ВПЛИВ МОЛОЧНОКИСЛИХ БАКТЕРІЙ НА ПОВЕРХНЕВУ МІКРОБІОТУ М’ЯСА

This paper presents the results of research concerning the possible impact of different strains of lactic acid bacteria of the family Lactobacillus plantarum on suppressing the meat’s own pathogenic microflora. Specimens of chilled meat were collected on the production plant from different parts beef carcass (middle neck, flank, hip), because microbial contamination of these parts is considered to be the highest one. Qualitative and quantitative composition of the surface microorganisms of meat was established. The antagonistic effect of lactic acid on saprogenic microbiota of meat was identified. Spoilage of refrigerated products (especially meat) occurs primarily as a result of vital activity of a great number of microorganisms: bacteria, fungi (mold, yeast), viruses and microparasites. Today, to preserve the product, innovative technologies are needed. An alternative to chemical drugs (benzoic acid, sorbic acid, etc.) are substances of microbial origin – bacteriocins, enzymes. The research findings show that lactic acid bacteria of Lactobacillus plantarum family can be used in meat industry as a biological barrier will slow down the development of pathogenic microflora.