Abstract: A dried granular form of a whole grain leavening barm containing viable cells of a maltosa-fermenting Lactobacillus and viable cells of a non-maltose-fermenting Saccharomyces has now been produced. The product of the drying process in preferred embodiments contains an admixture of Saccharomyces dairensis (ATCC 20782) and Lactobacillus brevis (ATCC 53295), whole grain flour, nonvolatile products of fermentation, and 5-12% water. Soybean oil containing the emulsifying agent lecithin and antioxidant tocopherols and malted whole grain flour are optional additives. The process of drying provided by this invention employs whole grain flour as a partial drying agent and also employs a sequential method for drying in which the microorganisms are supported on flour in the form of granules for the final warm air-drying stage.

Abstract: A culture contained in a whole grain barm for effecting natural leavening of breads, baked goods and the like is disclosed. The culture contains a newly identified Lactobacillus sp. bacteria named Lactobacillus brevis, atypical and a nonmaltose-digesting Saccharomyces sp. yeast preferably Saccharomyces dairensis. The isolation of Lactobacillus sp. and Saccharomyces sp. organisms and their use in leavening processes are also disclosed.