Study of factors affecting the pathogenic microbiota growth on the surface of thermophilic sourdough and development of methods for its inhibition

Sourdough is an important ingredient in the breadmaking. In Baltic countries, Belarus, Ukraine and Russia, thermophilic rye sourdough are widely used, which prepared using saccharified flour scald (scalded flour) fermented at elevated temperatures (>35 °C). Pure cultures of L. amylolyticus 76 used for preparation. The aim research was to identify causes spore-forming bacteria germination appearance unpleasant odor end first step preparation when strain as well develop methods suppressing development unwanted microorganisms. Using 16S rRNA sequencing method, it established that isolated belong species Bacillus licheniformis. Water a temperature 58-60 77-78 °C steam inhibit bacteria, while water above 97°C activates spores. effect physiological activity pure on quality undesirable microflora growth investigated. influense anaerobic conditions surface, example, by creating protective film vegetable oil, also acidifying lactic acid or glacial acetic established.