Yeast compositions having antioxidant properties
AssigneesDanstar Ferment AG, Universite De Bourgogne
InventorsFlorian Bahut, Régis D. Gougeon, Maria Nikolantonaki, Nathalie Sieczkowski
Life of this patent
Estimating the term…
Abstract
The present disclosure provides a yeast composition enriched in at least one vitamin and/or in at least one sterol that can be used to provide antioxidant activity. The yeast composition can be used to prevent or limit the oxidation of an edible or a drinkable product. The yeast composition can be used to increase the robustness of a fermentative organism during a fermentation. The yeast composition can be used to provide a source of nutrition to a fermentative organism during a fermentation.
Claims14
A method for preventing or limiting the oxidation of an edible or a drinkable product, the method comprising contacting a non-Saccharomyces yeast composition with a component of the edible or the drinkable product so as to prevent or limit the oxidation of the component, wherein the non-Saccharomyces yeast composition has antioxidant activity and is enriched in at least one vitamin and/or at least one sterol and wherein the non-Saccharomyces yeast composition is an inactivated yeast composition, a yeast extract, a yeast autolysate, or a combination thereof.
(canceled)
A method of increasing the robustness of a fermentative organism during a fermentation, wherein the method comprises, prior to the fermentation, contacting a non-Saccharomyces yeast composition with the fermentative organism to increase the intracellular content of at least one vitamin and/or at least one sterol in the fermentative organism, wherein the non-Saccharomyces yeast composition has antioxidant activity and is enriched in at least one vitamin and/or at least one sterol, and wherein the non-Saccharomyces yeast composition is an inactivated yeast composition, a yeast extract, a yeast autolysate, or a combination thereof.
(canceled)
A method of providing a source of nutrition to a fermentative organism during a fermentation, wherein the method comprises, prior to and/or during the fermentation, contacting a non-Saccharomyces yeast composition with the fermentative organism, wherein the non-Saccharomyces yeast composition has antioxidant activity and is enriched in at least one vitamin and/or at least one sterol, and wherein the non-Saccharomyces yeast composition is an inactivated yeast composition, a yeast extract, a yeast autolysate, or a combination thereof.
10-15. (canceled)
Dependencies are inferred from the claim text.