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1. WO2016016334 - STRAIN OF THE YEAST SPECIES SACCHAROMYCES CEREVISIAE, STRAINS ESSENTIALLY DERIVED FROM IT AND USE THEREOF

Publication Number WO/2016/016334
Publication Date 04.02.2016
International Application No. PCT/EP2015/067431
International Filing Date 29.07.2015
Chapter 2 Demand Filed 27.05.2016
IPC
C12N 1/18 2006.01
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
NMICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
1Microorganisms, 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
14Fungi ; Culture media therefor
16Yeasts; Culture media therefor
18Baker's yeast; Brewer's yeast
A21D 8/04 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
8Methods for preparing or baking dough
02Methods for preparing dough; Treating dough prior to baking
04treating dough with microorganisms or enzymes
C12R 1/865 2006.01
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
RINDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C-C12Q75
1Microorganisms
645Fungi
85Saccharomyces
865Saccharomyces cerevisiae
CPC
A21D 10/025
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
10Batters, dough or mixtures before baking
02Ready-for-oven doughs
025Packaged doughs
A21D 10/045
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
10Batters, dough or mixtures before baking
04Batters
045Packaged batters
A21D 6/001
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
6Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
001Cooling
A21D 8/042
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
8Methods for preparing or baking dough
02Methods for preparing dough; Treating dough prior to baking
04treating dough with microorganisms or enzymes
042with enzymes
C12N 1/18
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
NMICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
1Microorganisms, e.g. protozoa; Compositions thereof
14Fungi
16Yeasts; Culture media therefor
18Baker's yeast; Brewer's yeast
C12R 1/865
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
RPROCESSES USING MICROORGANISMS
1Processes using microorganisms
645using fungi
85Saccharomyces
865Sachharomyces cerevisiae
Applicants
  • LA PIZZA + 1 S.P.A. [IT]/[IT]
Inventors
  • SANTE, Ludovico
Agents
  • ZACCARO, Elisabetta
  • GERVASI, Gemma
  • PALLINI, Diego
  • APPOLONI, Romano
  • CINQUANTINI, Bruno
  • CATTANEO, Elisabetta
  • PALLADINO, Massimo
  • VALENZA, Silvia
  • LUALDI, Lorenzo
  • BRIGHENTI, Livio
  • LORENZI, Silvana
  • COPPO, Alessandro
  • CELONA, Antonio
  • DE BORTOLI, Tiziano
  • GIRLANDO, Mario
  • SAVI, Massimiliano
Priority Data
MI2014A00136629.07.2014IT
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) STRAIN OF THE YEAST SPECIES SACCHAROMYCES CEREVISIAE, STRAINS ESSENTIALLY DERIVED FROM IT AND USE THEREOF
(FR) SOUCHE DE L'ESPÈCE DE LEVURE SACCHAROMYCES CEREVISAE, SOUCHES ESSENTIELLEMENT DÉRIVÉES DE CELLE-CI ET LEUR UTILISATION
Abstract
(EN)
The present invention relates to a yeast strain of the species saccharomyces cerevisiae isolated from spontaneous leavened dough, which is capable of remaining viable at temperatures below 8°C, in an inactive condition with respect to carbon dioxide production, and of resuming a normal fermentative and leavening capacity when shifted to an optimal temperature range. Moreover, the invention relates to solid and fluid doughs, comprising at least water, flour and yeast according to the invention, to the uses of such doughs and their production.
(FR)
La présente invention concerne une souche de levure de l'espèce saccharomyces cerevisae qui est isolée à partir de pâte levée spontanément, apte à rester viable à des températures inférieures à 8 °C, dans un état inactif par rapport à la production de dioxyde de carbone, et à reprendre une capacité normale de fermentation et de levage à une plage de température optimale. De plus, l'invention concerne des pâtes solides et fluides, comprenant au moins de l'eau, de la farine et de la levure selon l'invention, des utilisations de ces pâtes et leur production.
Also published as
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