The invention relates to a container (1) for determining the quantity of CO2 absorbed and/or expelled by a sample of material over time, comprising: - a lower compartment (2) intended to hold a sample of material (M), - an upper compartment (3) that holds means (C) for trapping CO2, positioned in the continuation of and in communication with the lower compartment (2), and having an exhaust opening (31) allowing the gas to escape from the upper compartment (3) after it has passed through the means (C) for trapping CO2, - a separating means (4), disposed between the lower compartment (2) and the upper compartment (3), configured to allow the gas to pass from the lower compartment (2) to the upper compartment (3).
G01N 1/22 - Devices for withdrawing samples in the gaseous state
G01N 7/04 - Analysing materials by measuring the pressure or volume of a gas or vapour by absorption, adsorption, or combustion of components and measurement of the change in pressure or volume of the remainder by absorption or adsorption alone
2.
RECOMBINANT YEAST FOR THE PRODUCTION OF OLIGOPEPTIDE
The present invention belongs to the field of food processing and human nutrition. It particularly relates to a packed dough product comprising ready-to- use, fresh dough pieces; a dough assembly comprising said packed dough product; a method for preparing them and a method for storing them. The packed dough product has a prolonged lifetime, without compromising the organoleptic properties of the dough pieces. The packed dough product is useful for example for preparing home-delivered dough-based foodstuff, particularly pizzas.
B65D 85/36 - Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure for bakery products, e.g. biscuits
The present invention belongs to the field of food processing and human nutrition. It particularly relates to a packed dough product comprising at least two ready-to-use, fresh dough pieces, a mold having a top open end and at least one barrier interface; a dough assembly comprising said packed dough product; a method for preparing them and a method for storing them. The packed dough product has a prolonged lifetime, without compromising the organoleptic properties of the dough pieces. The packed dough product is useful for example for preparing home-delivered dough- based foodstuff, particularly pizzas.
B65D 85/36 - Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure for bakery products, e.g. biscuits
5.
PROCESS FOR DIRECT SULFATION OF POLYSACCHARIDES IN AN ECOLOGICALLY ACCEPTABLE SOLVENT
The invention relates to a novel process for obtaining direct sulfation of unprotected sugars, in particular polysaccharides, using ecologically acceptable solvents.
The invention relates to a sensor device (1) for measuring the level of material (M) in a container (2), comprising: - a shell (11), - at least one level sensor (12) having no contact and housed inside the shell (11), the shell (11) having a measurement window (15) allowing the passage of a detection signal (S13) emitted by the sensor (12) and the passage of a reflected detection signal (S14) after reflection from the free surface (S14) of the material (M) inside the container (2). The sensor device (1) further comprises a fixing means (16) integral with the shell (11), allowing the removable attachment of the sensor device (1) at the outside of the container (2) on a connection means (3) secured to the container (2), the measurement window (15) of the shell (11) being positioned facing a corresponding opening (23) provided in the container (2).
G01S 7/00 - RADIO DIRECTION-FINDING; RADIO NAVIGATION; DETERMINING DISTANCE OR VELOCITY BY USE OF RADIO WAVES; LOCATING OR PRESENCE-DETECTING BY USE OF THE REFLECTION OR RERADIATION OF RADIO WAVES; ANALOGOUS ARRANGEMENTS USING OTHER WAVES - Details of systems according to groups , ,
G01S 7/481 - Constructional features, e.g. arrangements of optical elements
G01S 17/00 - Systems using the reflection or reradiation of electromagnetic waves other than radio waves, e.g. lidar systems
G01S 17/08 - Systems determining position data of a target for measuring distance only
G01S 17/88 - Lidar systems, specially adapted for specific applications
The invention relates to a pouring device (1) which is suitable for piercing and emptying granular material contained in vacuum packaging (P) and which comprises: - a tubular body (2) having a pipe (20) for conducting the material, the pipe (20) extending from an inlet mouth (21) located at a first end of the tubular body to an outlet mouth (22) for the granular material, located at a second end of the tubular body (2); - a hollow piercing tool (3) having a distal end terminating in a tip (30) and a widened base (31) at its proximal end, rigidly connected to the body. The device also comprises a shoulder (4) serving as a stop, configured to come into contact with the wall of the packaging so as to stop the pouring device when the wall is pierced by the piercing tool (3), and optionally a bowl (5) configured to return the granular material that escaped the hollow part of the piercing tool by gravity to the inside of the hollow part.
