Combination of High-Pressure Treatment at 500 MPa and Biopreservation with a Lactococcus lactis Strain for Lowering the Bacterial Growth during Storage of Diced Cooked Ham with Reduced Nitrite Salt

We investigated the combined effects of biopreservation and high-pressure treatment on bacterial communities of diced cooked ham prepared with diminished nitrite salt. First, bacterial communities of four commercial brands of diced cooked ham from local supermarkets were characterized and stored fro...

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Detalles Bibliográficos
Autores principales: Chaillou, Stéphane, Ramaroson, Mihanta, Coeuret, Gwendoline, Rossero, Albert, Anthoine, Valérie, Champomier-Vergès, Marie, Moriceau, Nicolas, Rezé, Sandrine, Martin, Jean-Luc, Guillou, Sandrine, Zagorec, Monique
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8880240/
https://www.ncbi.nlm.nih.gov/pubmed/35208910
http://dx.doi.org/10.3390/microorganisms10020456

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8880240/
https://www.ncbi.nlm.nih.gov/pubmed/35208910
http://dx.doi.org/10.3390/microorganisms10020456

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