Study of the effect of cabbage juice (Brássica olerácea), as a source of inhibition of microorganisms of the genus bacillus in the preparation of whole grain wheat bread

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F20%3A43917945" target="_blank" >RIV/62156489:43210/20:43917945 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.irphouse.com/ijert20/ijertv13n11_85.pdf" target="_blank" >http://www.irphouse.com/ijert20/ijertv13n11_85.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Study of the effect of cabbage juice (Brássica olerácea), as a source of inhibition of microorganisms of the genus bacillus in the preparation of whole grain wheat bread

Popis výsledku v původním jazyce

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 selected - their individual species (Brássica olerácea, Brassica rapa, Állium satívum, Zīngiber officināle) according to the degree of their inhibition of bacteria [4,5,6]. 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 cabbage juice T5 was established, which is 15% when preparing bread from whole grain flour.

Název v anglickém jazyce

Study of the effect of cabbage juice (Brássica olerácea), as a source of inhibition of microorganisms of the genus bacillus in the preparation of whole grain wheat bread

Popis výsledku anglicky

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 selected - their individual species (Brássica olerácea, Brassica rapa, Állium satívum, Zīngiber officināle) according to the degree of their inhibition of bacteria [4,5,6]. 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 cabbage juice T5 was established, which is 15% when preparing bread from whole grain flour.

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2020

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

International Journal of Engineering Research and Technology

ISSN

0974-3154

e-ISSN

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Svazek periodika

13

Číslo periodika v rámci svazku

11

Stát vydavatele periodika

IN - Indická republika

Počet stran výsledku

8

Strana od-do

3691-3698

Kód UT WoS článku

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EID výsledku v databázi Scopus

2-s2.0-85097910759