| 发明名称 |
PROCESS OF MICROBIC BIOTECHNOLOGY FOR COMPLETELY DEGRADING GLUTEN IN FLOURS |
| 摘要 |
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. |
| 申请公布号 |
US2016205974(A1) |
申请公布日期 |
2016.07.21 |
| 申请号 |
US201615073450 |
申请日期 |
2016.03.17 |
| 申请人 |
Giuliani S.p.A. |
发明人 |
GIULIANI Giammaria;Benedusi Anna;Di Cagno Raffaella;Rizzello Carlo Giuseppe;De Angelis Maria;Gobbetti Marco;Cassone Angela |
| 分类号 |
A23L1/105;C12R1/225;C12N9/62;C12R1/25;A23L1/307;C12N1/20 |
主分类号 |
A23L1/105 |
| 代理机构 |
|
代理人 |
|
| 主权项 |
1. Mixture comprising or consisting of Lactobacillus sanfranciscensis DSM22063 and Lactobacillus plantarum DSM 22064 lactic acid bacteria. |
| 地址 |
Milano IT |
