http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H11313668-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c999fee6428152a996011d506925c2d7 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-19 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D6-00 |
| filingDate | 1998-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bfb311bcac4177803c82bc5704281625 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b388c7d6e23fe87acefa3e9b0c360cff http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f8837ed894739bbb7ef123a95d502e14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_78a30d2d8cd57df96252535fc86e774a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4595768a3d66f3eacde25953aa569389 |
| publicationDate | 1999-11-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H11313668-A |
| titleOfInvention | Long-term freeze-tolerant yeast and dough containing it |
| abstract | (57) [Problem] To develop a yeast capable of supplying high-quality bread even after long-term freezing, and to provide a frozen bread dough and a method for producing bread using the yeast. SOLUTION: This is a yeast which can be obtained by crossing or cell-freezing freeze-tolerant yeasts, has a polyploidy increased to at least triploid, and has long-term freezing-tolerance performance, and is preferably the same yeast belonging to the genus Saccharomyces. And more preferably the same yeast belonging to the species Saccharomyces cerevisiae, even more preferably Saccharomyces cerevisiae AJ14750, AJ14751 Or AJ14756. Also, it is a dough containing the above yeast. Moreover, the dough containing the above yeast is -20 to 20. This is a method for producing bread characterized by storing at -30 ° C for one month or more and fermenting thereafter. Further, the present invention provides a method for producing a yeast having long-term freezing tolerance, characterized by hybridizing or cell-freezing freeze-tolerant yeasts with each other and selecting a yeast having a ploidy increased to a triploid or more. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10844367-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015536663-A |
| priorityDate | 1998-03-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.