Saccharomyces cerevisiaeLawsonia intracellularisLawsonia intracellularis infection in pigs, characterised in that the extract comprises β-glucans and mannans, where the β-glucans are present in the form of a mixture of β-1,3-glucans and β-1,6-glucans in a total amount of greater than or equal to 50% by weight, notably of between 50% and 99% by weight, and where the mannans are present in a total amount of less than 5% by weight, notably of between 1% and 5% by weight.
INSTITUT NATIONAL DE RECHERCHE POUR L'AGRICULTURE, L'ALIMENTATION ET L'ENVIRONNEMENT (France)
Inventor
Boyer, Mickaël
Drevelle, Antoine
Lopez Fernandez, Juan Sebastian
Profizi, Camille
Torres Barceló, Clara
Abstract
The present invention relates to the field of protection against bacterial infectious diseases by means of compositions comprising bacteriophages. It concerns in particular an antibacterial composition comprising: at least one bacteriophage chosen from the Podoviridae, Myoviridae and Siphoviridae, as an active agent, in a liquid core, a gelled shell encapsulating the liquid core comprising said bacteriophage and comprising dispersed colloidal particles of UV screening agent, in which the UV screening agent is not a soluble antioxidant compound.
The invention relates to a method for obtaining acetoin from a medium containing same, the method comprising a step of dehydration by pervaporation using a hydrophilic membrane. With this method, the acetoin can be satisfactorily isolated and purified, both in terms of quality and yield. Furthermore, with the method of the invention it is possible to dispense with the use of solvents and prevent impurities from being generated.
The present invention relates to a Saccharomyces cerevisiae yeast obtained by culturing the Saccharomyces cerevisiae strain deposited on 3 March 2021 at the CNCM under number I-5660, which is an active yeast strain having the following characteristics: - a solids content of greater than 95% by weight which may extend to up to 97% by weight; water activity of 0.1 to 0.3; a spherule form; a particle size characterised by a Gaussian size distribution curve that shows that at least 90% of the spherules have a diameter ranging from 0.3 to 0.7 mm; stability in packaging, under vacuum and at a temperature of 15 to 25°C, that ranges from 24 to 36 months. The invention also relates to the use of said yeast for improving the intestinal health of pets. The present invention also relates to a composition for pets, characterised in that it comprises a yeast as defined above, said yeast having a lifetime that ranges from 12 to 24 months within said composition. Such a composition may be a solid appetence factor or a kibble comprising, for example, said appetence factor. The invention further relates to the use of said composition for improving the intestinal health of pets.
Saccharomyces cerevisiaeSaccharomyces cerevisiae yeast cell walls, and the use thereof in the prevention of mycotoxicoses caused by mycotoxin deoxynivalenol, in particular in the prevention of liver and intestinal damage, and immunotoxic effects caused by this mycotoxin.
A23K 10/10 - Animal feeding-stuffs obtained by microbiological or biochemical processes
A23K 50/30 - Feeding-stuffs specially adapted for particular animals for swine
A23K 50/75 - Feeding-stuffs specially adapted for particular animals for birds for poultry
A23L 29/269 - Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
The invention relates to a composition comprising fermented molasses and at least one colloidal filler having a density of greater than or equal to 1.8 at 20°C. The invention also relates to the use of fermented molasses as a dispersant for a colloidal filler in a dispersion, preferably in a drilling fluid, in a detergent composition or in a pigment paste. The invention also relates to the use of a fermented molasses composition for forming a coating on a surface, wherein the composition comprises at least 35% by weight of dry matter of fermented molasses relative to the total weight of the composition.
C09D 17/00 - Pigment pastes, e.g. for mixing in paints
7.
USE OF A LIMOSILACTOBACILLUS FERMENTUM BACTERIAL STRAIN ALONE OR IN COMBINATION WITH SACCHAROMYCES CEREVISIAE FOR PREVENTING AND/OR TREATING VAGINAL CANDIDIASIS
The present invention relates to a Limosilactobacillus fermentum strain chosen from the strain deposited with the CNCM on 17 November 2021 under number I-5777 or under number I-5778, for use thereof in the prevention and/or treatment of vaginal candidiasis. The invention further relates to a Limosilactobacillus fermentum strain as defined above, characterized in that it is used in combination with the Saccharomyces cerevisiae strain deposited with the CNCM on 17 October 2007 under number I-3856, for use thereof in the prevention and/or treatment of vaginal candidiasis.
