MICROBIOLOGICAL ANALYSIS OF YEAST AND “YEAST-FREE” BREAD

The article is devoted to the problem of the usefulness of yeast and yeast-free bread. The authors substantiate the relevance and expediency of the topic of study. Comparative analysis of two methods of preparing rye simple bread was carried out by microbiological analysis of starter, recognition of microorganisms was carried out on the basis of atlases. A comparative study of bread preparation technologies by traditional and industrial methods is also presented. As a result, the authors come to the following conclusions: firstly, the "childless" starter for home baking, is a spontaneous fermentation product containing "wild" yeast, while the industrial contains only lactobacteria, baker's yeast and minimal admixture of other microorganisms; secondly, the ratio of lactobacteria to yeast in the industrial starter is optimal, and in the home it is not observed, which can affect both fermentation conditions and the growth of another microflora; thirdly, the number of colony-forming units, as well as bacteria of the E. coli group in industrial baking bread is strictly regulated by GOST and regularly checked, and in the home starter Enterobacter is sufficiently present, and its amount in baked bread is unknown. In summary it is concluded that "yeast" and "yeast-free" bread are useful.