LRCC5240 Lacticaseibacillus paracasei Strain LRCC5240 for Reduced Fermentation Odor and Increased Volume of Bread and Uses thereof

摘要

The present invention relates to a strain suitable for baking, a lactic acid bacteria fermented liquid species and lactic acid bacteria fermented bread to which the same is applied, and more particularly, Lactica Jay Bacillus paracasei LRCC5240 (Accession No. KCCM12894P) having excellent functionality and palatability when applied to baking and including the same It relates to a lactic acid bacteria fermented broth species and a method for manufacturing fermented bread, and to the lactic acid bacterium fermented broth species and fermented bread.