2408-9346Research result. Business and Service Technologies2408-934610.18413/2408-9346-2018-4-3-0-51486INTERDISCIPLINARY RESEARCH IN THE FIELD OF BUSINESSUsing of biotechnological methods during the salting process of raw meat materialUsing of biotechnological methods during the salting process of raw meat materialBal'-PrilipkoLarisa VatslavovnaBal'-PrilipkoLarisa Vatslavovnabplv@mail.ruLeonovaBogdana IgorevnaLeonovaBogdana Igorevnawebmed89@mail.ruBronaAnna IgorevnaBronaAnna Igorevnawebmed89@mail.ruKovtunVlada AleksandrovnaKovtunVlada Aleksandrovnakovtunvlada@gmail.com20184300

The article is devoted to the application of biotechnological methods in the process of salting for raw meat materials, their influence on the microbiological stability of the product, the formation of the necessary properties and the creation of an effective "barrier" for pathogenic microflora. In particular, the results of research on the effect of microorganisms Pediococcus acidilactici and Staphylococcus carnosus on the process of salting for raw meat materials and their role in inhibiting the development of pathogenic microorganisms and ensuring microbiological stability of the product were presented.          Based on the analysis of the results of the study, the role of the starter culture as one of the «barriers» in the technology of production of fermented meat products is determined.

The article is devoted to the application of biotechnological methods in the process of salting for raw meat materials, their influence on the microbiological stability of the product, the formation of the necessary properties and the creation of an effective "barrier" for pathogenic microflora. In particular, the results of research on the effect of microorganisms Pediococcus acidilactici and Staphylococcus carnosus on the process of salting for raw meat materials and their role in inhibiting the development of pathogenic microorganisms and ensuring microbiological stability of the product were presented.          Based on the analysis of the results of the study, the role of the starter culture as one of the «barriers» in the technology of production of fermented meat products is determined.

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