Microbiological foundations of the technology of hydrobionna processing. Tutorial. SPO

The foundations of the microbiology of canning with cold, sulfur, drying, smoking, sterilization, the influence of technological modes and conditions of fishing, quantitative and qualitative composition of microflora, the role of microorganisms in the creation of specific qualities and the occurrence of vices and damage to fish products is considered. Particular attention is paid to microbiological control of fish and fish products. The morphological, cultural and physiological and biochemical features of the main groups of microorganisms and the mechanisms of microbiological processes, their effect on the quality of fish and fish products, types of fish damage, food toxico infections and toxicosis are highlighted.
A training manual is intended for students of educational tests of the SPO system, students in professional areas: “Chemical Technologies”, “Industrial Ecology and Biotechnology”, “Rural, Forest and Fish”