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 novel natural Korean lactic acid bacteria 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 yeasts isolated from traditional Korean nuruk.
Claims5
Saccharomyces cerevisiae SPC-SNU 70-1 (KCTC 12776BP).
Dough for baking produced by adding Saccharomyces cerevisiae SPC-SNU 70-1 (KCTC 12776BP) to flour, followed by fermentation.
A bread produced by adding Saccharomyces cerevisiae SPC-SNU 70-1 (KCTC 12776BP) to flour, followed by fermentation and baking.
Dependencies are inferred from the claim text.