[The study of starter cultures compositions influence on the cholesterol level in fermented meat products].

The article considers the possibility of using starter cultures compositions to reduce cholesterol in meat fermented products. An analysis of own researches and other scientific data allowed to conclude that the ability to reduce cholesterol by starting cultures in vitro is the strain-specific property. In view of the technological properties and the ability to reduce cholesterol in vitro, six compositions of starter cultures from the MGUPP collection were suggested.

[Study of genetic control of pediocins synthesis].

Plasmid profiles of 2 strains of Pediococcus acidilactici and 3 strains of P. pentosaceus were studied. Synthesis of bacteriocins in 2 strains of P.

[Biotechnological conditions of the synthesis of bacteriocins].

In this review information on the cultivation of bacteriocin-producing microorganisms belonging to different taxonomic groups are presented. The data on the influence of the most important biotechnological parameters (nutrient medium, temperature, pH, phase of growth, etc.) on the synthesis of bacteriocins are given.