Characterization of <i>Leuconostoc carnosum</i> and <i>Latilactobacillus sakei</i> during Cooked Pork Ham Processing

Characterization of <i>Leuconostoc carnosum</i> and <i>Latilactobacillus sakei</i> during Cooked Pork Ham Processing

Cooked ham is a popular, ready-to-eat product made of pork meat that is susceptible to microbial growth throughout its shelf life. In this study, we aimed to monitor the microbial growth and composition of nine vacuum-packed cooked ham lots using plate counting until the microbial limit of 7.4 log&l...

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Bibliographic Details
Main Authors: Azra Mustedanagic, Anna Schrattenecker, Monika Dzieciol, Alexander Tichy, Sarah Thalguter, Martin Wagner, Beatrix Stessl
Format: Article
Language:English
Published: MDPI AG 2023-06-01
Series:Foods
Subjects:
lactic acid bacteria (LAB)
brine cultures
microbial limit
genotypic diversity
carbohydrate utilization
food spoilage
Online Access:https://www.mdpi.com/2304-8158/12/13/2475

Internet

https://www.mdpi.com/2304-8158/12/13/2475

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