Baker's yeasts and strains for their preparation
AssigneeLasaffre et Cie
InventorsDidier Colavizza, Arnaud Deniaud
Life of this patent
Estimating the term…
Abstract
New baker's yeasts which have good general performances in not-delayed bread-making, i.e., in bread-making processes which do not comprise a freezing or a deep-freezing step, are resistant with respect to the stress caused by freezing when they are used in sweetened doughs and do not give rise to the appearance neither of bad taste, nor of off-flavors in the presence of cinnamon.
Claims45
A baker's yeast composition which:
- has good general performance in bread-making processes that do not comprise a freezing or a deep-freezing step, wherein said good general performance is determined by gas release results according to fermentometer tests A1, A5 and A6 carried out with a Burrows and Harrison fermentometer, wherein the following gas releases in fermentometer tests A1, A5, A6 are provided:
- test A1, at least 150 ml in two hours,
- test A5, at least 90 ml in two hours,
- test A6, at least 80 ml in two hours
- is resistant to stress caused by freezing when used in sweetened doughs, and which is obtained by a cultivation process for manufacturing said baker's yeast composition, comprising cultivating a starting yeast strain selected from the group consisting of:
- isolated yeast strains deposited according to the Budapest Convention with the “Collection Nationale de Cultures de Microorganisms”, Institut Pasteur, under the numbers I-2421 (CNCM I-2421) and I-2422 (CNCM I-2422) and
- isolated or recombinant baker's yeast strains obtained by clean inactivation of PAD1 gene(s) in a strain of a baker's yeast which is resistant to stress caused by freezing.
A baker's yeast composition obtained by a cultivation process for the manufacture of said baker's yeast composition, comprising cultivating a starting strain, wherein said starting strain is an isolated strain deposited according to the Budapest Convention with the “Collection Nationale de Cultures de Microorganismes”, Institut Pasteur, under the number I-2421 (CNCM I-2421).
A baker's yeast composition obtained by a cultivation process for the manufacture of said baker's yeast composition comprising, cultivating a starting strain, wherein said starting strain is an isolated strain deposited according to the Budapest Convention with the “Collection Nationale de Cultures de Microorganismes”, Institut Pasteur, under the number I-2422 (CNCM I-2422).
A baker's yeast composition obtained by a cultivation process for the manufacture of said baker's yeast composition comprising cultivating a starting strain, wherein said starting strain is an isolated or recombinant baker's yeast strain, which is obtained by clean inactivation in a strain of a baker's yeast which is resistant to stress caused by freezing of PAD1 gene(s) encoding phenylacrylic acid decarboxylase, wherein said clean inactivation is a modification which cuts out expression of inactivated genes without leading to expression of a heterologous gene.
A baker's yeast composition obtained by a cultivation process for the manufacture of said baker's yeast composition comprising:
- cultivating a starting strain selected from the group consisting of:
- isolated yeast strains deposited according to the Budapest Convention with the “Collection Nationale de Cultures de Microorganismes”, Institut Pasteur, under the numbers I-2421 (CNCM I-2421) and I-2422 (CNCM I-2422) and
- isolated or recombinant baker's yeast strains obtained by clean inactivation of PAD1 gene(s)
- wherein said cultivation process comprises two or more consecutive cycles of cultivation wherein a discontinuous inflow of molasses is provided during the whole or part of the last cycle of multiplication of said starting strain.
