Abstract
The aim of this study is the possibility of using individual lysozyme-containing vegetable juices as a source of inhibition of thermophilic microorganisms that cause rope disease in the production of bread from whole grain wheat flour.Whole grain flour is a rich source of vitamins, enzymes, essential amino acids and minerals (zinc, selenium, magnesium, etc.) [1]., due to the content of a whole grain, however, a large fraction of the outer layer can be seeded with many bacteria that remain in a viable state after baking bread [2; 3].The study found that whole grain flour is infected with bacteria belonging to the thermostable family of bacilli.It was revealed that in 1 g of whole grain flour contains -80-87 CFU/g of Bacillus cereus.and 9-17 CFU/g of Bacillus mesentericus.Such an indicator is considered slightly infected by the criteria of grain and flour quality according to microbiological indicators (GOST 10444.15-94).Even if the spore bacteria do not cause rope disease or under the condition of weak infection, the presence of these bacteria in the finished product is still undesirable.According to literature sources, lysozyme-containing plants were examined and selectedtheir individual species (Brássica olerácea, Brassica rapa, Állium satívum, Zīngiber officināle) according to the degree of their inhibition of bacteria [5; 6].It is known that natural antimicrobial compounds can be used as food preservatives to protect foods and extend shelf life [7].According to the results of suppressing bacteria of the genus Bacillus, cabbage juice (Brássica olerácea) has an inhibitory property, which, in addition to bactericidal activity, is marked by a bacteriostatic effect, that is, it inhibits the growth and reproduction of bacteria.Laboratory baking with the introduction of cabbage juice in different percentages were tested, the sensory characteristics of the finished product were investigated.An optimal dosage of