APPLICATION OF LACTIC ACID BACTERIA FOR OBTAINING SOURDOUGH IN BREAD PRODUCTION

Abstract

Lactic acid bacteria have become widespread due to their active use in sourdoughs for bread production. The data presented in the review highlight the fact that sourdough is an important component of the primary microflora of bakery products. The choice of lactic acid bacteria directly depends not only on their effectiveness in combating the causative agent of potato bread disease, but also on other properties. Parameters such as sensory properties, acid accumulation, and antifungal activity are also the main criteria when choosing starter microorganisms.