The invention relates to a dispensing device (1), which is hand-held or integral, suitable for perforating and emptying a granular material contained in a vacuum package (P) comprising: - a tubular body (2) having a pipe (20) for the flow of the material, extending from an inlet opening (21), positioned at a first end of the tubular body, up to an outlet opening (22) for the granular material, positioned at a second end of the tubular body (2); - a hollow perforating tool (3) having a distal end terminated at a tip (30) and a broad base (31) at its proximal end secured to the body. The device also comprises a shoulder (4) acting as a stop configured to come into contact with the wall of the package to ensure that the dispensing device stops when said wall is perforated by the perforating tool (3).
B67B 7/48 - Cutting devices, i.e. devices including at least one cutting element having one or more cutting edges for piercing through the wall of a closed container, e.g. can openers punch type, i.e. the cutting element including at least one sharp cutting edge adapted to pierce through the container wall in, ordinarily, a single operating stroke
B65B 69/00 - Unpacking of articles or materials, not otherwise provided for
B67C 9/00 - Emptying bottles, jars, cans, casks, barrels, or similar containers, not otherwise provided for
The invention relates to a method for preparing cooked, mould resistant bakery products, comprising cooking a dough obtained by a sponge and dough type baking method using a poolish containing from 20 to 55 g/L of ethanol, preferably from 35 to 50 g/L of ethanol, and comprising, after cooking, a step of applying a solution to the surface of the cooked bakery product that comprises a live leaven and/or a live yeast.
The invention relates to a living leaven comprising a starter, water and flour, characterized by the fact that it is in a solid cuttable form based on barley flour, buckwheat, lupine, millet, quinoa, einkorn or their mixtures, and with a hydration rate of 45 to 95%.
It is provided a yeast product for use as a prebiotic agent, and a composition comprising it. It is also provided the non-therapeutic use of a yeast product, and a composition comprising it, as a prebiotic agent. The yeast product, and the composition comprising it,stimulate the growth of bacteria of the Bacteroidetes phylum in the mammal gut microbiota.
The invention relates to a yeast strain of Saccharomyces cerevisiae var. boulardii for the treatment and/or prevention of infectious diseases of the oral cavity, such as dental caries and periodontal diseases. This strain can be used alone or in combination with the inactive dry form of a yeast strain of Saccharomyces cerevisiae.
The present invention relates to the yeast strain Saccharomyces cerevisiae number CNCM I-3856 for the treatment and/or prevention of oropharyngeal infections by Candida. This strain has shown a strong ability to reduce living fungi in the oral cavity and to prevent the propagation of the infection by Candida to the esophagus, the stomach and the small intestine.
The present invention relates to a process for improving wheat straw degradation in a ruminant, comprising a step of feeding the ruminant with the wheat straw, wherein said process is characterized in that it also comprises a step of administering a prebiotic chosen from an autolysed yeast, a yeast extract, a yeast wall fraction or mixtures thereof, said administrating of the prebiotic being carried out before, after or simultaneously with the step of feeding said ruminant. The present invention also relates to the use, in a ruminant, of a prebiotic chosen from an autolysed yeast, a yeast extract, a yeast wall fraction or mixtures thereof, before, after or during the feeding of the ruminant with wheat straw.
The present invention relates to a process for improving wheat straw degradation in a ruminant, comprising the following steps: a) providing the wheat straw, b) chemically pretreating said provided straw, c) feeding the ruminant with the chemically pretreated wheat straw, wherein said process is characterized in that it also comprises a step d) of directly administering an enzymatic rumen additive to the ruminant, i.e. said enzymatic rumen additive is not used as a pretreatment on the wheat straw. The present invention also relates to the direct use of an enzymatic rumen additive in a ruminant before, during or after feeding said ruminant with wheat straw having undergone a chemical pretreatment, i.e. said enzymatic additive is not used as a pretreatment on the wheat straw.
The invention relates to active yeast adapted to weak organic acids and to the use thereof for poultry or cud-chewing animals. The invention also relates to a probiotic for poultry or cud-chewing animals, comprising an active yeast adapted to weak organic acids. The invention further relates to the use of such a yeast for improving the zootechnical performances of poultry and to the use thereof in a probiotic and/or food for poultry. Furthermore it relates to the use of such a yeast for improving the physico-chemical and fermentative parameters of the rumen of cud-chewing animals, and to the use theroef in a probiotic and/or food for cud-chewing animals. In addition, the invention relates to such a yeast for use in the prevention and/or the treatment of digestive disorders in cud-chewing animals and particularly in the prevention of acidosis in cud-chewing animals.
