ISSN 2394-5125
 

Review Article 


INFLUENCE OF LEAVENS OF SPONTANEOUS FERMENTATION AND PHYTOADDITIVES ON THE PROVISION OF MICROBIOLOGICAL SAFETY OF BREAD

Kakhramon Sanokulovich Rakhmonov, Tamara Ivanovna Atamuratova, Nafisa Radjabovna Djuraeva, Ismoil Babadjanovich Isabaev, Lolita Nematovna Haydar-Zade.

Abstract
The article covers the main types and causes of bread diseases, identifies the most perspective ways of their prevention; the appropriateness for the use of bioadditives and phytoadditives with antagonistic properties to pathogens of bread diseases for the prevention of microbial infection of this type of product is justified. The biotechnological properties, species and quantitative composition of the microflora of the polystrain leaven of spontaneous fermentation (by the example of pea-anise leaven) were studied. The appropriateness of using this type of leaven jointly with phytoadditives from Alhagi pseudalhagi for the prevention of microbial infection of bread and the prevention of bread disease with potato disease and molding is substantiated. The fungistatic properties of phytoadditives in relation to B. subtilis, E. coli, S. Aureus, As. niger, P. crustosum and M. racemosus are defined. The combined use of leaven cultures and phytoadditives will ensure a relative degree of microbiological clarity of bread for 48 hours, increase its period of storage by average of 24 hours in the hot climate, relative to samples on a leaven without phytoadditive, and, therefore, ensure its food safety.

Key words: bread, microbial contamination, potato disease, molding, leaven of spontaneous fermentation, phytoadditives, microbial decontamination


 
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How to Cite this Article
Pubmed Style

Kakhramon Sanokulovich Rakhmonov, Tamara Ivanovna Atamuratova, Nafisa Radjabovna Djuraeva, Ismoil Babadjanovich Isabaev, Lolita Nematovna Haydar-Zade. INFLUENCE OF LEAVENS OF SPONTANEOUS FERMENTATION AND PHYTOADDITIVES ON THE PROVISION OF MICROBIOLOGICAL SAFETY OF BREAD. JCR. 2020; 7(5): 850-860. doi:10.31838/jcr.07.05.177


Web Style

Kakhramon Sanokulovich Rakhmonov, Tamara Ivanovna Atamuratova, Nafisa Radjabovna Djuraeva, Ismoil Babadjanovich Isabaev, Lolita Nematovna Haydar-Zade. INFLUENCE OF LEAVENS OF SPONTANEOUS FERMENTATION AND PHYTOADDITIVES ON THE PROVISION OF MICROBIOLOGICAL SAFETY OF BREAD. http://www.jcreview.com/?mno=100490 [Access: August 18, 2021]. doi:10.31838/jcr.07.05.177


AMA (American Medical Association) Style

Kakhramon Sanokulovich Rakhmonov, Tamara Ivanovna Atamuratova, Nafisa Radjabovna Djuraeva, Ismoil Babadjanovich Isabaev, Lolita Nematovna Haydar-Zade. INFLUENCE OF LEAVENS OF SPONTANEOUS FERMENTATION AND PHYTOADDITIVES ON THE PROVISION OF MICROBIOLOGICAL SAFETY OF BREAD. JCR. 2020; 7(5): 850-860. doi:10.31838/jcr.07.05.177



Vancouver/ICMJE Style

Kakhramon Sanokulovich Rakhmonov, Tamara Ivanovna Atamuratova, Nafisa Radjabovna Djuraeva, Ismoil Babadjanovich Isabaev, Lolita Nematovna Haydar-Zade. INFLUENCE OF LEAVENS OF SPONTANEOUS FERMENTATION AND PHYTOADDITIVES ON THE PROVISION OF MICROBIOLOGICAL SAFETY OF BREAD. JCR. (2020), [cited August 18, 2021]; 7(5): 850-860. doi:10.31838/jcr.07.05.177



Harvard Style

Kakhramon Sanokulovich Rakhmonov, Tamara Ivanovna Atamuratova, Nafisa Radjabovna Djuraeva, Ismoil Babadjanovich Isabaev, Lolita Nematovna Haydar-Zade (2020) INFLUENCE OF LEAVENS OF SPONTANEOUS FERMENTATION AND PHYTOADDITIVES ON THE PROVISION OF MICROBIOLOGICAL SAFETY OF BREAD. JCR, 7 (5), 850-860. doi:10.31838/jcr.07.05.177



Turabian Style

Kakhramon Sanokulovich Rakhmonov, Tamara Ivanovna Atamuratova, Nafisa Radjabovna Djuraeva, Ismoil Babadjanovich Isabaev, Lolita Nematovna Haydar-Zade. 2020. INFLUENCE OF LEAVENS OF SPONTANEOUS FERMENTATION AND PHYTOADDITIVES ON THE PROVISION OF MICROBIOLOGICAL SAFETY OF BREAD. Journal of Critical Reviews, 7 (5), 850-860. doi:10.31838/jcr.07.05.177



Chicago Style

Kakhramon Sanokulovich Rakhmonov, Tamara Ivanovna Atamuratova, Nafisa Radjabovna Djuraeva, Ismoil Babadjanovich Isabaev, Lolita Nematovna Haydar-Zade. "INFLUENCE OF LEAVENS OF SPONTANEOUS FERMENTATION AND PHYTOADDITIVES ON THE PROVISION OF MICROBIOLOGICAL SAFETY OF BREAD." Journal of Critical Reviews 7 (2020), 850-860. doi:10.31838/jcr.07.05.177



MLA (The Modern Language Association) Style

Kakhramon Sanokulovich Rakhmonov, Tamara Ivanovna Atamuratova, Nafisa Radjabovna Djuraeva, Ismoil Babadjanovich Isabaev, Lolita Nematovna Haydar-Zade. "INFLUENCE OF LEAVENS OF SPONTANEOUS FERMENTATION AND PHYTOADDITIVES ON THE PROVISION OF MICROBIOLOGICAL SAFETY OF BREAD." Journal of Critical Reviews 7.5 (2020), 850-860. Print. doi:10.31838/jcr.07.05.177



APA (American Psychological Association) Style

Kakhramon Sanokulovich Rakhmonov, Tamara Ivanovna Atamuratova, Nafisa Radjabovna Djuraeva, Ismoil Babadjanovich Isabaev, Lolita Nematovna Haydar-Zade (2020) INFLUENCE OF LEAVENS OF SPONTANEOUS FERMENTATION AND PHYTOADDITIVES ON THE PROVISION OF MICROBIOLOGICAL SAFETY OF BREAD. Journal of Critical Reviews, 7 (5), 850-860. doi:10.31838/jcr.07.05.177