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-499Research ArticleБИОТЕХНОЛОГИЯОЦЕНКА СВОЙСТВ ШТАММОВ LACTOBACILLUS SAKEI КАК СТАРТОВЫХ И ЗАЩИТНЫХ КУЛЬТУРДЛЯ ПРОИЗВОДСТВА ФЕРМЕНТИРОВАННЫХ МЯСНЫХ И МОЛОЧНЫХ ПРОДУКТОВEVALUATION OF THE PROPERTIES OF LACTOBACILLUS SAKEI STRAINS AS STARTER AND PROTECTIVE CULTURES FOR THE PRODUCTION OF FERMENTED MEAT AND DAIRY PRODUCTSРомановичН. С.RamanovichN.

Минск

Minsk

БирюкЕ. Н.BirukA.

к.с-х.н.,

Минск

Minsk

ЖабаносН. К.ZhabanosN.

к.т.н., доцент,

Минск

Minsk

ГордынецС. А.GordynetsS.

к.с-х.н., доцент, 

Минск

Minsk

ЧернявскаяЛ. А.CharniauskayaL.

к.т.н., доцент,

Минск

Minsk

Институт мясо-молочной промышленностиInstitute for Meat and Dairy Industry202426022026019147157Copyright © Романович Н.С., Бирюк Е.Н., Жабанос Н.К., Гордынец С.А., Чернявская Л.А., 20262026Романович Н.С., Бирюк Е.Н., Жабанос Н.К., Гордынец С.А., Чернявская Л.А.Ramanovich N., Biruk A., Zhabanos N., Gordynets S., Charniauskaya L.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/499

Проведена оценка свойств штаммов Lactobacillus sakei с целью их использования при производстве мясных и молочных ферментированных продуктов. Установлено, что исследованные штаммы проявляют антагонизм к технически вредной и патогенной микрофлоре, не оказывают ингибирующего влияния на сквашивающую активность заквасочной микрофлоры, положительно влияют на органолептические и структурно-механические характеристики ферментированных мясных продуктов.

The properties of Lactobacillus sakei strains were evaluated with respect to their potential application in the production of fermented meat and dairy products. The studied strains were shown to exhibit antagonistic activity against technologically undesirable and pathogenic microflora, did not inhibit the fermentative activity of starter cultures, and exerted a positive effect on the organoleptic and structural-mechanical characteristics of fermented meat products.

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