Artículo de revista
Use of cultural liquid of kombucha (Medusomyces Gisevi Lindau) in bread baking as inhibitor of potato disease of bread [2017]
Akopyan, G.S.; Vershinina, O.L.; Zakopajko, B.A.; Il'chishina, N.V., Kuban State Tecnological Univ., Krasnodar (Russian Federation);
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The possibility of using a culture liquid (CL) of Kombucha (Medusomyces Gisevi Lindau) to prevent the development of potato disease in wheat bread, which is provoked by a spore-forming bacterium Bacilius subtilis, known as potato bacillus (PB) , is investigated. The effectiveness of the CL of Kombucha on pure culture of PB is determined. It is established that complete suppression of growth and development of vegetative cells of the PB present in the solution of the prepared agent in an amount of 1.5*10Е8CFU/cm3, occurs at a concentration of cell culture of Kombucha of 5.5*10Е5 CFU/cm3 of the solution. Two trial laboratory bakes are produced in accordance with GOST 27669–88 "Flour. Method of test laboratory baking bread" using the Kombucha CL" was applied. During the 1st baking the standard dough formulation was added with 5% of Kombucha CL by weight of flour, and by 15% the amount of yeast was reduced. During the 2nd baking the standard formulation of the dough was added with 5% of starter fermented for a day having 70% humidity prepared from 1st grade wheat flour and the Kombucha CL. The addition of Kombucha CL to the dough formulation in the form of native liquid or wheat starter contributes to the prevention of potato disease in wheat bread, stimulates the development of yeast, which allows to reduce their dosage, improve the appearance, odor and taste of finished products; as well as reduces the duration of baking that will reduce energy costs and los
ses in baking and therefore increase the product yield.
