Направленное ферментирование как фактор формирования стабильного качества квашеной капусты

摘要: Introduction: Food safety is an absolute priority for both producers and consumers. It obvious that the issues of safety, sanitation, quality consistency apply to all processed products, not only fermented ones. However, industry foods unique: it where a product success depends, inter alia, on growth activity microorganisms. Today, there need summarize knowledge about factors affect development target microflora plant objects and, as result, obtain has undoubted biological nutritional value with minimal losses during its production. Objectives: Our goal was generalize affecting microflora, vegetable microbial spoilage storage. Results: The article discusses basic principles fermentation from microbiological biochemical points view. Under influence dynamically changing conditions in process raw materials, occurs complex species change microorganisms involved this process. most important group includes lactic acid bacteria used vegetables manufacturing products are more stable Conclusions: Fermentation affordable energy-saving method processing. helps increase food by reducing risk pathogenic infectious or toxicogenic levels. researchers studying materials creating starter cultures faced task improving vegetables. This can be achieved organizing human-directed using combination biological, chemical, physical factors.