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.
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