meatmilkАктуальные вопросы переработки мясного и молочного сырьяTopical Issues of Processing of Meat and Milk Raw Materials2220-8755Институт системных исследований в АПК Национальной академии наук Беларусиmeatmilk-462Research ArticleБИОТЕХНОЛОГИЯПЕРСПЕКТИВЫ ИСПОЛЬЗОВАНИЯ КУЛЬТУР LACTOBACILLUS SAKEI, LACTOBACILLUS CURVATUS, LACTOBACILLUS REUTERI ПРИ ПРОИЗВОДСТВЕ ФЕРМЕНТИРОВАННЫХ МЯСНЫХ И МОЛОЧНЫХ ПРОДУКТОВPROSPECTS FOR THE USE OF LACTOBACILLUS SAKEI, LACTOBACILLUS CURVATUS, LACTOBACILLUS REUTERI CULTURES IN THE PRODUCTION OF FERMENTED MEAT AND DAIRY PRODUCTSРомановичН. С.RamanovichN.

Минск

Minsk

romanovich28@tut.byБирюкЕ. Н.BirukA.

к.с-х.н. 

Минск

Minsk

biohimbel@rambler.ruЖабаносН. К.ZhabanosN.

к.т.н. 

Минск

Minsk

nzhabanos@tut.byСавельеваТ. А.SavelyevaT.

к.в.н. 

Минск

Minsk

t.savelyeva@tut.byИнститут мясо-молочной промышленностиInstitute for meat and dairy industry2023220120250188696Copyright © Романович Н.С., Бирюк Е.Н., Жабанос Н.К., Савельева Т.А., 20252025Романович Н.С., Бирюк Е.Н., Жабанос Н.К., Савельева Т.А.Ramanovich N., Biruk A., Zhabanos N., Savelyeva T.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://meatmilk.belal.by/jour/article/view/462

На основании анализа отечественных и зарубежных научных публикаций проведена оценка технологически-значимых характеристик культур Lactobacillus sakei, Lactobacillus curvatus, Lactobacillus reuteri для их использования при производстве ферментированных продуктов. Установлено, что данные виды лактобацилл проявляют антагонизм к технически-вредной микрофлоре, а также могут оказывать положительное влияние на органолептические и структурномеханические свойства ферментированных мясных и молочных продуктов.

Based on the analysis of domestic and foreign scientific publications, the assessment of technologically significant characteristics of Lactobacillus sakei, Lactobacillus curvatus, Lactobacillus reuteri crops for their use in the production of fermented products was carried out. It has been established that these types of lactobacilli exhibit antagonism to technically harmful microflora, and can also make a positive effect on the organoleptic and structural-mechanical properties of fermented meat and dairy products.

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The authors declare that there are no conflicts of interest present.