Properties and Compatibility of Microflora for Creating Starter Cultures in Sausage Production Technology
Anton Nesterenko1, Andrey Koshchaev2, Nadezhda Kenijz3, Ruslan Omarov4, Sergei Shlykov5
1Anton Nesterenko, Kuban State Agrarian University named after I.T. Trubilin, Faculty of Processing Technologies, Krasnodar, Russia.
2Andrey Koshchaev, Kuban State Agrarian University named after I.T. Trubilin, Faculty of Processing Technologies, Krasnodar, Russia.
3Nadezhda Kenijz, Kuban State Agrarian University named after I.T. Trubilin, Faculty of Processing Technologies, Krasnodar, Russia.
4Ruslan Omarov, Stavropol State Agrarian University, Stavropol, Russia.
5Sergei Shlykov, Stavropol State Agrarian University, Stavropol, Russia.
Manuscript received on November 15, 2019. | Revised Manuscript received on November 23, 2019. | Manuscript published on November 30, 2019. | PP: 249-253 | Volume-8 Issue-4, November 2019. | Retrieval Number: D6763118419/2019©BEIESP | DOI: 10.35940/ijrte.D6763.118419
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: In recent years, the success of scientific research in the field of biotechnology has led to the development of new technologies to accelerate the production of smoked sausages, improve their organoleptic properties and significantly increase the guarantee of production of high-quality products. One way to intensify the process of raw smoked sausages is to use starter crops. The paper presents the results of a study of individual strains and a consortium of microflora used in the production of raw smoked sausages. The results and justification of changes in the functional and technological properties of raw meat after making starter crops are presented.
Keywords: Starter Cultures, Microflora, Functional and Technological Properties, Meat Raw Materials.
Scope of the Article: Networking Theory and Technologies.