Gélinas Pierre
Food Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, Quebec J2S 8E3, Canada.
Recent Pat Food Nutr Agric. 2009 Jun;1(2):104-32. doi: 10.2174/2212798410901020104.
Baker's yeast is one of the oldest food microbial starters. Between 1927 and 2008, 165 inventions on more than 337 baker's yeast strains were patented. The first generation of patented yeast strains claimed improved biomass yield at the yeast plant, higher gassing power in dough or better survival to drying to prepare active dry baker's yeast. Especially between 1980 and 1995, a major interest was given to strains for multiple bakery applications such as dough with variable sugar content and stored at refrigeration (cold) or freezing temperatures. During the same period, genetically engineered yeast strains became very popular but did not find applications in the baking industry. Since year 2000, patented baker's yeast strains claimed aroma, anti-moulding or nutritive properties to better meet the needs of the baking industry. In addition to patents on yeast strains, 47 patents were issued on baker's yeast specialty ingredients for niche markets. This review shows that patents on baker's yeast with improved characteristics such as aromatic or nutritive properties have regularly been issued since the 1920's. Overall, it also confirms recent interest for a very wide range of tailored-made yeast-based ingredients for bakery applications.
面包酵母是最古老的食品微生物发酵剂之一。在1927年至2008年间，超过337种面包酵母菌株的165项发明获得了专利。第一代专利酵母菌株声称在酵母工厂提高了生物量产量，在面团中具有更高的产气能力，或在制备活性干面包酵母时具有更好的干燥耐受性。特别是在1980年至1995年间，人们主要关注适用于多种烘焙应用的菌株，例如含糖量可变且储存在冷藏（低温）或冷冻温度下的面团。在同一时期，基因工程酵母菌株变得非常流行，但未在烘焙行业找到应用。自2000年以来，专利面包酵母菌株声称具有香气、抗霉菌或营养特性，以更好地满足烘焙行业的需求。除了酵母菌株的专利外，针对小众市场的面包酵母特种成分还颁发了47项专利。这篇综述表明，自20世纪20年代以来，具有诸如芳香或营养特性等改良特性的面包酵母专利一直在定期发布。总体而言，它还证实了近期人们对用于烘焙应用的各种定制酵母基成分的兴趣。
