EVALUATION OF THE PROPERTIES OF LACTOBACILLUS SAKEI STRAINS AS STARTER AND PROTECTIVE CULTURES FOR THE PRODUCTION OF FERMENTED MEAT AND DAIRY PRODUCTS
Abstract
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.
About the Authors
N. Ramanovich
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
A. Biruk
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
N. Zhabanos
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
S. Gordynets
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
L. Charniauskaya
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
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Review
For citations:
Ramanovich N., Biruk A., Zhabanos N., Gordynets S., Charniauskaya L. EVALUATION OF THE PROPERTIES OF LACTOBACILLUS SAKEI STRAINS AS STARTER AND PROTECTIVE CULTURES FOR THE PRODUCTION OF FERMENTED MEAT AND DAIRY PRODUCTS. Topical Issues of Processing of Meat and Milk Raw Materials. 2024;(19):147-157. (In Russ.)
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