INFLUENCE OF LEAVENS OF SPONTANEOUS FERMENTATION AND PHYTOADDITIVES ON THE PROVISION OF MICROBIOLOGICAL SAFETY OF BREAD

Abstract

The article covers the main types and causes of bread diseases, identifies the most perspective ways of their prevention; the appropriateness for the use of bioadditives and phytoadditives with antagonistic properties to pathogens of bread diseases for the prevention of microbial infection of this type of product is justified. The biotechnological properties, species and quantitative composition of the microflora of the polystrain leaven of spontaneous fermentation (by the example of pea-anise leaven) were studied. The appropriateness of using this type of leaven jointly with phytoadditives from Alhagi pseudalhagi for the prevention of microbial infection of bread and the prevention of bread disease with potato disease and molding is substantiated. The fungistatic properties of phytoadditives in relation to B. subtilis, E. coli, S. Aureus, As. niger, P. crustosum and M. racemosus are defined. The combined use of leaven cultures and phytoadditives will ensure a relative degree of microbiological clarity of bread for 48 hours, increase its period of storage by average of 24 hours in the hot climate, relative to samples on a leaven without phytoadditive, and, therefore, ensure its food safety.