The present invention relates to a method for obtaining yeast proteins comprising the following steps: a) providing a yeast cream; b) exposing this yeast cream to a thermal plasmolysis at a temperature between 70 and 95°C for a period between 30 seconds and 4 hours, preferably between 1 minute and 3 hours, more preferably between 40 minutes and 2 hours; b') separating the insoluble fraction and the soluble fraction; c) subjecting the insoluble fraction to the activity of at least one ribonuclease and a glucanase, sequentially or simultaneously, at a temperature between 40 and 65°C, preferably 60°C, for a period between 8 and 24 hours, preferably 18 hours; d) separating the insoluble fraction from the soluble fraction; wherein the insoluble fraction collected in step d) has no taste, having a nucleotide content less than 3% and a true protein content of at least 72%. Step b') is optional. In this case, the entirety of the composition obtained after thermal plasmolysis of the yeast cream is subjected to enzymatic activity.
The present invention concerns a novel yeast extract comprising 25% to 55% by weight of 5'-ribonucleotides, including 5% to 20% by weight of adenosine 5'-monophosphate (5'-AMP) and 5% to 20% by weight of guanosine 5'-monophosphate (5'-GMP) in a 5'-AMP/5'GMP ratio ranging from 0.85 to 1.25. The weight percentages are expressed relative to the weight of dry matter of the yeast extract. The invention also concerns the use of such an extract for masking bitter and acid flavours and undesirable notes of sweeteners and proteins and undesirable metallic notes in a product, and a method for masking these flavours and notes.
The present invention concerns a bread-making improver comprising at least one ingredient routinely used as a bread-making improver and at least 107 CFU per gram of microorganisms and having a pH of between 3.5 and 5 and preferably between 4 and 4.8. The improver of the invention can be obtained by dispersing said ingredient in a phase comprising at least 107 CFU of microorganisms, the pH of which has been adjusted to the desired value by adding a salt having a buffer effect. Said phase is preferably a leaven in liquid or pasty form or in the form of a block that can be crumbled. The improver of the invention can be kept at a temperature lower than 10°C and preferably lower than 6°C for several days while maintaining its stability.
The invention relates to a method for distributing a food fluid in a bakery, comprising the circulation of a food fluid from a cold chamber (8) to at least one dosing point (3, 6), in a supply line arranged between the cold chamber (8) and the dosing point (3, 6), the cold chamber (8) being offset in relation to the dosing point (3, 6), characterised in that the supply line comprises two sections (11, 12) of line and a set of at least one valve (13, 14) arranged such that, for a first configuration of the set of at least one valve (13, 14), the two sections (11, 12) of supply line supply a food fluid to the dosing point (3, 6), in parallel and simultaneously, from the at least one tank (2, 20) of food fluid arranged in the cold chamber (8), and for at least one other configuration of the set of at least one valve (13, 14), the two sections (11, 12) of supply line form a fluid circulation loop.
The present invention relates to methods for obtaining yeast strains suitable for metabolizing arabinose, and to improved strains with good performance as regards their capacity to ferment arabinose as well as xylose and glucose, including in the presence of inhibitors such as acetic acid.
C12P 1/02 - Preparation of compounds or compositions, not provided for in groups , by using microorganisms or enzymes; General processes for the preparation of compounds or compositions by using microorganisms or enzymes by using fungi
C12Q 1/02 - Measuring or testing processes involving enzymes, nucleic acids or microorganisms; Compositions therefor; Processes of preparing such compositions involving viable microorganisms
22.
USE OF MCM7 TO OBTAIN ACETIC ACID-RESISTANT YEAST STRAINS
The invention concerns the use of the MCM7 gene to confer resistance to an organic acid, preferably acetic acid, to a yeast strain during glucose fermentation.
