PROPOLIS AS A FACTOR TO PROVIDE LONGER SHELF LIFE OF SAUSAGES

Abstract-bacterial and fungicidal properties of propolis in the form of an alcohol tincture used in the production of smoked sausages technology by processing natural casings. The optimum concentration of study medication - 6%, which corresponds to a 1:10 dilution. The study revealed the inhibition of growth of microflora that causes spoilage microbial smoked sausages, 5 times in comparison with control samples and no mold growth; It provides a method for extending the shelf life of smoked sausage.