Prevention of microbial contamination of bread using PZSB

This monograph provides an analytical review of priority development areas in the field of safe food production both in the republic and abroad. Information on the main types of microbial contamination of bread (diseases) is analyzed the most dangerous of which are described; typical sources of bread diseases and methods for their prevention are summarized and systematized and the most promising of these in particular biological methods are identified. The results of a study of the influence of various nutrient medium ingredients and technological parameters of the preparation of polystrain spontaneous fermentation starters (PSFS) in the second phase of the propagation (production) cycle on the process of fermentation biomass accumulation in it are presented. An analysis is made of the possibility of using PSFS to reduce the required amount of yeast and flour improving the quality and food safety of bread. The possibilities of using phytoadditives from medicinal plant materials with antagonistic properties towards pathogenic microflora in bread production are studied. The feasibility of the integrated use of starters and phytoadditives to prevent microbial infection is substantiated.