The study investigated the effect of the antibacterial properties of the commercial drug Nisin Pro (Synergy Pharmadem Group Co Limited, Changhai, China) and a new biopreservative based on the bacteriocin of hybrid strain Lactococcus lactis ssp. lactis F-116 during storage of chilled poultry meat. The relevance of the study is due to the growing interest in the consumption of chilled poultry meat among consumers and the issue of increasing its shelf life using natural biopreservatives. Chilled poultry meat is susceptible to microbiological spoilage caused by the development of microorganisms such as Pseudomonas spp., Proteus spp., Salmonella spp., Listeria monocytogenes and molds, which leads to a rapid deterioration of organoleptic properties and a decrease in the nutritional value of products. Model experiments have been conducted to compare the antimicrobial spectrum of action of the studied preservative compositions in relation to possible poultry contaminants under refrigeration conditions typical for household storage. The experimental data obtained demonstrated that the use of biopreservatives such as bacteriocins significantly reduces the level of microbial contamination, prolonging the shelf life of chilled poultry meat. The bacteriocin of the hybrid strain Lactococcus lactis ssp. lactis F-116 demonstrated high antimicrobial activity in comparison with the commercial drug Nisin Pro, which makes it a promising agent for the biopreservation of meat products. The results obtained indicate the feasibility of introducing biopreservatives based on bacteriocins into the food industry to increase microbiological safety and extend the shelf life of chilled poultry meat.

Ensuring long-term storage of chilled poultry meat and maintaining its quality indicators is an urgent task of the modern food industry, requiring the use of effective and safe preservation methods. The purpose of this study is to evaluate the effectiveness of using food film-forming compositions (FFC) containing organic acids and bacteriocin nisin to preserve the quality of poultry meat during refrigeration storage. During the experiments, changes in the physicochemical characteristics of adipose tissue, such as acid and peroxide values, during storage of chilled poultry meat were studied. The effect of food film-forming coatings obtained on the basis of monoglycerides and whey (MS) with the addition of lactic acid (LA) and bacteriocin nisin on changes in pH, Eh values was also studied, and the effect of the inclusion of nisin in the coating (MS) on the effectiveness of reducing the bacterial contamination of poultry samples was determined. The results of the studies showed that the inclusion of organic acids (lactic and citric) in solutions of food film-forming compounds leads to a significant decrease in active acidity (pH) and provides oxidation-reduction potential (Eh) values that inhibit the active growth of aerobic microorganisms. When applying food coatings to the surface of poultry meat, hydrolytic processes slow down to a lesser extent than oxidative and microbiological processes. The coating with the addition of 2% lactic acid and nisin turned out to be the most effective in reducing these indicators and exhibiting an antibacterial effect.

The article presents a review of the literature on research on the development of biological products based on highly active cultures of microorganisms for the production of bakery products. The function of microorganisms and their production methods, the fermentation process of starter cultures, the role of bacteria and yeast in fermentation are considered and evaluated, a postbiotic assessment of starter cultures is carried out, and the effect of dough heat treatment on the quality of a bakery product is studied. Research confirms the possibility of increasing the efficiency and regulating the activity of microorganisms in semi-finished bakery products, which will optimize the technological process, reduce technological costs and improve the quality and safety of bakery products. It has also been established that the postbiotic components in sourdough provide beneficial properties for human health, such as better digestibility, saturation, and antioxidant properties. The properties characterizing the stability and properties of postbiotic components after the baking process have been poorly studied in studies. We have identified the need for research based on highly active cultures of microorganisms to develop bread products with postbiotic properties beneficial to the health of the country's population. Therefore, our research will focus on creating a starter culture with a specific microbiological consortium and ingredients that has the ability to enhance nutrients and benefit human health, as well as on developing an effective method for the industrial cultivation of microorganisms for the production of bakery semi-finished products, liquid yeast and starter cultures.

Ensuring the extended shelf life of fruit- and vegetable-based products while preserving their functional and sensory value remains one of the key challenges in modern food technology. Conventional thermal processing effectively ensures microbiological safety; however, it may lead to the degradation of heat-labile vitamins, polyphenols, and natural pigments, as well as to alterations in the structure of the food matrix. This review summarizes current evidence on the application of non-thermal technologies, including high-pressure processing (HPP), pulsed electric fields (PEF), high-pressure homogenization (HPH), ultrasound (US), cold plasma (CP), ultraviolet (UV) radiation, pulsed light (PL), and ionizing radiation (IOR), to the processing of liquid and semi-liquid fruit- and vegetable-based products. Particular attention is given not only to microbial inactivation and shelf-life extension but also to storage stability, residual endogenous enzyme activity, changes in color, rheological, and sensory properties, and modification of the plant matrix. The available evidence indicates that the efficacy of non-thermal processing is determined by the interplay of the mechanism of action, process intensity, product composition and structure, and storage conditions. Under optimized conditions (e.g., HPP at 400–600 MPa and near-ambient temperature; moderate-intensity PEF at 20–40 kV/cm; UV-C doses adjusted for product turbidity), combined with additional hurdles (mild heating to 40–60 °C, refrigerated storage, and low-oxygen-permeability packaging), these technologies can ensure microbiological stability, with vitamin C losses of approximately 5–10% for HPP and 2–10% for moderate-intensity PEF. In contrast, losses associated with US, CP, photochemical methods, and IOR are more variable and may be substantially higher. A comparative analysis of the reviewed studies shows that HPP yields the most consistent results across different matrix types, whereas surface and photochemical methods exhibit more pronounced matrix-dependent variability. Overall, a shift from assessing short-term chemical retention toward validating safety, stability, and functionality throughout the entire shelf life is a key prerequisite for the further development of non-thermally processed products for health-oriented nutrition.