Natural yeast and lactic acid bacteria isolated from Korean traditional nuruk to be used for bakery
AssigneeSpc Co., Ltd
InventorsChungKil Park, CheonYong Lee, SangMin Shim, MoonYoung Jung, SeongBong Song, ByeongCheol Kim, JinHo Seo, NamSoo Han, SungJong Hong
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Abstract
Provided are Saccharomyces cerevisiae SPC-SNU 70-1 (KCTC 12776BP) which is a novel natural Korean yeast isolated from traditional Korean nuruk, and Lactobacillus brevis SPC-SNU 70-2 (KCTC 12777BP), Lactobacillus curvatus SPC-SNU 70-3 (KCTC 12778BP) and Lactobacillus sanfranciscensis SPC-SNU 70-4 (KCTC 12779BP) which are novel natural Korean lactic acid bacteria isolated from traditional Korean nuruk.
Claims4
A dough for baking comprising water, flour and an isolated yeast stain of Saccharomyces cerevisiae SPC-SNU 70-1 (KCTC 12776BP), wherein the isolated Saccharomyces cerevisiae is a solely added microorganism, and the dough is obtained by mixing the flour and water, and fermenting the mixture with the Saccharomyces cerevisiae.
A dough for baking comprising water, flour, an isolated yeast stain of Saccharomyces cerevisiae SPC-SNU 70-1 (KCTC 12776BP), and one or more Lactobacillus strains selected from the group consisting of Lactobacillus curvatus SPC-SNU 70-3 (KCTC 12778BP), Lactobacillus brevis SPC-SNU 70-2 (KCTC 12777BP), Lactobacillus sanfranciscensis SPC-SNU 70-4 (KCTC 12779BP) and combinations thereof, wherein the isolated Saccharomyces cerevisiae is a solely added yeast, and the dough is obtained by mixing the flour and water, and fermenting the mixture with the Saccharomyces cerevisiae and the one or more Lactobacillus strains.
Dependencies are inferred from the claim text.