The present invention relates to a yeast or filamentous fungal cell producing at least one secreted protein of interest, wherein said cell comprises at least one additional fungal gene showing increased expression and/or overexpression, showing reduced expression and/or inactivation, wherein said gene improves the production of the at least one secreted protein of interest. The present invention further relates to respective methods for production and uses of the yeast or filamentous fungal cells.
The present invention relates to a yeast cell producing at least one secreted protein of interest, wherein said cell comprises at least one additional fungal gene showing increased expression and/or overexpression, showing reduced expression and/or inactivation, wherein said gene improves the production of the at least one secreted protein of interest. The present invention further relates to respective methods for production and uses of the yeast cell.
Saccharomyces cerevisiae Saccharomyces cerevisiae yeast useful as a binding agent for mycotoxins, in particular fumonisins, and their use for detoxifying mycotoxins in order to limit their assimilation by the organism of animals and thus prevent mycotoxicoses.
The present application relates to a method for producing a dry mixture of at least one yeast and/or one yeast derivative and of at least one bacteriophage, said mixture being in the form of solid entities, each solid entity consisting of at least one yeast and/or at least one yeast derivative and at least one bacteriophage and, optionally, at least one drying excipient, said method being characterized in that it is carried out by mixing at least one yeast and/or one yeast derivative and at least one bacteriophage in suspension, and drying this mixture. The present invention also relates to a dry mixture of at least one yeast and/or one yeast derivative and of at least one bacteriophage, characterized in that it is in the form of solid entities, each solid entity consisting of at least one yeast and/or at least one yeast derivative and at least one bacteriophage and, optionally, at least one drying excipient, and to the uses thereof.
The present disclosure relates to a method for determining a quality of a molasses based on an optical measurement, which method may comprise: - based on reference optical spectra of distinct samples of molasses, which are associated with known respective qualities of molasses, using machine learning to construct a statistical model of the quality of the molasses according to at least one spectral characteristic of the reference spectra; and - for a current optical spectrum of a sample of a common molasses, identifying, based on the statistical model, the at least one spectral characteristic in the current optical spectrum and determining a quality of the common molasses, the quality of the common molasses relating to at least one yeast performance obtained when the yeast is fed with the common molasses.
G01N 21/3577 - Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry using infrared light for analysing liquids, e.g. polluted water
G01N 21/3581 - Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry using infrared light using Terahertz radiation
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
The invention relates to the use of fermented molasses as an emulsifier in an emulsion. The invention also relates to an emulsion comprising a bitumen and fermented molasses.
CENTRE NATIONAL DE LA RECHERCHE SCIENTIFIQUE - CNRS - (France)
Inventor
Ballet, Nathalie
Vandekerckove, Pascal
Guerardel, Yann
Yu, Shin-Yi
Sivignon, Adeline
Barnich, Nicolas
Abstract
The present application relates to a composition of yeast polysaccharides comprising β-(1,6)-glucans, preferably also mannans and α-glucans, characterized in that said yeast polysaccharides are extracts of yeast wall fragments. Typically, the β-glucans are β-(1,6)-glucans. It also relates to a method for obtaining such a composition comprising at least one step of fractionating a yeast wall composition and extracting an insoluble fraction, and at least one step of extracting a soluble fraction from the insoluble fraction obtained in step a). The present application lastly relates to a composition with a human or veterinary therapeutic objective, for the treatment of gastrointestinal pathologies associated with pathogenic microorganisms and also to the non-therapeutic use thereof for improving intestinal comfort.
The present invention relates to the field of the prevention and/or treatment of parasitic diseases, and in particular the prevention and/or treatment of cryptosporidiosis in human beings and animals. The invention relates most particularly to the Saccharomyces cerevisiae strains deposited with the CNCM under number I-4407, I-5129 and/or I-5223, to a live yeast obtained by culturing said strains or else to a composition comprising same, for the use thereof in the prevention and/or treatment of parasitic diseases.
