The use of biomass preparation micromycete Mortierella alliaceae in production technology sterilizable canned food using defrosted vegetable raw materials improves color stability and improves the consistency of the finished product.
Processing of succulent plant raw materials with a preparation from the biomass of the micromycete Mortierella gamsii during cryopreservation reduces the loss of moisture-retaining capacity and increases the shelf life of raw materials
The use of the preparation from the biomass of the micromycete Mortierella polycephala provides an increase in the reliability of protection of fruits from microbial spoilage and an increase in the shelf life of fruits.
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