Microbiota of high-pressure-processed Serrano ham investigated by culture-dependent and culture-independent methods
| Autor: | Sandra Torriani, E San Martin, Anna Castioni, Ana Rivas-Cañedo, Nerea Martínez-Onandi, Antonia Picon, M. Nuñez |
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| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Food Handling Swine 030106 microbiology Sodium Chloride Biology Microbiology Pascalization 03 medical and health sciences Food Preservation Debaryomyces hansenii Pressure Animals Staphylococcus succinus Food science High pressure processing DGGE Intramuscular fat Salt content Serrano ham microbiota Bacteria Fungi Meat Products Microbiota Penicillium commune Food preservation General Medicine biology.organism_classification Staphylococcus equorum 030104 developmental biology Food Science Mesophile |
| Zdroj: | Repositorio de Resultados de Investigación del INIA Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria INIA INIA: Repositorio de Resultados de Investigación del INIA |
| Popis: | The microbiota of Serrano dry-cured ham of different chemical composition, subjected or not to high-pressure processing (HPP), was investigated using culture-dependent and culture-independent methods. Microbial counts were submitted to analysis of variance with physicochemical parameters (a w , NaCl concentration, salt-in-lean ratio and intramuscular fat content) or HPP as main effects. In untreated hams, physicochemical parameters significantly affected counts of aerobic mesophiles, psychrotrophs, and moulds and yeasts. NaCl concentration and fat content influenced the levels of four and three of the five studied microbial groups, respectively, whereas no influence of a w was stated. The HPP treatment had a significant effect on counts of all investigated microbial groups. Culture-independent methods showed the presence of bacteria such as Staphylococcus equorum , Staphylococcus succinus , Bacillus subtilis and Cellulosimicrobium sp., moulds like Penicillium commune , Aspergillus fumigatus , Sclerotinia sclerotiorum , Eurotium athecium and Moniliella mellis , and yeasts like Debaryomyces hansenii and Candida glucosophila . Absence of B . subtilis bands and weaker bands of E . athecium were recorded for HPP-treated hams. The higher microbial levels found in lean ham might result in a quicker deterioration. HPP treatment confirmed its suitability as a procedure to control spoilage microorganisms. DGGE did not seem to be sensitive enough to highlight changes caused by HPP treatment in the microbiota of ham, but contributed to the detection of microbial species not previously found in ham. |
| Databáze: | OpenAIRE |
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