THE INFLUENCE OF A COMPOSITE OF BIO-ADDITIVES AND PHYTOADDITIVES ON A DISEASE OF BREAD BY A POTATO DISEASE

Abstract

The aim of the study was to improve the technology for the production & use of spontaneous fermentation starters for the prevention of microbial contamination of wheat bread. The effectiveness of the use of phyto additives - water extract and Alhagi pseudalhagi powder for stabilization of their symbiotic interaction with microflora of a polyshtammovy filling of spontaneous fermentation under conditions of constant contamination of flour & other ingredients of the bakery is proved. The antagonistic properties of phyto additives in relation to B. subtilis, E. coli, S. Aureus, As. niger, P. crustosum and M. racemosus. At the same time, it was proved that the water extract from Alhagi pseudalhagi has a low-stability effect of inhibiting the growth of the aforementioned strains of microorganisms. The optimum dosage of the powder was determined to be 3.0% by weight of the powdery part of the yeast.