Bread is consumed daily throughout the world as an important source of nutrients. However, bakery products are highly susceptible to spoilage, especially fungal, which is a source of bread losses and a threat to food security and consumer health. The use of sourdough is the best alternative to chemical preservatives, while providing a number of advantages to baked bread. This review highlights the main areas in the field of bread protection and covers the principal representatives of sourdough microbiota and their contribution to protecting bread from spoilage. The review is mainly based on publications in the field of research over the last five years, identifying new directions and strategies for bread protection related to the use of sourdoughs. A list of the main compounds produced by lactic acid bacteria of the sourdough, which contribute to the protection of bread from fungal spoilage, is presented. The contribution of other microorganisms to the antifungal effect is also considered. Finally, some prospects for the development of research in the field of sourdoughs are determined.

Bread is consumed daily throughout the world as an important source of nutrients. How-ever, bakery products are highly susceptible to spoilage, especially fungal, which is a source of bread losses and a threat to food security and consumer health. The use of sour-doughs is the best alternative to chemical preservatives, while providing a number of ad-vantages to baked bread. This review highlights the main areas in the field of bread pro-tection, covers the principal representatives of sourdough microbiota and their contribu-tion to protecting bread from spoilage. The review is mainly based on publications in the field of research over the last five years, identifying new directions and strategies for bread protection related to the use of sourdoughs. A list of the main compounds produced by lactic acid bacteria of the sourdough, which contribute to the protection of bread from fungal spoilage, is presented. The contribution of other microorganisms to the antifungal effect is also considered. Finally, some prospects for the development of research in the field of sourdoughs are determined.

Потребительская тенденция к полезным мясным изделиям с минимальной обработкой оказала огромное давление на переработчиков, требуя сертификации безопасности мяса и мясных продуктов без ущерба для качества продукта и удовлетворения потребительского спроса. Это вызвало трудности при создании и внедрении новых технологических достижений, поскольку использование более современных инноваций может повлиять на решения потребителей и их оценку качества мяса и мясопродуктов. Новые технологии приготовления в мясной промышленности требуют микробиологического одобрения, прежде чем быть названными промышленно подходящими альтернативами и санкционировать инфраструктурные изменения. Порча продуктов питания патогенными микроорганизмами вызывает различные болезни пищевого происхождения, которые могут даже приводить к смерти, что влечет за собой экономические потери. В данной статье приведены литературные данные о воздействии микроорганизмов на свойства мяса, а также способы микробиологического контроля качества и биобезопасности мяса и мясных продуктов. The consumer trend towards wholesome, minimally processed meat products has put enormous pressure on processors to certify the safety of meat and meat products without sacrificing product quality and meeting consumer demand. This has caused difficulties in the creation and implementation of new technological advances, since the use of more modern innovations can influence consumer decisions and their assessment of the quality of meat and meat products. New cooking technologies in the meat industry require microbiological approval before being named industrially viable alternatives and authorizing infrastructural changes. Food spoilage by pathogens causes a variety of foodborne illnesses that can even lead to death, resulting in economic losses. This article presents literature data on the impact of microorganisms on the quality of meat and meat products, methods of microbiological control.