microflora

 The quantitative and qualitative composition of the microflora of spontaneous fermentation sourdoughs obtained on the basis of high-protein wheat, whole-grain wheat, and high-protein wheat with the addition of whole-grain flour was investigated. It was shown that in whole-grain wheat sourdough, the number of lactic acid bacteria exceeded yeast by more than 100 times, and in high-protein wheat sourdough with the addition of whole-grain wheat flour, by 40 times. The smallest number of these bacteria was observed in wheat high-protein sourdough of spontaneous fermentation.

The analysis of literature sources on the prospects of cultivation and use of spelt Triticum spelta L. in biotechnological processes is carried out. Today there is considerable interest in spelt. Spelt can be an alternative raw material in alcohol production, so its microflora has been identified. The wort was obtained by thermoenzymatic treatment of grain raw materials. The microflora of spelt and wheat wort was determined.