Use of a probiotic yeast strain in technology of bread from wheat flour

Abstract

For the modern bakery is interesting to study yeast strains with good biotechnological properties and simultaneously antagonistic activity against pathogens of microbial spoilage of bread. The purpose of research-to study the effect of the probiotic strain of S. cerevisiae RCAM 01730 on the technological parameters of preparation of bread from wheat flour on the quality indicators of finished products and the suppression of rope in bread. Yeast antagonistic activity against spore-forming bacteria were determined by diffusion into agar. Immediate and total gas evolution in dough was evaluated using automatic risograph (USA). In order to detect signs of disease of rope in bread used method of placement the products in provoking conditions. The antagonistic activity of the strain of yeast S. cerevisiae RCAM 01730 with respect to the bacteria of the genus Bacillus was determined. The results of the research of the possibility of using a strain of Saccharomyces cerevisiae RCAM 01730 in wheat bread technology with sponge dough, straight dough, rapid dough methods were represented. It is shown that the use of a strain of S. cerevisiae RCAM 01730 instead of 02150 S. cerevisiae RCAM accelerating gas formation in the dough, intensifies the maturation process of the dough. The study found that a strain of the yeast S. cerevisiae RCAM 01730 has a bacteriostatic effect on the pathogens of potato disease of bread. In contrast to existing labor-intensive and time-consuming biological methods of combating microbial spoilage of bread, the use of the yeast S. cerevisiae RCAM 01730 can be an effective way to increase microbiological resistance without any additional costs.

A review of bread qualities and current strategies for bread bioprotection: Flavor, sensory, rheological, and textural attributes

“…Certain Bacillus spp ., particularly B. subtilis and B. licheniformis , can contribute to bacterial spoilage of bread, designated as “rope” (Cizeikiene, Juodeikiene, Paskevicius, & Bartkiene, 2013). Several environmental conditions are suggested that could favor the appearance of rope, including a slow cooling period or storage above 25 °C, pH above 5, high spore level, and a moist loaf (Pateras, 2007; Soboleva, Sergacheva, & Ternovskoy, 2016). Such bacterial contamination is primarily originated from raw ingredients of dough, with flour observed to have the greatest influence, or on the equipment (Pateras, 2007).…”

“…Such bacterial contamination is primarily originated from raw ingredients of dough, with flour observed to have the greatest influence, or on the equipment (Pateras, 2007). Bacterial spores jeopardize the quality of finished bread product as they are difficult to eliminate and they could survive the baking process, as well as being able to germinate and grow within 36 to 48 hr after baking, in order to form a soft, stringy, and brown mass within the loaf, resembling the odor of a overripe melon or valerian (Puchkova, Polandova, & Matveeva, 2005; Soboleva et al., 2016).…”

Determination of Microbiological Quality of Bread and Sanitation Conditions of Local Bakeries in Aliero Town, Kebbi State

“…Bacillus species, especially Bacillus subtilis and Bacillus licheniformis, can cause bread to become contaminated with bacteria (Cizeikiene et al, 2013). Environmental factors that can encourage bacterial bread contamination include a prolonged cooling period or storage over 25 °C, a pH above 5, a high spore load, and moist bread (Pateras, 2007;Soboleva et al, 2016). Bacterial contamination is usually induced by uncooked dough components, with wheat having the most influence, or by machinery (Pateras, 2007).…”

“…Bacterial contamination is usually induced by uncooked dough components, with wheat having the most influence, or by machinery (Pateras, 2007). Bacterial spores have an impact on the quality of the completed bread product since they are difficult to eradicate and can germinate and grow between 36 to 48 hours of baking to generate a soft, stringy, brown dough in the bread that smells like an overripe melon Valerian resembles (Puckova et al, 2005;Soboleva et al, 2016).…”