Large microbiota survey reveals how the microbial ecology of cooked ham is shaped by different processing steps
Marine Zagdoun, Gwendoline Coeuret, Méry N’Dione, Marie-Christine Champomier-Vergès, Stéphane Chaillou
Topics & Concepts
Lactobacillus sakeiFood spoilageFood scienceLeuconostoc mesenteroidesLeuconostocAcetic acidBiologyLactic acidLactobacillusFermentationBiochemistryBacteriaGeneticsMeat and Animal Product QualityIdentification and Quantification in FoodProbiotics and Fermented Foods