An assessment of the current state Russian lactic starter market is given, which reflects dependence on imported raw materials mainly from European manufacturers. To reduce and ensure food security during sanction period, scientific technical community Federation has been set with a task to create technologies that allow obtaining high-quality cultures fermented products based them. The article...

Starter cultures, by their biochemical activity, cause changes to the pH of the meat, speed up the development of colour, consistency, fl avour, aroma, and in general bring about the formation of the characteristic qualities of the product. Alongside their desired eff ect, some microbe cultures may cause the product to spoil; it is also possible to fi nd microorganisms which may be harmful for ...