MX2018012582A - Levaduras resistentes a la congelacion y usos de las mismas. - Google Patents
Levaduras resistentes a la congelacion y usos de las mismas.Info
- Publication number
- MX2018012582A MX2018012582A MX2018012582A MX2018012582A MX2018012582A MX 2018012582 A MX2018012582 A MX 2018012582A MX 2018012582 A MX2018012582 A MX 2018012582A MX 2018012582 A MX2018012582 A MX 2018012582A MX 2018012582 A MX2018012582 A MX 2018012582A
- Authority
- MX
- Mexico
- Prior art keywords
- strains
- yeast
- freezing
- dough
- resistant
- Prior art date
Links
- 240000004808 Saccharomyces cerevisiae Species 0.000 title abstract 6
- 230000008014 freezing Effects 0.000 title 1
- 238000007710 freezing Methods 0.000 title 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 abstract 5
- 238000000034 method Methods 0.000 abstract 2
- 235000008429 bread Nutrition 0.000 abstract 1
- 238000009395 breeding Methods 0.000 abstract 1
- 230000001488 breeding effect Effects 0.000 abstract 1
- 235000012470 frozen dough Nutrition 0.000 abstract 1
Classifications
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- 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
- A21D6/001—Cooling
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- 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
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Food Science & Technology (AREA)
- Biomedical Technology (AREA)
- General Health & Medical Sciences (AREA)
- Tropical Medicine & Parasitology (AREA)
- Botany (AREA)
- Medicinal Chemistry (AREA)
- Virology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
La presente invención se refiere a nuevas cepas de levadura de panadero resistentes a la congelación (Saccharomyces cerevisiae) y sus usos, por ejemplo, para la preparación de productos de masa fresca o congelada, por ejemplo, pan. Proporciona cepas de levadura de panadero resistentes a la congelación, que, por ejemplo, pueden obtenerse de cepas depositadas específicas, por ejemplo, mediante la reproducción de estas cepas entre sí o con otras cepas de Saccharomyces cerevisiae. La invención también se refiere a métodos para usar dichas cepas o métodos para preparar una masa o un producto de masa o un producto de levadura, así como a tales productos.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP16164933 | 2016-04-12 | ||
| EP16197393.8A EP3318646B1 (en) | 2016-11-04 | 2016-11-04 | Freeze-resistant yeast and uses thereof |
| PCT/IB2017/000419 WO2017178879A1 (en) | 2016-04-12 | 2017-04-12 | Freeze-resistant yeast and uses thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| MX2018012582A true MX2018012582A (es) | 2019-07-04 |
| MX392351B MX392351B (es) | 2025-03-24 |
Family
ID=58765868
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| MX2018012582A MX392351B (es) | 2016-04-12 | 2017-04-12 | Levaduras resistentes a la congelacion y usos de las mismas |
Country Status (11)
| Country | Link |
|---|---|
| US (1) | US11597908B2 (es) |
| EP (1) | EP3443127B1 (es) |
| JP (1) | JP2019511241A (es) |
| KR (1) | KR102288790B1 (es) |
| CN (1) | CN109477061B (es) |
| BR (1) | BR112018071207A2 (es) |
| CA (1) | CA3020653C (es) |
| IL (1) | IL262248B (es) |
| MX (1) | MX392351B (es) |
| RU (1) | RU2756307C2 (es) |
| WO (1) | WO2017178879A1 (es) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA3020653C (en) | 2016-04-12 | 2024-04-02 | Nextferm Technologies Ltd. | Freeze-resistant yeast and uses thereof |
| CN109929767A (zh) * | 2019-04-28 | 2019-06-25 | 上海沛藤生物工程有限公司 | 一种获取雪线酵母菌的方法 |