The present invention relates to the sugar industry and concerns, in particular, a method for preparing a fermented molasses comprising at least one glycine betaine ester, said method comprising the steps of (1) providing a fermented beet molasses, (2) adding, into this fermented beet molasses, at least one acid in an acid:glycine betaine molar ratio between 1 and 2.2 and (3) esterifying the acidified fermented molasses obtained in the preceding step by mixing with at least one alcohol. The invention also relates to a fermented and esterified molasses comprising betaine esters and the use thereof for improving the surfactant and/or emulsifying properties of a composition.
C07C 229/12 - Compounds containing amino and carboxyl groups bound to the same carbon skeleton having amino and carboxyl groups bound to acyclic carbon atoms of the same carbon skeleton the carbon skeleton being acyclic and saturated having only one amino and one carboxyl group bound to the carbon skeleton the nitrogen atom of the amino group being further bound to acyclic carbon atoms or to carbon atoms of rings other than six-membered aromatic rings to carbon atoms of acyclic carbon skeletons
C07C 227/18 - Preparation of compounds containing amino and carboxyl groups bound to the same carbon skeleton from compounds containing already amino and carboxyl groups or derivatives thereof by reactions involving amino or carboxyl groups, e.g. hydrolysis of esters or amides, by formation of halides, salts or esters
The present invention relates to a mixture of microorganisms comprising a Lactobacillus reuteri strain and a Lactobacillus salivarius strain, and to the use thereof for preparing an animal feed additive or product and for preventing or treating necrotic enteritis.
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
A21D 13/11 - Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure
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
A21D 13/11 - Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure
23.
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 17/00 - Systems using the reflection or reradiation of electromagnetic waves other than radio waves, e.g. lidar systems
G01S 7/481 - Constructional features, e.g. arrangements of optical elements
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.
B65D 81/20 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas
B67B 7/00 - Hand- or power-operated devices for opening closed containers
B26F 1/32 - Hand-held perforating or punching apparatus, e.g. awls
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).
B65D 81/20 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas
B67B 7/00 - Hand- or power-operated devices for opening closed containers
B26F 1/32 - Hand-held perforating or punching apparatus, e.g. awls
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 present invention relates to a cuttable leaven in solid form and to the use of this leaven in a bakery for preparing leaven bread and as a bread-making starter for the preparation of a liquid leaven.
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 present invention relates to strains of saccharomyces cerevisiae yeast that are genetically modified so as to co-express a gene coding a glucoamylase of fungal origin, a gene coding a glucoamylase of saccharomyces cerevisiae var. diastaticus, and a gene coding a xylanase of fungal origin. The production yield of bioethanol through these strains is greater than that of strains that are otherwise identical but that do not comprise the gene coding the xylanase of fungal origin. The present invention also relates to a method for obtaining these yeasts, as well as the use of these yeasts in the production of bioethanol.
C07K 14/395 - Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from fungi from yeasts from Saccharomyces
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 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 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.
Saccharomyces cerevisiaeSaccharomyces cerevisiaeSaccharomyces cerevisiaeSaccharomyces cerevisiae cell wall, for immunopotentiation of an avian animal, which can enhance lymphocyte proliferation responses and T cell responses of vaccinated animals; decrease the viral load; reduce the morbidity or mortality; produce antibodies in advance; and increase antibody production; and/or restrict the spread of the virus.
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 relates to a novel binder and/or disintegrating agent for obtaining a compressed solid composition for non-oral use, wherein said binder and/or disintegrating agent is fermented molasses, to a method for producing said compressed solid composition and also to a binding and/or disintegrating composition characterized in that it comprises at least fermented molasses. The fermented molasses according to the invention advantageously makes it possible to replace the synthetic binders conventionally used in compressed solid compositions while at the same time also making it possible to act as a disintegrating agent on contact with a liquid, in particular water. The present invention thus proposes a new route of exploitation of a product which thus far has only been used in the agricultural and livestock farming field.
