http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2669569-T3
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4b3c1529545545a85230fd073d037166 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-865 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-062 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N15-81 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-047 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N15-01 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-145 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-185 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-18 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N15-01 |
| filingDate | 2011-07-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4a6d7dc3b02a78b6f5d6e47cf6e34069 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bbaaef79cef8569fc4b2cfbd11282c95 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_69aa93edc65e48a16152671249c3e5df http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aa8bcb593852819314250e486ba988f2 |
| publicationDate | 2018-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | ES-2669569-T3 |
| titleOfInvention | Strains of Saccharomyces cerevisiae suitable for the production of osmotolerant baker's yeasts and that have an intrinsic resistance to weak organic acids, their preparation procedures and applications |
| abstract | Saccharomyces cerevisiae strain capable of being obtained: - by a hybridization procedure comprising the hybridization of the industrial strain of Saccharomyces cerevisiae registered at the CNCM on July 8, 2010 with the number I-4341 with the strain registered at the CNCM on February 9, 2011 with the number I-4448, and at least one stage of selection of the obtained hybrid chosen in the group consisting of: i a fermentation activity, measured with a Burrows and Harrison fermentometer in the A5'o test in the A5 and A5 'tests, the hybrid being selected such that its gas evolution is at least 10% higher and preferably 15-25% than that of a control strain consisting of the Saccharomyces cerevisiae strain recorded on July 8, 2010 before the CNCM with the number I-4341, ii a final fermentation time in the No-time Dough procedure on dough containing 15%, 18%, 23% or 25% sugar (percentages of the baker) in the presence of 0.4% of propionate of calcium, the selected hybrids being able to produce baker's yeasts by multiplication, in the absence of adaptation to calcium propionate, which provide a final fermentation time between 85% and 105% and preferably between 95% and 105% of the time of final fermentation provided by a control baking yeast produced from the industrial strain of Saccharomyces cerevisiae registered on July 8, 2010 before the CNCM with the number I-4341 by multiplication with adaptation thereof to the presence of calcium propionate, or , - through a random mutation procedure of the industrial strain of Saccharomyces cerevisiae registered on July 8, 2010 before the CNCM with the number I-4341, and at least one stage of selection of the obtained mutant chosen from the group consisting of: i a fermentative activity, measured with the Burrows and Harrison fermentometer in the A5 'test, the mutant being selected such that its de The gas yield is 5 to 20% higher than that of a control strain consisting of the Saccharomyces cerevisiae strain registered on July 8, 2010 before the CNCM with the number I-4341, ii a final fermentation time in the No- procedure Time Dough on dough containing 15%, 18%, 23% or 25% sugar (baker's percentages) in the presence of 0.4% calcium propionate, the selected mutant being able to produce baker's yeasts by multiplication, in absence of adaptation to calcium propionate, which provide a final fermentation time between 90% and 105% of that provided by a control baker's yeast produced from the industrial strain of Saccharomyces cerevisiae registered on July 8, 2010 before the CNCM with the number I-4341 by multiplication with adaptation of it to the presence of calcium propionate, characterized in that said strain of Saccharomyces cerevisiae is apt to produce, by multiplication n in the absence of adaptation to the presence of weak acid (s), a baker's yeast that has an osmotolerance and intrinsic resistance to weak organic acids. |
| priorityDate | 2011-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.