| UA (1) | UA111839C2 (uk) |
| WO (1) | WO2012110711A1 (uk) |
| ZA (1) | ZA201306036B (uk) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| JP5677624B2 (ja) * | 2012-04-26 | 2015-02-25 | 株式会社カネカ | 新規パン酵母 |
| FR3014900B1 (fr) * | 2013-12-16 | 2017-10-27 | Lesaffre & Cie | Nouvelles souches de levure de panification performantes sur pates non sucrees ou legerement sucrees |
| KR101551839B1 (ko) | 2015-05-22 | 2015-09-09 | 에스피씨 주식회사 | 한국 전통 누룩으로부터 분리한 제빵용 신규의 토종 천연 효모 및 토종 천연 유산균 |
| FR3081090B1 (fr) * | 2018-05-15 | 2021-09-10 | Lesaffre & Cie | Probiotique pour volaille |
| MA50053B1 (fr) | 2020-06-12 | 2022-05-31 | Univ Sidi Mohamed Ben Abdellah | Utilisation d'une levure non- boulangère pour la préparation des produits de boulangers légèrement sucrées |
| CN114317301B (zh) * | 2020-09-30 | 2023-07-18 | 安琪酵母股份有限公司 | 酿酒酵母菌、面用干酵母以及其应用 |
| CN112430563B (zh) * | 2020-11-27 | 2023-06-20 | 可克达拉安琪酵母有限公司 | 馕饼专用酵母、其制备方法及其应用 |
| CN117165455A (zh) * | 2022-05-27 | 2023-12-05 | 安琪酵母股份有限公司 | 一种耐高糖渗透酿酒酵母菌株及应用 |
Family Cites Families (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE548543A (uk) | 1955-06-13 | |||
| FR2386605A1 (fr) | 1976-12-24 | 1978-11-03 | Lesaffre & Cie | Perfectionnements apportes aux levures de boulangerie |
| GB1590830A (en) | 1976-12-24 | 1981-06-10 | Lesaffre & Cie | Strains of yeast for bread-making and a process for the obtention thereof |
| DE2810601A1 (de) | 1978-03-11 | 1979-09-20 | Henkel Kgaa | Verfahren zur herstellung von presshefe und trockenbackhefe mit verbesserter triebkraft im sauren milieu |
| GB2115833B (en) * | 1982-02-01 | 1985-04-17 | Distillers Company The | Yeast hybrids and products derived therefrom |
| WO1996038538A1 (en) | 1995-06-02 | 1996-12-05 | Burns Philp Technology Pty. Limited | High sugar dough yeast strains |
| RU2039813C1 (ru) * | 1990-12-06 | 1995-07-20 | Институт биологии гена РАН | Штамм дрожжей saceharomyces cerevisiae, meyen для получения хлебопекарных дрожжей и этанола на мелассе |
| 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. |
| DE69422114T2 (de) * | 1993-09-24 | 2000-08-24 | Dsm N.V., Heerlen | Verbesserung der Herstellung von Gas und Alkohol von Hefestämmen |
| FR2775113B1 (fr) * | 1998-02-13 | 2000-04-07 | Francois Adam | Procede et dispositif pour la deterioration de disques d'enregistrement |
| AU3421699A (en) * | 1998-04-07 | 1999-10-25 | Dsm N.V. | Improved yeast strain |
| JP3066587B2 (ja) * | 1998-12-24 | 2000-07-17 | 株式会社タカキベーカリー | サワーブレッドの製造方法 |
| EP1036841B1 (en) * | 1999-03-12 | 2005-09-14 | Oriental Yeast Co., Ltd. | Sugar super-tolerant yeast for confectionery and bakery |
| EP1559322B1 (fr) * | 2004-01-30 | 2008-07-23 | LESAFFRE et Compagnie | Levures de panification résistantes à une concentration élevée de sucre dans la pâte et à la présence d'acides organiques faibles |
| CN100360661C (zh) * | 2005-11-30 | 2008-01-09 | 吉林大学 | 干酪乳杆菌改组菌株及发酵生产l-乳酸 |
| FR2920157B1 (fr) * | 2007-08-23 | 2009-10-16 | Lesaffre Et Cie Sa | Nouvelles souches de levure de panification |
| EP2228437A4 (en) * | 2007-12-10 | 2011-03-23 | Oriental Yeast Co Ltd | YEAST WITH IMMUNE POTENZING EFFECT AND LIVING OR FEEDING AGENT |
| CN101418265B (zh) * | 2008-12-08 | 2011-11-23 | 安琪酵母（伊犁）有限公司 | 耐防腐剂面包酵母菌种及面包酵母的制备方法 |
| 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 |
-
2011
- 2011-01-07 UA UAA201310030A patent/UA111839C2/uk unknown
- 2011-02-18 FR FR1151354A patent/FR2971790B1/fr active Active
- 2011-07-01 PE PE2013001867A patent/PE20140733A1/es active IP Right Grant
- 2011-07-01 MY MYPI2013003033A patent/MY162342A/en unknown
- 2011-07-01 RU RU2013142444/10A patent/RU2571934C2/ru active
- 2011-07-01 JP JP2013553978A patent/JP5898237B2/ja active Active
- 2011-07-01 EP EP11743083.5A patent/EP2683248B1/fr active Active
- 2011-07-01 CA CA2827164A patent/CA2827164C/fr active Active
- 2011-07-01 SG SG2013062344A patent/SG192811A1/en unknown
