Method for manufacturing yeast starter containing apple pomace and Auricularia judae by mixed fermentation with lactic acid bacteria and yeast

摘要

The present invention relates to a method for preparing a yeast starter to which apple bacon and thymus mushroom are added through lactic acid bacteria and yeast mixed fermentation. More particularly, the present invention relates to a lactobacillus plant Lactobacillus plantarum EJ2014 (KCCM11545P) And a method for producing yeast starter to which apple myrtle and thymus mushroom are added through yeast fermentation using Kazachstania servazzii KM2017. A mixture of dietary fiber-rich apple vinegar and vinegar to enhance the shelf-life of the product. At the same time, a healthy functional food material, thymus mushroom, is mixed at a certain ratio to feed the dietary fiber and the viscous raw material, , And at the same time, a complex fermentation product was prepared so as to have high viable cell counts of yeast through secondary yeast fermentation. It is expected that it will be used in natural fermented bakery with enhanced function and quality by effectively expanding the dough while simultaneously reinforcing GABA and dietary fiber while being used as a swelling agent in the baking process.