Abstract: 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.

Abstract: 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.

Abstract: 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 industrial Saccharomyces cerevisiae strains, to said strains, and to the use thereof in the industrial production of ethanol from industrial media containing at least one pentose.

Abstract: 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.

Abstract: The invention relates to a strain of Saccharomyces cerivisiae characterized 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.

Abstract: 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 industrial Saccharomyces cerevisiae strains, to said strains, and to the use thereof in the industrial production of ehtanol from industrial media containing at least one pentose.

Abstract: The invention relates to a strain of Saccharomyces cerevisae characterized in that it is selected from strain No. I-3936 deposited on Mar. 4 2008 at the CNCM, strain 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.

Abstract: 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.

Abstract: New baker's yeasts which have good general performances in not-delayed bread-making, i.e., in bread-making processes which do not comprise a freezing or a deep-freezing step, are resistant with respect to the stress caused by freezing when they are used in sweetened doughs and do not give rise to the appearance neither of bad taste, nor of off-flavors in the presence of cinnamon.

Abstract: The invention relates to bread yeast strains that are effective in dough with a high sugar concentration, optionally in the presence of fungus inhibitors, to fresh or dry bread yeast obtained from said strains, and to those thereof in bread-making.

Abstract: Method for the manufacture of ready-to-use sourdough baker's leavens containing homofermentative lactic acid bacteria, said method making it possible to vary the fermentation quotient of said sourdough baker's leavens sourdough baker's leavens capable of being obtained by this method and use of said sourdough baker's leavens in breadmaking.

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 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.