http://rdf.ncbi.nlm.nih.gov/pubchem/patent/SU-1759871-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e6b756c4dcf95dcb4e9ae8487ce9c719 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-18 |
| filingDate | 1990-07-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1992-09-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_61999d7c55ae7903642bef9de4b62b5f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_74315a51d4b6590a1e45ee3f0989c526 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8adc00bcf8baacf85a8c9fb18dd46df7 |
| publicationDate | 1992-09-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | SU-1759871-A1 |
| titleOfInvention | Strain of yeast saccharomyces cerevisiae spitak-414, used in baking of bread |
| abstract | Usage: in the microbiological and bakery industries, in particular, in the production of bakery products, to increase lift, enzymatic and fermentation activity, increase osmostoykost, antimicrobial properties, increase the biological value of the amino acid composition of proteins. SUMMARY OF THE INVENTION: The Spitak-414 yeast strain was isolated from spontaneous bread sourdough (TTX MOP) of peasant-made Spitak region of Armenia. Strain Spitak-414 possesses high antimicrobial properties against pathogens of potato disease of bread, forms on potato-glucose agar (CGA) in Petri dishes, growth suppression zones of 18-20 mm in relation to the tested Bacillus subtilis test microbes from collected spontaneous bread sourdoughs TTXMOR used for baking bread in artisanal conditions, isolated 235 yeast strains. As a result of sequential selection for elevation, fermentation, zimaznoy and maltaznoy activity, high resistance, antimicrobial properties, 11 strains are selected. Subsequently, in the course of trial baking of bread samples, the Spitak 414 strain is selected on the basis of: the duration of the fermentation of the dough, the proof time, the volume yield of the bread. The use of the Spitak-414 strain in production allows shortening the yeast preparation cycle by 6 hours, the duration of the fermentation of the dough and the proofing of the dough pieces is reduced by 120 minutes. A sample of bread using this strain with the same weight as the control has a volume yield of 17% and a porosity of 10% more. 7 tab. SL S - h SP Ch) 00 XI |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112674133-A |
| priorityDate | 1990-07-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 49.