| 摘要 |
A microorganism Lactobacillus plantarum SE 1 useful for manufacturing lactic acid bacteria-containing bread is provided to improve the taste and flavor of bread and confer a function of inhibiting Helicobacter pylori on the bread. The microorganism Lactobacillus plantarum SE 1(KCTC 10870BP) is useful for manufacturing lactic acid bacteria-containing bread. A composition for manufacturing the lactic acid bacteria-containing bread comprises 100 parts by weight of wheat flour and 5-30 parts by weight of soybean fermented product which is prepared by mixing 5-12 wt.% of soybean powder, 5-7 wt.% of Lactobacillus plantarum SE 1(KCTC 10870BP), 5-7 wt.% of sugar and a remaining amount of water, and fermenting the mixture for 18-28 hours.
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