STUDY OF LACTIC ACID BACTERIA AS A BIO-PROTECTIVE CULTURE FOR MEAT

• Main Authors: L. Vinnikova, A. Kishenya, I. Strashnova, A. Gusaremko
• Format: Article
• Language: English
• Published: Odessa National Academy of Food Technologies 2016-08-01
• Series: Harčova Nauka ì Tehnologìâ
• Subjects: microbiota of meat; Lactobacillus; storage life; antagonistic action
• Online Access: http://journals.gsjp.eu/index.php/foodtech/article/view/149

<p>Loss prevention and food quality maintenance are primarily associated with protection against the negative<br />impact of microorganisms and their metabolites during manufacture and storage. In this regard, in recent years, the issue of the<br />goods safety is of the top- priority in the food production. Meat and meat products are the most labour-intensive and expensive<br />to manufacture. Their main components (protein, fat, etc.) are a favourable environment for development of a variety of microorganisms.</p><p>This paper presents the results of the biotechnological property research of the Lactobacillus genus collection strains,<br />their effect on the microorganisms directly isolated from meat and on the collection strains (saprophytic, conditionally pathogenic<br />and pathogenic microorganisms). In particular, the antagonistic activity regarding the indicator and collection microorganisms,<br />acid activity and ability to survive at high salt concentrations and low above-zero temperatures have been studied.<br />Based on the experimental results, the most active strains for further study and use in the me</p>