Invention Application
WO2010073283A2 PROCESS OF MICROBIC BIOTECHNOLOGY FOR COMPLETELY DEGRADING GLUTEN IN FLOURS
审中-公开
微生物生物技术用于全面降解葡萄糖的方法
- Patent Title: PROCESS OF MICROBIC BIOTECHNOLOGY FOR COMPLETELY DEGRADING GLUTEN IN FLOURS
- Patent Title (中): 微生物生物技术用于全面降解葡萄糖的方法
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Application No.: PCT/IT2009/000569Application Date: 2009-12-17
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Publication No.: WO2010073283A2Publication Date: 2010-07-01
- Inventor: GIULIANI Giammaria , BENEDUSI Anna , Dl CAGNO Raffaella , RIZZELLO Carlo Giuseppe , DE ANGELIS Maria , GOBBETTI Marco , CASSONE Angela
- Applicant: GIULIANI S.p.A. , GIULIANI Giammaria , BENEDUSI Anna , Dl CAGNO Raffaella , RIZZELLO Carlo Giuseppe , DE ANGELIS Maria , GOBBETTI Marco , CASSONE Angela
- Applicant Address: Via Palagi, 2 20129 MILANO - ITALY IT
- Assignee: GIULIANI S.p.A.,GIULIANI Giammaria,BENEDUSI Anna,Dl CAGNO Raffaella,RIZZELLO Carlo Giuseppe,DE ANGELIS Maria,GOBBETTI Marco,CASSONE Angela
- Current Assignee: GIULIANI S.p.A.,GIULIANI Giammaria,BENEDUSI Anna,Dl CAGNO Raffaella,RIZZELLO Carlo Giuseppe,DE ANGELIS Maria,GOBBETTI Marco,CASSONE Angela
- Current Assignee Address: Via Palagi, 2 20129 MILANO - ITALY IT
- Agency: GITTO Serena et al.
- Priority: ITRM2008A000690 20081223
- Main IPC: A21D8/04
- IPC: A21D8/04 ; A21D13/06 ; C12N1/20 ; C12R1/225 ; C12R1/25
Abstract:
PROCESS OF MICROBIC BIOTECHNOLOGY FOR COMPLETELY DEGRADING GLUTEN IN FLOURS 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.
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