MONITORING OF YEASTS CAUSED BAKERY PRODUCTS CONTAMINATION

Aim. The aim of the research was to determine the contaminants of bread, caused lime disease. Methods. Microbiological methods were used to determine the yeast contamination of bakery products with signs of bread’s disease by describing the morphological signs of the contamination, there were also used the microscopy and cultural study. The results. It was found, that in the most cases the contamination was caused by the species of genus Saccharomycopsis (57.1 % of cases), the species of genera Sporobolomyces (25.0 %) and Hyphopichia (17.9 %) were isolated as well. The experimental contamination with the isolated strains showed that only in 17.9 % of cases zone of fungal growth was more than 1 cm in diameter, and in 53.5 % of cases it was less than 5 mm. 57.1 % of Sporobolomyces strains in experimental contamination of bakery products caused the formation of the growth zone with more than 1 cm in diameter. Application of cell suspension of other isolated contaminants cultures also led to the manifestation of the lime disease signs, but the growth zone did not exceed 5 mm. Conclusions. During the selection of material for the research, it was found that in most cases the fungal contamination took place among the products of rye flour (71.4 %). The preferred contaminants were species of genus Saccharomycopsis (57.1 % cases). In the experimental infection the fungal growth zone of more than 1 cm in diameter was found only in 17.9 % of cases. That potentially indicates the complexity of the effective recognition of contaminated products in production environment and demands the development of measures to prevent the spread of pathogens of bread diseases