Microbiota of high-pressure-processed Serrano ham investigated by culture-dependent and culture-independent methods

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• 作者：N. Martí ; nez-Onandi^a ; ^b ; A. Castioni^b ; E. San Martí ; n^a ; A. Rivas-Cañ ; edo^a ; M. Nuñ ; ez^a ; S. Torriani^b ; A. Picon^a ; ^{apicon@inia.es}
• 关键词：Serrano ham microbiota ; Salt content ; Intramuscular fat ; High pressure processing ; DGGE
• 刊名：International Journal of Food Microbiology
• 出版年：2017
• 出版时间：16 January 2017
• 年：2017
• 卷：241
• 期：Complete
• 页码：298-307
• 全文大小：1162 K
• 卷排序：241

文摘

Microbiota of Serrano ham of different chemical composition was investigated. Microbial counts were higher in hams of high salt content and low intramuscular fat. Culture-independent methods contributed to the detection of microbial species not previously found in ham. High-pressure-processing significantly lowered the counts of all microbial groups.