INFLUENCE OF THE MICROORGANISMS WITH LIPOLITYC ACTIVITY ON THE COCOA-CONTAINING CONFECTIONERY PRODUCTS QUALITY

Abstract

One of the main reasons of the confectionery product organoleptic parameters is microorganism activity. Growth most of them can be prevented or inhibited by the control of initial content. The influence of microorganisms with lypolityc activity to the cocoa-containing confectionery production quality was determined and the mathematic correlations were established, according which can be predicted changing of production characteristics on the basis of them initial content. Quantity of the mesophyll aerobic and optionally anaerobic microorganisms (QMA&OAM) were determined in accordance with GOST 33536-2015. Some microorganism colonies were separated by the thinning stroke inoculating on the solid nutrient agar. Testing cultures have been grown by the surface cultivation method on solid mediums and on liquid nutrient mediums (submerged cultivation). For the microorganisms studying was used microscopical method, biochemical characteristics were estimated by the standard methods. The conclusion about genus and species of the cultures was prepared on the basis of identification by mean the 16S rRNA analysis. The cocoa-containing product models were created which shown the organoleptic spoilage processes. For the basis was chosen mixture of the cocoa powder, sugar powder, and fats of the lauric types and four formulas A,B,C and D of the confectionery and coca-containing glazes analogues with minimum and maximum content of the total evaporated residue cocoa which is the regulated merit rate of the coca-containing confectionery products. Based upon the experimental results was determined dependence of the cocoa-containing confectionery products acidity change which can be used for prediction of them quality changes.