MICROENCAPSULATED BACTERIAL CONSORTIUM FOR THE DEGRADATION OF GLUTEN INTO SOURDOUGH AND METHOD FOR PRODUCING SAID SOURDOUGH
The present invention is related to a microencapsulated bacterial consortium for gluten degradation, which comprises: a) three different strains of commercially available lactic-acid bacteria; b) encapsulating agents; c) prebiotics; and d) trehalose; in combination with a proteolytic enzyme of bacte...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Patent |
| Sprache: | eng ; fre |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | PEDROZA-ISLAS, RUTH |
| description | The present invention is related to a microencapsulated bacterial consortium for gluten degradation, which comprises: a) three different strains of commercially available lactic-acid bacteria; b) encapsulating agents; c) prebiotics; and d) trehalose; in combination with a proteolytic enzyme of bacterial origin and a proteolytic enzyme of fungal origin. Preferably, the microencapsulated bacterial consortium comprises: a) Lactobacillus plantarum ATCC 8014; b) Lactobacillus sanfranciscensis ATCC 27652; c) Lactobacillus brevis ATCC 14869; d) isolated protein from milk serum with 90 % protein; e) maltodextrin with a dextrose equivalent of 10; f) arabic gum; g) maguey honey; and h) trehalose; in combination with a protease of bacterial origin and a protease of fungal origin. It also describes a process for obtaining the microencapsulated bacterial consortium, as well as the preparation of sourdoughs therefrom, and the use of said sourdoughs to obtain baking products.
La présente invention se rapporte à un consortium bactérien micro-encapsulé pour la dégradation du gluten, comprenant : a) trois souches différentes de bactéries lactiques disponibles commercialement, b) des agents d'encapsulation, c) des probiotiques, et d) du tréhalose, combinés à une enzyme protéolytique d'origine bactérienne et à une enzyme protéolytique d'origine fongique. Le consortium bactérien micro-encapsulé comprend de préférence a) Lactobacillus plantarum ATCC 8014, b) Lactobacillus sanfranciscensis ATCC 27652, c) Lactobacillus brevis ATCC 14869; d) une protéine isolée du lactosérum comprenant 90% de protéines, e) de la maltodextrine présentant un dextrose équivalent de 10; f) de la gomme arabique; g) du miel de Maguey, y h) du tréhalose; combinés à une protéase d'origine bactérienne et une protéase d'origine fongique. L'invention concerne également un procédé d'obtention dudit consortium bactérien micro-encapsulé, de même que l'élaboration de levains à partir de celui-ci, et l'utilisation desdits levains pour l'obtention de produits de panification. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_CA2864814C</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>CA2864814C</sourcerecordid><originalsourceid>FETCH-epo_espacenet_CA2864814C3</originalsourceid><addsrcrecordid>eNqFy7EKwjAQgOEuDqI-g_cCDmqRruddmgTaXEkvcykSJ9FC3Xx5QQRHp3_5_mXxaj1FMYGw61ODahjOSGqixwZIQi9RfWqhlgjqDLCxERnVSwCpwTZJTQAfVKCXFFmSdYCBoTXqhD9fF4UT-WChR88_ty4W1_E25823q2JbGyW3y9NjyPM0XvI9PwfCQ3Uqq31Jx__iDZbXOkY</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>MICROENCAPSULATED BACTERIAL CONSORTIUM FOR THE DEGRADATION OF GLUTEN INTO SOURDOUGH AND METHOD FOR PRODUCING SAID SOURDOUGH</title><source>esp@cenet</source><creator>PEDROZA-ISLAS, RUTH</creator><creatorcontrib>PEDROZA-ISLAS, RUTH</creatorcontrib><description>The present invention is related to a microencapsulated bacterial consortium for gluten degradation, which comprises: a) three different strains of commercially available lactic-acid bacteria; b) encapsulating agents; c) prebiotics; and d) trehalose; in combination with a proteolytic enzyme of bacterial origin and a proteolytic enzyme of fungal origin. Preferably, the microencapsulated bacterial consortium comprises: a) Lactobacillus plantarum ATCC 8014; b) Lactobacillus sanfranciscensis ATCC 27652; c) Lactobacillus brevis ATCC 14869; d) isolated protein from milk serum with 90 % protein; e) maltodextrin with a dextrose equivalent of 10; f) arabic gum; g) maguey honey; and h) trehalose; in combination with a protease of bacterial origin and a protease of fungal origin. It also describes a process for obtaining the microencapsulated bacterial consortium, as well as the preparation of sourdoughs therefrom, and the use of said sourdoughs to obtain baking products.
