EVALUATION OF MICROBIAL COMMUNITY DYNAMICS IMPACTING THE SHELF-LIFE OF PROCESSED MEATS
收藏NIAID Data Ecosystem2026-03-12 收录
下载链接：
https://www.ncbi.nlm.nih.gov/bioproject/PRJNA723045
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资源简介：
Study 2 was designed to determine differences in thebacterial communities of various phases throughout processing, from raw ground beef tocooking, slicing, and applying an antimicrobial or post-lethality treatment. Raw groundbeef and sliced bologna had similar bacterial community profiles, having the leastmicrobial diversity with a high prevalence of Pseudomonas, while both cured anduncured links, and bologna with high pressure processing (HPP) or with organic acidsalts had a higher proportion of various Firmicutes and Proteobacteria
创建时间：
2021-04-19
