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1. (WO2019025537) METHOD OF MANAGING AND DISPATCHING YEAST FOR THE PRODUCTION OF FERMENTED BEVERAGES
Latest bibliographic data on file with the International Bureau    Submit observation

Considered void 08.02.2019


Pub. No.: WO/2019/025537 International Application No.: PCT/EP2018/070988
Publication Date: 07.02.2019 International Filing Date: 02.08.2018
IPC:
C12N 1/18 (2006.01) ,C12N 1/04 (2006.01) ,C12C 11/00 (2006.01) ,C12C 12/00 (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
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
04
Preserving or maintaining viable micro-organisms
C CHEMISTRY; METALLURGY
12
BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
C
BREWING OF BEER
11
Fermentation processes for beer
C CHEMISTRY; METALLURGY
12
BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
C
BREWING OF BEER
12
Processes specially adapted for making special kinds of beer
Applicants:
ANHEUSER-BUSCH INBEV S.A. [BE/BE]; Grand'Place 1 1000 Brussels, BE
Inventors:
DAENEN, Luk; BE
CHRISTIAENS, Joaquin; BE
Agent:
BIIP CVBA; Culliganlaan 1B Diegem 1831, BE
Priority Data:
2017/554102.08.2017BE
Title (EN) METHOD OF MANAGING AND DISPATCHING YEAST FOR THE PRODUCTION OF FERMENTED BEVERAGES
(FR) PROCÉDÉ DE GESTION ET DE DISTRIBUTION DE LEVURE POUR LA PRODUCTION DE BOISSONS FERMENTÉES
Abstract:
(EN) A method of yeast management comprising preserving and propagating yeast cells at a central yeast collection facility and dispatching yeast cells from that yeast collection facility to distant yeast processing sites, the yeast management method comprising: a) Preserving yeast cells at a temperature of minus 80°C or less; b) Thawing said yeast cells under conditions allowing revitalisation of a majority the yeast cells; c) Propagating the thawed yeast cells; d) Packing at least part of the propagated yeast cells for transport to yeast processing sites; e) Production of a fermented beverage by inoculating a fermentable broth with yeast cells propagated from the packed and transported yeast cells of step (d); f) Optionally preserving part of the propagated yeast cells by freezing the yeast cells to a temperature of minus 80°C or lower, Characterized in that the method comprises a step of: g) growing the yeast cells on an exclusively non­fermentable carbon source to selectively propagate yeast cells having a regularly functional respiratory chain (non­ petites).
(FR) L'invention concerne un procédé de gestion de levure comprenant la conservation et la propagation de cellules de levure au niveau d'une installation centrale de collecte de levure et la distribution de cellules de levure à partir de cette installation de collecte de levure vers des sites de traitement de levure distants, le procédé de gestion de levure consistant à : a) conserver des cellules de levure à une température de moins 80°C ou moins; b) décongeler lesdites cellules de levure dans des conditions permettant la revitalisation d'une majorité des cellules de levure; c) propager les cellules de levure décongelées; d) emballer au moins une partie des cellules de levure propagées pour le transport vers des sites de traitement de levure; e) produire une boisson fermentée par inoculation d'un bouillon fermentable avec des cellules de levure se propageant à partir des cellules de levure emballées et transportées de l'étape (d); f) éventuellement conserver une partie des cellules de levure propagées par congélation des cellules de levure à une température de moins 80°C ou moins. Le procédé est caractérisé en ce qu'il comprend une étape consistant à : g) faire croître les cellules de levure sur une source de carbone exclusivement non fermentable pour propager sélectivement des cellules de levure présentant une chaîne respiratoire régulière fonctionnelle (non petites).
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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: English (EN)
Filing Language: English (EN)