Korol T. Creation of the bacterial preparation for the fermented meat products

The dissertation is dedicated to the scientific substantiation and creation of a bacterial preparation biotechnology on the basis of biologically active cultures of lactic acid bacteria and micrococci for the fermented meat products. Lactic acid bacteria and micrococci were selected from Ukrainian commercial meat products and by screening of the museum strains on the ability of functioning in meat. For the first time the bacterial composition of microorganisms Lactobacillus casei ssp. casei, Lactobacillus casei ssp. rhamnosus, Lactobacillus plantarum, Micrococcus varians was created in Ukraine on the basis of symbiotic relations. It was offered to use the "lunula" method for primary research of mutual relations character between starter cultures of different taxonomic groups. Technological process procedures and parameters of the bacterial preparation "Lacmic" for the fermented meat products were worked out. The manner and doze of new starter cultures addition during manufacture of sausages was experimentally determined. The developed biotechnology allowed to receive from 1 dm3 of nutrient medium (5±0,5) g of a dry concentrate. One gram of a preparation contains the 10 billion CFU of biologically active lactic bacteria and 100 million CFU micrococci. Functioning of bacterial preparation "Lacmic" was investigated on microbiological, physical-chemical, biochemical and organoleptic characteristics. The effectiveness of "Lacmic" was shown in sausages during the technological process of production and storage.