ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)


Lactic acid bacteria possess the leading role in fermentation of rye processed products. The purpose of this work is screening of active cultures for new consortium of lactic acid bacteria and yeast for preparation of rye starters with high antagonistic and technological properties meeting high standards and modern requirements of bread making. The research objects were the collection cultures of lactic acid bacteria of Lactobacillus previously allocated from wheat grain and flour, and isolates of lactic acid bacteria allocated from rye flour and starters, of various storage periods. Physiological and biochemical and antagonistic activities of lactic acid bacteria were defined according to the standard techniques. During the research conducted isolates of bacteria from rye flour and dry rye starters which were stored in KazSRIPFI collection within 10-12 years were identified. The morphological and cultural-biochemical properties of isolates were studied enabling to identify them as Pedicoccus acidilactici . It has been shown that the Pediococcus acidilactici P1-6 strain which was selected to create the consortium had the greatest acid-forming and antagonistic activity concerning Bacillus subtilis ATCC 6633. The study of biocompatibility of Pediococcus acidilactici P1-6 strain with collection cultures of Lactobacillus genus and Saccharomyces cerevisiae yeast enabled to include in the composition structure 2 strains of lactobacilli - Lb. paracasei 2, Lb. pontis 67 and Saccharomyces cerevisiae LB yeast possessing biocompatibility, high acid-forming, biochemical and antagonistic activity, i.e. the ability to inhibit pathogens of potato disease of bread. Thus, the new active consortium of lactic acid bacteria Lactobacillus paracasei 2, Lactobacillus pontis 67, Pediococcus acidilactici P1-6 and yeast Saccharomyces cerevisiae LB has been created to prepare both liquid and dense starters, including the use of choux paste. The modes of rye starters preparation are offered.
Lactic acid bacteria, yeast, consortium, rye starters
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