title: ÐÑÐ¸Ð¼ÐµÐ½ÐµÐ½Ð¸Ðµ Ð±Ð¸Ð¾Ð·Ð°ÑÐ¸ÑÐ½ÑÑ ÐºÑÐ»ÑÑÑÑ Ð² ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¿ÑÐµÑÐµÑÐ²Ð¾Ð² Ð¸Ð· ÑÐµÐ»ÑÐ´ÐµÐ¹
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Application of bioprotective cultures in the technology of herring preserves
Creators: name: ÐÐ·ÐµÑÐ¾Ð²Ð°, ÐÐ»ÑÐ³Ð°
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2020
Subjects: Ð±Ð¸Ð¾Ð·Ð°ÑÐ¸ÑÐ½ÑÐµ ÐºÑÐ»ÑÑÑÑÑ Ð¼Ð¸ÐºÑÐ¾Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð¼Ð¾Ð²
Ð¿ÑÐµÑÐµÑÐ²Ñ
Ð±ÑÑÐµÑÐ½Ð¾ÑÑÑ
ÑÐ¾Ð·ÑÐµÐ²Ð°Ð½Ð¸Ðµ
Ð¿ÐµÐºÑÐ¸Ð½Ñ
Ð¼Ð¸ÐºÑÐ¾Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸
bioprotective cultures of microorganisms
preserves
buffering
ripening
pectins
microbiological indicators

description: 72 Ñ., 18 ÑÐ¸Ñ., 13 ÑÐ°Ð±Ð»., 1 Ð¿ÑÐ¸Ð». Ð Ð°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð²Ð»Ð¸ÑÐ½Ð¸Ñ Ð±Ð¸Ð¾Ð·Ð°ÑÐ¸ÑÐ½ÑÑ ÐºÑÐ»ÑÑÑÑ Ð½Ð° ÑÐ¾Ð·ÑÐµÐ²Ð°Ð½Ð¸Ðµ Ð¿ÑÐµÑÐµÑÐ²Ð¾Ð² Ð¸Ð· ÑÐµÐ»ÑÐ´Ð¸ Ð¸ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ Ð¸Ñ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¿ÑÐ¸ ÑÐ¾Ð»Ð¾Ð´Ð¸Ð»ÑÐ½Ð¾Ð¼ ÑÑÐ°Ð½ÐµÐ½Ð¸Ð¸, Ð° ÑÐ°ÐºÐ¶Ðµ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐµ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¿ÑÐµÑÐµÑÐ²Ð¾Ð² Ð¸Ð· ÑÐµÐ»ÑÐ´Ð¸ Ñ Ð´Ð¾Ð±Ð°Ð²ÐºÐ°Ð¼Ð¸ Ð±Ð¸Ð¾Ð·Ð°ÑÐ¸ÑÐ½ÑÑ ÐºÑÐ»ÑÑÑÑ. Ð ÑÐ¾Ð´Ðµ ÑÐ°Ð±Ð¾ÑÑ Ð±ÑÐ»Ð¸ Ð¿Ð¾Ð»ÑÑÐµÐ½Ñ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ð¹ Ð¼Ð¾ÑÑÐ¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ñ ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸Ðº Ð¿ÑÐµÐ¿Ð°ÑÐ°ÑÐ° Ð±Ð¸Ð¾Ð·Ð°ÑÐ¸ÑÐ½ÑÑ ÐºÑÐ»ÑÑÑÑ Ð¼Ð¸ÐºÑÐ¾Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð¼Ð¾Ð², ÑÐ¾Ð´ÐµÑÐ¶Ð°ÑÐµÐ³Ð¾ ÑÑÐ°Ð¼Ð¼ Lactobacillus sakei. ÐÑÐ» Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½ ÑÐ¿Ð¾ÑÐ¾Ð± Ð¿ÑÐ¸Ð¼ÐµÐ½ÐµÐ½Ð¸Ñ Ð¿ÑÐµÐ¿Ð°ÑÐ°ÑÐ° Lactobacillus sakei Ð² ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ ÑÑÐ±Ð½ÑÑ Ð¿ÑÐµÑÐµÑÐ²Ð¾Ð² Ð² ÑÐ¾ÑÑÐ°Ð²Ðµ Ð·Ð°Ð»Ð¸Ð²Ð¾ÑÐ½ÑÑ ÑÐ¼ÐµÑÐµÐ¹ Ð² ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ðµ 0,02 % Ð¾Ñ Ð¼Ð°ÑÑÑ Ð¿ÑÐµÑÐµÑÐ²Ð¾Ð². ÐÐ¾Ð»ÑÑÐµÐ½Ñ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ð¹ Ð±Ð¸Ð¾ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ Ð¸ Ð¼Ð¸ÐºÑÐ¾Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ ÑÑÐ±Ð½ÑÑ Ð¿ÑÐµÑÐµÑÐ²Ð¾Ð² Ñ Ð´Ð¾Ð±Ð°Ð²ÐºÐ°Ð¼Ð¸ Ð¿ÑÐµÐ¿Ð°ÑÐ°ÑÐ° Lactobacillus sakei Ð¿ÑÐ¸ ÑÐ¾Ð»Ð¾Ð´Ð¸Ð»ÑÐ½Ð¾Ð¼ ÑÑÐ°Ð½ÐµÐ½Ð¸Ð¸. Ð£ÑÑÐ°Ð½Ð¾Ð²Ð»ÐµÐ½Ð¾, ÑÑÐ¾ Ð²Ð½ÐµÑÐµÐ½Ð¸Ðµ ÐºÑÐ»ÑÑÑÑÑ Lactobacillus sakei Ð² Ð·Ð°Ð»Ð¸Ð²ÐºÐ¸ Ð´Ð»Ñ Ð¿ÑÐµÑÐµÑÐ²Ð¾Ð² ÑÐ¿Ð¾ÑÐ¾Ð±ÑÑÐ²ÑÑÑ ÑÑÐºÐ¾ÑÐµÐ½Ð¸Ñ ÑÐ¾Ð·ÑÐµÐ²Ð°Ð½Ð¸Ñ Ð¿ÑÐµÑÐµÑÐ²Ð¾Ð², Ð¿Ð¾Ð´Ð°Ð²Ð»ÑÑÑ ÑÐ¾ÑÑ Ð½ÐµÐ¶ÐµÐ»Ð°ÑÐµÐ»ÑÐ½Ð¾Ð¹ Ð¼Ð¸ÐºÑÐ¾ÑÐ»Ð¾ÑÑ Ð¿ÑÐ¸ ÑÐ¾Ð»Ð¾Ð´Ð¸Ð»ÑÐ½Ð¾Ð¼ ÑÑÐ°Ð½ÐµÐ½Ð¸Ð¸, Ð±Ð»Ð°Ð³Ð¾Ð´Ð°ÑÑ ÑÐµÐ¼Ñ Ð¼Ð¾Ð³ÑÑ Ð±ÑÑÑ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ñ Ð² ÐºÐ°ÑÐµÑÑÐ²Ðµ Ð±Ð¸Ð¾ÐºÐ¾Ð½ÑÐµÑÐ²Ð°Ð½ÑÐ° Ð² ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¿ÑÐµÑÐµÑÐ²Ð¾Ð² Ð¸Ð· ÑÐµÐ»ÑÐ´Ð¸ Ð² Ð¶ÐµÐ»ÐµÐ¹Ð½ÑÑ Ð·Ð°Ð»Ð¸Ð²ÐºÐ°Ñ. ÐÑÐ»Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ ÑÐµÑÐµÐ¿ÑÑÑÑ Ð¿ÑÐµÑÐµÑÐ²Ð¾Ð² Â«Ð¡ÐµÐ»ÑÐ´Ñ Ð¿ÑÑÐ½Ð°Ñ Ð² Ð¶ÐµÐ»ÐµÂ» Ð¸ ÑÐ¾Ð»Ð¾Ð´Ð½ÑÑ Ð·Ð°ÐºÑÑÐ¾Ðº Ð¸Ð· Ð¿ÑÐµÑÐµÑÐ²Ð¾Ð² Ñ Ð¿ÑÐ¸Ð¼ÐµÐ½ÐµÐ½Ð¸ÐµÐ¼ ÐºÑÐ»ÑÑÑÑÑ Lactobacillus sakei.
description: 72 pages, 18 pictures, 13 tables, 1 application The work is devoted to the study of the influence of bioprotective cultures on the ripening of herring preserves and their quality indicators during cold storage, as well as the development of technology for herring preserves with additives of bioprotective cultures. In the course of the work, the results of studies of morphological characteris-tics of the preparation of bioprotective cultures of microorganisms, which contains a strain of Lactobacillus sakei. A method of using the drug Lactobacillus sakei in the technology of fish preserves in jelly with pectin in the amount of 0.02 % of the mass of preserves was proposed. The results of the study of biochemical and microbiological parameters of fish preserves with the addition of the drug Lactobacillus sakei in cold storage were obtained. It was found that the introduction of Lactobacillus sakei culture in the jelly for preserves accelerates the ripening of preserves, suppresses the growth of undesirable microflora during storage, so they can be used as a bioconservant in the technology of preserves from herring in jelly. Recipes for preserves "spiced Herring in jelly" and cold snacks from pre-serves with the use of Lactobacillus sakei culture were developed.