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WO1996038538A1 - Souches de levure pour pates a haute teneur en sucre - Google Patents

Souches de levure pour pates a haute teneur en sucre Download PDF

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Publication number
WO1996038538A1
WO1996038538A1 PCT/AU1996/000334 AU9600334W WO9638538A1 WO 1996038538 A1 WO1996038538 A1 WO 1996038538A1 AU 9600334 W AU9600334 W AU 9600334W WO 9638538 A1 WO9638538 A1 WO 9638538A1
Authority
WO
WIPO (PCT)
Prior art keywords
yeast
strain
sugar
sdg12
saccharomyces cerevisiae
Prior art date
Application number
PCT/AU1996/000334
Other languages
English (en)
Inventor
Phillip John Livingston Bell
Peter Hans Bissinger
Original Assignee
Burns Philp Technology Pty. Limited
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Burns Philp Technology Pty. Limited filed Critical Burns Philp Technology Pty. Limited
Priority to AU58056/96A priority Critical patent/AU5805696A/en
Publication of WO1996038538A1 publication Critical patent/WO1996038538A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C12N1/18—Baker's yeast; Brewer's yeast
    • C12N1/185—Saccharomyces isolates
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/85—Saccharomyces
    • C12R2001/865—Saccharomyces cerevisiae

Definitions

  • the present invention relates to improved strains of bakers yeast Saccharomyces cerevisiae which show enhanced sugar tolerance, such as increased rates of CO2 production in doughs containing high amounts of solubles such as sugar.
  • Bakers yeast is typically produced by a fed batch fermentation process, and the product used in the leavening of doughs.
  • Yeast doughs can be classified, according to relative amounts of sugars present in them, ranging from “lean” doughs, with no added sugar, "low-sugar” doughs, with a sugar content of 2 to 6% by weight, to "medium-sugar” doughs, with a sugar content of 6 to 13%, and "high-sugar” doughs with a sugar content above 13%.
  • concentration of added sugar to doughs is low or medium (on average 8.2% in the USA, and typically ranges from 0% to 13% w/w).
  • the specialist in the field has the choice between, on the one hand modifying the process of cultivation of yeast and, on the other hand, obtaining novel strains of yeast.
  • the present inventors have produced a bakers yeast Saccharomyces cerevisiae strain which is improved in respect to gas production in 16% and 25 % sugar doughs. This strain has been designated SDG12 and a sample of this yeast strain was deposited with
  • the present invention consists in a substantially pure culture of bakers yeast Saccharomyces cerevisiae strain SDG12 (AGAL N95/32800).
  • the present invention consists in bakers yeast Saccharomyces cerevisiae strains derived from yeast strain SDG12 (AGAL N95/32800).
  • the present inventions consists in a fresh or dry bakers yeast composition, the compositions being characterised in that it includes bakers yeast Saccharomyces cerevisiae strain SDG12 (AGAL N95/32800).
  • the present inventions consists in a frozen baker's yeast composition, the composition being characterised in that it includes bakers yeast Saccharomyces cerevisiae strain SDG12 (AGAL N95/32800).
  • strain SDG12 In order that the nature of bakers yeast Saccharomyces cerevisiae strain SDG12 may be more clearly understood its performance was compared with other yeast strains, strains A and B, representative of those currently used in markets where tolerance of high sugars is important. These two strains (A and B) are sold under the names “Mauripan Gold” and “Saf.Instant”, respectively. These comparisons are followed by a list of further characteristics of strain SDG12.
  • Hybrid yeasts were produced using a "mass mating strategy".
  • the parent strains were sporulated by incubation at 20°C on a solid medium comprising 0.5% w/v acetate and 1% agar. After 5-6 days asci were harvested and spores recovered by the ether method of Dawes and Hardie ( Molec. Gen. Genet., 131: 281-289 1974). In this method, the un-sporulated vegetative cells are killed by ether. Spores were separated from any remaining vegetative cells by mixing the suspension with an equal volume of mineral oil then allowing the spores to partition into the oil phase. They were subsequently germinated by spreading to YEPD agar plates.
  • the haploid colonies thus generated were resuspended in YEPD, mixed with haploids from other selected parent strains and the haploids allowed to randomly mate to each other for 24 hours. After mating, the mixed population of strains were spread onto YEPD agar plates and incubated for 48 hours at 30°C to allow single isolated colonies of yeast to form. Isolated single colonies of yeast were picked and streaked onto fresh YEPD plates prior to assessment in the Laboratory Scale Activity Test. In the Laboratory Scale Activity test, the activity of the hybrids were compared to the activity of strains A and B, which are commonly used commercially in high sugar dough applications. Strain SDG12 was identified in the laboratory scale activity test as baker's yeast with outstanding sugar tolerance. Assessment of Strain SDGI2
  • Baking performance of yeast strains is predicted in the laboratory by growing strains in synthetic medium (CM medium) and testing them in high sugar doughs.
  • CM medium synthetic medium
  • the culture is inoculated into 200 ml of 0.5% CM medium contained within a 1 L Erlenmeyer flask.
  • the culture is incubated 16 hours at 30°C in an orbital shaker at 200 r.p.m.
  • the ODg4o of the culture is measured and the following formula used to calculate the inoculum size for the test culture.
  • the calculated inoculum is added to 4, 2 L Erlenmeyer flasks containing 500 ml of 0.5% CM medium. The cultures are incubated for exactly 24 h at 30°C in an orbital shaker at 200 r.p.m. Prior to harvesting, the concentration of ethanol in the supernatant is measured using a Gas Chromatograph (Column; S.G.E. (Aust) BP21 (polyethylene glycol), 0.25 micron film, 0.32 mm internal diameter, 25 m length. Detector; F.I.D Injection; split 30:1. Carrier gas: H 2 (8 p.s.i). Injector temperature; 180°C. Column temperature; 150°C. Detector temperature; 200°C).
  • the cultures are harvested when concentrations of ethanol are below 0.01% w/v.
  • the cultures are harvested by centrifiigation and the supernatant is removed.
  • the activity of 10 g of the harvested yeast is measured in 16% and 25% sugar doughs as described in Table 1. All activity tests were carried out using a Risograph (RDesign w. 700 Main St. Pullman WA 99163) set at 30°C using the dough formulations shown in table 1.
  • Table 2 The data obtained (Table 2) show that the yeast strain SDG12 performs significantly better in both the 16% and 25% high sugar doughs than either of the commonly used industrial strains, A and B.
  • the increase in gassing rate is in the order of 15% in the 16% sugar dough and 20% in the 25% sugar dough.
  • strain SDG12 and control strain B were evaluated using yeast produced under industrial conditions.
  • the yeast was grown in a standard yeast manufacturing process, as described by G. Read., T. W. Nagodawithana. Baker's yeast production, pp 261-350. In Yeast Technology. 1991. Van Nostrand Reinhold New York. 500g of compressed yeast at 33% solids was frozen at - 20°C. After three days, the blocks of yeast were thawed (lhr at 4°C) and the activity of the yeast evaluated. For the second freeze/thaw cycle the yeast was frozen again at - 20°C and thawed after further 10 days of storage at -20°C.
  • the activity of 10 g of the yeast samples was measured in 18% and 25% sugar doughs as described in Table 1. All activity tests were carried out using a Risograph (RDesign w. 700 Main St. Pullman WA 99163) set at 30°C using the dough formulations shown in Table 1.
  • strain SDG12 performs significantly better in both the 18% and 25% high sugar doughs after freeze/thawing than the commonly used industrial strain B. After two cycles of freeze thawing, strain SDG12 was 15% more active in 18% sugar dough, and 17% more active in 25% sugar dough, than strain B.
  • Strain SDG12 was characterised according to the method in Heard and Fleet (J Appl. Bacteriol., 68: 447-451, 1990) and is identified as Saccharomyces cerevisiae Meyen ex Hansen (1883). This identification is also supported by the data given by Barnett, Payne and Yarrow (Yeasts: characteristics and identification. 2nd ed., 1990).