INSTITUT DE RECHERCHE POUR LE DÉVELOPPEMENT (France)
Inventor
Ben Hania, Wajdi
Brugere, Jean-François
Fardeau, Marie-Laure
Ollivier, Bernard
Abstract
The present invention concerns a method for isolating an archaebacterium of order Methanomassiliicoccales of the commensal clade, the use of a culture and/or isolation medium comprising a sterile extract of a bacterial culture of a bacterium of the Eggerthella genus, for isolating and/or culturing an archaebacterium of order Methanomassiliicoccales of the commensal clade, and a pure isolated Methanomethylophilus alvus Mx-05 archaebacterium. It also concerns a method for culturing an archaebacterium of order Methanomassiliicoccales of the commensal clade.
The present invention concerns a bread-making improver comprising at least one ingredient routinely used as a bread-making improver and at least 107CFU 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
C12P 7/10 - Ethanol, i.e. non-beverage produced as by-product or from waste or cellulosic material substrate substrate containing cellulosic material
45.
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.
C07K 14/395 - Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from fungi from yeasts from Saccharomyces
The invention concerns the identification and use of QTL to confer resistance to an organic acid, preferably acetic acid, to a yeast strain during glucose fermentation.
The invention relates to a method to increase production of itaconic acid in a micro-organism by inhibiting the expression or functioning of the enzyme itaconyl-CoA transferase, itaconyl-CoA hydratase (citramalyl-CoA hydrolyase; EC 4.2.1.56) and/or citramalyl-CoA lyase. Also embodied are micro-organisms, preferably Aspergillus s terreus or Aspergillus niger, in which said enzyme is inhibited.
The present invention relates to bread-making yeast strains, also known as baking yeasts. More particularly, the invention relates to the yeast strain deposited with the CNCM on 19 May 2016 under number I-5088. This strain is of particular interest for use in a bread-making process, particularly an "indirect" bread-making process also known as "sponge and dough".
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.
A23L 2/62 - Clouding agents; Agents to improve the cloud-stability
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
The invention relates to a genetically modified fungal microorganism for the production of frambinone, said microorganism having the following characteristics: - the capacity to produce frambinone from tyrosine; and - a limited capacity or no capacity to break tyrosine down into tyrosol, p-hydroxyphenylacetaldehyde and/or p-hydroxyphenylacetate; and to the use of same for producing frambinone.
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 strain Amycolatopsis derived from the strain Amycolatopsis Zyl 926 having at least one additional copy of the genes fcs and ech encoding feruloyl-CoA-synthetase and enoyl-CoA hydratase/aldolase integrated at the integration site of the phage φ C31. The invention also relates to the method for producing such strains, the integration cassette of the genes fcs and ech, the use of said strains in a method for producing vanillin, and a method for producing vanillin.
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 enhanced Saccharomyces cerevisiae yeast strains. The invention is characterized in that these strains co-express a gene that codes for a fungal glucoamylase and a gene that codes for the glucoamylase of Saccharomyces cerevisiae var. diastaticus. The present invention also relates to a method for obtaining these yeast strains, said method including the following steps: a) genetically modifying a yeast of Saccharomyces cerevisiae such as to make said yeast co-express a gene that codes for a fungal glucoamylase and a gene that codes for a glucoamylase of Saccharomyces cerevisiae var. diastaticus, b) culturing and fermenting the strain obtained in step a) on a dextrin medium, c) selecting the strains having fermentation kinetics at least no lower than those of the strain deposited, pursuant to the Budapest Treaty, on 9 July 2015 at the Collection Nationale de Cultures de Micro-organismes (CNCM) under number I-4999 in the same conditions. The yeast strains according to the invention are particularly of interest in the production of bioethanol.
C07K 14/395 - Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from fungi from yeasts from Saccharomyces
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 LA RECHERCHE AGRONOMIQUE INRA (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.
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.
