Development and biotechnological evaluation of compositions based on consortiums of lactic acid bacteria and yeast for thick rye sourdough
Abstract
Quality characteristics and microbiological stability of rye sourdoughs are directly dependent on the metabolic activity of the microbial strains used. Within the framework of the import substitution strategy, the search for and implementation of new domestic lactic acid bacteria cultures with high biotechnological potential is a highly relevant direction. The article presents a comprehensive evaluation of five locally selected lactic acid bacteria consortia as part of compositions with yeast for the propagation of thick rye sourdough. It was established that the developed compositions form stable microbial associations and contribute to the formation of a harmonious organoleptic profile.
About the Authors
V. Z. Zubel
Scientific–industral republican subsidiary unitary enterprise «Beltekhnohleb»Republican unitary enterprise «Scientific and practical center for foodstuffs of National academy of sciences of Belarus»
Belarus
Belarus
Zubel Veronika Zenonovna, Microbiologist Engineer of the Testing Laboratory of the State Enterprise «Beltechnohleb»
30, Rakovskaya Str., 220004, Minsk
I. E. Sys
Scientific–industral republican subsidiary unitary enterprise «Beltekhnohleb»Republican unitary enterprise «Scientific and practical center for foodstuffs of National academy of sciences of Belarus»
Belarus
Belarus
Sys Irina Evgenievna, Leading Microbiologist Engineer of the Testing Laboratory of the State Enterprise «Beltechnohleb»
30, Rakovskaya Str., 220004, Minsk
N. S. Laptsenаk
Scientific–industral republican subsidiary unitary enterprise «Beltekhnohleb»Republican unitary enterprise «Scientific and practical center for foodstuffs of National academy of sciences of Belarus»
Belarus
Belarus
Laptsenok Natalia Sergeevna, Ph.D. (Technical), Director of the State Enterprise «Beltechnohleb»
30, Rakovskaya Str., 220004, Minsk
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Review
For citations:
Zubel V.Z., Sys I.E., Laptsenаk N.S. Development and biotechnological evaluation of compositions based on consortiums of lactic acid bacteria and yeast for thick rye sourdough. Food Industry: Science and Technology. 2026;19(1):58-64. (In Russ.)
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