ENSURING MICROBIOLOGICAL SAFETY OF BREAD WITH THE ADDITION OF CRUSHED JUNIPER FRUIT

This study investigates the impact of incorporating powdered juniper berries into the formulation of wheat-based bakery products on their microbiological stability during storage. Juniper berries are rich in natural antimicrobial and antioxidant compounds, which makes them promising as a functional ingredient in food production. The aim of the research was to evaluate the effectiveness of adding 3% powdered juniper berries to wheat bread. A comparative analysis was conducted between a control sample (without additives) and an experimental sample containing the juniper berry powder. Microbiological indicators were assessed under room temperature conditions and at elevated temperature (37 °C) over a defined storage period. No signs of "potato disease" caused by Bacillus subtilis and Bacillus mesentericus were observed in the experimental samples. Furthermore, compared to the control, the juniper-enriched bread showed a significant reduction in the total count of mesophilic aerobic and facultative anaerobic microorganisms (TAMC), mold fungi, and coliform bacteria. The results confirm that the use of powdered juniper berries contributes to enhanced microbiological safety and prolonged shelf life of bread products without the need for synthetic preservatives. The obtained results open up prospects for the development of functional bakery products with enhanced hygienic, technological, and consumer characteristics, aligned with the principles of healthy nutrition in the baking industry.

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