МІКРОФЛОРА БОРОШНА ЯК СТАРТЕР ПРОЦЕСІВ БРОДІННЯ У ХАРЧОВИХ ТЕХНОЛОГІЯХ

Abstract

The study of microorganisms used in the food industry is necessary to improve the quality of food products. The complex nature of the relationships between members of associations of these microorganisms and the influence of endogenous factors on them should be taken into account in the production of appropriate food products.The impact of endogenous factors on microorganisms used in the food industry determines the composition of their as-sociations, which in turn determines the quality of the resulting product. Therefore, analysis of the formation of such associa-tions is a necessary element of food technology.An analysis of studies andpublications has shown that today the issues related to the formation of microorganism associa-tions used to ensure fermentation processes in food technology have been given insufficient attention in the scientific literature.The purpose of the article isto study the formation of the component composition of lactic acid bacteria and yeasts of different starter cultures depending on the endogenous factors for the differentiation of fermentation products.The formation of microorganism associations in different starter cultures has been studied. In order to conduct research, different types of starter cultures were used to prepare rye-wheat bread, beer, and fermented milk products. The taxonomic com-position of the associations of the studied starter cultureswas analyzed. Endogenous factors that are the main cause of differences in the composition of microorganism associations in different starter cultures have been studied. The significance of the synergism between lactic acid bacteria and yeast for the inhibition of bacteria harmful in food production has been determined.It has been shown that the formation of the composition of microorganisms, first of all, depends on the technology of the starter preparation, its type and the chemical composition of the fermentation substrate. The organoleptic characteristics of the resulting food products were corresponded to the composition of the association of microorganisms of the starter culture thatwas used. The results obtained show that flour starters can be usedto start the fermentation process of sugar-rich substrates