Study of the dynamics of the development of lactic acid microorganisms in the two-stage process of fermenting cabbage varieties "Pams"

Relevance. Leuconostoc mesenteroides, Lactobacillus plantarum and Leuconostoc fallax are the three main lactic acid bacteria developing in the production of sauerkraut. The process of production of fermented foods, as well as their characteristics are determined by the fermenting activity of microorgan-sms used. Many food products (matured cheeses, sauerkraut, etc.) are canned products: for them, the term is significantly increased compared to the shelf life of the raw material from which these products are made. Their characteristic feature is not only high stability during storage, but also a pronounced flavor bouquet, due to the direct or indirect action of fermenting microorganisms. Material and methods. Microbiological methods of preserving fruits and vegetables are based on the formation of natural preservatives - lactic acid and alcohol, which accumulate as a result of fermentation of sugars by lactic acid bacteria or yeast. The intensity of lactic acid fermentation and the amount of accumulated lactic acid depend on several conditions: the presence of lactic acid bacteria, the content of sugars and other chemicals in the raw material, the addition of spice-aromatic plants, anaerobic conditions, temperature...