Abstract: Dough compositions which are leavened and flavored by certain yeasts are provided, along with a process for production thereof. The particular yeasts are Candida lusitaniae and Saccharomyces delbrueckii. The yeasts do not effectively use sucrose as the primary energy source and the compositions will contain another sugar, e.g. dextrose.

Abstract: In the method of producing koji for use in making soy sauce wherein a koji culture is grown on a koji mixture containing soy beans and cereal grain, an improvement is provided comprising providing a koji mixture with 18% to 40% moisture; inoculating the mixture with koji culture; forming a bed of the mixture to a depth of 8 to 50 inches in a receptacle having a perforated bottom, airflow means communicating with the perforated bottom for forcing room air through the bottom and through the receptacle, temperature sensing means in the bed and actuating means for actuating the airflow means in response to the temperature sensing means; controlling the room air between 5.degree. C. and 38.degree. C. and the relative humidity above at least 50%; controlling the temperature of the bed within the range of 15.degree. C. to 42.degree. C.

Abstract: A storage stable Lowenstein-Jensen medium is prepared by freeze drying the liquid medium to provide a powder having a moisture content of less than 8% by weight. The dried powder is stable at ambient temperature for at least one year and may be easily reconstituted to the fluid Lowenstein-Jensen medium by simple mixing at ambient conditions.

Abstract: A storage stable Lowenstein-Jensen medium is prepared by spray drying the liquid medium at an outlet temperature of up to 212.degree. F. to provide a powder having a moisture content of less than 9% by weight. The spray-dried powder is stable at ambient temperature for at least six months and may be easily reconstituted to the fluid Lowenstein-Jensen medium and used in testing for tuberculosis by simple mixing at ambient conditions.