Microbiological parameters of the fermented product from baikal omul Coregonus migratorius (Georgi, 1775), made with the use of lactic acid bacteria
https://doi.org/10.37663/0131-6184-2022-3-104-108
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.
About the Authors
A. P. Nikiforova
East Siberian State University of Technology and Management (VSGUTU)
Russian Federation
Russian Federation
Candidate of Technical Sciences, Associate Professor, Senior Researcher of the Department of Standardization, Metrology and Quality Management
I. S. Khamagaeva
East Siberian State University of Technology and Management (VSGUTU)
Russian Federation
Russian Federation
Doctor of Technical Sciences, Head of the Department of Dairy Products Technology. Commodity science and examination of goods
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Review
For citations:
Nikiforova A.P., Khamagaeva I.S. Microbiological parameters of the fermented product from baikal omul Coregonus migratorius (Georgi, 1775), made with the use of lactic acid bacteria. Fisheries. 2022;(3):104-108. (In Russ.) https://doi.org/10.37663/0131-6184-2022-3-104-108
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