| Autor: |
Wiernasz, Norman, Frederique CHEVALIER Gigout, Mireille Cardinal, Cornet, Josiane, Rohloff Jens, Jerome, Marc, Chopin, Christine, Donnay-Moreno, Claire, Skirnisdottir, S., Pilet, Marie France, Delphine Passerini, Leroi, Francoise |
| Jazyk: |
angličtina |
| Rok vydání: |
2018 |
| Zdroj: |
Ifremer |
| Popis: |
Seafood and fishery products are very fragile commodities with a short shelf-life as the consequence of organoleptic and microbiological qualities quick deterioration. Spoilage, resulting from microbial growth and activity, is responsible for up to 25% of food losses in post-harvest and industry1. In this context and to meet the consumer’s demand for minimally processed food, developing mild preserving technologies such as biopreservation, represents a crucial challenge. In this work, we studied the impact of 6 lactic acid bacteria (LAB), selected by Wiernasz et al. (2017)2, used as bioprotective agents on dill Gravlax microbial ecosystem, organoleptic properties and volatilome. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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