Scientific Journal of KubSAU

The products containing consortia lactic and bifidobacteria, play an important role in a food of people, especially children, persons of advanced age and patients. Microorganisms - active producers of the useful substances capable to transformation of connections natural or synthesized by a chemical way in substances valuable to the person. In this article the researches of the influence of consortia of microorganisms on meat raw materials are presented

The article presents the results of the studies of the biological safety of raw sausages using electromagnetic processing of raw meat and starter cultures

With biotechnology development, working out and introduction of the new technologies focused on an intensification of a complex of difficult biochemical transformations which proceed in meat raw materials by manufacture smoked sausages became possible. One of such ways is introduction of starting cultures in a compounding of sausages. In this article we have presented the researches of perspective microbial strain and the choice of the strain for creation of starting cultures

In the article we present the results of working out the device for electromagnetic processing of meat raw materials and starting cultures. The device’s key parameters are resulted; the choice of parameters of electromagnetic processing of meat raw materials and starting cultures is proved

In this article we present the results of selection of optimum starting culture for manufacture of dried sausages from white and red fowl. The basic functional-technological properties of forcemeat from different parts of fowl with addition of starting cultures are resulted