NOVEL BAKER’S YEAST AND BREAD USING THE SAME

Title:

NOVEL BAKER’S YEAST AND BREAD USING THE SAME

Document Type and Number:

WIPO Patent Application WO/2004/005490

Kind Code:

A1

Abstract:

A baker’s yeast, which is characterized by having an iso−butyric acid content in dry cells of 150 ppm or less and showing little offensive taste and odor characteristic to yeasts, is obtained by crossing via sexual reproduction a yeast monoploid strain obtained by germinating a spore of a baker’s yeast diploid strain optionally having cold−tolerance with another monoploid yeast strain obtained by germinating a spore of a sake yeast diploid or a wild yeast diploid showing little offensive taste and odor characteristic to yeasts and then selecting a strain showing little offensive taste and odor characteristic to yeasts and having, if needed, cold−tolerance from the thus obtained strains.

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Inventors:

NAGASAWA ATSUSHI (JP)

Application Number:

PCT/JP2002/006844

Publication Date:

January 15, 2004

Filing Date:

July 05, 2002

Export Citation:

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Assignee:

JAPAN TOBACCO INC (JP)
NAGASAWA ATSUSHI (JP)

International Classes:

A23L1/28; A21D8/04; A23L1/304; C12N1/16; C12N1/18; C12R1/865; (IPC1-7): C12N1/18; A21D8/04

Foreign References:

JPH0652A	1994-01-11
EP1036841A1	2000-09-20

Other References: