Danylenko S. Scientific substantiation of development of biotechnologies of innovative preparations for improving consumer qualities of meat products

The dissertation presents the results of scientific substantiation of biotechnology of innovative preparations for improving consumer qualities of meat products. The criteria and methods of selection of microorganisms of different taxonomic groups are substantiated. Modes and parameters of biotechnology of preparations are studied: composition and quality of inoculum; formulation of economically promising nutrient media, cultivation with culture fluid supplements with glucose, determination of the composition of effective protective medium and its amount per unit of raw biomass, achieve ment of a high number of biologically active microorganisms in the finished biologic preparation - 10^(11) CFU / g and extendtion the shelf life by 6 months. Innovative preparations safety is checked. Rational dosages for each species of animals and meat products have been established. Functional supplements have been proven to be effective in preventing gastrointestinal diseases of farm animals and poultry. The introduction of bacterial preparations in meat raw material leads to an increase in the number of useful microbiota, reduces the duration of the technological cycle for 3-4 days, provides a high degree of sanitary and epidemiological safety of the finished product.