Keywords
lactic acid bacteria
antagonistic activity
storage time
Lactobacillus
How to Cite
Abstract
The purpose of this work is to study the storability of spelt grain bread made with the use of lactic acid bacteria strains. The antagonistic activity of 8 strains of lactic acid bacteria Lactobacillus, identified the most promising strains for the production of bakery products, and studied the effect of their use on the shelf life of spelt grain bread. It was found that the introduction of lactic acid bacteria strains into the technology of grain spelt bread allows to increase the shelf life of finished products.
References
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