Selection of food cultures with protective properties for cooked ham
Valentina Alessandria, Ilario Ferrocino, Valerio Carta, Véronique Zuliani, Tim Martin Seibert, Jakob Soeltoft-Jensen, Kalliopi Rantsiou, Luca Cocolin
Topics & Concepts
Food spoilageFood scienceLactic acid16S ribosomal RNABacteriaPopulationIsolation (microbiology)InoculationBiologyMicroorganismFermentationBacteriocinFermentation in food processingStrain (injury)Food microbiologyModified atmosphereMicrobiologyChemistryAntimicrobialShelf lifeSociologyImmunologyGeneticsDemographyAnatomyMeat and Animal Product QualityProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive Peptides