Process for the production of prebiotic sourdoughs

摘要

Production of prebiotic leaven or sour dough from a ground or milled cereal and water with addition of a starter culture and optionally further processing with flour and water is such that the starting material contains exopolysaccharide-forming (extracellular polyfructosane-forming) microorganisms. Independent claims are also included for: Lactobacillus sanfranciscensis (DSMZ 10613) and Lactobacillus sanfranciscensis (DSMZ 14373); (1) use of these L. sanfranciscensis strains as single or mixed cultures in the production of leaven starter cultures; (2) production of exopolysaccharides (extracellular polyfructosanes) by fermentation of bacteria of the Lactobacillus genus by using either or both of the above L. sanfranciscensis strains with a saccharose-containing culture medium; and (3) food additives which contain an exopolysaccharide (extracellular polyfructosanes) as bifidogenic prebiotically-effective substances or baking agents, especially to influence the dough rheology.