A mixture of at least 6 species of lactic acid bacteria and/or Bifidobacteria is disclosed for use in bakery and medical field. The preferred mixture comprisesStreptococcus thermophilus,Bifidobacterium infantis,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. These goods have low or no gluten content and are suitable for the integration of the diet of a subject suffering from celiac disease, for decreasing the risk of allergies due to wheat flour albumins and globulins, for the treatment of schizophrenic symptoms, in the preparation of products for enteric diet.本發明揭示用於烘焙和醫學領域之至少6種乳酸菌及/或雙岐桿菌的混合物。較佳的混合物包含嗜熱鏈球菌(Streptococcus thermophilus)、嬰兒雙岐桿菌(Bifidobacterium infantis)、長雙岐桿菌(Bifidobacterium longum)、短雙岐桿菌(Bifidobacterium breve)、嗜酸乳酸桿菌(Lactobacillus acidophilus)、胚芽乳酸桿菌(Lactobacillus plantarum)、酪蛋白乳酸桿菌(Lactobacillus casei)及戴白氏乳酸桿菌保加利亞亞種(Lactobacillus delbrueckii subsp.bulgaricus)。該混合物係用於酸麵糰(一種醱酵組成物)。本發明揭示自該酸麵糰製成之烘焙產品及其他食品。這些產品含有低量麩質或不含麩質，且在製備腸飲食品上適於調配乳糜瀉患者之飲食，降低因麥粉白蛋白和球蛋白引起之過敏風險及治療精神分裂症徵候。
