LISINE SECRETING NOVEL BACTERIA, ITS PRODUCTION AND ITS USE FOR INCREASING NUTRITIVE VALUE OF GRAIN PRODUCT

摘要

Mutant microorganisms comprising Lactobacillus ferementum Lex+ which are obtained from Lactobacillus fermentum produce lysine in a significantly greater quantity than the wildtype microorganism. The microorganism is added to a sourdough starter to produce bread of increased nutritive content, such as flat bread. Freeze-dried cultures of the microorganism may be added to cereal grains such as wheat in bulk to increase the basic nutritive protein quality of the wheat, whereby foodstuffs produced from the cereal grains have increased protein values.