Studying the physiological and biochemical properties of lactic bacteria cultures in the creation of sourdough for bread

Abstract

The article presents the results of screening lactic acid bacteria cultures of the genus Lactobacillus and Pedio-coccus from the collection of Kazakh Scientific Research Institute of Processing and Food Industry, previous-ly isolated from wheat grain, flour, rye starter cultures, as well as kumis and shubat. For a comprehensive as-sessment of probiotic properties of the selected 7 strains of lactic acid bacteria, their physiological and bio-chemical properties were studied: acid-forming, antagonistic activity, saccharolytic profile, resistance to vari-ous concentrations of bile, sodium chloride, growth at different pH values, antibiotic resistance. As a result of strains screening 5 most active cultures of lactic acid bacteria were selected for inclusion in the sourdough for bread: Limosilactobacillus pontis 9K3, Limosilactobacillus fermentum 3Ш1, Lb. paracasei 82, Lb. paracasei 114, Lacticaseibacillus paracasei 126.The selection criteria were high enzymatic, acid-forming, proteolytic and antagonistic activity of the strains against opportunistic and pathogenic microflora (B. subtilis ATCC 6633, Escherichia coli-1257, Staphylococcus sp.209-P, Salmonella Typhimurium). We show that this result of the analysis indicates the prospects of using a consortium of these cultures to obtain a probiotic starter culture for bakery products. This, in turn, will increase production efficiency, ensure the quality and safety of food products in the baking industry.