Общая характеристика микробиоты колбасных изделий производимая в условиях Азербайджана
DOI:
https://doi.org/10.15587/2313-8416.2015.52006Słowa kluczowe:
сырье, технологические процессы, колбасные изделия, грибы, бактерии, порча продуктов, микотоксиныAbstrakt
В результате проведенных исследований выявлено, что колбасные изделия характеризуются как одно из мест обитания микроорганизмов и в формировании их микробиоты в целом участвуют 34 видов бактерий и 10 грибов. Показано, что среди этих микроорганизмов имеются немало видов, которые вызывают порчу исследуемых изделий и обогащают их токсичными метаболитами
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