The Impact of HPP-Assisted Biocontrol Approach on the Bacterial Communities’ Dynamics and Quality Parameters of a Fermented Meat Sausage Model

The Impact of HPP-Assisted Biocontrol Approach on the Bacterial Communities’ Dynamics and Quality Parameters of a Fermented Meat Sausage Model

Traditional foods are increasingly valued by consumers, whose attention and purchase willingness are highly influenced by other claims such as ‘natural’, ‘sustainable’, and ‘clean label’. The purpose of the present study was to evaluate the impact of a novel non-thermal food processing method (i.e.,...

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Bibliographic Details
Main Authors: Norton Komora, Cláudia Maciel, Joana Isidro, Carlos A. Pinto, Gianuario Fortunato, Jorge M. A. Saraiva, Paula Teixeira
Format: Article
Language:English
Published: MDPI AG 2023-09-01
Series:Biology
Subjects:
fermented meat sausage
clean label
microbial communities
high-pressure processing
bacteriophage
lactic acid bacteria
Online Access:https://www.mdpi.com/2079-7737/12/9/1212

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