ASSESSMENT OF QUALITY OF WHEAT FLOUR ON EXISTENCE OF CAUSATIVE AGENTS OF THE POTATO ILLNESS OF BREAD
In article the way of diagnostics of a potato illness of the bread caused by bacteria of types of Bacillus subtilis and Bacillus mesentericus by means of specific bacteriophages by a method «a flowing-down drop» is described. Researches on an assessment of quality of a flour wheaten different producers are carried out. It is established that 50 % of the studied tests kontaminirovano in various concentration causative agents of a potato illness of bread.