Teollinen leivinhiivakanta, sen valmistusmenetelmä ja käyttö, sekä leivintaikina ja sen valmistusmenetelmä

Teollinen leivinhiivakanta, sen valmistusmenetelmä ja käyttö, sekä leivintaikina ja sen valmistusmenetelmä

Process for producing a source of baker's yeast exhibiting a Lti (Low Temp. Inactive) phenotype, i.e. the property of being practically inactive but surviving in a dough at a temp. ≤ 14 degrees C at which the dough does not freeze, and of being practically inactive at ≤ 18 degrees C in a maltos...

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Bibliographische Detailangaben
Hauptverfasser: BAENSCH, JOHANNES, GYSLER, CHRISTOF, NIEDERBERGER, PETER
Format: Patent
Sprache:fin ; swe
Schlagworte:
BAKERY PRODUCTS
BAKING
BEER
BIOCHEMISTRY
CHEMISTRY
COMPOSITIONS THEREOF
CULTURE MEDIA
EDIBLE DOUGHS
ENZYMOLOGY
HUMAN NECESSITIES
METALLURGY
MICROBIOLOGY
MICROORGANISMS OR ENZYMES
MUTATION OR GENETIC ENGINEERING
PRESERVATION THEREOF
PROCESSES USING MICROORGANISMS
PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS
SPIRITS
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
VINEGAR
WINE
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Beschreibung
Zusammenfassung:Process for producing a source of baker's yeast exhibiting a Lti (Low Temp. Inactive) phenotype, i.e. the property of being practically inactive but surviving in a dough at a temp. ≤ 14 degrees C at which the dough does not freeze, and of being practically inactive at ≤ 18 degrees C in a maltose-contg. medium, in which firstly a strain of haploidal Saccharomyces cerevisiae that is inactive at a temp. of 3-10 degrees C, pref. > 10 degrees C, is crossed with a strain of haploidal Saccharomyces cerevisiae having ≥ 1 MAL allele that is active but with catabolic repression. In a second stage, the segregants are crossed and finally a diploidal prototrophic strain is selected exhibiting a Lti phenotype, an active MAL phenotype that is active but with catabolic suppression, and a potential to be grown in a fed-batch process. Also claimed are Saccharomyces cerevisiae NCIMB 40612 and NCIMB 40611.