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In Association with
Starters on the basis of lactic acid bacteria for fermentation of rye and white bread
Industrial Biotechnology Congress
Amangeldi A A, Chizhayeva A V and Dudikova G N
Kazakh Scientific Research Institute of the Processing and Food Industry, Kazakhstan
Posters-Accepted Abstracts: J Biotechnol Biomater
Abstract
The most important indicators of bakery products are their acidity which is created as a result of activity of lactic acid bacteria (LAB). They possess the leading role in fermentation of rye and wheaten semi-finished products. We developed consortium of LAB and yeast-Lactobacillus paracasei 2, Lactobacillus pontis 67, Pediococcus acidilactici P1-6, Saccharomyces cerevisiae LV used for preparation of starters for rye bread. For white bread the consortium of mesophilic LAB of Lactobacillus brevis-67, Lactobacillus casei var аlactosus-22, Lactobacillus fermentum-104, Lactobacillus plantarum-2 preventing a bread disease of “a potato illness”. New consortiums of LAB and yeast contain the safe, biocompatible, probiotic microorganisms at joint cultivation having a high total titer of living cells providing its stability at long storage and browning. These LAB produce low-molecular peptides with a molecular weight within 3500-4500 Da which suppress reproduction dispute of Bacillus subtilis that prevents a bread disease of “a potato illness”. Besides, P. acidilactici suppresses development of one of the mold mushrooms of Penicillium commune, most widespread in bakeries. It is established that application fermented by the mentioned LAB of products promoted suppression of growth of microscopic mushrooms and aerobic spore for mating bacteria from several tens to several thousand times in a storage time of wheaten products within 5 days at 18-23o C. When using of the offered starters in processes of rye and white bread fermentation, the received product has the improved flavoring, organoleptic and rheological properties contains live probiotic microorganisms in a high titer (108 CFU/g) long time.Biography
Amangeldi A A is a junior Researcher in laboratory of Biotechnology, Quality and Food Safety. She has graduated from the Kazakh State National University of Al-Farabi. Presently she is pursuing her Master’s degree at the Kazakh Engineering and Technological University. Her area of interests is a probiotics for food and animals.
Email: anna_chizhaeva@mail.ru
