Antimicrobial Resistance, Biocide Tolerance, and Bacterial Diversity of a Dressing Made from Coriander and Parsley after Application of Treatments Using High Hydrostatic Pressure Alone or in Combination with Moderate Heat

The effects of high-hydrostatic pressure (HP) treatments (450 and 600 megapascals, MPa, for 5 min at temperatures of 22 °C and 50 °C) on the microbiota of a coriander and parsley dressing was studied via culture-dependent and culture-independent approaches. Samples were refrigerated for 20 days, wit...

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Detalles Bibliográficos
Autores principales: Rodríguez López, Javier, Grande Burgos, Maria José, Pérez Pulido, Rubén, Iglesias Valenzuela, Belén, Gálvez, Antonio, Lucas, Rosario
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455834/
https://www.ncbi.nlm.nih.gov/pubmed/36076789
http://dx.doi.org/10.3390/foods11172603

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455834/
https://www.ncbi.nlm.nih.gov/pubmed/36076789
http://dx.doi.org/10.3390/foods11172603

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