C12Q 1/6809 - Methods for determination or identification of nucleic acids involving differential detection
C07K 14/395 - Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from fungi from yeasts from Saccharomyces
C12N 15/31 - Genes encoding microbial proteins, e.g. enterotoxins
C12N 15/63 - Introduction of foreign genetic material using vectors; Vectors; Use of hosts therefor; Regulation of expression
C12P 1/02 - Preparation of compounds or compositions, not provided for in groups , by using microorganisms or enzymes; General processes for the preparation of compounds or compositions by using microorganisms or enzymes by using fungi
The present invention relates to the use of a yeast protein extract to stabilise the haze or cloudiness of a drink, particularly beer and preferably white beer.
C12C 12/00 - Processes specially adapted for making special kinds of beer
C12H 1/14 - Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation with non-precipitating compounds, e.g. sulfiting; Sequestration, e.g. with chelate-producing compounds
24.
PROCESS FOR CUSTOMISING THE FLAVOUR OF BREADS OR PASTRIES
The present invention relates to a process for customising the flavour of bread or pastries, in which the following is applied to the surface of the shaped dough or to the crust of the bread or the pastry product, before final baking: -a liquid flavouring composition, in which the concentration of flavour-providing ingredient is from 5 to 50% by weight of the liquid composition, or - a pulverulent flavouring composition comprising 1 to 30% of flavour-providing ingredient and 70 to 99% of a support selected from the group comprising flour, semolina, seeds such as sesame seeds, poppy seeds, cereals such as oat flakes, and mixtures thereof.
The invention relates to a yeast strain that can be produced by hybridisation of a strain S1 with a strain S2, said yeast strain having, according to test A, the following characteristics: kinetics of fermentation of between 15 and 22 days at a temperature of 24°C; a resistance to alcoholic strength which is higher than or equal to 15% v/v; and a nitrogen requirement which is lower than or equal to 200 ppm. The invention also relates to the method for producing said strain and to the use thereof.
The present invention relates to a breadmaking improver useful in a method for producing a cooked loaf by the final cooking of a precooked loaf stored without freezing. It also relates to an improved breadmaking method that implements the use of this improver. The improver of the invention enables the precooked loaf to be stored at ambient temperature or at positive low temperature for a period ranging up to one month without the freshness and taste qualities thereof being impaired. The method of the invention is useful for all types of loaves, in particular large loaves, the weight of which may reach 2 kg.
AGRO INDUSTRIE RECHERCHES ET DEVELOPPEMENTS A.R.D. (France)
INSTITUT NATIONAL DE RECHERCHE POUR L'AGRICULTURE, L'ALIMENTATION ET L'ENVIRONNEMENT (France)
Inventor
Ghisoni, Flora
Abstract
The invention relates to a method for propagating yeast, for use in the production of a fermentation product from lignocellulosic biomass, including the steps that consist of: a. providing a reactor; b. placing in contact in said reactor: a population of yeasts capable of metabolising pentoses and hexoses, with 0.2 to 2.0 g of yeast solids per kg of prepared complete medium, raw marc from the pretreatment of the lignocellulosic biomass, with a solids content (MS) of 8 % to 15 %, nutrients, and cellulases, with 5 to 15 mg of proteins per gram of MS; and c. incubating the mixture at a temperature of 25 ºC to 38 °C, preferably 28 ºC to 33 °C, in microaerobiosis, in which the saccharification of the raw marc and the growth of the yeast are carried out simultaneously.
C12P 1/02 - Preparation of compounds or compositions, not provided for in groups , by using microorganisms or enzymes; General processes for the preparation of compounds or compositions by using microorganisms or enzymes by using fungi
C12P 19/00 - Preparation of compounds containing saccharide radicals
28.
YEAST STRAIN HAVING IMPROVED CAPABILITY FOR FERMENTING XYLOSE IN THE PRESENCE OF ACETIC ACID
The invention relates to a method for selecting a yeast strain having improved capability for fermenting a pentose, advantageously xylose, in the presence of organic acid, advantageously acetic acid, in non-dissociated form, in which at least one yeast strain that is capable of fermenting said pentose is consecutively cultured in the following two media: a first growth medium comprising said pentose as the only carbon source and said organic acid in non-dissociated form; a second growth medium comprising another carbon source as the only carbon source, advantageously glucose, free of said organic acid in non-dissociated form, the consecutive culture in at least said two growth media being repeated at least twice, in the presence of rising concentrations of organic acid in non-dissociated form.
The present invention relates to the use of a yeast extract including at least 10 wt % of nucleic acids, preferably at least 15 wt %, and more preferably 30 to 95 wt %, relative to the total weight of said extract, said nucleic acids being formed from fragments of ribonucleic acid (RNA), for clarifying musts and liquids, in particular wines and teas.
