EFFECTS OF A BACTERIOCIN OF BACILLUS METHYLOTROPHICUS
STRAIN BM47 AND PASTEURIZATION ON THE STORAGE LIFE
OF FRESH TOMATO JUICE
Yulian Tumbarski*, Desislava Pashova, Nadezhda Petkova,
Ivan Ivanov, Ivelina Deseva, Dasha Mihaylova
Key words: Biopreservation, Tomato, Tomato juice,
Bacteriocins, Bacillus methylotrophicus.