Elena Anatolyevna Kuznetsova, Doctor of Technical Sciences, Associate Professor, Head of the Department of Industrial Chemistry and Biotechnology; Doctor of Technical Sciences, Associate Professor, Professor of the Department of Public Catering Technology and Processing of Plant Raw Materials
95 Komsomolskaya Str., Orel, 302026
34 50-letiya Oktyabrya Str., Ufa, 450001
Elena Anatolyevna Kuznetsova, Doctor of Technical Sciences, Associate Professor, Head of the Department of Industrial Chemistry and Biotechnology; Doctor of Technical Sciences, Associate Professor, Professor of the Department of Public Catering Technology and Processing of Plant Raw Materials
95 Komsomolskaya Str., Orel, 302026
34 50-letiya Oktyabrya Str., Ufa, 450001
Maksim Borisovich Rebezov - Doctor of Agricultural Sciences, Candidate of Veterinary Sciences, Professor, Chief Researcher; Doctor of Agricultural Sciences, Candidate of Veterinary Sciences, Professor of the Department of Biotechnology and Food Products
26 Talalikhin Str., Moscow, 109316
42 Karl Liebknecht Str., Yekaterinburg, 620075
Maksim Borisovich Rebezov - Doctor of Agricultural Sciences, Candidate of Veterinary Sciences, Professor, Chief Researcher; Doctor of Agricultural Sciences, Candidate of Veterinary Sciences, Professor of the Department of Biotechnology and Food Products
26 Talalikhin Str., Moscow, 109316
42 Karl Liebknecht Str., Yekaterinburg, 620075
Nikolai Ilyich Bondarev, Doctor of biological sciences, Docent, Professor of the Department of Industrial Chemistry and Biotechnology
95 Komsomolskaya Str., Orel, 302026
Nikolai Ilyich Bondarev, Doctor of biological sciences, Docent, Professor of the Department of Industrial Chemistry and Biotechnology
95 Komsomolskaya Str., Orel, 302026
Davaasuren Lkhagvadolgor, Candidate of Technical Sciences, Senior Lecturer at the Department of Technology
34 8th Baga Toiruu Str., Ulaanbaatar, 46/520
Davaasuren Lkhagvadolgor, Candidate of Technical Sciences, Senior Lecturer at the Department of Technology
34 8th Baga Toiruu Str., Ulaanbaatar, 46/520
Relevance. Probiotic-based starter cultures are used to improve the quality and safety of whole-grain bread. The aim of the study is to use plant substrates with prebiotic properties as fermentation media. Whole-grain buckwheat flour, rich in antioxidants, essential amino acids, vitamins and minerals, can serve as such a substrate. Fermentation using probiotic starter cultures in whole grain bread technology increases the bioavailability of active compounds, nutritional value and microbiological safety of the product.Methods. Experimental data are presented on the effect of whole-milled buckwheat flour on the growth of lactic acid bacteria and a probiotic yeast strain during the production of thick starter cultures. The antagonistic properties of starter microorganisms against Bacillus subtilis and mold fungi of the genera Aspergillus, Penicillium, Mucor, and Rhizopus were studied, along with the fermentative activity of the starter. The optimal dosage of thick buckwheat probiotic starter for whole wheat bread production was determined, along with the amino acid composition and antioxidant activity of the resulting bread.Results. It was found that starter strains developed better in a medium made from the Bashkir Red-Stem buckwheat variety. Antagonistic activity of the studied lactic acid bacteria and yeast strains was observed against Bacillus subtilis VKM-B-501 and certain mold strains of Aspergillus, Penicillium, Mucor, and Rhizopus. The most promising lactic acid bacteria strains were selected for creating a thick buckwheat probiotic starter. The starter was deemed suitable for baking applications. The optimal amount of thick buckwheat probiotic starter was 40% of the mass of dispersed wheat grain. Using this starter in whole wheat bread technology resulted in bread with enhanced antioxidant activity and a more balanced amino acid profile.
Relevance. Probiotic-based starter cultures are used to improve the quality and safety of whole-grain bread. The aim of the study is to use plant substrates with prebiotic properties as fermentation media. Whole-grain buckwheat flour, rich in antioxidants, essential amino acids, vitamins and minerals, can serve as such a substrate. Fermentation using probiotic starter cultures in whole grain bread technology increases the bioavailability of active compounds, nutritional value and microbiological safety of the product.Methods. Experimental data are presented on the effect of whole-milled buckwheat flour on the growth of lactic acid bacteria and a probiotic yeast strain during the production of thick starter cultures. The antagonistic properties of starter microorganisms against Bacillus subtilis and mold fungi of the genera Aspergillus, Penicillium, Mucor, and Rhizopus were studied, along with the fermentative activity of the starter. The optimal dosage of thick buckwheat probiotic starter for whole wheat bread production was determined, along with the amino acid composition and antioxidant activity of the resulting bread.Results. It was found that starter strains developed better in a medium made from the Bashkir Red-Stem buckwheat variety. Antagonistic activity of the studied lactic acid bacteria and yeast strains was observed against Bacillus subtilis VKM-B-501 and certain mold strains of Aspergillus, Penicillium, Mucor, and Rhizopus. The most promising lactic acid bacteria strains were selected for creating a thick buckwheat probiotic starter. The starter was deemed suitable for baking applications. The optimal amount of thick buckwheat probiotic starter was 40% of the mass of dispersed wheat grain. Using this starter in whole wheat bread technology resulted in bread with enhanced antioxidant activity and a more balanced amino acid profile.
The authors declare that there are no conflicts of interest present.