Title:
粉中のグルテンを完全に分解するための微生物バイオ技術のプロセス
Document Type and Number:
Japanese Patent JP5712138
Kind Code:
B2
Abstract:
The present invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation from both bread and durum wheat, barley, rye and oat flour. In particular, the invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation (residual gluten concentration lower than 20 ppm) of cereal flours, which after detoxification can be used according to a standardized biotechnological protocol for the production of various gluten-free foods.
Inventors:
Gianmaria Giuliani
Anna Benedusi
Rafaella di Cagno
Carlo Giuseppe Rizzello
Maria de Angelis
Marco Gobetti
Angela Cassone
Anna Benedusi
Rafaella di Cagno
Carlo Giuseppe Rizzello
Maria de Angelis
Marco Gobetti
Angela Cassone
Application Number:
JP2011541720A
Publication Date:
May 07, 2015
Filing Date:
December 17, 2009
Export Citation:
Assignee:
Giuliani Esse Pi A
International Classes:
C12N1/20; A21D2/08; A21D2/26; A21D8/04; C12N9/62
Domestic Patent References:
| JP2008532532A |
Foreign References:
| WO2008010252A2 |
Other References:
RAFFAELLA DI CAGNO et al.,JOURNAL OF FOOD PROTECTION,2008年 1月20日,Vol.71 No.7,P.1491-1495
Attorney, Agent or Firm:
Yasuhiko Murayama
Masatake Shiga
Takashi Watanabe
Shinya Mitsuhiro
Masatake Shiga
Takashi Watanabe
Shinya Mitsuhiro