Biotechnological transformation of vegetable raw materials during in the directed fermentation with lactic acid microorganisms

The article reflects the possibility of using the transformation of raw materials of vegetable type when using lactic acid organisms by the process of fermentation. The authors point out that such terms as salted, soaked and sauerkraut fruits and vegetables are widely used in vegetable processing technology and technical literature. In the canning industry there is a widespread salting cucumbers, tomatoes, pickled cabbage and beets, pickled watermelon and apples. The contamination of fresh cucumbers with lactic acid microorganisms is on average only 3-6%, and fresh cabbage from 5 to 20% of the total number of microorganisms. A significant place in the epiphytic microflora is occupied by putrefactive microorganisms and microorganisms of the genus Coli aerogenes. Contamination of vegetables microflora increases significantly during storage. As a result of the research, it was concluded that the total number of microorganisms on cucumbers that were stored for more than a day increased by 20-60 times and on cabbage with expired cabbage by 3-4 times. The article shows that the use of fermentation is one of the most popular and well-known ways to preserve fruits and vegetables from spoilage. This method relates to microbiological methods of preservation, which is based on the transformation of sugars contained in vegetables and fruits, lactic acid under the action of lactic acid bacteria, initially located on the surface of the processed raw materials. The task of the research was to study the process of directed fermentation of cabbage of white-leaved variety Slava, using strains of lactic acid microorganisms and their consortia, taking into account the degree of their mutual influence.