SEARCH OF THE OPTIMUM WAY OF PROCESSING OF MUSHROOMS OF AN OYSTER MUSHROOM
Work is devoted to search of the most optimum method of conversion of mushrooms of an oyster mushroom and prolongation of storage durations of finished goods. Researches were directed to identification of an optimum compounding of conservation of the mushrooms of an oyster mushroom having the best tastes and which are capable to be stored long time. As a result of the carried-out analyses and the received results conclusions are drawn that the best compounding, with the highest indicators, for conversion of mushrooms of an oyster mushroom accepted a compounding using brisk bacterial ferment of thermophilic lactic streptococci of strains Str. Termophilus.