Production of wheat bread without preservatives using sourdough starters.

In order for the beneficial effects of sourdough application in breadmaking to take place a proper selection of lactic acid bacteria species and strains, an appropriate technology and effective control of the purity and activity of the selected cultures. Four symbiotic starters for sourdough for the production of bread were developed and probated in a production laboratory using the selected strains LBRZ7, LBRZ6, X2, RN5, R and LBRH10 and the probiotic strain Propionibacterium freudenreichii ssp. shermanii NBIMCC 327.

Examination of the technological properties of newly isolated strains of the genus and possibilities for their application in the composition of starters.

The ability of four strains - LBRZ7 (isolated from fermented cabbage), LBRZ12 (isolated from fermented cabbage), LBRH9 (of human origin) and ssp. LBRC11 (isolated from home-made cheese) - to grow in flour/water environment and to accumulate high concentrations of viable cells was examined. Two starters for sourdough were created for lab-scale production of wheat bread: a two-strain starter and a four-strain starter.