Loss prevention and food quality maintenance are primarily associated with protection against the negativeimpact of microorganisms and their metabolites during manufacture and storage. In this regard, in recent years, the issue of thegoods safety is of the top- priority in the food production. Meat and meat products are the most labour-intensive and expensiveto manufacture. Their main components (protein, fat, etc.) are a favourable environment for development of a variety of microorganisms.This paper presents the results of the biotechnological property research of the Lactobacillus genus collection strains,their effect on the microorganisms directly isolated from meat and on the collection strains (saprophytic, conditionally pathogenicand pathogenic microorganisms). In particular, the antagonistic activity regarding the indicator and collection microorganisms,acid activity and ability to survive at high salt concentrations and low above-zero temperatures have been studied.Based on the experimental results, the most active strains for further study and use in the me

Keywords:Meat Lactic acid Bacteria Halo-resistance Thermo-resistance antagonism Corresponding author:Andrey Kishenya E-mail: andrey.kishenya@ mail.ru Introduction.Despite a large number of the bacterial preparations used in the meat industry, development of new starters and study of their influence on development of undesirable microbiota are still vital.Materials and methods. We studied the halo-and thermoresistance of 8 collection strains of the lactic acid bacteria and the compositions made of these lactic acid bacteria. The antagonistic activity toward the indicator strains, isolated from the raw meat, and the collection bacteria strains was determined by the well-diffusion method.Results and discussion. At the maximum NaCl concentration (10.0%) in the growing medium, the strains of L. Based on the strains of L. plantarum, L. delbrueckii s/ sp.lactis 013 and L. casei s/sp. tolerans 290 nine variants of compositions were made and their biotechnological potential was studied. All the compositions were able to grow even at 0 °C. The most stable was the starter made of L. delbrueckii s/sp. lactis 013 + L. plantarum 12 at the ratio of 1:2, the growth rate of which at 5 °C was estimated as "exceptional". The lactic acid bacteria compositions significantly inhibited the growth of the indicator bacteria. The dimensions of the "no growth' areas for the bacteria isolated from meat ranged from 16 mm to 43 mm depending on the indicator strain and composition. The most sensitive bacteria from the collection ones were the grampositive cocci P. citreus and M. luteus, for which the "no growth" area dimensions, depending on the composition, ranged from 34 mm to 42 mm and from 28 mm to 40 mm, respectively.Conclusions. The results show an increase in the biotech activity of the lactic acid bacteria in the compositions. The most promising for testing in an industrial environment is a composition of L. delbrueckii s/sp. lactis 013 + L. plantarum 12 at the ratio of 1:2.