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ISSN 2410-7751 (Print)
ISSN 2410-776X (Online)

4 2014

"Biotechnologia Acta" v. 7, no 4, 2014
Р. 107-117, Bibliography 60, Ukrainian.
Universal Decimal classification: 637.522: 637.5.03


Danylenko S. G. 1, Kigel N. Ph. 1, Burtseva G. V. 2

1Institute of Food Resourses of the National Academy of Agrarian Sciences of Ukraine, Kyiv
2The State Research Center on Nutrition Hygiene of Ministry of Health of Ukraine, Kyiv

Principal criteria for the selection of microorganisms with a wide range of biological and technological properties for fermentation of raw meats are considered. Attention is paid to the main groups of microorganisms such as Micrococсus, Staphylococcus, Lactobacillus, Bifidobacterium and Propionibacterium which are promising for creation of bacterial preparations.

To create bacterial preparations, the basic criteria of selection for microorganisms were determined as follows: the ability of microorganisms to be developed within the specific ecological niche (raw meat materials) and their influence on flavor characteristics of the final product under the conditions of intensification of production technologies of meat products.

Methods used for search and retrieval of technologically promising strains from different natural sources (fresh meats, minced meats, meat, dairy and sour-milk products, vegetables, fruit, brines and mixtures for salting) are considered.

Key words: starter culture, selection criteria, selection methods, meat, fermentation.

© Palladin Institute of Biochemistry of the National Academy of Sciences of Ukraine, 2014