Spoilage Potential of Pseudomonas (P. fragi, P. putida) and LAB (Leuconostoc mesenteroides, Lactobacillus sakei) Strains and Their Volatilome Profile during Storage of Sterile Pork Meat Using GC/MS and Data Analytics

The aim of the present study was to investigate the evolution of the volatile compounds of aerobically stored sterile pork meat as a consequence of the metabolic activities of inoculated specific spoilage microorganisms. Thus, Pseudomonas fragi, Pseudomonas putida, Lactobacillus sakei and Leuconosto...

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Detalles Bibliográficos
Autores principales: Papadopoulou, Olga S., Iliopoulos, Vasilis, Mallouchos, Athanasios, Panagou, Efstathios Z., Chorianopoulos, Nikos, Tassou, Chrysoula C., Nychas, George-John E.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278706/
https://www.ncbi.nlm.nih.gov/pubmed/32423080
http://dx.doi.org/10.3390/foods9050633

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278706/
https://www.ncbi.nlm.nih.gov/pubmed/32423080
http://dx.doi.org/10.3390/foods9050633

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