Bacterial preparations as additional «barrier» in manufacturing fermented meat products

Authors

  • О. Franko Institute of Food Resources NAAS
  • S. Danylenko Institute of Food Resources NAAS
  • L. Nedorizaniuk

Keywords:

fermented whole muscle pork products, bacterial preparation (BP), lactic acid bacteria (LAB)

Abstract

A study is undertaken in relation to influence of terms of bacterial preparations on quality of the fermented wholly a muscular product from pork. It is set that the use of bacterial preparation causes an increase in the number of lactic acid bacteria, lowering the pH of environment prevents the development of sanitary and exponential microflora.

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References

Ляйстнер Л. Барьерные технологии. Комбинированные методы обработки, обеспечивающие стабильность и качество продуктов питания / Л. Ляйстнер, Г. Гоулд. – М.: ГНУ ВНИИМП им. В.М. Горбатова, 2005. – 236 с.

Биотехнология сырокопченых колбас со стартовыми культурами // Мясной ряд. – 2003. – №4. – С. 24.

Банникова Л.А. Селекция молочнокислых бактерий и их применение в молочной промышленности / Банникова Л.А. – М.: Пищевая промышленность, 1975. – 255 с.

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Published

2013-02-04

How to Cite

Franko О., Danylenko, S., & Nedorizaniuk, L. . (2013). Bacterial preparations as additional «barrier» in manufacturing fermented meat products. FOOD RESOURCES, 1(1), 58–64. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/400

Issue

Vol. 1 No. 1 (2013): Food Resources

Section

Технічні науки

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