C12H 1/052 - Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic material
A23L 2/70 - Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
A23L 2/84 - Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
C12G 1/02 - Preparation of must from grapes; Must treatment or fermentation
C12H 1/04 - Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
The present invention relates to a method for obtaining a strain capable of efficiently propagating in a low nutritive potential medium, capable of metabolising pentoses and of resisting fermentation inhibitors, comprising the following steps; a) growth of a strain of recombinant yeast with a strain of wild yeast lacking any impairments, the recombinant yeast strain comprising at least one copy of an exogenous gene of xylose isomerase and at least one additional copy of a gene of D-xylulokinase included in the genome and linked to a single sexual characteristic of the strain, b) at least two cycles of genome shuffling by sporulation and or random hybridization, c) selection of the population obtained in step b) according to a suitability criterion of the strains to metabolize xylose, d) selection of the population obtained in step c) according to a suitability criterion of the strains to grow in a Pref type medium, a medium with low nutritive value. The invention also relates to a cell, a yeast or a strain of recombinant yeast obtained according to the method, and to the use of such a cell for the production of bioethanol.
The present invention relates to a method for producing yeast. It relates in particular to a method for producing biological yeast, comprising the use of substrates of biological origin, in particular a biological substrate which makes it possible to supplement the nutritional requirements in the yeast in terms of phosphorus. The method of the present invention makes it possible to obtain biological yeast and biological yeast extracts in accordance with European Union Regulation (EC) 834/2007. According to the invention, the phosphorus-rich biological composition is obtained by hydrolysis and solubilisation of at least one plant substrate of biological origin comprising from 2 to 18 g of phosphorus per kg of product, 60 to 80% of which is in the form of phytic acid. The preferred substrate according to the invention is wheat bran.
The invention relates to a device for dispensing liquid yeast in a bakery, including: an inner panel (2) of a refrigerated chamber (6) onto which an inner circuit (20) for the flow of liquid yeast is pre-mounted, wherein said inner circuit is intended to be connected to a liquid yeast vessel (4) and includes a pumping unit (21); an outer panel (1) of a refrigerated chamber (6) onto which a liquid yeast metering device (16) and a metering table (10) are pre-mounted, wherein said metering table is intended to receive a vessel (3) to be filled with an amount of liquid yeast metered by said liquid yeast metering device (16). Said inner panel (2) and said outer panel (1) are structured such as to be attached sandwiched onto the wall (5) of a refrigerated chamber (6) for containing said vessel (4). Said liquid yeast metering device (16) is intended to be connected, through a wall (5) of the refrigerated chamber (6), to said inner circuit (20).
A21D 8/04 - Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
B67D 7/02 - Apparatus or devices for transferring liquids from bulk storage containers or reservoirs into vehicles or into portable containers, e.g. for retail sale purposes for transferring liquids other than fuel or lubricants
A21C 1/14 - Structural elements of mixing or kneading machines
ECOLE NATIONALE SUPERIEURE DES SCIENCES AGRONOMIQUES DE BORDEAUX AQUITAINE (BORDEAUX SCIENCES AGRO) (France)
INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE INRA (France)
Inventor
Khuong Huu, Marie
Fioramonti, Jean
Urdaci, Maria
Abstract
The present invention pertains to a method of selecting or identifying probiotic strains capable of altering water absorption in the colon, and the use of same as medications in the treatment and/or prevention of diarrha. The invention particularly relates to the strain Bacillus subtilis CUl for its use in the treatment and/or prevention of diarrha.
C12Q 1/00 - Measuring or testing processes involving enzymes, nucleic acids or microorganisms; Compositions therefor; Processes of preparing such compositions
G01N 33/50 - Chemical analysis of biological material, e.g. blood, urine; Testing involving biospecific ligand binding methods; Immunological testing
34.
SACCHAROMYCES CEREVISIAE YEAST FOR PREVENTING AND/OR TREATING VAGINAL MYCOSES
The present invention relates to the Saccharomyces cerevisiae strain deposited with the French National Collection of Micro-organism Cultures under number CNCM I-3856, or a Saccharomyces cerevisiae yeast obtained by culturing said strain for the use thereof in the prevention and/or treatment of vaginal mycoses, and in particular vaginal candidiasis.
