Abstract
This article presents the relevance of the issue of inhibition of microbiological processes at different stages of processing of sugar-containing raw materials, in particular ensuring the microbiological purity of juices and syrups in the production of sugar substances. Information on the composition of microbiota contaminating raw materials in the production of beet sugar, raw cane sugar, food syrups from sugar sorghum is analyzed.
 Experimental data on the evaluation of the effectiveness of a number of antimicrobial preparations in terms of growth retardation of pure cultures of microorganisms and the effect of disinfection during the introduction of preparations are presented.
 The greatest danger in production is caused by the development of spore-forming and mucus-forming bacteria, which led to the choice of research objects.
 Thus, the effect of antimicrobial preparations on microorganisms: mesophilic bacteria Bacillus subtilis, B. megatherium, thermophilic bacteria B. stearothermophilus, mucus-forming bacteria of the genus Leuconostos, was investigated. In addition, the effect of antimicrobials on mycelial fungi of the genus Aspergillus was studied.
 Based on the conducted experimental studies, the range of costs of the studied antimicrobial preparation for the suppression of contaminating microflora in the production of sugar and food syrups from vegetable raw materials was determined
Highlights
IntroductionSugar cane and sugar sorghum are mainly used as raw materials for the production of sugar substances
Sugar beets, sugar cane and sugar sorghum are mainly used as raw materials for the production of sugar substances
The analysis of the results of the conducted researches testifies to the high efficiency of the preparations on the basis of sodium salt of dichloroisocyanuric acid
Summary
Sugar cane and sugar sorghum are mainly used as raw materials for the production of sugar substances. These plant raw materials are characterized by a certain microbiota, which in production conditions can cause loss of sugars and deterioration of product quality. In the production of sugars, spoilage is an exceptional consequence that can occur over a number of undesirable factors. In this case, we are talking just about the deterioration of quality. Climatic conditions allow the cultivation of sugar sorghum, which can be used quite successfully as an alternative sugar-containing raw material for food syrups [1]. The production of sugar and food syrups requires the application of sanitary measures and good production practices in accordance with the HACCP system (Hazard Analysis and Critical Control Points)
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