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Mycology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Botany (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

La présente invention concerne une souche améliorée de levure de boulangerie, la Saccharomyces cerevisiae, qui présente une tolérance au sucre améliorée, et permet par exemple d'obtenir un accroissement de la production de dioxyde de carbone dans des pâtes contenant de grandes quantités d'agents solubles tels que du sucre. Cette souche a été désignée sous le terme SDG12 et un échantillon de ladite souche a été déposé auprès des laboratoires analytiques du gouvernement australien, sis 1 Suakin Street Pymble, New South Wales 2073, Australia conformément au Traité de Budapest et a reçu le numéro d'adhésion N95/32800. Il est possible d'obtenir des échantillons de cette souche auprès de ce dépositaire international conformément aux dispositions du Traité de Budapest.
PCT/AU1996/000334 1986-10-31 1986-10-31 Souches de levure pour pates a haute teneur en sucre WO1996038538A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU58056/96A AU5805696A (en) 1986-10-31 1996-05-31 High sugar dough yeast strains

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
AUPN3354 1995-06-02
AUPN3354A AUPN335495A0 (en) 1995-06-02 1995-06-02 Yeast strains

Publications (1)

Publication Number Publication Date
WO1996038538A1 true WO1996038538A1 (fr) 1996-12-05

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ID=3787695

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/AU1996/000334 WO1996038538A1 (fr) 1986-10-31 1986-10-31 Souches de levure pour pates a haute teneur en sucre

Country Status (3)