La présente invention se rapporte à un consortium bactérien micro-encapsulé pour la dégradation du gluten, comprenant : a) trois souches différentes de bactéries lactiques disponibles commercialement, b) des agents d'encapsulation, c) des probiotiques, et d) du tréhalose, combinés à une enzyme protéolytique d'origine bactérienne et à une enzyme protéolytique d'origine fongique. Le consortium bactérien micro-encapsulé comprend de préférence a) Lactobacillus plantarum ATCC 8014, b) Lactobacillus sanfranciscensis ATCC 27652, c) Lactobacillus brevis ATCC 14869; d) une protéine isolée du lactosérum comprenant 90% de protéines, e) de la maltodextrine présentant un dextrose équivalent de 10; f) de la gomme arabique; g) du miel de Maguey, y h) du tréhalose; combinés à une protéase d'origine bactérienne et une protéase d'origine fongique. L'invention concerne également un procédé d'obtention dudit consortium bactérien micro-encapsulé, de même que l'élaboration de levains à partir de celui-ci, et l'utilisation desdits levains pour l'obtention de produits de panification.</description><language>eng ; fre</language><subject>BAKERY PRODUCTS ; BAKING ; BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; EDIBLE DOUGHS ; ENZYMOLOGY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVATION THEREOF ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS ; SPIRITS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS ; VINEGAR ; WINE</subject><creationdate>2021</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210209&DB=EPODOC&CC=CA&NR=2864814C$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25562,76317</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210209&DB=EPODOC&CC=CA&NR=2864814C$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>PEDROZA-ISLAS, RUTH</creatorcontrib><title>MICROENCAPSULATED BACTERIAL CONSORTIUM FOR THE DEGRADATION OF GLUTEN INTO SOURDOUGH AND METHOD FOR PRODUCING SAID SOURDOUGH</title><description>The present invention is related to a microencapsulated bacterial consortium for gluten degradation, which comprises: a) three different strains of commercially available lactic-acid bacteria; b) encapsulating agents; c) prebiotics; and d) trehalose; in combination with a proteolytic enzyme of bacterial origin and a proteolytic enzyme of fungal origin. Preferably, the microencapsulated bacterial consortium comprises: a) Lactobacillus plantarum ATCC 8014; b) Lactobacillus sanfranciscensis ATCC 27652; c) Lactobacillus brevis ATCC 14869; d) isolated protein from milk serum with 90 % protein; e) maltodextrin with a dextrose equivalent of 10; f) arabic gum; g) maguey honey; and h) trehalose; in combination with a protease of bacterial origin and a protease of fungal origin. It also describes a process for obtaining the microencapsulated bacterial consortium, as well as the preparation of sourdoughs therefrom, and the use of said sourdoughs to obtain baking products.