A23L 2/70 - Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
C12G 1/02 - Preparation of must from grapes; Must treatment or fermentation
C12G 1/022 - Fermentation; Microbiological or enzymatic treatment
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
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
The invention relates to a phytopharmaceutical composition combining, as active agents, a filamentous fungus of the genus Microdochium, and a second active component against said pathogen of the genus Botrytis. The invention also relates to a method for controlling Botrytis using said composition.
A01N 63/00 - Biocides, pest repellants or attractants, or plant growth regulators containing microorganisms, viruses, microbial fungi, animals or substances produced by, or obtained from, microorganisms, viruses, microbial fungi or animals, e.g. enzymes or fermen
A01N 37/50 - 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 nitrogen atom attached to the same carbon skeleton by a single or double bond, this nitrogen atom not being a member of a derivative or of a thio-analogue of the nitrogen atom being doubly bound to the carbon skeleton
A01N 43/40 - Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds having rings with one nitrogen atom as the only ring hetero atom six-membered rings
A01N 37/24 - 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 the group —CO—N, e.g. carboxylic acid amides or imides; Thio-analogues thereof the nitrogen atom being directly attached to an aromatic ring system, e.g. anilides containing at least one oxygen or sulfur atom being directly attached to the same aromatic ring system
A01N 47/38 - Ureas or thioureas containing the groups N—CO—N or N—CS—N containing the group N—CO—N where at least one nitrogen atom is part of a heterocyclic ring; Thio-analogues thereof
60.
METHOD AND COMPOSITION FOR IMPROVING THE PRODUCTIVITY OF NON-LEGUMINOUS PLANTS
The present invention relates to a method for improving the growth, development and productivity of non-leguminous plants, using a composition comprising at least one mycorrhiza and at least one yeast extract, and optionally a substrate; the subject matter of the present invention is also such a composition, and when it comprises a substrate, the process for the production thereof.
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 supernumerous supernumerary 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 genetic mixing 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 present invention concerns yeast strains that have improved properties relative to the specialised strains that are used in the production of first-generation ethanol. In particular, the strains of the invention have an increased ethanol yield, a lower production of glycerol and ethanol production kinetics that are similar or slightly slower than standard strain D1B. The present invention also concerns the yeasts obtained by culturing said strains, and the use of said yeasts and/or of said strains in the industrial production of ethanol.
The present invention relates to novel breadmaking yeast strains which are effective on non-sweetened and/or slightly sweetened doughs. It also relates to the yeasts obtained by a multiplication of said strains and also to the use thereof for the production of baked bakery products. The strains of the invention, selected after mutation in particular of a reference strain, are capable of multiplying according to a process that is slower than that of the reference strain, while exhibiting improved properties, in particular a fermentative capacity, compared with those of the reference strain.
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
The present invention concerns an oral rehydration solute composition comprising a strain of Bacillus subtilis or a type of bacteria obtained by culturing a strain of Bacillus subtilis, wherein said composition can be present in the form of a tablet.
ECOLE NATIONALE SUPERIEURE DES SCIENCES AGRONOMIQUES DE BORDEAUX AQUITAINE (BORDEAUX SCIENCES AGRO) (France)
Inventor
Taillade, Patrick
Urdaci, Marie
Abstract
The present invention concerns the probiotic strain Bacillus subtilis CU1 filed with the French Collection Nationale de Culture des Microorganismes (National Collection of Microorganism Cultures) under number I-2745, cells obtained by culturing said strain and a composition comprising cells obtained by culturing said strain, for the use thereof in the treatment and/or prevention of chronic inflammatory diseases, and in particular chronic inflammatory rheumatism.
The present invention relates to a process for purifying beet sugar juice and more particularly sugar juice obtained by pressing beets. It also relates to the purified juice and to the uses thereof, in particular as a fermentation substrate and for preparing granulated sugar. The purification process according to the invention comprises a step of passing the juice to be treated through a cellulose-fibre-based pre-layer. This process can be improved when the juice to be treated comprises between 0.1% and 4% of cellulose fibres.
The subject matter of the present invention is the use of chitin or a derivative of chitin for preventing and/or treating parasitoses, and in particular cryptosporidiosis. The present invention also pertains to a composition that comprises at least one base agent chosen from among chitin or a derivative of chitin and at least one secondary agent chosen from among an agent for stimulating immunity and an antiparasite agent, as well as the use of same for preventing and/or treating parasitoses, in particular cryptosporidiosis.
INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE INRA (France)
ECOLE NATIONALE SUPERIEURE DES SCIENCES AGRONOMIQUES DE BORDEAUX AQUITAINE (BORDEAUX SCIENCES AGRO) (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 diarrhœa. The invention particularly relates to the strain Bacillus subtilis CUl for its use in the treatment and/or prevention of diarrhœa.
Abstract: The present invention concerns novel Saccharomyces cerevisiae yeast strains capable of multiplying on a substrate comprising at least one C5 sugar with a speed and rate of multiplication compatible with the industrial production of yeast. It also concerns novel strains which, when cultured, make it possible to obtain yeasts having an application efficiency, i.e. an efficiency that is satisfactory in applications and uses of interest in industries such as breadmaking, biomass production, flavour production, the production of secondary metabolites, protein production, ethanol production, brewing, winemaking or the production of yeast extract.
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.
The subject matter of the present invention is novel yeast strains capable of metabolizing xylose and resistant to at least one fermentation inhibitor, and also to the method for obtaining same. The subject matter of the present invention is also the yeasts obtained by culturing said yeast strains and the use thereof for producing at least one fermentation product, preferably ethanol, in particular in a culture medium comprising xylose and at least one fermentation inhibitor. (No figure)
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 a novel method for obtaining improved strains of yeast by integrating at least one gene of interest in a region linked to a sex expression locus, followed by cross-breeding. The present invention also relates to gene integration cassettes and to vectors that can be used in the context of said method. The present invention also relates to improved strains of yeast obtained by the above method, the derived strains of yeast and the yeasts obtained by culturing said strains of yeast.
The invention relates to baked goods containing yeasts not intended for baking. The present invention relates to the use of nonconventional yeasts for baking baked goods having a specific volume greater than 3 mL/g. Said yeasts, Kuyveromyces marxianus and Kluyveromyces lactis, impart special aromatic notes to the goods containing same. The invention further relates to such baked goods, and to a method for preparing same.
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 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
THE UNITED STATES OF AMERICA, AS REPRESENTED BY THE SECRETARY OF AGRICULTURE (USA)
Inventor
Berrios, Jose De J.
Jüsten, Peter
Cheong, Wei Hua, Adeline
Abstract
An extrusion process for producing a uniform and highly expanded food product is disclosed with nutritional yeast and chromium. The uniform expansion ratio possessed by the extruded product provides a consistent texture and has application in a wide variety of food consumables, ranging from snacks to breakfast cereals.
The invention relates to yeast flakes enriched with vitamin D2, to compositions including said flakes, and to the uses thereof, as well as to a method for preparing yeast flakes enriched with vitamin D2 and to the device for implementing same.
C07C 401/00 - Irradiation products of cholesterol or its derivatives; Vitamin D derivatives, 9,10-seco cyclopenta[a]phenanthrene or analogues obtained by chemical preparation without irradiation
A23L 3/28 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
A23C 9/13 - Fermented milk preparations; Treatment using microorganisms or enzymes using additives
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
The object of the present invention is to provide yeasts suitable for bread-making using a large quantity of yeast, as well as compositions capable of providing a bread-making product containing said yeasts. The present invention also relates to a method for preparing a bread-making product and to a method for selecting yeast strains that provide yeasts suitable for bread-making using a large quantity of yeast.
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 packaging (10) for solid yeast products, including: a supporting element (12); solid yeast products contained in one or more packages (22), supported by the supporting element (12); and an outer cover (14) retaining all of the solid yeast products contained in the packages (22) on the supporting element (12). According to the invention, all of the packages (22) located between the solid yeast products and the outer cover (14) have a surface density no greater than 200 g/m2. The invention also relates to a method for packaging solid yeast products and to a method for preserving and using solid yeast products thus packaged.
