CREATION AND USE OF MICROORGANISM CONSORTIUM IN MEAT PRODUCTION

Abstract

This research purpose is to develop functional products from biomodified low-grade by-products and waste using microorganism consortia. To create conditions for a balanced diet and improve the health of the population, the technique of using biotechnological methods directed at attracting non-traditional resources was proposed. The object of the study was secondary meat by-products and waste from the meat processing industry. The meat products and waste were processed with such lactic-acid bacteria as Lactobacillus bulgaricus , Bifidumbacterinum siccum, and Staphilococcus carnosus. Lactic-acid bacteria were cultured step- by-step in different combinations: Staphilococcus carnosus and Lactobacillus bulgaricus; Bifidumbacterinum siccum and Staphilococcus carnosus; Lactobacillus bulgaricus and Bifidumbacterinum siccum. Changes in the growth activity of selected species of lactic-acid bacteria in various combinations were carried out in various nutrient media. When growing the studied strains in a medium of meat-and-peptone agar, their complete identification was carried out. The final stage was the analysis of the quality of real objects: horse meat, flank, and standard beef muscle tissue. The dynamics of changes in indicators of functional and technological and organoleptic meat properties proved a positive effect from the use of lactic acid bacteria. Developed races have shown the ability to suppress harmful microflora in meat products actively. Moreover, they softened the secondary meat for processing and positively proved to improve the finished product's organoleptic characteristics. Processing of secondary resources of by-products and waste will allow more economical and rational use of the most essential collagen-containing food reserve of meat and meat products. The insufficient coverage of this issue on the use of a combined strain of these species of microorganisms for the biomodification of secondary collagen-containing by-products and waste in the meat industry indicates the relevance of the chosen topic.