Issn 305-9397. Ғылым және білім. 2022. №1-1 (66) issn 2305-9397
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272 Since chemical methods are not always harmless, it is advisable to use food additives with antibacterial properties in food production to reduce microbiological contamination. Therefore, in order to reduce the microbiological contamination of the tendon, studies were conducted on the effectiveness of the PRAM complex food mixture with antibacterial and antimicrobial properties on the change in the number of tendon microflora before the fermentation process (Figures 1-4). Figure 1 – Indicator of the amount of mesophilic aerobic and facultative anaerobic microorganisms in the processing of raw materials with food additive "PRAM" Figure 2 – Indicator of mold fungi in processing of raw materials with "PRAM" food additive Figure 3 – Indicator of sporulating bacteria in processing raw materials with "PRAM" food additive 0 10 20 30 0 10 20 30 A m ount of m icr oor gani sm s, C F U /g Time , min Indicator of the amount of mesophilic aerobic and facultative anaerobic microorganisms in the processing of raw materials with food additive "PRAM" 40 °C 0 10 20 30 0 10 20 30 A m ount of m icr oor gani sm s, CF U /g Time , min Indicator of mold fungi in processing of raw materials with "PRAM" food additive 40° C 35 °C 0 5 10 15 20 0 10 20 30 40 A m ount of m icr oor gani sm s, C F U /g Time , min Indicator of sporulating bacteria in processing raw materials with "PRAM" food additive 40° C |