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.

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Journal of Hygienic Engineering and Design