C12N 1/04 - Preserving or maintaining viable microorganisms
B65D 77/04 - Articles or materials enclosed in two or more containers disposed one within another
B65D 81/18 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
B65D 81/24 - Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
B65D 71/00 - Bundles of articles held together by packaging elements for convenience of storage or transport, e.g. portable segregating carrier for plural receptacles such as beer cans or pop bottles; Bales of material
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 the use of yeast to stabilize bread fermentation during proofing, to a bakery dough composition including said yeast, and to a method for preparing a cooked or fresh product from the bakery dough composition. Specifically, the yeast is Saccharomyces chevalieri and/or Saccharomyces cerevisiae var. boulardii.
The present invention relates to a composition for preventing and/or treating diabetes, and to a food composition having beneficial effects in preventing and/or treating diabetes. The present invention further relates to the use of such a composition as a drug for preventing and/or treating hyperglycemia, hyperinsulinemia, type 1 diabetes, and/or type 2 diabetes.
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 composition for doughnuts, to a method for making the composition, and to a doughnut obtained by said method. The composition more particularly contains flour, sugar, chemical yeast and a shortening having a solid fat content of 25 to 50% at 10°C, of 3 to 20% at 20°C and of 1 to 10% at 30°C.
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.
A01N 63/00 - Biocides, pest repellants or attractants, or plant growth regulators containing microorganisms, viruses, microbial fungi, animals or substances produced by, or obtained from, microorganisms, viruses, microbial fungi or animals, e.g. enzymes or fermen
The invention relates to novel compounds having flavour enhancer properties, to a method for obtaining these novel compounds, and to use of these compounds as flavour enhancers.
C07D 473/18 - Heterocyclic compounds containing purine ring systems with oxygen, sulfur, or nitrogen atoms directly attached in positions 2 and 6 one oxygen and one nitrogen atom, e.g. guanine
C07D 473/16 - Heterocyclic compounds containing purine ring systems with oxygen, sulfur, or nitrogen atoms directly attached in positions 2 and 6 two nitrogen atoms
C07D 473/34 - Nitrogen atom attached in position 6, e.g. adenine
C07D 473/02 - Heterocyclic compounds containing purine ring systems with oxygen, sulfur, or nitrogen atoms directly attached in positions 2 and 6
A23L 1/226 - Synthetic spices or flavouring agents or condiments
The present invention relates to novel stable yeast strains, to a novel method for obtaining such strains, and to a novel method for evaluating the stability of a yeast strain. The present invention also relates to the yeasts obtained from said novel stable yeast strains, and to the use thereof for producing alcohol.
A method for packaging dry yeast in a packaging (10) which comprises the steps comprising: injecting an inert gas (3) into a container (9) intended to receive the dry yeast; injecting an inert gas (2) into a station (200) for metering the dry yeast; injecting an inert gas (7) into the container containing a dose of the dry yeast before impermeable closure (600) of the packaging. The method of the invention makes it possible to package dry yeast in a packaging at atmospheric pressure containing less than 4% of oxygen after closure for optimal conservation of the yeast over a long period of time.
C12N 1/04 - Preserving or maintaining viable microorganisms
B65B 25/00 - Packaging other articles presenting special problems
B65B 31/02 - Filling, closing, or filling and closing, containers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas
B65B 39/04 - Nozzles, funnels or guides for introducing articles or materials into containers or wrappers having air-escape, or air-withdrawal, passages
B65D 81/20 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas
The invention relates to a beet processing method comprising at least the following steps: washing of the beets; partial pressing of the beets for the production, on the one hand, of a sugar-containing press cake at more than 20% relative to the dry matter content and, on the other hand, of a sugar juice at a concentration greater than 15% dry matter content; separation of the press cake and of the sugar juice. The invention also relates to animal nutrition, fermentation substrates and edible sugar based on the products obtained from this beet processing method.
The present invention relates to novel strains of Saccharomyces that can be produced on a carbonaceous substrate which makes it possible to completely and/or partially replace the use of sugar, and to the use thereof for the production of yeast, in particular on the industrial scale. The invention also relates to a method for producing yeast of the Saccharomyces genus on a carbonaceous substrate which makes it possible to completely or partially replace the use of sugar.