# US 12,004,522 B2 · Sourdough product > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 12,004,522 B2 - Document ID: US12004522B2 - Status: Granted - Kind: B2 - Application number: 17/415,247 - Filed: 2020-01-10 - Published: 2022-02-24 - Granted: 2024-06-11 - Earliest claimed: 2019-01-11 - Assignees: Puratos N.V. - Applicants: Puratos NV - Inventors: Fabienne Verte - Web page: https://patentgrep.com/patent/US12004522B2 ## CPC - A21D 8/045: {with a leaven or a composition containing acidifying bacteria} - A21D 10/002: {Dough mixes; Baking or bread improvers; Premixes} - C12N 1/205: Bacterial isolates - C12R 2001/145: Clostridium - A21D: TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS (preservation of flour or dough before baking A23B40/00; preservation of bakery products A23B45/00) - C12N: MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA (microbiological testing media C12Q1/00) - C12R: INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS ## Abstract The present invention provides products and methods for improving the tolerance of a dough in bakery and patisserie products. More specifically it provides sourdough products obtained through the fermentation of cereals by specific strains of bacteria. The products obtained by using said sourdough products are characterized by having a strengthened dough resulting in bakery and patisserie products with improved physical properties and taste. ## Claims ### Claim 1 A sourdough product comprising cereal or cereal fractions inoculated with one or more strains of Clostridium saccharobutylicum, wherein said sourdough product is the product of fermentation of the cereal or cereal fractions by said one or more strains of Clostridium saccharobutylicum. ### Claim 2 (depends on 1) The sourdough product according to claim 1, wherein said strain of Clostridium saccharobutylicum is Clostridium saccharobutylicum DSM 13864. ### Claim 3 (depends on 1) The sourdough product according to claim 1, wherein said sourdough product is fermented by one or more additional microorganisms chosen from lactic acid forming bacteria and yeast strains. ### Claim 4 (depends on 3) The sourdough product according to claim 3, wherein said additional microorganism is Lactobacillus sakei, Lactobacillus crustorum or Lactobacillus reuteri. ### Claim 5 (depends on 1) The sourdough product according to claim 1, wherein said sourdough product is a liquid sourdough product, a paste sourdough product or a dried sourdough product. ### Claim 6 (depends on 1) The sourdough product according to claim 1, wherein said sourdough product is an active or inactive sourdough product. ### Claim 7 (depends on 1) The sourdough product according to claim 1, wherein said sourdough product is a liquid sourdough product characterized by having a pH between 4.2 and 9.0. ### Claim 8 (depends on 1) The sourdough product according to claim 1, wherein said sourdough product is a dried sourdough product obtained by drying a liquid sourdough product. ### Claim 9 (depends on 1) The sourdough product according to claim 1, further comprising salt in an amount between 10.0 and 25.0% (weight salt/weight sourdough product without salt). ### Claim 10 A method for obtaining a sourdough product comprising the steps of: mixing cereal or cereal fractions with water; adding one or more strains of Clostridium saccharobutylicum, and fermenting the mixture at a temperature between 25.0° C. and 50.0° C. for a period between 8 hours and 1000 hours thereby obtaining a liquid sourdough product. ### Claim 11 (depends on 10) The method according to claim 10, wherein the method further comprises one or more of the following steps: inactivating said bacteria; adding additional ingredients; drying said liquid sourdough product thereby obtaining a dried sourdough product. ### Claim 12 (depends on 1) An ingredient in the preparation of food products as part of an improver, a premix or a complete mix comprising the sourdough product of claim 1. ### Claim 13 An ingredient in a sourdough, bakery or patisserie product wherein a Clostridium saccharobutylicum strain is added to the ingredient. ### Claim 14 (depends on 13) The ingredient according to claim 13, wherein said strain of Clostridium saccharobutylicum is Clostridium saccharobutylicum DSM 13864. ### Claim 15 (depends on 1) A baked product comprising a sourdough product according to claim 1. ### Claim 16 (depends on 1) A method for improving the dough tolerance of a dough or a batter product comprising the step of adding a sourdough product according to claim 1 during the preparation of the dough or batter product. ### Claim 17 (depends on 16) The method according to claim 16, wherein said sourdough product is part of an improver, a premix or a complete mix. ### Claim 18 (depends on 3) The sourdough product according to claim 3, wherein said lactic acid forming bacteria are slow acidifying lactic acid bacteria. ### Claim 19 (depends on 7) The sourdough product according to claim 7, wherein said liquid sourdough product is characterized by having a pH between 4.2 and 6.0. ### Claim 20 (depends on 7) The sourdough product according to claim 7, wherein said liquid sourdough product is characterized by having a pH between 4.2 and 4.8. ### Claim 21 (depends on 1) The sourdough product according to claim 1 further comprising salt in an amount between 10.0 and 15.0% (weight salt/weight sourdough product without salt). ### Claim 22 (depends on 10) The method for obtaining a sourdough product according to claim 10, wherein the mixture is fermented at a temperature between 25.0° C. and 40.0° C. ### Claim 23 (depends on 10) The method for obtaining a sourdough product according to claim 10, wherein the mixture is fermented at a temperature between 28.0° and 35.0° C. ### Claim 24 (depends on 10) The method for obtaining a sourdough product according to claim 10, wherein the mixture is fermented for a period between 10 and 100 hours. ### Claim 25 (depends on 10) The method for obtaining a sourdough product according to claim 10, wherein the mixture is fermented for a period between 16 and 72 hours. ### Claim 26 (depends on 12) The ingredient in the preparation of food products according to claim 12, wherein said food products are bakery or patisserie products. ### Claim 27 (depends on 16) The method according to claim 16, wherein said dough or batter product is a bakery dough or batter product. ### Claim 28 (depends on 16) The method according to claim 16, wherein said dough or batter product is a bakery or patisserie product.