Combination of High-Pressure Treatment at 500 MPa and Biopreservation with a <i>Lactococcus lactis</i> Strain for Lowering the Bacterial Growth during Storage of Diced Cooked Ham with Reduced Nitrite Salt

Combination of High-Pressure Treatment at 500 MPa and Biopreservation with a <i>Lactococcus lactis</i> Strain for Lowering the Bacterial Growth during Storage of Diced Cooked Ham with Reduced Nitrite Salt

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 local supermarkets were characterized and stored fro...

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Bibliographic Details
Main Authors: Stéphane Chaillou, Mihanta Ramaroson, Gwendoline Coeuret, Albert Rossero, Valérie Anthoine, Marie Champomier-Vergès, Nicolas Moriceau, Sandrine Rezé, Jean-Luc Martin, Sandrine Guillou, Monique Zagorec
Format: Article
Language:English
Published: MDPI AG 2022-02-01
Series:Microorganisms
Subjects:
food microbiota
nitrite reduction
biopreservation
high pressure
metagenetics
cooked ham
Online Access:https://www.mdpi.com/2076-2607/10/2/456

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