Biosynthesis of probiotic cultures for the production of sausage products

Fermented meat products Probiotic components of sourdough Lactobacillus sakei CRL1862 Lactobacillus rhamnosus R0011 Enterococcus faecium MXVK29 Safe Innovative and healthy productsThe growth of the populations welfare in many 'third world' countries has sharply increased the demand for quality food products.The criteria for consumer choice of products have also changed.In addition to regional differences in taste preferences, the nutrient component plays a significant role.The demand for meat products has especially grown as the most nutritious and possessing high taste and aromatic qualities.Competition stimulates manufacturers to conduct extensive scientific research in order not only to satisfy gastronomic demands, but also to make a product that improves health.One of the promising areas is the processing of meat products with microorganism cultures.Among them, it is necessary to highlight probiotics, the use of which can significantly improve the texture and consistency of the finished product, making it more tender and juicier.In addition, probiotics inhibit the development of saprophytic microflora, which helps to extend the shelf life of finished products.There is a problem both with the choice of microorganisms for the preparation of starters, and with the biosynthesis of the necessary probiotic cultures.Determining the optimal starters and the presence of certain probiotics in their composition becomes quite difficult.The study of this problem involves studying the properties of various starter cultures with probiotics, their interaction with meat raw materials, as well as determining the optimal conditions for production.The results of the work can help manufacturers make a reasonable choice of starter cultures and probiotics, which will positively affect the quality, usefulness and attractiveness of their products.