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1. (WO2018015660) ENHANCED BREAD-MAKING YEASTS
Latest bibliographic data on file with the International Bureau    Submit observation

Pub. No.: WO/2018/015660 International Application No.: PCT/FR2017/051970
Publication Date: 25.01.2018 International Filing Date: 19.07.2017
IPC:
C12N 1/18 (2006.01) ,A21D 8/04 (2006.01) ,C12R 1/865 (2006.01)
C CHEMISTRY; METALLURGY
12
BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
N
MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICRO-ORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
1
Micro-organisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving micro-organisms or compositions thereof; Processes of preparing or isolating a composition containing a micro-organism; Culture media therefor
14
Fungi; Culture media therefor
16
Yeasts; Culture media therefor
18
Baker's yeast; Brewer's yeast
A HUMAN NECESSITIES
21
BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
D
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
8
Methods for preparing dough or for baking
02
Methods for preparing dough; Treating dough prior to baking
04
treating dough with micro-organisms or enzymes
C CHEMISTRY; METALLURGY
12
BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
R
INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C-C12Q75
1
Micro-organisms
645
Fungi
85
Saccharomyces
865
Saccharomyces cerevisiae
Applicants: LESAFFRE ET COMPAGNIE[FR/FR]; 41,rue Etienne Marcel 75001 PARIS, FR
Inventors: BARTOLUCCI, Jean-Charles; FR
FONCHY-PENOT, Evelyne; FR
IMBERT-PODGORSKI, Jennifer; FR
KAPRAL, Florence; FR
PARASIE, Georges; FR
QUIPOURT-ISNARD, Anne-Dominique; FR
TRIONE, Valérie; FR
Agent: CABINET PLASSERAUD; 66 rue de la Chaussée d'Antin 75440 PARIS CEDEX 09, FR
Priority Data:
165690220.07.2016FR
Title (EN) ENHANCED BREAD-MAKING YEASTS
(FR) LEVURES DE PANIFICATION OPTIMISÉES
Abstract:
(EN) The present invention relates to bread-making yeast strains, also known as baking yeasts. More particularly, the invention relates to the yeast strain deposited with the CNCM on 19 May 2016 under number I-5088. This strain is of particular interest for use in a bread-making process, particularly an "indirect" bread-making process also known as "sponge and dough".
(FR) La présente invention concerne des souches de levure de panification,également appelées levures de boulangerie. De manière particulière, la présente invention concerne la souche de levure déposée le 19 mai 2016 auprès de la CNCM sous le No. I-5088. Cette souche est particulièrementintéressantepour une utilisation dans un procédé de panification, particulièrement un procédé de panification de type «indirect», également appelé «Sponge and Dough».
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JO, JP, KE, KG, KH, KN, KP, KR, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Office (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (EPO) (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG)
Publication Language: French (FR)
Filing Language: French (FR)