UNA CEPA DE SPOROBOLOMYCES ROSEUS PARA LA PRODUCCION DE COMPOSICIONES CON PROPIEDADES COLORANTES Y ANTIOXIDANTES
The invention relates to an isolated strain of Sporobolomyces roseus with high carotenoid production capacity. There are also disclosed processes for obtaining colored compositions comprising carotenoids and in particular ²-carotene. The invention also discloses the use of these compositions as anti...
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| creator | MARANON GARCIA, Izaskun GONZALEZ FERRERO, Carolina OLIVER GARCIA, Laura GARCIA BARRADO, José Antonio VIRTO RESANO, Raquel RODRIGUEZ GONZALEZ, María De La O SAENZ GOMEZ, Jessica GARRIDO MARTINEZ, María SAN VICENTE LAURENT, Leire |
| description | The invention relates to an isolated strain of Sporobolomyces roseus with high carotenoid production capacity. There are also disclosed processes for obtaining colored compositions comprising carotenoids and in particular ²-carotene. The invention also discloses the use of these compositions as antioxidant agents and as colored ingredients in edible products. It also relates to processes for reutilizing food industry waste materials or byproducts, such as citrus fruit molasses with Sporobolomyces roseus strains. |
| format | Patent |
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There are also disclosed processes for obtaining colored compositions comprising carotenoids and in particular ²-carotene. The invention also discloses the use of these compositions as antioxidant agents and as colored ingredients in edible products. It also relates to processes for reutilizing food industry waste materials or byproducts, such as citrus fruit molasses with Sporobolomyces roseus strains.</description><language>spa</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; ENZYMOLOGY ; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE ; 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 ; PROCESSES USING MICROORGANISMS ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>2019</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=20190313&DB=EPODOC&CC=ES&NR=2667433B1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20190313&DB=EPODOC&CC=ES&NR=2667433B1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>MARANON GARCIA, Izaskun</creatorcontrib><creatorcontrib>GONZALEZ FERRERO, Carolina</creatorcontrib><creatorcontrib>OLIVER GARCIA, Laura</creatorcontrib><creatorcontrib>GARCIA BARRADO, José Antonio</creatorcontrib><creatorcontrib>VIRTO RESANO, Raquel</creatorcontrib><creatorcontrib>RODRIGUEZ GONZALEZ, María De La O</creatorcontrib><creatorcontrib>SAENZ GOMEZ, Jessica</creatorcontrib><creatorcontrib>GARRIDO MARTINEZ, María</creatorcontrib><creatorcontrib>SAN VICENTE LAURENT, Leire</creatorcontrib><title>UNA CEPA DE SPOROBOLOMYCES ROSEUS PARA LA PRODUCCION DE COMPOSICIONES CON PROPIEDADES COLORANTES Y ANTIOXIDANTES</title><description>The invention relates to an isolated strain of Sporobolomyces roseus with high carotenoid production capacity. There are also disclosed processes for obtaining colored compositions comprising carotenoids and in particular ²-carotene. The invention also discloses the use of these compositions as antioxidant agents and as colored ingredients in edible products. It also relates to processes for reutilizing food industry waste materials or byproducts, such as citrus fruit molasses with Sporobolomyces roseus strains.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>ENZYMOLOGY</subject><subject>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</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>PROCESSES USING MICROORGANISMS</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</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>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2019</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNikEKwjAQRbtxIeod5gIuNFLX08mIgTQTkhbsqhSJK9FCvT-mxQO4-v_9_9bF2DoEYo-gGaKXIJVYqTviCEEitxE8BgSL4IPolsiIm12S2ks0M2aV8ph_b1ijXthKQNfk2kFOIzejF94Wq8fwnNLul5sCLtzQdZ_Gd5-mcbinV_r0HI9leT4pVR3UH8oXejQ3tQ</recordid><startdate>20190313</startdate><enddate>20190313</enddate><creator>MARANON GARCIA, Izaskun</creator><creator>GONZALEZ FERRERO, Carolina</creator><creator>OLIVER GARCIA, Laura</creator><creator>GARCIA BARRADO, José Antonio</creator><creator>VIRTO RESANO, Raquel</creator><creator>RODRIGUEZ GONZALEZ, María De La O</creator><creator>SAENZ GOMEZ, Jessica</creator><creator>GARRIDO MARTINEZ, María</creator><creator>SAN VICENTE LAURENT, Leire</creator><scope>EVB</scope></search><sort><creationdate>20190313</creationdate><title>UNA CEPA DE SPOROBOLOMYCES ROSEUS PARA LA PRODUCCION DE COMPOSICIONES CON PROPIEDADES COLORANTES Y ANTIOXIDANTES</title><author>MARANON GARCIA, Izaskun ; GONZALEZ FERRERO, Carolina ; OLIVER GARCIA, Laura ; GARCIA BARRADO, José Antonio ; VIRTO RESANO, Raquel ; RODRIGUEZ GONZALEZ, María De La O ; SAENZ GOMEZ, Jessica ; GARRIDO MARTINEZ, María ; SAN VICENTE LAURENT, Leire</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_ES2667433B13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>spa</language><creationdate>2019</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>ENZYMOLOGY</topic><topic>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</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>PROCESSES USING MICROORGANISMS</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</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>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>MARANON GARCIA, Izaskun</creatorcontrib><creatorcontrib>GONZALEZ FERRERO, Carolina</creatorcontrib><creatorcontrib>OLIVER GARCIA, Laura</creatorcontrib><creatorcontrib>GARCIA BARRADO, José Antonio</creatorcontrib><creatorcontrib>VIRTO RESANO, Raquel</creatorcontrib><creatorcontrib>RODRIGUEZ GONZALEZ, María De La O</creatorcontrib><creatorcontrib>SAENZ GOMEZ, Jessica</creatorcontrib><creatorcontrib>GARRIDO MARTINEZ, María</creatorcontrib><creatorcontrib>SAN VICENTE LAURENT, Leire</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>MARANON GARCIA, Izaskun</au><au>GONZALEZ FERRERO, Carolina</au><au>OLIVER GARCIA, Laura</au><au>GARCIA BARRADO, José Antonio</au><au>VIRTO RESANO, Raquel</au><au>RODRIGUEZ GONZALEZ, María De La O</au><au>SAENZ GOMEZ, Jessica</au><au>GARRIDO MARTINEZ, María</au><au>SAN VICENTE LAURENT, Leire</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>UNA CEPA DE SPOROBOLOMYCES ROSEUS PARA LA PRODUCCION DE COMPOSICIONES CON PROPIEDADES COLORANTES Y ANTIOXIDANTES</title><date>2019-03-13</date><risdate>2019</risdate><abstract>The invention relates to an isolated strain of Sporobolomyces roseus with high carotenoid production capacity. There are also disclosed processes for obtaining colored compositions comprising carotenoids and in particular ²-carotene. The invention also discloses the use of these compositions as antioxidant agents and as colored ingredients in edible products. It also relates to processes for reutilizing food industry waste materials or byproducts, such as citrus fruit molasses with Sporobolomyces roseus strains.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE 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 PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | UNA CEPA DE SPOROBOLOMYCES ROSEUS PARA LA PRODUCCION DE COMPOSICIONES CON PROPIEDADES COLORANTES Y ANTIOXIDANTES |
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