La présente invention se rapporte à un consortium bactérien micro-encapsulé pour la dégradation du gluten, comprenant : a) trois souches différentes de bactéries lactiques disponibles commercialement, b) des agents d'encapsulation, c) des probiotiques, et d) du tréhalose, combinés à une enzyme protéolytique d'origine bactérienne et à une enzyme protéolytique d'origine fongique. Le consortium bactérien micro-encapsulé comprend de préférence a) Lactobacillus plantarum ATCC 8014, b) Lactobacillus sanfranciscensis ATCC 27652, c) Lactobacillus brevis ATCC 14869; d) une protéine isolée du lactosérum comprenant 90% de protéines, e) de la maltodextrine présentant un dextrose équivalent de 10; f) de la gomme arabique; g) du miel de Maguey, y h) du tréhalose; combinés à une protéase d'origine bactérienne et une protéase d'origine fongique. L'invention concerne également un procédé d'obtention dudit consortium bactérien micro-encapsulé, de même que l'élaboration de levains à partir de celui-ci, et l'utilisation desdits levains pour l'obtention de produits de panification.</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>EDIBLE DOUGHS</subject><subject>ENZYMOLOGY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVATION THEREOF</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS</subject><subject>SPIRITS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2021</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqFy7EKwjAQgOEuDqI-g_cCDmqRruddmgTaXEkvcykSJ9FC3Xx5QQRHp3_5_mXxaj1FMYGw61ODahjOSGqixwZIQi9RfWqhlgjqDLCxERnVSwCpwTZJTQAfVKCXFFmSdYCBoTXqhD9fF4UT-WChR88_ty4W1_E25823q2JbGyW3y9NjyPM0XvI9PwfCQ3Uqq31Jx__iDZbXOkY</recordid><startdate>20210209</startdate><enddate>20210209</enddate><creator>PEDROZA-ISLAS, RUTH</creator><scope>EVB</scope></search><sort><creationdate>20210209</creationdate><title>MICROENCAPSULATED BACTERIAL CONSORTIUM FOR THE DEGRADATION OF GLUTEN INTO SOURDOUGH AND METHOD FOR PRODUCING SAID SOURDOUGH</title><author>PEDROZA-ISLAS, RUTH</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CA2864814C3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>2021</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>EDIBLE DOUGHS</topic><topic>ENZYMOLOGY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVATION THEREOF</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS</topic><topic>SPIRITS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>PEDROZA-ISLAS, RUTH</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>PEDROZA-ISLAS, RUTH</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>MICROENCAPSULATED BACTERIAL CONSORTIUM FOR THE DEGRADATION OF GLUTEN INTO SOURDOUGH AND METHOD FOR PRODUCING SAID SOURDOUGH</title><date>2021-02-09</date><risdate>2021</risdate><abstract>The present invention is related to a microencapsulated bacterial consortium for gluten degradation, which comprises: a) three different strains of commercially available lactic-acid bacteria; b) encapsulating agents; c) prebiotics; and d) trehalose; in combination with a proteolytic enzyme of bacterial origin and a proteolytic enzyme of fungal origin. Preferably, the microencapsulated bacterial consortium comprises: a) Lactobacillus plantarum ATCC 8014; b) Lactobacillus sanfranciscensis ATCC 27652; c) Lactobacillus brevis ATCC 14869; d) isolated protein from milk serum with 90 % protein; e) maltodextrin with a dextrose equivalent of 10; f) arabic gum; g) maguey honey; and h) trehalose; in combination with a protease of bacterial origin and a protease of fungal origin. It also describes a process for obtaining the microencapsulated bacterial consortium, as well as the preparation of sourdoughs therefrom, and the use of said sourdoughs to obtain baking products.
La présente invention se rapporte à un consortium bactérien micro-encapsulé pour la dégradation du gluten, comprenant : a) trois souches différentes de bactéries lactiques disponibles commercialement, b) des agents d'encapsulation, c) des probiotiques, et d) du tréhalose, combinés à une enzyme protéolytique d'origine bactérienne et à une enzyme protéolytique d'origine fongique. Le consortium bactérien micro-encapsulé comprend de préférence a) Lactobacillus plantarum ATCC 8014, b) Lactobacillus sanfranciscensis ATCC 27652, c) Lactobacillus brevis ATCC 14869; d) une protéine isolée du lactosérum comprenant 90% de protéines, e) de la maltodextrine présentant un dextrose équivalent de 10; f) de la gomme arabique; g) du miel de Maguey, y h) du tréhalose; combinés à une protéase d'origine bactérienne et une protéase d'origine fongique. L'invention concerne également un procédé d'obtention dudit consortium bactérien micro-encapsulé, de même que l'élaboration de levains à partir de celui-ci, et l'utilisation desdits levains pour l'obtention de produits de panification.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng ; fre |
| recordid | cdi_epo_espacenet_CA2864814C |
| source | esp@cenet |
| subjects | BAKERY PRODUCTS BAKING BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA EDIBLE DOUGHS ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS VINEGAR WINE |
| title | MICROENCAPSULATED BACTERIAL CONSORTIUM FOR THE DEGRADATION OF GLUTEN INTO SOURDOUGH AND METHOD FOR PRODUCING SAID SOURDOUGH |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-14T00%3A02%3A26IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=PEDROZA-ISLAS,%20RUTH&rft.date=2021-02-09&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3ECA2864814C%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |