THE ANALITICAL SCREENING OF BACTERIAL PREPARATIONS APLICATION IN THE PRODUCTION OF MEAT PRODUCTS
The article presents some results of a large-scale analytical screening regarding the fundamental ways of bacterial preparations application in the manufacture of meat products. The authors describe the requirements for bacterial preparations, formulate the basic criteria for selection of starter cultures for the use in various technological purposes. Based on the comprehensive theoretical data, the authors conclude that bacterial preparations in the manufacture of meat products are applied with the purpose of the enzymatic transformation of the structure of raw material, forming a specific flavor, stable color, and ensuring safety. Using the foundations of applied biotechnology through a genetic transformation of microorganisms offer great opportunities for developing high-productive strains with desired characteristics.
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