Changes in bacterial diversity of refrigerated mango pulp before and after treatment by high hydrostatic pressure

详细信息    查看全文

• 作者：Rubé ; n Pé ; rez Pulido ; M^a José ; Grande Burgos ; Antonio Gá ; lvez ; ^{agalvez@ujaen.es} ; Rosario Lucas
• 关键词：Mango ; High hydrostatic pressure ; Bacterial diversity
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：78
• 期：Complete
• 页码：289-295
• 全文大小：1061 K
• 卷排序：78

文摘

Mango pulp inoculated with epiphytic microbiota was treated by High-Hydrostatic Pressure (HHP). Control microbiota included Actinobacteria > Firmicutes > Proteobacteria > Bacteroidetes. Relative abundance of Proteobacteria increased during storage in controls. Relative abundance of Proteobacteria increased upon HHP treatment. Firmicutes increased during late storage after HHP treatment.