The disclosure provides microbial composition and application in reducing biogenic amines, and belongs to the technical field of food processing and manufacturing. The disclosure provides a construction method for an inoculated biogenic amine degrading lactic acid bacteria flora and an application in reducing biogenic amines in cyclic rice steeping and persistently inhibiting invasion of amine producing microorganisms. In the disclosure, a lactic acid bacteria ternary interacting flora that efficiently inhibits invasion of the amine producing microorganisms is constructed. In a rice steeping process in preparation of a brewed product, the lactic acid bacteria ternary interacting flora is inoculated for rice steeping, and a cyclic rice steeping process is improved. The result shows that inoculation of the lactic acid bacteria ternary interacting flora and utilization of the improved rice steeping process may effectively reduce the content of biogenic amines in rice steeping water and completely inhibit invasion of the amine producing microorganisms to realize zero growth of the biogenic amines, thereby creating conditions for the cyclic rice steeping process in mass production in a plant.

A composition for use in a method of regulating or treating a metabolic disease or a symptom thereof, the composition comprising an isolated bacteria Lactobacillus brevis (DPC6108) deposited with the National Collection of Industrial and Marine Bacteria Limited (NCIMB) on 28 Nov. 2011 and accorded the accession number NCIMB 41903.

The invention relates to a leavening mixture comprising: cereal flour, preferably wheat flour, active malt flour, at least one inactive yeast, at least one active lactic acid producing starter bacterium, at least one active starter yeast and water. The invention further relates to a method for preparing liquid sourdough, comprising i) preparing a dough comprising cereal flour, active malt flour, at least one inactive yeast, at least one active lactic acid producing starter bacterium, at least one active starter yeast and water to obtain the dough ii) subjecting the dough to fermentation, thereby forming a liquid sourdough; iii) cooling the fermented mixture to a temperature of less than 10 C.

A composition for use in a method of regulating or treating a metabolic disease or a symptom thereof, the composition comprising an isolated bacteria Lactobacillus brevis (DPC6108) deposited with the National Collection of Industrial and Marine Bacteria Limited (NCIMB) on 28 Nov. 2011 and accorded the accession number NCIMB 41903.

The present invention relates to compositions comprising a purified population of one or more microorganisms for producing a dough or baked food product. Said compositions may improve fermentation of the dough or baked food product by enhancing rheological properties, improving nutritional quality, and/or increasing shelf-life of the dough or baked food product.