Pure cultures of lactic acid bacteria - the fundamental basis of directed and controlled fermentation process

Abstract

A set of studies was carried out with the development of technology and an assortment of fermented products from vegetables and fruits using pure cultures of lactic acid bacteria, which meets all standardized quality and safety criteria adopted for fermented vegetables and fruits in the republic.

Strains have been selected and certain consortia of starter cultures of pure cultures of lactic acid bacteria have been compiled for the fermentation of vegetables and fruits; the main criteria characterizing the quality of fermented products, formed in the process of salting, fermentation and soaking, have been determined. The selection of the component composition of fermented products was carried out.

The kinetics of lactic acid accumulation during fermentation using pure cultures of lactic acid bacteria was studied. A set of tests was carried out and the safety of standard samples of fermented vegetables and fruits using pure cultures of lactic acid bacteria produced in industrial production conditions was assessed for compliance with the requirements of regulatory and technical documentation. The technology of fermentation of vegetables and fruits using pure cultures of lactic acid bacteria has been mastered and introduced on an industrial basis by industry enterprises.