Country Link
AU (1) AUPN335495A0 (fr)
ID (1) ID19313A (fr)
WO (1) WO1996038538A1 (fr)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1559322A1 (fr) * 2004-01-30 2005-08-03 LESAFFRE et Compagnie Levures de panification résistantes à une concentration élevée en sucre dans la pâte et à la présence d'acides organiques faibles
WO2012110711A1 (fr) 2011-02-18 2012-08-23 Lesaffre Et Compagnie Souches de saccharomyces cerevisiae aptes à la production de levures de panification osmotolérantes et présentant une résistance intrinsèque aux acides organiques faibles, leurs procédés de préparation et applications
RU2543538C2 (ru) * 2009-08-17 2015-03-10 Лесаффр Эт Компани Сбраживаемое тесто для хлебобулочных изделий, устойчивое при расстойке
WO2021251812A2 (fr) 2020-06-12 2021-12-16 Université Sidi Mohamed Ben Abdellah Utilisation d'une levure non- boulangère pour la préparation des produits de boulangers légèrement sucrées
CN114644989A (zh) * 2020-12-17 2022-06-21 中粮面业（秦皇岛）鹏泰有限公司 高糖酿酒酵母和高糖发酵剂以及它们在高糖发酵食品中的应用

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2921484A (en) * 1983-06-10 1984-12-13 Universal Foods Corporation Improved yeast strains
AU6743187A (en) * 1986-01-14 1987-07-16 Universal Foods Corporation Improved yeast strains, method of production and use in baking
JPH05244934A (ja) * 1992-03-05 1993-09-24 Nippon Sanso Kk パン酵母及びこれを用いた冷凍パン生地
JPH0652A (ja) * 1992-06-19 1994-01-11 Sankyo Co Ltd 海水から分離した酵母を用いるパンの製造法
JPH0779767A (ja) * 1993-07-23 1995-03-28 Kanegafuchi Chem Ind Co Ltd 新規酵母及び該酵母を含有するパン生地

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2921484A (en) * 1983-06-10 1984-12-13 Universal Foods Corporation Improved yeast strains
AU6743187A (en) * 1986-01-14 1987-07-16 Universal Foods Corporation Improved yeast strains, method of production and use in baking
JPH05244934A (ja) * 1992-03-05 1993-09-24 Nippon Sanso Kk パン酵母及びこれを用いた冷凍パン生地
JPH0652A (ja) * 1992-06-19 1994-01-11 Sankyo Co Ltd 海水から分離した酵母を用いるパンの製造法
JPH0779767A (ja) * 1993-07-23 1995-03-28 Kanegafuchi Chem Ind Co Ltd 新規酵母及び該酵母を含有するパン生地

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
DERWENT ABSTRACT, Accession No. 93-338912/43, Class D11, D16; & JP,A,05 244 934 Ä(NIIO) NIPPON SANSO KK] 24 September 1993. *
DERWENT ABSTRACT, Accession No. 94-068195/09, Class D11, D16; & JP,A,06 000 052 Ä(SANY) SANKO CO LTD; (SANK-) SANK YO FOODS KK] 11 January 1994. *
DERWENT ABSTRACT, Accession No. 95-157838/21, Class D11, D16; & JP,A,07 079 767 Ä(KANF) KANEBUCHI KAGAKU KOGYO KK] 28 March 1995. *

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1559322A1 (fr) * 2004-01-30 2005-08-03 LESAFFRE et Compagnie Levures de panification résistantes à une concentration élevée en sucre dans la pâte et à la présence d'acides organiques faibles
WO2005087012A1 (fr) * 2004-01-30 2005-09-22 Lesaffre Et Compagnie Levures de panification resistantes a une concentration elevee en sucres dans la pate et a la presence d’acides organiques faibles
RU2543538C2 (ru) * 2009-08-17 2015-03-10 Лесаффр Эт Компани Сбраживаемое тесто для хлебобулочных изделий, устойчивое при расстойке
WO2012110711A1 (fr) 2011-02-18 2012-08-23 Lesaffre Et Compagnie Souches de saccharomyces cerevisiae aptes à la production de levures de panification osmotolérantes et présentant une résistance intrinsèque aux acides organiques faibles, leurs procédés de préparation et applications
US9138006B2 (en) 2011-02-18 2015-09-22 Lesaffre Et Compagnie 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
WO2021251812A2 (fr) 2020-06-12 2021-12-16 Université Sidi Mohamed Ben Abdellah Utilisation d'une levure non- boulangère pour la préparation des produits de boulangers légèrement sucrées
CN114644989A (zh) * 2020-12-17 2022-06-21 中粮面业（秦皇岛）鹏泰有限公司 高糖酿酒酵母和高糖发酵剂以及它们在高糖发酵食品中的应用
CN114644989B (zh) * 2020-12-17 2023-07-04 中粮面业（秦皇岛）鹏泰有限公司 高糖酿酒酵母和高糖发酵剂以及它们在高糖发酵食品中的应用

Also Published As

Publication number Publication date
ID19313A (id) 1998-07-02
AUPN335495A0 (en) 1995-06-29

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