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Vol. 28 (2025 year), No. 4, DOI: 10.21443/1560-9278-2025-28-4/2

Kozubaeva L. A., Kuzmina S. S., Minakov D. V., Egorova E. Yu.
Activation of microorganisms of bakery starter cultures with extracts of biomass of mycelium of mushrooms Cordyceps militaris and Lentinula edodes

Timely and properly organized activation of baking starter cultures is one of the important technological techniques that ensure stable quality of finished products, shorten the duration of dough maturation and affect the efficiency of bakery production as a whole. Higher mushrooms contain a number of components that contribute to the biochemical activation of bacteria and yeast. The aim of the work is to study the effect of extracts of mushroom of the species C. militaris and L. edodes on the main representatives of the microbiome of bakery starter cultures. The objects of the study are alcohol and glycerin extracts obtained from mycelium of strains of mushrooms C. militaris SRG4 and L. edodes 3790; pressed baking yeast Saccharomyces cerevisia "Lux Extra"; "Lactobacterin+" – a liquid concentrate of live active bacteria of homo- and heterofermentative strains Lactobacillus plantarum, L. fermentum and L. casei; "Bifidumbacterin" – lyophilized preparation of bifidobacteria. The work uses standard techniques of microbiological analysis and industry-specific methods of control of raw materials and semi-finished products of bakery production. It has been found that the introduction of water-alcohol extracts of the mycelium of shiitake and cordyceps makes it possible to regulate the activity of the fermenting microflora: to accelerate the budding of yeast, it is enough to add 0.5 % extracts of shiitake and cordyceps mycelium to the starter culture, but these amounts are not sufficient for the noticeable activation of lactic acid bacteria. When 3–4 % extracts are added (to the mass of the starter culture), lactic acid bacteria are activated, a more intense increase in acidity and an increase in the intensity of gas formation in the starter culture, but this slows down the activity of the baking yeast development. When extracts of mycelium of cordyceps have been added to starter cultures, a slight suppressive effect against bifidobacteria has been noted. The data obtained can be used to regulate the activity of yeast and lactic acid fermentation and to change the duration of the fermentation operations of the starter culture and dough.

(in Russian, стр.13, fig. 1, tables. 4, ref 48, AdobePDF, AdobePDF 0 Kb)