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PROSPECTS FOR THE USE OF LACTOBACILLUS SAKEI, LACTOBACILLUS CURVATUS, LACTOBACILLUS REUTERI CULTURES IN THE PRODUCTION OF FERMENTED MEAT AND DAIRY PRODUCTS

Abstract

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.

For citations:


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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ISSN 2220-8755 (Print)