Culture of sour dough bacteria

Claim 2

THE PROCESS FOR PREPARING A PRODUCT USEFUL IN THE PRODUCTION OF SOUR DOUGHT BAKERY PRODUCTS WHICH COMPRISES: A. PROVIDING A LIQUID NUTRIENT MEDIUM CONTAINING WATER, MALTOSE, AN UNSATURATED FATTY ACID DERIVATIVE, AND FRESH YEST EXTRACTIVES, AND HAVING A PH OF 6 OR BELOW, B. INOCULATING THE NUTRIENT MEDIUM WITH VIABLE CELLS OF THE SOUR DOUGH BACTERIA, LATCTOBACILLUS SANFRANCISCO, AND C. HOLDING INOCULATED NUTRIENT MEDIUM AT A TEMPERATURE OF ABOUT 25*-35*C. UNTIL A SUBSTANTIALLY GROWTH OF THE BACTERIA HAS TAKEN PLACE.

Claim 3

A process for isolating the bacterial species, Lactobacillus sanfrancisco, from a source material which comprises: a. providing a nutrient medium containing water, maltose, an unsaturated fatty acid derivative, agar, and fresh yeast extractives, and having a pH of 6 or below, b. inoculating the nutrient medium with a source material selected from the group consisting of sour dough sponges and doughs prepared therefrom, c. incubating the inoculated medium at a temperature of about 25*-35* C. for 1-2 days, d. removing from the incubated medium a colony of L. sanfrancisco characterized by having a diameter of 1 mm. or less and being translucent, spherical, and colorless, and e. transferring said colony to a fresh batch of said nutrient medium.

Claim 4

A process for isolating the bacterial species, Lactobacillus sanfrancisco, from a source material which comprises: a. providing a nutrient medium containing water, maltose, an unsaturated fatty acid derivative, agar, and fresh yeast extractives, and having a pH of 6 or below, b. inoculating the nutrient medium with a source material selected from the group consisting of sour dough sponges and doughs prepared therefrom, c. incubating the inoculated medium at a temperature of about 25*-35* C. for 1-2 days, d. removing from the incubated medium a colony of L. sanfrancisco characterized by having a diameter of 1 mm. or less and being translucent, spherical, and colorless, and e. transferring said colony to a fresh batch of said nutrient medium.

Claim 5

The process which comprises growing the sour dough bacterial species, Lactobacillus sanfrancisco, on a liquid medium containing water, maltose, an unsaturated fatty acid derivative, and fresh yeast extractives, at a pH of 6 or below, and a temperature of about from 15* to 40* C.

Claim 6

The process which comprises growing the sour dough bacterial species, Lactobacillus sanfrancisco, on a liquid medium containing water, maltose, an unsaturated fatty acid derivative, and fresh yeast extractives, at a pH of 6 or below, and a temperature of about from 15* to 40* C.

Claim 7

A composition of matter comprising an admixture of a. viable cells of Lactobacillus sanfrancisco, and b. a liquid nutrient medium containing water, maltose, an unsaturated fatty acid derivative, and fresh yeast extractives, said composition being freE from sour dough yeast.

Claim 8

A composition of matter comprising an admixture of a. viable cells of Lactobacillus sanfrancisco, and b. a liquid nutrient medium containing water, maltose, an unsaturated fatty acid derivative, and fresh yeast extractives, said composition being freE from sour dough yeast.

Claim 9

A composition of matter comprising an admixture of: a. viable cells of Lactobacillus sanfrancisco, b. a stabilizing carrier selected from the group consisting of glycerol, dimethyl sulphoxide, skim milk, milk proteins, milk protein hydrolysates, sucrose, and corn syrup, and c. a liquid nutrient medium containing water, maltose, an unsaturated fatty acid derivative, and fresh yeast extractives.

Claim 10

A composition of matter comprising an admixture of: a. viable cells of Lactobacillus sanfrancisco, b. a stabilizing carrier selected from the group consisting of glycerol, dimethyl sulphoxide, skim milk, milk proteins, milk protein hydrolysates, sucrose, and corn syrup, and c. a liquid nutrient medium containing water, maltose, an unsaturated fatty acid derivative, and fresh yeast extractives.