УДК 664.642.2; 663.18
Authors:
Lokachuk M. N.,
Savkina O. A.,
Kuznetsova L. I.,
Pavlovskaya E. N.
Summary The article is devoted to the study of the effect of the change in the microbiome of thick rye starter during long-term management on the physicochemical and microbiological indicators of the starter quality. It has been established that with long-term starter management, lactobacillus cultures are displaced and the species F.sanfranciscensis begins to dominate. It has been shown that such a change in the starter microbiome leads to a significant change in its properties.
Keywords: thick rye starter, lactic acid bacteria, yeast, microbiome.
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