Özet:

In terms of obtaining high-quality, safe and storage-stable milk and dairy products, growth inhibition of microorganisms is topical. The research objective is to study the impact of previously developed spicy-aromatic compositions on test cultures of microorganisms (contaminating microflora representatives), namely Enterobactercloaceae, Micrococcusalbus, Bacillussubtilis, Endomyceslactis. The spice compositions include ginger, cinnamon, cloves, turmeric, sumac, aniseed, black pepper and allspice, cardamom, fenugreek, nutmeg, star-anise. It was found that all spice compositions showed pronounced antimicrobial properties in relation to the test cultures. Consequently, using spice compositions in dairy product technologies will provide a bacteriostatic effect, which, while adding the aforementioned spices contributes to inhibition of foreign microbiotas, which allows to extend the shelf life of milk products obtained.  Author Biographies Світлана Миколаївна Тетеріна, National University of Food Technologies Vladymyrskay 68, Kiev-33, Ukraine, 01601 Candidate of Technical Sciences, Associate Professor Department of Biotechnology and Microbiology

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