Properties and Compatibility of Microflora for Creating Starter Cultures in Sausage Production Technology

Abstract

In recent years, the success of scientific research in the field of biotechnology has led to the development of new technologies to accelerate the production of smoked sausages, improve their organoleptic properties and significantly increase the guarantee of production of high-quality products. One way to intensify the process of raw smoked sausages is to use starter crops. The paper presents the results of a study of individual strains and a consortium of microflora used in the production of raw smoked sausages. The results and justification of changes in the functional and technological properties of raw meat after making starter crops are presented.