Abstract: The invention relates to a yeast cream-dosing device and method. According to the invention, the yeast cream is disposed in an interchangeable transport container (20) which is located inside a refrigerating compartment (10), the aforementioned container being connected to an extraction opening (27) by means of an outlet conduit (26) which can be opened and closed by an opening/closing mechanism (30).

Abstract: The invention relates to a yeast cream-dosing device and method. According to the invention, the yeast cream is disposed in an interchangeable transport container (20) which is located inside a refrigerating compartment (10), the aforementioned container being connected to an extraction opening (27) by means of an outlet conduit (26) which can be opened and closed by an opening/closing mechanism (30).

Abstract: The invention relates to new eukaryotic strains, preferably yeast strains, having the new fil phenotype, i.e. having the unexpected property of conserving good stress resistance in fermentation and/or growth phase, while conserving normal respiratory and fermentation metabolism on fermentable sugars such as glucose.

Abstract: The present invention relates to a DNA cassette intended for the transformation of yeast, leaving no useless exogenous DNA but the gene(s) of interest comprising at least one negative dominant marker, two direct repeat sequences (DRS) which are non exogenous and non recombinogenic with the genome of the host strain, these two direct repeat sequences flanking the negative dominant marker and optionally at least one gene of interest containing, if necessary, the elements necessary for its expression in the host cell. The invention relates as well to a method of integration of gene(s) of interest or inactivation of a gene in yeast, and of transformation of yeast with the DNA cassette, and to yeast strains thus obtained.

Abstract: 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° 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.

Abstract: A strain of bread-mixing yeast for use in obtaining fresh bread-making yeasts: giving at least 100 ml in 2 hours at 30° C. in test A1, preferably at least 110 ml., more preferably at least 150 ml; complying with the following ratio: release ⁢   ⁢ of ⁢   ⁢ CO 2 ⁢   ⁢ in ⁢   ⁢ 48 ⁢   ⁢ hours ⁢   ⁢ at ⁢   ⁢ 8 ⁢ ° ⁢   ⁢   ⁢ C .

Abstract: New broad spectrum strains of bread-making yeast havinga high multiplication yield,good nitrogen assimilation,preferably good resistance to drying,characterized by the fact that they simultaneously have all the following enzymatic activities:maltose-permease activity after growth of the yeast on glucose medium in the absence of maltose (Test T.sub.1): at least 9 units;maltase activity after growth of the yeast on glucose medium in the absence of maltose (Test T.sub.2): at least 80 units; andinvertase activity (Test T.sub.3): less than 10 units and preferably more than 2 units.

Abstract: Fermentation of acid-containing dough in bread-making is carried out with a baker's yeast in the form of compressed fresh yeast or dried yeast that has reduced inhibition to acid in the dough. The yeast is preferably prepared by selecting a strain of quick yeast, adapted to maltose and stable on conversation and drying, and cultivating the yeast by a process wherein during a last discontinuous cycle of multiplication of the yeast, a discontinuous flow of molasses is carried out by brief interruptions of flow.

Abstract: A complete and reproducible process for producing novel strains of yeast, comprises making a first screening test and at least one other screening test selected from a group of screening tests which do not resort to any measurement of gas release, selecting by means of said first and at least one other said screening test the desired strains from a group of diploid strains prepared previously either by hybridation, or by mutation of existing strains. The tests are as follows: A first test consists of measuring the average multiplication coefficient of a given strain by following the optical density variation of a standard medium seeded by a suspension of cells obtained from this strain. A second test consists of measuring in the same manner the average multiplication coefficient of the said strain in the presence of an inhibitor acid added to the standard medium.

Abstract: A complete and reproducible process for producing novel strains of yeast, comprises making a first screening test and at least one other screening test selected from a group of screening tests which do not resort to any measurement of gas release, selecting by means of said first and at least one other said screening test the desired strains from a group of diploid strains prepared previously either by hybridation, or by mutation of existing strains. The tests are as follows: A first test consists of measuring the average multiplication coefficient of a given strain by following the optical density variation of a standard medium seeded by a suspension of cells obtained from this strain. A second test consists of measuring in the same manner the average multiplication coefficient of the said strain in the presence of an inhibitor acid added to the standard medium.