THE CREATING A NEW BIOPRESERVATIVE BASED ON FUSANT
STRAIN LACTOCOCCUS LACTIS SSP. LACTIS F-116 FOR FOOD
QUALITY AND ITS SAFETY
Lidia G. Stoyanova*, Mariy V. Napalkova, Alexander I. Netrusov
Key words: Fusant, L. lactis ssp. lactis, Food-borne pathogens.
Bacteriocin, Fungi, Biopreservative, Metabolites.
