STUDY ON PRESERVATION OF TOMATOES USING BACTERIOCIN EXTRACTED FROM Bacillus safensis NBRC 100820

Abstract

In this paper, preservation of tomatoes using bacteriocin extracted from Bacillus safensis NBRC 100820
was studied. Results showed that the method of soaking in bacteriocin increased the storage time of
tomatoes by 1.5 times compared to the control and the method of spraying bacteriocin on the surface
increased the storage time of tomatoes by 2.0 times compared to the control. Tomatoes preserved with
probiotics did not change color, taste, composition, and microbiological criteria, heavy metals are
within the allowable limits