FIELD: agriculture. SUBSTANCE: invention relates to vegetable raw preserving. Preserving agent has 2.5-16.0 mg nisin and 2-25 g lactic acid (per 1 kg product) but can contain additionally 1-3 g colicins. Lactic acid 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. 7 cl, 10 tbl
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