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Анотація
Огляд літератури дозовляє охарактеризувати і оцінити типову мікробіоту та пробіотичні властивості окремих видів, виділених з різних заквасок для хліба. Встановлено, що в останні роки інтерес дол використання заквасок для отримання хліба та до вивчення їхньої мікробіоти поступово зростає. Однак, проведений аналіз сучасних публікацій показав недостатню кількість інформації, яка би стосувалася мікроорганізмів, характерних для заквасок на основі борошна спельти, гречки, кукурудзи, рису, тефу, амаранта, кіноа, ячменю, вівса, чіа, сорго, бобів та гороху. Найбільш вивченими є закваски на основі борошна пшениці та жита. Встановлено перелік найрозповсюдженіших молочнокислих бактерій та дріжджів, які виділяють із заквасок: Companilactobacillus paralimentarius, Fructilactobacillus sanfranciscensis, Lactiplantibacillus plantarum, Latilactobacillus sakei, Leuconostoc citreum, Levilactobacillus brevis, Pediococcus pentosaceus, Weissella cibaria, Weissella confusa, а також Kazachstania humilis, Kazachstania unispora, Pichia kudriavzevii, Pichia fermentans, Saccharomyces cerevisiae та Wickerhamomyces anomalus. Описано всі типові згадки пробіотичних властивостей мікроорганізмів, виділених із хлібних заквасок. При виділенні пробіотиків із хлібних заквасок варто особливо звертати увагу на такі види молочнокислих бактерій як: Lactiplantibacillus plantarum, Levilactobacillus brevis, Pediococcus pentosaceus, Enterococcus faecium, а також дріжджів Saccharomyces cerevisiae та Kazachstania humilis, оскільки вони досить часто зустрічаються у хлібних заквасок з різних видів борошна, та мають найбільш яскраво виражені пробіотичні властивості. За провенденим оглядом встановлено, що типовими пробіотичними властиовстями для мікроорганізмів, виділених з заквасок є стресостійкість та антимікробна активінсть, проте антиоксидантні властивості потребують продальших досліджень. Поширення технологій та збільшення їхньої економічної доступності означатиме зростання попиту на нові пробіотичні штами й мікроорганізми хлібних заквасок і можуть допомогти задовольнити нові рівні споживчих потреб.
Ключові слова:
Lactobacillaceae, молочнокислі бактерії, дріжджі, мікробіота, стресостійкість, антимікробна активність, хлібні закваски, види борошна
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Як цитувати
Holubchyk, D., Khablenko, A., Dugan, O., Danylenko, S., & Korzhenivska, A. (2024). МІКРООРГАНІЗМИ-ПРОБІОТИКИ В ХЛІБНИХ ЗАКВАСКАХ. Food Science and Technology, 18(1). https://doi.org/10.15673/fst.v18i1.2848
Номер
Розділ
Біопроцеси, біотехнологія харчових продуктів, БАР
Посилання
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