Title Mikroskopinių grybų augimą duonos rauguose stabdančių medžiagų efektyvumo įvertinimas /
Another Title Prevention of the growth of microscopic fungus in bread starters.
Another Title Превенция роста микроскопических грибов в хлебных заквасках.
Authors Jakubauskienė, Lina ; Mačionienė, Irena
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Is Part of Maisto chemija ir technologija.. Kaunas : KTU Maisto institutas. 2006, t. 40, Nr. 1, p. 10-18.. ISSN 1392-0227
Abstract [eng] A review of the research on the prevention of growth of microscopic fungi in bread starters is presented with particular regard to substances capable of preventing the growth of microscopic fungi in bread starters and establishing the permissible levels of these substances. Starters used in the experimental studies have be combined from the cultures being under the aegis of the collection of lactic acid bacteria cultures of the Food Institute of Kaunas University of Technology. Mezophilic starters prepared from the cultures: Lactococcus lactis subsp. lactis 140/3, Lactobacillus plantarum, Lactobacillus casei subsp. casei, Lactobacillus brevis and termophilic starters prepared from the cultures: Lactobacillus acidophilus 336, Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus 148/3 have been studied. An effectiveness of sorbic acid, sodium sorbate and calcium salt of propionic acid to the prevention of the growth of microscopic fungi as Aspergillus niger, Mucor racemosus, Penicillium verrucosum in bread starters have been investigated. The results obtained are important solving problems of microbiological bread safety.
Published Kaunas : KTU Maisto institutas
Type Journal article
Language Lithuanian
Publication date 2006