A. G. Moiseenko1, V. V. Martirosyan1, E. V. Zhirkova2, I. B. Leonova2, E. A. Pyanikova3
1Research Institute of the Baking Industry, ul. B. Cherkizovskaya, 26-A, Moskva, 107553, Russian Federation
2Plekhanov Russian University of Economics, Stremyannyi pereulok, 36, Moskva, 117997, Russian Federation
3Southwest State University, ul. 50 let Oktyabrya, 94, Kursk, 305040, Russian Federation
Abstract. Research was carried out to study the effect of multigrain bakery products on the functions and development of ciliates Tetrahymena pyriformis and Paramecium caudatum to determine the biological effectiveness of such products. The object of the study was a multi-grain bakery product for baby food based on the recipes developed by the authors; multigrain wheat bread; multi-grain rye-wheat bread; multi-grain rich products. Multi-grain bakery products for the study were baked using an accelerated dough preparation method and with the addition of concentrated lactic sourdough. As a control, we used traditional bakery products without additives: sliced loaf and buns, developed using the straight dough method of preparing dough, bread, cooked on sourdough. The samples of Tetrahymena pyriformis were grown in a traditional culture medium using a sterile basic peptone-yeast nutrient medium. Infusoria Paramecium caudatum were sown on Lozin-Lozinskiy nutrient medium. The development of these types of protozoa in the medium with the addition of multigrain bakery products was determined, respectively, after 48 hours and after 7 days of cultivation by microscopy with a magnification of 40x. Environments including multigrain bakery products favourably influenced the development of test objects. The number of ciliates Tetrahymena pyriformis in media with their addition after 48 hours of cultivation was on average 11-93% higher than with traditional bakery products, Paramecium caudatum (after 7 days) – by 1.2-5.5 times. The positive effect of the developed multi-grain bakery products on the biomass accumulation of ciliates Tetrahymena pyriformis and Paramecium caudatum confirms the biological effectiveness of such products.
Keywords: multigrain bakery products; nutrients; ciliates; biotesting; biological assessment; nutrient medium.
Author Details: A.G. Moiseenko, head of graduate school (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); V.V. Martirosyan, D. Sc. (Tech.), deputy director; E.V. Zhirkova, Cand. Sc. (Tech.), assoc. prof.; I.B. Leonova, Cand. Sc. (Tech.), assoc. prof.; E.A. Pyanikova, Cand. Sc. (Tech.), assoc. prof.
For citation: Moiseenko AG, Martirosyan VV, Zhirkova EV, at al. [Biotesting of multigrain bakery products] Dostizheniya nayki i tekniki APK. 2022;36(8):87-91. Russian. doi: 10.53859/02352451_2022_36_8_87 .