| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for baking bread having excellent flavor, having good body and deliciousness when eaten, and having excellent taste without needing a special medium for culturing a lactic bacterium and a special freezing equipment for baking bread. SOLUTION: Lactobacillus sakei JCM1157, a low-temperature growing lactic bacterium, or Leuconostoc mesenteroides JCM1564, a low-temperature growing lactic bacterium belonging to the genus Leuconostoc is used for breadmaking. This makes it possible that bread having excellent flavor, having good body and deliciousness when eaten, and having excellent taste is easily manufactured without needing a special medium for culturing of a lactic bacterium or a special freezing equipment for producing bread.
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