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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...
Autores principales: | , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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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. |
format | Online Article Text |
id | pubmed-8880240 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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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