| EP4004225A1 (en) * | 2019-07-26 | 2022-06-01 | NextFerm Technologies Ltd. | Astaxanthin over-producing strains of phaffia rhodozyma |
| CN115896230B (zh) * | 2021-08-11 | 2024-12-27 | 安琪酵母股份有限公司 | 一种酵母耐冻性评估方法 |
| CN117165460B (zh) * | 2022-05-27 | 2025-08-05 | 安琪酵母股份有限公司 | 一种快发无糖面用酵母菌株及应用 |
| CN117165455B (zh) * | 2022-05-27 | 2025-03-18 | 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 (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3617306A (en) | 1970-01-20 | 1971-11-02 | Standard Brands Inc | Propagation of yeast |
| US4232045A (en) | 1977-10-06 | 1980-11-04 | Standard Brands Incorporated | Preparation of free-flowing particulate yeast |
| CA1299435C (en) | 1986-03-07 | 1992-04-28 | Jean Goux | Free flowing frozen particulate yeasts and use of these novel yeasts in frozen doughs |
| US5352606A (en) * | 1989-03-14 | 1994-10-04 | Asahi Kasei Kogyo Kabushiki Kaisha | Freeze resistant bakers' yeast |
| JPH0771444B2 (ja) | 1989-03-14 | 1995-08-02 | 農林水産省食品総合研究所長 | 冷凍パン生地 |
| US5801049A (en) * | 1995-07-10 | 1998-09-01 | Asahi Kasei Kogyo Kabushiki Kaisha | Freeze-resistant baker's yeast strain having sugar resistance |
| US7288370B1 (en) | 2000-11-20 | 2007-10-30 | Lasaffre Et Cie | Baker's yeasts and strains for their preparation |
| CN101171936B (zh) | 2002-07-05 | 2011-12-14 | 日本烟草产业株式会社 | 新的面包酵母以及使用该面包酵母的面包 |
| CN1982436A (zh) | 2005-12-16 | 2007-06-20 | 天津市工业微生物研究所 | 耐冻酵母选育方法及其发酵生产工艺 |
| CN101575577B (zh) | 2008-05-05 | 2011-06-01 | 安琪酵母股份有限公司 | 一种耐冷冻酵母及其组合物、面团 |
| CN103497903B (zh) | 2013-01-31 | 2015-11-04 | 天津科技大学 | 一株用于面包发酵的耐冷冻酵母菌株及其选育方法 |
| CN103194401B (zh) | 2013-04-17 | 2014-09-17 | 南京工业大学 | 一株抗冻能力强的酿酒酵母菌株及其在冷冻生胚加工中的应用 |
| CN103275881B (zh) | 2013-04-27 | 2015-01-28 | 天津科技大学 | 一种适合于冷冻面团发酵的耐冷冻活性干酵母 |
| CN104017742B (zh) | 2014-06-20 | 2017-12-19 | 天津科技大学 | 一株高耐性酵母菌株及其构建方法 |
| CA3020653C (en) | 2016-04-12 | 2024-04-02 | Nextferm Technologies Ltd. | Freeze-resistant yeast and uses thereof |
| EP3318646B1 (en) | 2016-11-04 | 2019-02-20 | NextFerm Technologies Ltd. | Freeze-resistant yeast and uses thereof |
-
2017
- 2017-04-12 CA CA3020653A patent/CA3020653C/en active Active
- 2017-04-12 US US16/093,243 patent/US11597908B2/en active Active
- 2017-04-12 RU RU2018139496A patent/RU2756307C2/ru active
- 2017-04-12 MX MX2018012582A patent/MX392351B/es unknown
- 2017-04-12 JP JP2018554467A patent/JP2019511241A/ja active Pending
- 2017-04-12 EP EP17725340.8A patent/EP3443127B1/en active Active
- 2017-04-12 CN CN201780036306.4A patent/CN109477061B/zh active Active
- 2017-04-12 KR KR1020187032668A patent/KR102288790B1/ko active Active
- 2017-04-12 BR BR112018071207-8A patent/BR112018071207A2/pt not_active Application Discontinuation
- 2017-04-12 WO PCT/IB2017/000419 patent/WO2017178879A1/en not_active Ceased
-
2018
- 2018-10-10 IL IL262248A patent/IL262248B/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| CA3020653C (en) | 2024-04-02 |
| RU2756307C2 (ru) | 2021-09-29 |
| CN109477061B (zh) | 2023-04-11 |
| IL262248B (en) | 2022-06-01 |
| EP3443127B1 (en) | 2023-10-11 |
| CN109477061A (zh) | 2019-03-15 |
| BR112018071207A2 (pt) | 2019-02-12 |
| RU2018139496A (ru) | 2020-05-12 |
| US11597908B2 (en) | 2023-03-07 |
| JP2019511241A (ja) | 2019-04-25 |
| KR20180133485A (ko) | 2018-12-14 |
| MX392351B (es) | 2025-03-24 |
| KR102288790B1 (ko) | 2021-08-11 |
| RU2018139496A3 (es) | 2020-09-23 |
| EP3443127A1 (en) | 2019-02-20 |
| WO2017178879A1 (en) | 2017-10-19 |
| US20190119763A1 (en) | 2019-04-25 |
| IL262248A (en) | 2018-11-29 |
| CA3020653A1 (en) | 2017-10-19 |
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