PROCESS OF MICROBIC BIOTECHNOLOGY FOR COMPLETELY DEGRADING GLUTEN IN FLOURS

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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.

Classe Tecnologica

A - Human Necessities

Patent Office

United States Patent and Trademark Office

Numero Deposito

US2012034339

Anno Deposito

2008

Anno Concessione

2012

Inventori Pugliesi

Tutti gli inventori

  • Gianmaria Giuliani
  • Anna Benedusi
  • Raffaella Di Cagno
  • Carlo Giuseppe Rizzello
  • Maria De Angelis
  • Marco Gobbetti
  • Angela Cassone

Titolari pugliesi

  • Non ci sono titolari pugliesi

Tutti i titolari

  • Giuliani S.p.a.