The article discusses the main trends in processing animal products, the development of technologies to improve their quality and technologies to preserve the quality indicators of the product over time. A review of the effects of ultrasound treatment on beef rumen is presented, and the main directions of ultrasound application are determined. The advantages of ultrasonic processing and its influence on the characteristics of raw meat were researched. The modes and parameters (frequency, intensity and duration) of ultrasound treatment of muscle tissue were established based on the results. This study evaluated the effect of ultrasound treatment on beef rumen's physical, microstructural and organoleptic characteristics. The physicochemical, mineral, microbiological, vitamin and amino acid composition of beef rumen and reticulum were also studied. Based on the results of the presented review, it can be concluded that the development of technologies for processing beef rumen with ultrasound is of potential interest. The optimal parameters are 400 and 600 W/m2, with a frequency of 40 kHz, for 50-60 minutes.
This article presents the results of a study to determine the optimal nutrient medium for the cultivation of lactobacteria. The objects of the study were selected pure, active strains of lactic acid microorganisms. In order to determine the optimal nutrient medium of lactobacillus strains, 5 different standard and differentiated nutrient media were studied – MRS medium, chalk agar, Eikman milk agar, cabbage agar, carrot agar for the cultivation of lactobacteria according to A.I. Netrusov. As a result of studies on carrot agar for the cultivation of lactobacteria according to A.I. Netrusov, the growth of lactic acid bacteria was 3.3 * 107 CFU, 3.21*107 CFU, 3.05* 107 CFU, thereby showing a high result. It was revealed that strains of lactic acid bacteria grow well on cabbage agar and MRS medium, the smallest growth was on chalk agar and Eikman milk agar. The peculiarities of the growth of lactobacillus cultures on these media were also investigated, it was revealed that when lactobacillus cultures grow on these media, they form turbidity and enlightenment zones around the colony are observed. These features are related to the composition of the nutrient medium and the physiological nature of the strain.
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