MICROBIOLOGICAL PARAMETERS OF THE FERMENTED PRODUCT FROM BAIKAL OMUL, MADE WITH THE USE OF LACTIC ACID BACTERIA-Reference-Cited by-同舟云学术

MICROBIOLOGICAL PARAMETERS OF THE FERMENTED PRODUCT FROM BAIKAL OMUL, MADE WITH THE USE OF LACTIC ACID BACTERIA

Published:2022-06-14 Issue:3 Volume:2022 Page:104-108
ISSN:0131-6184
Container-title:Fisheries
language:en
Short-container-title:

Author:

Nikiforova Anna¹,Khamagaeva Irina²

Affiliation:

1. East Siberian State University of Technology and Management.

2. East Siberia State University of Technology and Management

Abstract

The work is devoted to the study of the effect of the fermentation process on the microflora composition of fermented product from the Baikal omul (Coregonus migratorius (Georgi, 1775)), produced with the use of bacterial concentrate of lactic acid bacteria Latilactobacillus sakei ((Katagiri et al. 1934) Zheng et al. 2020). It has been established that, according to microbiological indicators, fermented Baikal omul meets the requirements of regulatory documentation. The microflora of the control (without the use of bacterial preparations) and experimental (with the use of a bacterial concentrate of lactic acid bacteria) batches had significant differences.

Publisher

FSBI TSUREN

Subject

General Medicine

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