Optimizing High pressure processing conditions of European sea bass fillets- effects on the bacterial microbiome

This project investigated the effects of different high-pressure processing conditions (HPP of 300, 450 or 600 MPa applied for 2 or 5 minutes, at 25oC) on the bacterial microbiome profiles of European sea bass fillets, by comparison with those of unprocessed (control) fillets. The microbiomes of control or HPP fillets were analysed after 1 or 11 days of refrigerated storage under standard conditions (2oC) and aimed to assist in the identification and validation of candidate indicators of quality or microbiological spoilage in fresh or HP-processed fillets.