Disclosed is a low-molecular-weight (1000-5000 daltons) chondroitin sulphate (CS) produced by chemical sulphation and subsequent depolymerisation of a non-sulphated chondroitin backbone obtained with biotechnology techniques. The CS described is substantially monosulphated, mainly at the 6-position, with very little sulphation at the 4-position, and with a mono/disulphated disaccharide ratio and charge density similar to those of natural CS. Said biotechnological chondroitin 6-sulphate (C6S) is useful in the treatment and prevention of osteoarthritis and in acute and chronic inflammatory processes.
The present invention relates to the use of a three-layer plastic film which is permeable to carbon dioxide but slightly impermeable to oxygen, as wrapping for liquid or semi-liquid products which produce gas. When the plastic film is reinforced with a uniformly perforated second plastic film, the resulting material is suitable for the manufacture of packaging for the storage of liquid or semi-liquid products containing yeasts, such as cream yeast.
B65D 77/06 - Liquids or semiliquids enclosed in flexible containers disposed within rigid containers
B65D 85/72 - Containers, packaging elements or packages, specially adapted for particular articles or materials for edible or potable liquids, semiliquids, or plastic or pasty materials
C12N 1/04 - Preserving or maintaining viable microorganisms
37.
COMPOSITION COMPRISING AN ACTIVATED MICROBIAL BIOMASS
The present invention relates to a composition comprising a substrate capable of being evenly coated with a microbial biomass, wherein said biomass represents from 10% to 30% by dry matter of the total dry matter of the coated substrate. It also relates to a method for preparing said composition and to a starter fermentation activator and to a probiotic comprising said composition.
The present invention concerns a shark-like chondroitin sulphate and a process for the preparation thereof. In particular, the present invention relates to a shark¬ like chondroitin sulphate, showing a very low amount of 4-sulphate, a high charge density and a biological activity comparable to natural chondroitin sulphates; the invention also relates to a process for the preparation of said shark-like chondroitin sulphate affording substantially higher productivities and better reproducibility of product quality. The shark-like chondroitin sulphate of the invention shows a high molecular mass and charge density; its in vitro biological and anti-inflammatory effectiveness, comparable to the ones of natural products make this polysaccharide potentially useful as a drug in pharmaceutical preparations and nutraceuticals.
SACCHAROMYCES CEREVISIAE STRAINS SUITABLE FOR THE PRODUCTION OF BAKER'S YEASTS WHICH ARE OSMOTOLERANT AND WHICH EXHIBIT INTRINSIC RESISTANCE TO WEAK ORGANIC ACIDS, METHODS FOR THE PREPARATION THEREOF AND USES
The present invention relates to Saccharomyces cerevisiae strains suitable for the production of baker's yeasts which are osmotolerant and which exhibit intrinsic resistance to weak organic acids. The strains of the present invention are obtained by means of a process of hybridization or of mutation of the industrial S. cerevisiae strain deposited on 8 July 2010 with the CNCM [French National Collection of Microorganism Cultures] under number I-4341, or from an industrial strain related thereto via the Ty profile thereof and/or via quantitative trait locus mapping (QTL mapping).
The subject matter of the present invention is novel broad-spectrum bread yeast strains, i.e. yeast strains which are effective both on "sugar-free" doughs and "sweetened" doughs. The subject matter of the present invention is also yeasts obtained by culturing said yeast strains and the use thereof in breadmaking. The subject matter of the invention is also a method for obtaining broad-spectrum yeast strains.
The present invention relates to the field of methods for obtaining ethanol-producing yeast strains, of yeast strains thus produced, and of the industrial production of ethanol from said strains. More especially, the present invention describes, in most general terms, a method for preparing yeasts from Saccharomyces cerevisiae strains by means of the integration, into the genome of the yeast, of at least one gene encoding xylose isomerase and of at least one gene encoding xylitol dehydrogenase. The strain of the invention is of use for producing ethanol from a medium comprising at least one pentose, preferably xylose or a xylose and arabinose mixture.
The present invention relates to the field of methods for obtaining ethanol-producing yeast strains, to the field of the thus produced strains, and to the field of the industrial production of ethanol from said strains. Particularly, the present invention relates, in the most general aspect thereof, to a method for preparing yeasts from industrial Saccharomyces cerevisiaedites strains, to said strains, and to the use thereof in the industrial production of ethanol from industrial media containing at least one pentose.
