Integration of bacterial starter cultures with raw fish: selection and justification

An important aspect of the technology of processing fish raw materials is the development of food products of various directions using modern methods of biotechnological processing. In this regard, in food biotechnology, special attention is paid to biotransformation by promising strains of bacterial starter cultures to produce food products with improved quality characteristics, and in particular with a functional orientation. The use of bacterial starter cultures in the production of fish food products can be a way to extend the shelf life due to the formation of metabolites of their vital activity (acids and bacteriocins), which are the main factor of bioconservation. At the same time, the biochemical activity of bacterial starter cultures will contribute to improving the organoleptic and structural-mechanical properties of raw materials, as well as increasing the nutritional value and synthesis of vitamins and other nutrients, and giving the final product probiotic properties. This trend is a response to the interest of the population of the Russian Federation in probiotic products, which allows to normalize the indigenous microflora of the gastrointestinal tract, thereby strengthening the human body and its immune system as a whole. In this regard, the analysis of data on the justification of the use of bacterial starter cultures for the biotransformation of fish raw materials was carried out, and the necessary strains of microorganisms were selected. The analysis of scientific and technical databases has shown the prospects of scientific developments on the use of bacterial starter cultures as protective microorganisms and the study of the influence of the conditions of cultivation and preservation of bioactivity of a living cell under the influence of physical and chemical factors during the technological process of production and subsequent storage of products, which is of particular importance for the creation of probiotic food products. The conducted research will be used in the construction of mathematical models of the process of biotransformation of fish raw materials as a basis for the development of technological processing parameters for its subsequent use in the formulations of "fast food" products containing functional components, which is justified by the accelerated rhythm of life and the desire of modern society to monitor their nutrition by eating products that support a healthy lifestyle. 
In food biotechnology, special attention is given to biotransformation of promising strains of bacterial starter cultures for the production of food products with improved quality characteristics and functional orientation. In this regard, the analysis of data on the justification of the use of commercial, potentially commercial fish types for biotransformation by bacterial starter cultures and the selection of the necessary strains of microorganisms, which will be used in the construction of mathematical models of the process of biotransformation of fish raw materials as a basis for the development of technological parameters of processing.