STUDY OF FERMENTATION PROCESS OF BAIKAL OMUL WITH THE USE OF LACTIC ACID BACTERIA

Abstract

The article describes fermentation process of the Baikal omul with the bacterial concentrate containing Lactobacillus sakei LSK-104. pH and microbiological analyses were used as indicators of biochemical activity of lactic acid bacteria. As found, during fermentation of omul, pH of the muscle tissue in the experimental sample decreased faster and reached 5.05 at 14 days of fermentation, while in the control sample the pH value was 6.28. It can be explained by the formation of organic acids during the fermentation with lactic acid bacteria L. sakei LSK-104. In this case, the number of viable cells reacheed a maximum value of 1011 CFU/g. The lactic acid fermentation process in brine proceeded more intensively than in the muscle tissue. The data obtained in this study expand our understanding of the adaptive mechanisms that ensure survival of L. sakei LSK-104 under unfavorable cultivation conditions