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Information × Registration Number 0221U101866, 0116U002455 , R & D reports Title Bacterial species compositions effect on protein-proteinase and carbohydrate-amylase complexes of wheat and rye flour and structure formation in flours systems popup.stage_title Head Danylenko Svitlana Н., Доктор технічних наук Registration Date 26-01-2021 Organization Institute of Food Resources of the National Academy of Agrarian Sciences of Ukraine popup.description2  On the basis of biologically active strains of lactobacilli isolated from spontaneous leavens based on wheat, rye and spelled flour with the involvement of various sources of lactic acid bacteria and yeast (grapes of different varieties, wild apples, straw, etc.), a bacterial leaven was developed for bread from wheat flour. A collection of industrially valuable strains of lactobacilli for use in the production of bread starter cultures from different types of flour has been formed. - New knowledge was obtained on the technological potential, the patterns of their growth, which made it possible to substantiate a set of biotechnological solutions for the production of bread. The strains were deposited in the National Collection of Industrial Microorganisms IMV NASU. Recommendations for the practical application of the results obtained for the creation of a technology for the production of fundamentally new bacterial starter cultures of direct application were theoretically substantiated and developed. Product Description popup.authors Anisimova Liudmyla V. Harbar Nadiia I. Danylenko Svitlana H. Potemska Oksana I. Ushakova Viktoriia V. Khonkiv Myroslav O. popup.nrat_date 2021-01-26 Close