Due to the special importance of food in the emergence of acute intestinal infectious diseases and bacterial food poisoning, special attention is paid to the microbiological purity monitoring of food raw materials and food products. Ionizing radiation processing of food – is a promising technology for combating both microorganisms causing spoilage and pathogenic and opportunistic microorganisms – pathogens of dangerous diseases. However, work with vegetative forms of these microorganisms to study the effects of ionizing radiation is difficult because of the need to use in experiments only actively growing culture, which is sensitive to various environmental factors. When studying the effect of ionizing radiation on the microflora of food products, this study describes the investigation of the possibility of using as a test-culture the ascospores of the fungus Aspergillus fischeri instead of vegetative forms of pathogenic and opportunistic cultures. Ascospores of the fungus Aspergillus fischeri are used as a test culture in the development of pasteurization regimes of fruit and vegetable products. A. fischeri ascospores have been shown to have higher resistance to ionizing radiation in the range from 1 to 5 kGy at capacity 10 MeV in comparison with Salmonella enterica, Escherichia coli and Listeria monocytogenes cells. Therefore, in the development of ionizing radiation food processing regimes it is recommended to use ascospores of the fungus A. fischeri as a test culture instead of vegetative forms of bacteria.

Relevance. The use of certain single or mixed cultures of lactic acid microorganisms and the mandatory control of the fermentation process of white cabbage are of great importance to ensure that the product is of stable quality without the need for any chemical preservatives or harsh processing conditions. Carbohydrates contained in raw materials play an important role in this process, since carbohydrates are the main source of maintaining the viability of lactic acid microorganisms. By adjusting the carbohydrate component of raw materials at different stages of fermentation, it is possible to maintain a high titer of microorganisms, while obtaining not only a high-quality product, but also giving it, along with prebiotic (a source of fiber) and probiotic properties. Materials and methods. The purpose of this research work was to ensure the direction of the biotechnological process in the direction of stabilization of the concentration of functional microflora (starting systems of lactic acid microorganisms), under the influence of introduced carbohydrate nutrients. In this work, we studied two fermentation systems of microorganisms that are fundamental microorganisms in the fermentation of cabbage, namely, systems consisting of a pre-fermentation culture of Leuconostoc mesenteroides and one of the cultures of lactobacilli: Lactobacillus plantarum or Lactobacillus brevis. The study used the usual microbiological method for determining the number of microorganisms by seeding in an agarized culture medium, as well as processing experimental data. Results. As a result, we found that the introduction of a carbohydrate Supplement allows us to stabilize the dynamics of changes in the concentration of the studied starting systems at the same initial level throughout the main stage of fermentation.

Изучена эффективность применения γ- и УФ-излучения для ингибирования микроорганизмов, детерминирующих микробиологическую порчу продуктов питания. В качестве объектов исследования выбраны плоды вишни и ягоды черной смородины, сохранность которых обусловлена начальной степенью обсемененности микроорганизмами, способствующими их порче в процессе хранения. В качестве физических методов применяли УФ-излучение с максимумом длины волны 254 нм и дозой 50 кДж/м2 и γ-излучение на установке мощностью 10 МэВ с интенсивностью облучения в диапазоне 1–3 кГр. После обработки продукцию хранили в холодильной (4–5°С) камере. Эффективность обработки определили подсчетом количества микрофлоры в экспериментальных образцах, подвергшихся воздействию различной длины волн в процессе хранения. Проведена сравнительная оценка эффективности снижения начальной обсемененности двумя способами обработки – γ- и УФ-излучением. Результаты исследований показали, что наиболее эффективной является обработка плодов вишни и ягод черной смородины γ-излучением с интенсивностью 2 и 3 кГр, менее эффективна обработка с интенсивностью 1 кГр. Обработка УФ-излучением на первоначальном этапе незначительно снизила начальную обсемененность образцов микроорганизмами, однако задержала дальнейший рост микроорганизмов в процессе хранения. Сделан вывод об эффективности применения γ- и УФ-излучения для ингибирования микроорганизмов с целью увеличения сроков годности плодов вишни и ягод черной смородины при хранении. The efficiency of using γ- and UV-radiation to suppress microorganisms that cause microbiological spoilage of food products has been studied. The cherry fruits and black currant berries were chosen as objects of research. The preservation of cherry fruits and black currant berries is determined by the initial degree of contamination by microorganisms that contribute to the fruit deterioration during the storage. UV-radiation with a wavelength maximum of 254 nm and a dose of 50 kJ/m2and γ-radiation at a 10 MeV facility with radiation intensity in the 1–3 kGy range were used as physical methods. Storage of processed products was carried out in a refrigerating chamber at a temperature 4–5°C. The efficiency of the treatment was determined by counting the amount of mesophilic aerobic and facultative anaerobic microorganisms in the experimental samples exposed to γ- and UV-radiation treatment, counting the amount of microorganisms was carried out after treatment and during the storage of samples. A comparative evaluation of the effectiveness of reducing the initial contamination of fruit by two treatment methods (UV- and γ-radiation) was carried out. The results of the research showed that γ-radiation with intensity of 2 and 3 kGy turned out to be the most effective handling for cherry fruits and black currant berries, and processing with intensity of 1 kGy is less effective. Treatment with UV-radiation at the initial stage insignificantly reduced their initial contamination by microorganisms, however, this kind of treatment delayed the further growth of microorganisms during the storage. The conclusion is drawn on efficiency of application γ- and UV-radiation for inhibition of microorganisms for the purpose of increase in expiration dates of cherry fruits and black currant berries at storage.

