Assessment of microorganism activity as bio-preservatives for perishable food

Analysis of the results studying dynamics microbiological indicators perishable food (fresh tomatoes), shows that control samples tomatoes without processing a preservative) on 15th day storage at 4±2 °C exceeds QMA&OAMO index, 5th yeast already detected. The activity yeasts and molds surface treated with Nisin is reduced compared control. It was found new isolated microorganisms synthesizing bacteriocins exhibit highest bioconservation efficiency to nisin shown does not exceed maximum permissible value even 35 days storage, molds, E. coli group bacteria in 1.0 g pathogenic microorganisms, including L. monocytogenes Salmonella 10.0 were detected fresh tomatoes. As result study organoleptic quality foods selected strains (Bacillus subtilis, Lactobacillus rhamnosus, Pseudomonas putida Psychrobacter immobilis), stored for revealed 35th keep fresh, fruit clean, excessive moisture fruits observed. Also characterized by an edible degree maturity. taste smell consistent botanical variety, while no extraneous