The microbial species Lactobacillus plantarum/pentosus and its sue in baking mixes which contain flour

摘要

A microbial species described as Lactobacillus plantarum/pentosus (Strain LPP) and assigned the accession number PTA-1466 at the American Type Culture Collection (ATCC) is described. A method of preparing a shelf-life-enhancing composition for baking mixes which contain flour, comprises: forming a starting mixture including flour and water and inoculating the mixture with a culture of the above described strain LPP; fermenting the mixture in order to produce anti-microbial substances comprising lactic acid and an anti-microbial peptide; terminating the fermentation process and destroying all living cells prior to the pH of the mix decreasing to 3.3 to yield a shelf-life-enhancing composition.