В статье представлены результаты исследований по определению бактерий рода Alicyclobacillus в яблочных концентрированных соках, произведенных на перерабатывающих предприятиях Южного Федерального округа Российской Федерации. Микроорганизмы рода Alicyclobacillus представляют собой кислотоустойчивые термофильные, спорообразующие бактерии, которые могут вызывать порчу соковой продукции. Порча в основном проявляется как образование фенольного (лекарственного или дымного) запаха. Посторонний запах является результатом образования гваякола (2-метоксифенола)-продукта жизнедеятельности отдельных штаммов (гваяколобразующих) бактерий рода Alicyclobacillus. Нами проведены микробиологические исследования 49 образцов концентрированного яблочного сока и 10 образцов промывных вод с оборудования, отобранных в процессе его производства. Исследования показали, что споры бактерий рода Alicyclobacillus могут остаться жизнеспособными во фруктовых концентрированных соках и после тепловой обработки, обычно применяемой в пищевой промышленности для микробиологической стабильности. Микробиологический анализ 49 образцов концентрированного яблочного сока показал, что 30 образцов (61% от общего числа исследованных образцов) содержали бактерии рода Alicyclobacillus. При идентификации бактерий рода Alycyclobacillus в 30 образцах яблочных концентрированных соков, содержащих эти бактерии, 25 образцов (83%) содержали гваяколположительные бактерии и 5 образцов (17%)-гваяколотрицательные. Количество бактерий в 1 см 3 яблочных концентрированных соков не превысило значения 400 КОЕ/см 3. Полученные результаты послужат основанием для разработки нормативов допустимого содержания бактерий Alicyclobacillus в яблочном концентрированном соке.

Relevance. Cabbage is one of the most popular products, which is mainly fermented with the addition of various vegetables. When fermentation is not only the original nutrients such as vitamin C, amino acids, dietary fibers, etc., but also develop functional microorganisms such as lactic acid bacteria. Fermentation has an important effect on the quality and taste of cabbage, so it is important to study the fermentation process, microbial diversity and changes in nutrients and chemical elements in the fermentation process. L. mesenteroides is considered to be the dominant species on heterofermentative early stages of fermentation. However, there is little information on the diversity of species and strains of Leuconostoc involved in fermentation of sauerkraut. Studies that used traditional biochemical methods to study fermentation of sauerkraut showed that four main types of lactic acid bacteria were involved in the fermentation process: Leuconostoc mesenteroides, Lactobacillus plantarum, Pediococcus pentosaceus and Lactobacillus brevis. Taking into account the importance of two-stage fermentation of vegetable raw materials in order to create optimal conditions for the development of the "main" pool of lactic acid microorganisms at the first stage, it becomes urgent to conduct a complex of studies aimed at reproducing the "natural" process in which the main role is played by bacteria of the genus Leuconostoc mesenteroides at the second stage – monocultures of lactic acid microorganisms and their consortia.Methods. The paper studies the dynamics of the type of interaction of lactic acid microorganisms in paired consortiums on model media pretreated by the culture of the species Leuconostoc mesenteroides, at the main stage of step fermentation of white cabbage of the "Parus" variety.Results. It is established that the sum of the criteria, the consortium "L. mesenteroides \ L. casei + L. plantarum" demonstrates the most pronounced advantage compared with monoculture cultivation of appropriate format of pseudotensorial; despite the pronounced synergy in the cultivation of the consortium "L. mesenteroides \ L. brevis + L. plantarum", the dynamics of the comparison index on the rate of increase in the concentration of microorganisms indicates the need for additional research.