Method and compositions for improving the nutritive value of foo

Details Method and compositions for improving the nutritive value of foo Method and compositions for improving the nutritive value of foo

1985-02-13

1989-12-26

Weimar, Elizabeth C.

Chemistry: molecular biology and microbiology

Micro-organism, per se ; compositions thereof; proces of...

Bacteria or actinomycetales; media therefor

4351721, 435244, 435260, 435853, 426 20, 426 23, 426 61, 426622, C12N 120, C12N 1500, C12N 138, A21D 804

Patent

active

048898104

ABSTRACT:
Mutant microorganisms comprising Lactobacillus ferementum Lex.sup.+ 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.

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