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

Autor: Stéphane Chaillou, Mihanta Ramaroson, Gwendoline Coeuret, Albert Rossero, Valérie Anthoine, Marie Champomier-Vergès, Nicolas Moriceau, Sandrine Rezé, Jean-Luc Martin, Sandrine Guillou, Monique Zagorec

Publikováno v: Microorganisms, Vol 10, Iss 2, p 456 (2022)

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 lo

Externí odkaz: https://doaj.org/article/20dfeb292e9144b8a1b017de6cfe4a1a

Selection procedure of bioprotective cultures for their combined use with High Pressure Processing to control spore-forming bacteria in cooked ham

Autor: V. Anthoine, Frédérique Duranton, Albert Rossero, Sandrine Guillou, Monique Zagorec, Mihanta Ramaroson, Sandrine Rezé, Jean-Luc Martin, Nicolas Moriceau

Publikováno v: International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2018, 276, pp.28-38. ⟨10.1016/j.ijfoodmicro.2018.04.010⟩

International audience; High Pressure Processing (HPP) and biopreservation can contribute to food safety by inactivation of bacterial contaminants. However these treatments are inefficient against bacterial endospores. Moreover, HPP can induce spore

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c9ee4c45be914433d4123be2c3f8de85
https://doi.org/10.1016/j.ijfoodmicro.2018.04.010