The evolution of microbiota will be monitored at the time of packaging and at the end of shelf-life. First, cultivable bacteria will be isolated, and biotyped through RAPD-PCR. 16S rRNA sequencing will allow further characterization and taxonomic identification. Metataxonomic analysis will be carried out as well. VOCs (volatile organic compounds) at the end of shelf-life will be analyzed through GC-MS. At the end of the shelf-life, CH slices are roughly described in terms of package swelling, presence of slime, color, and smell.
Evolution of Cooked ham microbiota packed in modified atmosphere / Sirangelo, Tiziana M.. - (2016).
Evolution of Cooked ham microbiota packed in modified atmosphere
Tiziana M. Sirangelo
2016
Abstract
The evolution of microbiota will be monitored at the time of packaging and at the end of shelf-life. First, cultivable bacteria will be isolated, and biotyped through RAPD-PCR. 16S rRNA sequencing will allow further characterization and taxonomic identification. Metataxonomic analysis will be carried out as well. VOCs (volatile organic compounds) at the end of shelf-life will be analyzed through GC-MS. At the end of the shelf-life, CH slices are roughly described in terms of package swelling, presence of slime, color, and smell.
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