ПЕРСПЕКТИВЫ ИСПОЛЬЗОВАНИЯ КУЛЬТУР LACTOBACILLUS SAKEI, LACTOBACILLUS CURVATUS, LACTOBACILLUS REUTERI ПРИ ПРОИЗВОДСТВЕ ФЕРМЕНТИРОВАННЫХ МЯСНЫХ И МОЛОЧНЫХ ПРОДУКТОВ
Аннотация
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.
Об авторах
Н. С. Романович
Институт мясо-молочной промышленности
Беларусь
Беларусь
Минск
Е. Н. Бирюк
Институт мясо-молочной промышленности
Беларусь
Беларусь
к.с-х.н.
Минск
Н. К. Жабанос
Институт мясо-молочной промышленности
Беларусь
Беларусь
к.т.н.
Минск
Т. А. Савельева
Институт мясо-молочной промышленности
Беларусь
Беларусь
к.в.н.
Минск
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Рецензия
Для цитирования:
Романович Н.С., Бирюк Е.Н., Жабанос Н.К., Савельева Т.А. ПЕРСПЕКТИВЫ ИСПОЛЬЗОВАНИЯ КУЛЬТУР LACTOBACILLUS SAKEI, LACTOBACILLUS CURVATUS, LACTOBACILLUS REUTERI ПРИ ПРОИЗВОДСТВЕ ФЕРМЕНТИРОВАННЫХ МЯСНЫХ И МОЛОЧНЫХ ПРОДУКТОВ. Актуальные вопросы переработки мясного и молочного сырья. 2023;(18):86-96.
For citation:
Ramanovich N., Biruk A., Zhabanos N., Savelyeva T. PROSPECTS FOR THE USE OF LACTOBACILLUS SAKEI, LACTOBACILLUS CURVATUS, LACTOBACILLUS REUTERI CULTURES IN THE PRODUCTION OF FERMENTED MEAT AND DAIRY PRODUCTS. Topical Issues of Processing of Meat and Milk Raw Materials. 2023;(18):86-96. (In Russ.)
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