A mixture of at least 6 species of lactic acid bacteria and/or Bifidobacteriais disclosed for use in bakery and medical field. The preferred mixturecomprises Streptococcus thermophilus, Bifidobacterium infan- tis,Bifidobacterium longum, Bifidobacterium breve, Lactobacillus acidophilus,Lactobacillus plantarum, Lactobacillus casei, Lactobacillus delbrueckii subsp.bulgaricus. Said mixture is useful for a sourdough, a leavening composition.Baked goods and other food products obtained therefrom are disclosed. Thesegoods have low or no gluten content and are suitable for the integration ofthe diet of a subject suffering from celiac disease, for decreasing the riskof allergies due to wheat flour al- bumins and globulins, for the treatment ofschizophrenic symptoms, in the preparation of products for enteric diet.
