The effect of plant extracts on the microbiological parameters of grain

Abstract

Currently, ensuring high quality and food safety is an important condition for a rational diet, maintaining health, mental and physical performance and supporting the body's defense systems. The current ecological situation is one of the factors determining the nutritional status of the population. Extracts of leaves and stems of rosehip, sea buckthorn and barberry were used as plant raw materials. The use of these plant raw materials is explained by the fact that their extracts of leaves and stems contain polyphenols with antioxidant, antimicrobial and carcinogenic properties. The effective amount of extracts of plant raw materials has been established. The obtained extracts were injected in an amount of 0.05% by weight of their solids. The optimal duration of hydration is 6 and 12 hours, but depending on the effectiveness of the time ‒ 6 hours. The grain is moistened at 23 ° C (room temperature). The effect of plant extracts on the microbiological sowing of grain during soaking and preparation of grain for production and prevention of microbial destruction of bakery products during storage is investigated. Extracts of rosehip leaves and sea buckthorn stems showed a pronounced antimicrobial effect against fungi of the genus Pénicillium. This eliminates the diseases of bread and improves its rheological properties.