Using the Proteolytic Properties of the Biomass of Lactic Acid Microorganisms to Create New Food Products

Introduction. Lactic acid microorganisms are widely used in the production of lactic foods, including for creation new products with functional properties. The ability some types organisms to produce proteolytic enzymes can be other food industries, particular meat industry. This issue has not been studied enough scientific literature. Purpose. purpose this work is substantiate feasibility using biomass — producers modify properties hard raw materials. Materials and Methods. paper monitors literature on use industry animal feed, influence various factors enzymes, dependence quality state protein component. Experiments were carried out cultivation their effect Results . efficiency subsurface serum a consortium shown. obtained processing materials Conclusion As result such processing, have acquired improved technological (maturation time, moisture binding ability, water retention shear stress limit, texture, color meat), which allows modified good consumer (taste, aroma, tenderness product, digestibility). In addition, protective factor against many unfavorable microorganisms.