The present invention relates to novel yeast strains intended for the production of alcohol. The present invention also relates to the yeast obtained by culturing said yeast strains and to the use thereof for the production of alcohol, in particular in a toxic fermentation medium. The invention further relates to a method for selecting yeast strains resistant to a toxic fermentation medium.
The invention relates to a novel sodium salt substitute agent that includes deactivated yeast and a salt compound selected from among NaCl, a potassium salt, ammonium salt, magnesium salt, and the mixture thereof. The invention also relates to a composition containing said novel agent and to a use of said agent in bread manufacturing and in prepared culinary dishes.
The invention relates to a method for preparing yeast, to a yeast obtained according to said method, to a food composition containing said yeast, to an apparatus for implementing said method and to the different uses of the yeast in a bakery dough. The method more precisely comprises dehydrating a yeast cream, granulating said yeast and drying same.
The invention pertains to the field of probiotic compositions useful for human and/or animal food and health. The invention particularly relates to compositions containing stable probiotic microorganisms during the production of tablets or granules for final use. The works of the applicant of the present invention show that the mortality of probiotic microorganisms during granulation is closely linked with granulation operating conditions and with the characteristics of the selected microorganisms. Said works have led to the establishment of a mathematical expression for defining both the characteristics of the yeast as well as the parameters of the method so that the microorganism losses after granulation are lower than 1 log CFU/g of granulated food.
The invention relates to a strain of Saccharomyces cerevisiae, characterised in that it is selected from strain n°l-3936 registered with the National Collection of Microorganism Cultures (CNCM) on 4 March 2008, from strain n°l-3938 registered with the CNCM on 4 March 2008, and from strain n°l-3939 registered with the CNCM on 4 March 2008. The invention also relates to a phytosanitary composition and to a method for treating or protecting plants against diseases induced by pathogens using said strain.
The present invention relates to the use of nucleic acid molecules coding for a bacterial xylose isomerase (XI), preferably coming from Clostridium phytofermentans, for reaction/metabolization, particularly fermentation, of recombinant microorganisms of biomaterial containing xylose, and particularly for the production of bioalcohols, particularly bioethanol, by means of xylose fermenting yeasts. The present invention further relates to cells, particularly eukaryotic cells, which are transformed utilizing a nucleic acid expression construct which codes for a xylose isomerase, wherein the expression of the nucleic acid expression construct imparts to the cells the capability to directly isomerize xylose into xylulose. Said cells are preferably utilized for reaction/metabolization, particularly fermentation, of biomaterial containing xylose, and particularly for the production of bioalcohols, particularly bioethanol. The present invention also relates to methods for the production of bioethanol, and to methods for the production of further metabolization products, comprising the metabolization of media containing xylose.
La présente invention concerne de nouvelles souches de Saccharomyces pouvant être produites sur un substrat carboné permettant de remplacer totalement et/ou partiellement l'utilisation de sucre, et leur utilisation pour la production de levures, notamment a 1'échelle industrielle. Un autre objet de l'invention concerne un procédé de production de levures du genre Saccharomyces sur un substrat carboné permettant de remplacer totalement ou partiellement l'utilisation de sucre.
UNIVERSITE DU DROIT ET DE LA SANTE LILLE 2 (France)
Inventor
Simon, Jean-Luc
Pignede, Georges
Vandekerckove, Pascal
Poulain, Daniel
Desreumaux, Pierre
Darfeuille-Michaud, Arlette
Sivignon, Adeline
Abstract
The invention relates to novel yeast strains, to the yeasts resulting from these strains, to a composition containing at least one Saccharomyces cerevisiae yeast and/or derivatives of a yeast having a particular interest as a food additive and/or probiotic and/or functional food and/or neutraceutic and/or functional ingredient and/or cosmeceutical and/or pharmaceutical active agent. The invention also relates to the use of the same in human and/or animal nutrition, or for the treatment or prevention of inflammatory diseases.
The invention relates to cosmetic or dermatological compositions containing mannoproteins as an active ingredient and/or adjuvant, to the use of said cosmetic or dermatological compositions and to cosmetic treatment methods.
The invention relates to a packaging for a liquid product containing yeast, that comprises at least one pervious material having an exchange surface S such that the ratio S/M is of at least 1.2, with S in cm2 and M being the mass of the liquid product in g, and having an O2 permeability coefficient CP of between 200 and 9000 cm3/m2.24h.bar, and/or the O2 permeability coefficient CP ranging from 800 to 45000 cm3/m2.24h.bar. The invention also relates to the use of such a packaging for containing a liquid product containing yeast. The invention further relates to a preservation method and to the use of a liquid product containing yeast.
