Patent ID: 7288370

Claim:
A baker's yeast composition which: has good general performance in bread-making processes that do not comprise a freezing or a deep-freezing step, wherein said good general performance is determined by gas release results according to fermentometer tests A 1 , A 5 and A 6 carried out with a Burrows and Harrison fermentometer, wherein the following gas releases in fermentometer tests A 1 , A 5 , A 6 are provided: test A 1 , at least 150 ml in two hours, test A 5 , at least 90 ml in two hours, test A 6 , at least 80 ml in two hours is resistant to stress caused by freezing when used in sweetened doughs, and which is obtained by a cultivation process for manufacturing said baker's yeast composition, comprising cultivating a starting yeast strain selected from the group consisting of: isolated yeast strains deposited according to the Budapest Convention with the “Collection Nationale de Cultures de Microorganisms”, Institut Pasteur, under the numbers I-2421 (CNCM I-2421) and I-2422 (CNCM I-2422) and isolated or recombinant baker's yeast strains obtained by clean inactivation of PAD1 gene(s) in a strain of a baker's yeast which is resistant to stress caused by freezing.