Preservative to Prevent Hummus Spoilage?

I need a preservative in order to increase the shelf life of the product so that the product is stored in the refrigerator in plastic containers with tin and a plastic cover on the box with a different weight from 50 g to 900 g.

The shelf life is a month, and I need a substance to keep the product for more than 40 days without change.

After doing research on the substance and bacteria that cause damage, they are often Gram-positive, such as lactic acid bacteria,bacillus subtillis,

and gram negative diplococci like neisseria lactamica and gram negative cocci like Moraxella nonliquefaciens

the my product with rich carbohydrate and protein and with ph range 4.6 to 4.9

product like potato and chickpeas with tahina .

benzoate and sorbate  used but not sufficient

Can you suggest names of materials you have to study and then get samples to try?

https://www.thefreel...us.-a0173277615

Could you use high pressure processing?   I know it has been used in the USA on hummus.    

https://www.thefreel...us.-a0173277615

 

 

Could you use high pressure processing?   I know it has been used in the USA on hummus.    

https://www.thefreel...us.-a0173277615

 

 

Could you use high pressure processing?   I know it has been used in the USA on hummus.    

thank

i used sodium metabisulfite 
will be good result

but change in taste 

what the solve the bad taste from sodium metabisulfite