Abstract
The causative agent of potato bread disease (Bacillus subtilis, ssp. Mesentericus) develops in the crumb of wheat bread. To prevent potato disease of bread, it is necessary to control raw materials and finished products in order to identify their microbiological contamination. Various methods can be used to determine the presence of bacteria that cause potato bread disease. These methods are usually subdivided into four groups: 1) bacteriological; 2) technological; 3) biochemical and 4) physical. Within the framework of all four groups of methods, there is no single method for analyzing the detection of pathogens of potato disease in bread, which would be easily reproduced in any laboratory and would have a correct assessment of the results.At the Department of Nutrition Technology of the Ural State University of Economics, an express method for the colorimetric determination of the contamination of wheat flour with Bac spores has been developed. subtilis by the content of erythrodextrins in it, which give a reddish-brown color when interacting with iodine solution. The advantages of the improved method for determining the potato disease of bread include: speed and rapidity; the possibility of both qualitative and quantitative determination of Bac. subtilis in flour to predict the occurrence of potato bread disease in wheat flour bread.
Highlights
Within the framework of all four groups of methods, there is no single method for analyzing the detection of pathogens of potato disease in bread, which would be reproduced in any laboratory and would have a correct assessment of the results.At the Department of Nutrition Technology of the Ural State University of Economics, an express method for the colorimetric determination of the contamination of wheat flour with Bac spores has been developed. subtilis by the content of erythrodextrins in it, which give a reddish-brown color when interacting with iodine solution
The causative agents of potato disease are spore-forming bacteria belonging to the subspecies Bac. subtilis and Bac. mesentericus are practically ubiquitous in nature - soil, air, plants
Medvedev and colleagues at GosNIIKhP [11], which allows to determine the presence of spore bacteria Bac. subtilis in grain raw materials and finished products
Summary
The causative agents of potato disease are spore-forming bacteria belonging to the subspecies Bac. subtilis and Bac. mesentericus (which, according to the new classification, are combined into a single species Bacillus subtilis) are practically ubiquitous in nature - soil, air, plants. The results of this express method indicate the qualitative indicators of bacteria in proteolytic terms, do not take into account the activity of α-amylases of spore-forming bacteria that cause dextrinization of starch in grain raw materials, are not informative in terms of quantitative assessment of contamination and often present a distorted picture of the real degree of contamination of raw materials. The most convenient and accurate method today is the instrumental viscometric method for determining the contamination of grain with pathogens of potato disease in bread, developed by the All-Russian Research Institute of Agriculture of the Russian Agricultural Academy [12] This method is more applicable to grain than wheat flour bread. When developing a method for assessing the contamination of wheat flour with spores of potato bacillus, two conditions were set: rapidity (the ability to obtain a result within no more than 6 hours) and the reliability of the results, the possibility of both qualitative and quantitative registration of contamination
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