- 2011-07-01 AU AU2011359063A patent/AU2011359063B2/en active Active
- 2011-07-01 ES ES11743083.5T patent/ES2669569T3/es active Active
- 2011-07-01 PL PL11743083T patent/PL2683248T3/pl unknown
- 2011-07-01 AR ARP110102379A patent/AR082082A1/es active IP Right Grant
- 2011-07-01 BR BR112013020518-0A patent/BR112013020518B1/pt active IP Right Grant
- 2011-07-01 WO PCT/FR2011/051550 patent/WO2012110711A1/fr active Application Filing
- 2011-07-01 KR KR1020137021247A patent/KR101879165B1/ko active IP Right Grant
- 2011-07-01 AP AP2013007034A patent/AP3795A/en active
- 2011-07-01 TR TR2018/06700T patent/TR201806700T4/tr unknown
- 2011-07-01 MX MX2013009321A patent/MX345223B/es active IP Right Grant
- 2011-07-07 CN CN2011102033453A patent/CN102409002A/zh active Pending
- 2011-07-07 CN CN201710158849.5A patent/CN107142224A/zh active Pending
-
2013
- 2013-08-09 CR CR20130385A patent/CR20130385A/es unknown
- 2013-08-12 NI NI201300069A patent/NI201300069A/es unknown
- 2013-08-12 CO CO13191500A patent/CO6771431A2/es unknown
- 2013-08-12 DO DO2013000183A patent/DOP2013000183A/es unknown
- 2013-08-12 GT GT201300200A patent/GT201300200A/es unknown
- 2013-08-12 ZA ZA2013/06036A patent/ZA201306036B/en unknown
- 2013-08-13 US US13/965,923 patent/US9138006B2/en active Active
- 2013-08-16 CL CL2013002374A patent/CL2013002374A1/es unknown
- 2013-08-20 EC ECSP13012842 patent/ECSP13012842A/es unknown
Also Published As
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| UA111839C2 (uk) | Штами saccharomyces cerevisiae, придатні для виробляння пекарських дріжджів, що є осмостійкими та стійкими до дії слабких органічних кислот, способи їх одержання та застосування | |
| MX2015009656A (es) | Harina de microalgas mejorada. | |
| WO2013000717A3 (de) | Dermatologisch wirksamer hefeextrakt | |
| IN2014CN02136A (uk) | ||
| EA201300454A1 (ru) | Клетка дрожжей, сбраживающая пентозу и глюкозу | |
| IN2014DN10003A (uk) | ||
| JP2019033737A5 (ja) | 良好な風香味特性を備える製パン用交雑酵母 | |
| SG194719A1 (en) | Process to produce a yeast-derived product comprising reducing sugar | |
| BR112012026370B8 (pt) | levedura industrial capaz de produzir etanol a partir de pelo menos uma pentose | |
| CY1125426T1 (el) | Στελεχος ζυμομυκητα saccharomyces bayanus | |
| BR112018071207A2 (pt) | cepa de levedura de panificação e seu uso, produto de levedura e seu método de produção, massa ou produto de massa e seu método de preparação | |
| EP3124604A3 (en) | Acid-tolerant yeast cell, method of producing organic acid using the same, and method of producing the yeast cell | |
| WO2015101650A3 (fr) | Produit alimentaire et son procédé d'obtention | |
| WO2012135420A3 (en) | Over-expression of hadh-dependent oxidoreductase (fuco) for increasing furfural or 5-hydroxymethylfurfural tolerance | |
| CO7250448A2 (es) | Proceso para la producción de 2,3- butanodiol mediante cepas mejoradas de raoultella planticola | |
| WO2016016334A3 (en) | Strain of the yeast species saccharomyces cerevisiae, strains essentially derived from it and use thereof | |
| MX2016007736A (es) | Cepas de levadura para elaboracion de pan que son efectivas en masas no endulzadas o ligeramente endulzadas. | |
| WO2013026886A3 (en) | Microorganisms of the species bacteroides xylanisolvens | |
| TR201907164T4 (tr) | C5 şeker içeren bir altlık üzerinde biyokütlenin üretilmesine yönelik maya suşları. | |
| MX2013010624A (es) | Mejoramiento a la panificacion con un alto contenido de levadura. | |
| WO2015116781A3 (en) | Promoters suitable for heterologous gene expression in yeast | |
| MX2013007297A (es) | Nuevas cepas de levadura de pan. | |
| MX2019000792A (es) | Levaduras potenciadas para panificacion. | |
| RU2015146615A (ru) | Новые хлопьевидные дрожжи, не усваивающие сахарозу | |
| AT512316A3 (de) | Pastöser Teigzusatz für einen Teig zur Herstellung eines Backproduktes sowie Teig mit einem solchen Teigzusatz |