Reducing salt in raw pork sausages increases spoilage and correlates with reduced bacterial diversity

Applied and Environmental Microbiology

Volumn 82, Issue 13, 2016, Pages 3928-3939

  Fougy, Lysiane ^a,b   Desmonts, Marie Hélène ^b   Coeuret, Gwendoline ^a   Fassel, Christine ^b   Hamon, Erwann ^b   Hézard, Bernard ^b   Champomier Vergès, Marie Christine ^a   Chaillou, Stéphane ^a  

^a UNIVERSITÉ PARIS SACLAY   (France)

^b Aerial   (France)

Author keywords

[No Author keywords available]

Indexed keywords

CARBON DIOXIDE; MEATS; MODIFIED ATMOSPHERE PACKAGING; RNA;

ASSOCIATED BACTERIA; BACTERIAL DIVERSITY; ENTEROBACTERIACEAE; LACTOBACILLUS SAKEI; MODIFIED ATMOSPHERE; OPERATIONAL TAXONOMIC UNITS; PERISHABLE FOODSTUFFS; SERRATIA PROTEAMACULANS;

SPOILAGE;

BACTERIUM; CARBON DIOXIDE; CORRELATION; MICROBIAL ACTIVITY; MICROBIAL COMMUNITY; REDUCTION; SALT; SPECIES DIVERSITY;

BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA; CARNOBACTERIUM DIVERGENS; CARNOBACTERIUM MALTAROMATICUM; ENTEROBACTERIACEAE; ENTEROCOCCACEAE; LACTOBACILLUS SAKEI; LACTOCOCCUS PISCIUM; LEUCONOSTOCACEAE; OTUS; SERRATIA PROTEAMACULANS;

BACTERIAL DNA; RIBOSOME DNA; RNA 16S; SODIUM CHLORIDE;

BACTERIUM; BIOTA; CHEMISTRY; CLASSIFICATION; CLUSTER ANALYSIS; DNA SEQUENCE; DRUG EFFECTS; FOOD PRESERVATION; GENETICS; GROWTH, DEVELOPMENT AND AGING; METAGENOMICS; MICROBIOLOGY; PHYLOGENY; RED MEAT; TEMPERATURE; TIME FACTOR;

BACTERIA; BIOTA; CLUSTER ANALYSIS; DNA, BACTERIAL; DNA, RIBOSOMAL; FOOD PRESERVATION; METAGENOMICS; PHYLOGENY; RED MEAT; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA; SODIUM CHLORIDE; TEMPERATURE; TIME FACTORS;

EID: 84976448476     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.00323-16     Document Type: Article

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