УДК 579.67
Ил. 1. Библ. 25.
DOI: 10.21323/2071-2499-2021-4-26-29

Применение пробиотиков при производстве пищевой продукции

Богданова Ю.И., Насонова В.В., канд. техн. наук
ФНЦ пищевых систем им. В.М. Горбатова
Ключевые слова: мясная продукция, пищевая продукция, пробиотики,
Реферат:
Положительные свойства пробиотических микроорганизмов известны уже более ста лет. Одновременно с этим промышленное и целенаправленное их применение началось довольно недавно. Это обусловлено несколькими факторами: пробиотические микроорганизмы должны быть устойчивы к различным технологическим воздействиям, оказываемым непосредственно при производстве пищевой продукции, при её хранении, а также при потреблении. Поскольку необходимо, чтобы пробиотические микроорганизмы, попадая в организм человека, оставались жизнеспособными. В настоящее время на потребительском рынке представлены различные группы пищевой продукции, изготовленной с пробиотиками.

The use of probiotics in food production

Bogdanova Y.I., Nasonova V.V.
Gorbatov Research Center for Food Systems
Key words: probiotics, food products, meat products
Summary:
The positive properties of probiotic microorganisms have been known for over a century. At the same time, their industrial and purposeful use began quite recently. This is due to several factors: probiotic microorganisms must be resistant to various technological influences directly from the production of food products, during storage, as well as during consumption since it is necessary that probiotic microorganisms entering the human body remain viable. Currently, the consumer market presents various groups of food products made with probiotics.

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Контакты:

Богданова Юлия Игорьевна
yu.afanasyeva@fncps.ru
Насонова Виктория Викторовна
v.nasonova@fncps.ru

Для цитирования:

Богданова, Ю.И. Применение пробиотиков при производстве пищевой продукции / Ю.И. Богданова, В.В. Насонова // Все о мясе. – 2021. – № 4. – С. 26-29. DOI: 10.21323/2071-2499-2021-4-26-29.

For citation:

Bogdanova, Y.I. The use of probiotics in food production / Y.I. Bogdanova, V.V. Nasonova // Vsyo o myase. – 2021. – № 4. – Р. 26-29. DOI: 10.21323/2071-2499-2021-4-26-29.