Skip to Main content Skip to Navigation
Journal articles

Biopréservation et hautes pressions : effet sur les communautés microbiennes

Abstract : Stabilization of bacterial contaminants in cooked hams after high-pressure treatment and addition of a protective culture Bacterial communities present on diced cooked ham were characterized. They were dominated either by Firmicutes or by proteobacteria, with some species that have not yet been cultivated. Their dynamics after high-pressure treatment and addition of a protective culture was monitored. Although each bacterial community reacts differently to the treatments, the combination of high pressure and biopreservation indeed stabilizes the product with overgrowth of the protective culture
Document type :
Journal articles
Complete list of metadata

https://hal.inrae.fr/hal-02960426
Contributor : Marie Christine Champomier Vergès <>
Submitted on : Wednesday, October 7, 2020 - 4:40:06 PM
Last modification on : Tuesday, June 15, 2021 - 2:57:32 PM
Long-term archiving on: : Friday, January 8, 2021 - 6:51:06 PM

File

Vol_3612_Biopreservation(4).pd...
Files produced by the author(s)

Identifiers

  • HAL Id : hal-02960426, version 1

Collections

Citation

Monique Zagorec, Marie Champomier-Vergès, Sandrine Guillou, Stéphane Chaillou. Biopréservation et hautes pressions : effet sur les communautés microbiennes. Viandes et Produits Carnés, 2020, pp.1-5. ⟨hal-02960426⟩

Share

Metrics

Record views

17

Files downloads

29