Fingerprint of lactic acid bacteria population in beef carpaccio is influenced by storage process and seasonal changes

We have investigated the population structure of lactic acid bacteria (LAB) for several beef carpaccio available on the market with the purpose of comparing the effect of storage process (modified-atmosphere packaging and vacuum-packaging) and of seasonal changes on this microbial population. Out of...

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Veröffentlicht in:	Food microbiology 2012-04, Vol.29 (2), p.187-196
Hauptverfasser:	Lucquin, Isabelle, Zagorec, Monique, Champomier-Vergès, Marie, Chaillou, Stéphane
Format:	Artikel
Sprache:	eng
Schlagworte:	Agricultural sciences Animals Beef Beef carpaccio Biological and medical sciences Brochothrix thermosphacta Cattle DNA Fingerprinting Food ecosystem Food industries Food microbiology Food Storage - methods Fundamental and applied biological sciences. Psychology Lactic Acid - metabolism Lactic acid bacteria Lactobacillaceae - classification Lactobacillaceae - genetics Lactobacillaceae - isolation & purification Lactobacillaceae - metabolism Lactobacillus sakei Leuconostoc mesenteroides Life Sciences Meat and meat product industries Meat Products - microbiology Organic meat Phylogeny Seasons
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