A baker's yeast composition in the form of particles of intermediate frozen active dry yeast having between 70% and 80% dry matter and which
- has good general performance in bread-making processes that do not comprise a freezing or a deep-freezing step, wherein said good general performance is determined by gas release results according to fermentometer tests A1, A5 and A6 carried out with a Burrows and Harrison fermentometer
- is resistant to stress caused by freezing when used in sweetened doughs,
- and which provides the following gas releases in fermentometer test A1, A5 and A6 carried out using a Burrows and Harrison fermentometer:
- test A1 170 ml to 190 ml in two hours,
- test A5 110 ml to 130 ml in two hours,
- test A6 115 ml to 140 ml in two hours,
- and which are obtained by a process comprising:
- (1) using as a starting strain in a cultivation process for the manufacture of said yeast composition, a yeast strain selected from the group consisting of:
- isolated strains deposited according to the Budapest Convention with the “Collection Nationale de Cultures de Microorganismes”, Institut Pasteur, under the numbers I-2421 (CNCM I-2421) and I-2422 (CNCM I-2422), and
- isolated or recombinant baker's yeast strains obtained by clean inactivation of the PAD1 gene(s) in a strain of a baker's yeast which is resistant to stress caused by freezing, and
- (2) cultivating said starting strain according to said cultivation process for the manufacture of said baker's yeast composition, said cultivation process comprising two or more consecutive cycles of cultivation wherein a discontinuous inflow of molasses is provided during the whole or part of the last cycle of cultivation of said starting strain.
An isolated baker's yeast strain deposited according to the Budapest Convention with the “Collection Nationale de Cultures de Microorganismes”, under the number I-2421 (CNCM I-2421).
An isolated baker's yeast strain deposited according to the Budapest Convention with the “Collection Nationale de Cultures de Microorganismes”, Institut Pasteur, under the number I-2422 (CNCM I-2422).
An isolated or recombinant baker's yeast strain obtained by clean inactivation of the PAD1 gene(s) in a strain of baker's yeast.
A process for the preparation of a baker's yeast composition comprising a cultivation process for the manufacture of said yeast composition comprising cultivating a starting strain which is an isolated strain deposited according to the Budapest Convention with the “Collection Nationale de Cultures de Microorganismes”, Institut Pasteur, under the number I-2421 (CNCM I-2421) and harvesting to provide said baker's yeast composition.
A process for the preparation of a baker's yeast composition comprising a cultivation process for the manufacture of said yeast composition comprising cultivating a starting strain which is an isolated strain deposited according to the Budapest Convention with the “Collection Nationale de Cultures de Microorganismes”, Institut Pasteur, under the number I-2422 (CNCM I-2422) and harvesting to provide said baker's yeast composition.
A process for the preparation of a baker's yeast composition comprising a cultivation process for the manufacture of said baker's yeast comprising cultivating a starting strain which is a baker's yeast strain obtained by clean inactivation of the PAD1 gene(s) in a baker's yeast which is resistant to stress caused by freezing and harvesting to provide said baker's yeast composition.
A baker's yeast composition comprising yeast strains selected from the group consisting of isolated yeast strains deposited according to the Budapest Convention with the “Collection Nationale de Cultures de Microorganisms”, Institut Pasteur, under the numbers I-2421 (CNCM I-2421) and I-2422 (CNCM I-2422) and baker's yeast strains obtained by clean inactivation of PAD1 gene(s) in a strain of a baker's yeast which is resistant to stress caused by freezing.
An isolated or recombinant baker's yeast strain obtained by clean inactivation of PAD 1 gene(s) in a strain of baker's yeast and resistant to the stress caused by freezing.
A process for the manufacture of bread-making dough aromatized with cinnamon comprising:
- providing a baker's yeast obtained by a process comprising the use as starting strain of a strain selected from the group consisting of the strains deposited according to the Budapest Convention with the “Collection Nationale de Cultures de Microorganismes”, Institut Pasteur, under the numbers I-2421 (CNCM I2421) and I-2422 (CNCM I2422) and baker's yeast strains obtained by clean inactivation of PAD1 gene(s), and
- forming said dough.
A process for the manufacture of frozen sweetened dough pieces using a baker's yeast obtained by a process comprising:
- providing a starting strain of a strain selected from the group consisting of the strains deposited according to the Budapest Convention with the “Collection Nationale de Cultures de Microorganismes”, Institut Pasteur, under the numbers I-2421 (CNCM I2421) and I-2422 (CNCM I2422) and baker's yeast strains obtained by clean inactivation of PAD1 gene(s);
- and
- forming said dough pieces.
Dependencies are inferred from the claim text.