Lesaffre Et Compagnie

Lesaffre Et Cie

Didier Colavizza

Georges Pignede

Thomas Desfougeres

Philippe Clement

Jean-Michel Bavouzet

Jean-Charles Bartolucci

Philippe Pujos

Pascal Lejeune

Annie Loiez Nee Hennette

Pascal Vandekerckove

Annie Loiez

Patrick Taillade

Christophe Rave

Melanie Legros

Renaud Toussaint

Emilie Bryckaert

Evelyne Fonchy-Penot

Isabelle Wadoux

The present invention relates to novel broad spectrum strains of baker's yeast, i.e. yeast strains that are effective on both dough known as unsweetened dough and dough known as sweet dough.

Bread yeast strains

The present invention relates to novel stable yeast strains, to a novel method for obtaining such strains, and to a novel method for evaluating the stability of a yeast strain. The present invention also relates to the yeasts obtained from these novel stable yeast strains, and to the use thereof for producing alcohol.

Yeast strains for producing alcohol

The present invention relates to the field of methods for obtaining ethanol-producing yeast strains, to the field of the thus produced strains and to the field of the industrial production of ethanol from said strains. Particularly, the present invention relates, in the most general aspect thereof, to a method for preparing yeasts from industrialstrains, to said strains, and to the use thereof in the industrial production of ethanol from industrial media containing at least one pentose.

Industrial yeast capable of producing ethanol from at least one pentose

The invention relates to a strain ofcharacterized in that it is selected from strain No. I-3936 deposited on Mar. 4, 2008 at the CNCM, strains No. I-3937 deposited on Mar. 4, 2008 at the CNCM, strain No. I-3938 deposited on Mar. 4, 2008 at the CNCM, and strain No. I-3939 deposited on Mar. 4, 2008 at the CNCM. The invention also relates to a phytosanitary composition and to a method for treating or protecting plants against diseases caused by pathogens, using said strain.

[object Object]

The present invention relates to a baker's leaven ready-to-use comprising at least one non malted grain flour, water and at least one preparation of heterofermentative lactic bacteria, said baker's leaven, whose dry matter content is from 12 to 50%, whose pH is from 4 to 4.3, and which provides at least 1 billion of revivable lactic bacteria per gram during at least 4 weeks, provided it is preserved at a temperature lower than 10&deg; C., being capable, after the said preservation or conservation, to ferment a baker's dough in accordance with a direct process for the production of leavened bread.

Ready-to-use long conservation baker's leaven

A strain of bread-mixing yeast for use in obtaining fresh bread-making yeasts: giving at least 100 ml in 2 hours at 30&deg; C. in test A,, preferably at least 110 ml., more preferably at least 150 ml; complying with the following ratio:

Cold-sensitive bread-making yeasts

New broad spectrum strains of bread-making yeast having

Growing community of inventors

Roubaix, France

Didier Colavizza