METHOD OF VEGETABLE RAW PRESERVING Russian patent published in 1998 - IPC

FIELD: agriculture. SUBSTANCE: agriculture production is subjected for heat treatment at 70-80 C for 10-20 min. Preserving solution has (per 1 kg product) 2.5-16.0 mg nisin and 2.0-25.0 g lactic acid but can contain additionally 1-3 g colicins. Lactic acid bacterium cultural fluid filtrates can be used as a source of nisin, and/or lactic acid, and/or colicins since these bacteria produce nisin and/or lactic acid, and/or colicins, respectively. EFFECT: enhanced quality of preserved production, prolonged storage time. 10 cl, 10 tbl