B65D 85/72 - Containers, packaging elements or packages, specially adapted for particular articles or materials for edible or potable liquids, semiliquids, or plastic or pasty materials
53.
USE OF YEAST HULLS FOR THE TREATMENT AND OR PREVENTION OFHYPERINSULINEM IA
The present invention relates to compositions and methods for protecting plants against various pathogenic agents such as fungi, viruses and bacteria. The invention can be used alone or in alternation and/or in combination with other plant protection means, and is suitable for the treatment of multiple plant species.
55.
METERING VALVE COMPRISING A FIXED INNER CONDUIT AND A MOBILE OUTER SLEEVE
The invention concerns a valve (1) for measuring a liquid or powdery product, comprising a fixed conduit (5) for supplying the product; a closure (13) mounted at a lower end (11) of the conduit (5); and a coaxial sleeve (15), mounted outside the conduit (5), having a lower end (19) shaped into a valve seat, said sleeve (15) being mobile in translation relative to the conduit (5) between a so-called closed position wherein the valve seat (19) co-operates tightly with the closure (13), and a so-called open position wherein the valve seat (19) is spaced apart from the closure (13) to allow the product to flow.
B67D 3/00 - Apparatus or devices for controlling flow of liquids under gravity from storage containers for dispensing purposes
B65B 3/26 - Methods or devices for controlling the quantity of the material fed or filled
F16K 1/00 - Lift valves, i.e. cut-off apparatus with closure members having at least a component of their opening and closing motion perpendicular to the closing faces
F16K 35/00 - Means to prevent accidental or unauthorised actuation
G01F 5/00 - Measuring a proportion of the volume flow
G01F 11/12 - Apparatus requiring external operation adapted at each repeated and identical operation to measure and separate a predetermined volume of fluid or fluent solid material from a supply or container, without regard to weight, and to deliver it with measuring chambers moved during operation of the valve type, i.e. the separating being effected by fluid-tight or powder-tight movements
56.
METHOD FOR DIAGNOSING AND TREATING CROHN'S DISEASE
The invention concerns an in vitro method for diagnosing Crohn's disease, or for determining predisposition in a person to develop Crohn's disease, by detecting an overexpression of the CD66c receptor in subjects suffering from said disease or at risk. The invention also concerns preventive or curative treatment of Crohn's disease.
A61K 38/17 - Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from humans
A61K 39/395 - Antibodies; Immunoglobulins; Immune serum, e.g. antilymphocytic serum
G01N 33/567 - Immunoassay; Biospecific binding assay; Materials therefor using specific carrier or receptor proteins as ligand binding reagent utilising isolate of tissue or organ as binding agent
57.
COMPOSITIONS COMPRISING THE ANTAGONISTIC MICROORGANISM CANDIDA OLEOPHILA AND A SELECT CALCIUM SALT FOR USE AGAINST ONE OR MORE PATHOGENS
The present invention relates to a composition for use against plant pathogens, comprising at least one antagonistic micro-organism and at least one select calcium salt. The present invention further relates to said composition for use as biopesticide.
A01N 37/36 - Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids containing at least one carboxylic group or a thio-analogue, or a derivative thereof, and a singly bound oxygen or sulfur atom attached to the same carbon skeleton, this oxygen or sulfur atom not being a member of a carboxylic group or of a thio-anal
The invention relates to prebaked frozen dough piece which makes it possible to produce a totally baked bread product for at least 5 minutes and to corresponding methods, baked products and improving agents.
A solid breadmaking improver whose dry matter consists essentially of one or two water-soluble food ingredients and at least one enzyme. The solid improver contains ascorbic acid and results, after dispersion of 10g of improver in 100g of distilled water, in a liquid having a pH of 3.8 to 7.0, said liquid improver being obtained by dispersion of the solid improver in an acqueous phase.
The invention relates to: a dry taste-enhancing agent for cereal products and, in particular, for cooked bakery products comprising yeast extract and acid fermented flour; dry improving agent for cereal products and, in particular, for cooked bakery products comprising said dry taste-enhancing agent; and the use thereof in the preparation of cereal products and, in particular, baking doughs and cooked products.
patents
