Methods and compositions for making fermented cereal products
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United States of America Patent
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May 23, 2000
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N/A
app pub date -
May 13, 1998
filing date -
May 13, 1998
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Abstract
The extent of fermentation of a food product by a microorganism can be controlled by using a selected quantity of a nutrient for which the microorganism is auxotrophic. For example, an improved sourdough bread product was produced using a bread dough made with a starter that included a Lactobacillus fermentum strain that is auxotrophic for methionine and a quantity of whey, a source of methionine, that was selected to stop fermentation when the bread dough reached a desired acidity level.
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