CONSTRUCTION OF A NEW CONSORTIUM OF LACTIC ACID BACTERIA
FOR THE PREPARATION OF SOURDOUGH FOR BREAD AND
THE STUDY OF ITS OPTIMAL CULTIVATION REGIMES
Moldir Sabetkyzy Isabekova, Lazat Bekenovna Umiraliyeva, Ivan Dmitryevich Filatov
Keywords: Consortium, Sourdough, Lactic acid bacteria, Bread, Lactobacillus, Pediococcus, Antagonistic activity, Biocompatibility.
Moldir Sabetkyzy Isabekova, Lazat Bekenovna Umiraliyeva, Ivan Dmitryevich Filatov (2023). Construction of a new consortium of lactic acid bacteria for the preparation of sourdough for bread and the study of its optimal cultivation regimes.