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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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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:
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
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author Chaillou, Stéphane
Ramaroson, Mihanta
Coeuret, Gwendoline
Rossero, Albert
Anthoine, Valérie
Champomier-Vergès, Marie
Moriceau, Nicolas
Rezé, Sandrine
Martin, Jean-Luc
Guillou, Sandrine
Zagorec, Monique
author_facet Chaillou, Stéphane
Ramaroson, Mihanta
Coeuret, Gwendoline
Rossero, Albert
Anthoine, Valérie
Champomier-Vergès, Marie
Moriceau, Nicolas
Rezé, Sandrine
Martin, Jean-Luc
Guillou, Sandrine
Zagorec, Monique
author_sort Chaillou, Stéphane
collection PubMed
description 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 frozen. Second, sterile diced cooked ham, prepared with reduced levels of nitrite, was inoculated with two different microbiota collected from the aforementioned commercial samples together with a nisin-producing Lactococcus lactis protective strain able to recover from a 500 MPa high-pressure treatment. Samples were then treated at 500 MPa for 5 min, and bacterial dynamics were monitored during storage at 8 °C. Depending on samples, the ham microbiota was dominated by different Proteobacteria (Pseudomonas, Serratia, Psychrobacter, or Vibrio) or by Firmicutes (Latilactobacillus and Leuconostoc). Applied alone, none of the treatments stabilized during the growth of the ham microbiota. Nevertheless, the combination of biopreservation and high-pressure treatment was efficient in reducing the growth of Proteobacteria spoilage species. However, this effect was dependent on the nature of the initial microbiota, showing that the use of biopreservation and high-pressure treatment, as an alternative to nitrite reduction for ensuring cooked ham microbial safety, merits attention but still requires improvement.
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spelling pubmed-88802402022-02-26 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 Chaillou, Stéphane Ramaroson, Mihanta Coeuret, Gwendoline Rossero, Albert Anthoine, Valérie Champomier-Vergès, Marie Moriceau, Nicolas Rezé, Sandrine Martin, Jean-Luc Guillou, Sandrine Zagorec, Monique Microorganisms Article 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 frozen. Second, sterile diced cooked ham, prepared with reduced levels of nitrite, was inoculated with two different microbiota collected from the aforementioned commercial samples together with a nisin-producing Lactococcus lactis protective strain able to recover from a 500 MPa high-pressure treatment. Samples were then treated at 500 MPa for 5 min, and bacterial dynamics were monitored during storage at 8 °C. Depending on samples, the ham microbiota was dominated by different Proteobacteria (Pseudomonas, Serratia, Psychrobacter, or Vibrio) or by Firmicutes (Latilactobacillus and Leuconostoc). Applied alone, none of the treatments stabilized during the growth of the ham microbiota. Nevertheless, the combination of biopreservation and high-pressure treatment was efficient in reducing the growth of Proteobacteria spoilage species. However, this effect was dependent on the nature of the initial microbiota, showing that the use of biopreservation and high-pressure treatment, as an alternative to nitrite reduction for ensuring cooked ham microbial safety, merits attention but still requires improvement. MDPI 2022-02-16 /pmc/articles/PMC8880240/ /pubmed/35208910 http://dx.doi.org/10.3390/microorganisms10020456 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Chaillou, Stéphane
Ramaroson, Mihanta
Coeuret, Gwendoline
Rossero, Albert
Anthoine, Valérie
Champomier-Vergès, Marie
Moriceau, Nicolas
Rezé, Sandrine
Martin, Jean-Luc
Guillou, Sandrine
Zagorec, Monique
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
title 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
title_full 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
title_fullStr 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
title_full_unstemmed 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
title_short 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
title_sort 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
topic Article
url 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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