Novel starter strain and sour dough using the same

摘要

The present invention relates to novel starter strains, Lactobacillusbrevis EFEL004 (KACC91921P), Leuconostoclactis) EFEL005 (KACC91922P) and / or flow sheet Kono Stock reum (Leuconostoccitreum ) EFEL006 (KACC91923P) and a sourdough using the same. The novel strain according to the present invention has a high growth rate in sourdough, and is also suitable for producing breads satisfying the taste of Korean people by forming a soft acid taste. It is a strain having a high polysaccharide-producing ability, . Therefore, when the sourdough is manufactured by using it as a starter strain, the produced bread has excellent sensuality and quality, and it has an effect of increasing the number of lactic acid bacteria contained in the food. Thus, it can be effectively used as a sweetener and a probiotic agent .