ANALYTICAL REVIEW OF MICROBIOLOGICAL ASPECTS OF PRODUCTION OF BIOLOGICAL PRODUCTS OF STARTERS FOR BAKING PASTRY BASED ON HIGHLY ACTIVE CULTURES OF MICROORGANISMS

The article presents a review of the literature on research on the development of biological products based on highly active cultures of microorganisms for the production of bakery products. The function of microorganisms and their production methods, the fermentation process of starter cultures, the role of bacteria and yeast in fermentation are considered and evaluated, a postbiotic assessment of starter cultures is carried out, and the effect of dough heat treatment on the quality of a bakery product is studied. Research confirms the possibility of increasing the efficiency and regulating the activity of microorganisms in semi-finished bakery products, which will optimize the technological process, reduce technological costs and improve the quality and safety of bakery products. It has also been established that the postbiotic components in sourdough provide beneficial properties for human health, such as better digestibility, saturation, and antioxidant properties. The properties characterizing the stability and properties of postbiotic components after the baking process have been poorly studied in studies. We have identified the need for research based on highly active cultures of microorganisms to develop bread products with postbiotic properties beneficial to the health of the country's population. Therefore, our research will focus on creating a starter culture with a specific microbiological consortium and ingredients that has the ability to enhance nutrients and benefit human health, as well as on developing an effective method for the industrial cultivation of microorganisms for the production of bakery semi-finished products, liquid yeast and starter cultures.

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