The study of sporeforming bacteria causing ropy-disease of wheat bread and gluten-free bread

Сборник тезисов

Конференция:V Всероссийский конгресс молодых ученых

Раздел:Инженерные системы и приборостроение

Рубрика:Биотехнологии и ресурсосберегающие инженерные системы

Год:2016

The study of sporeforming bacteria causing ropy-disease of wheat bread and gluten-free bread

Юсупова Альфира Шамильевна

Савкина Олеся Александровна

УДК:663.18, 664.642.2

Скачать PDF

Аннотация

In recent years due to the unstable quality and microbiological condition of raw materials a ropy-disease of bread has become a major problem for the baking industry of the country. The objective was to determine the degree of bacteriological contamination of the main raw material used for preparation of bakery products including gluten-free products. Two strains of sporeforming bacteria obtained from wheat flour of first grade were identified and its ability to cause ropy-disease of wheat bread were confirmed. These strains will be identified to species using biochemical test and then they will be used as test cultures in developing of method of suppression of ropy-disease.

The study of sporeforming bacteria causing ropy-disease of wheat bread and gluten-free bread

The study of sporeforming bacteria causing ropy-disease of wheat bread and gluten-free bread

Аннотация

Постоянный URL

Материалы конференций

The study of sporeforming bacteria causing ropy-disease of wheat bread and gluten-free bread

The study of sporeforming bacteria causing ropy-disease of wheat bread and gluten-free bread

Аннотация

Постоянный URL

Поделиться

Материалы конференций