Identification and process origin of bacteria responsible for cavities and volatile off-flavour compounds in artisan cooked ham
Version of Record online: 27 OCT 2011
© 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 47, Issue 1, pages 114–121, January 2012
How to Cite
Comi, G. and Iacumin, L. (2012), Identification and process origin of bacteria responsible for cavities and volatile off-flavour compounds in artisan cooked ham. International Journal of Food Science & Technology, 47: 114–121. doi: 10.1111/j.1365-2621.2011.02816.x
- Issue online: 13 DEC 2011
- Version of Record online: 27 OCT 2011
- (Received 29 April 2011; Accepted in revised form 10 September 2011)
Figure S1: Cavities in spoiled cooked ham.
Figure S2: DGGE profiles of the nucleic acids extracted directly from the samples. Lines a, f, and i: Reference pattern used for the gel normalization (Bands 8 and 5: L. casei (DSMZ 20111); band 7: L. curvatus (DSMZ 20019); band 6: L. rhamnosus (DSMZ 20022). Bands that were observed in lines b, c, d, e, g, and h were were excised, and, after reamplification and cloning, they were subjected to sequencing. All bands migrating the same distance of Band 1 corresponded to Lc. carnosus. Bands showing the same migration profile of band 2 corresponded to L. sakei. Bands migrating the same way of band 3 corresponded to Lc. mesenteroides. Finally, bands migrating as band 4 corresponded to Weissella viridescens.
Table S1: Microbial count in meat and in brine exudates of spoiled cooked ham after cooking.
Table S2: Microbial count of cooked ham packaged under-vacuum.
Table S3: Characteristics of the lactic acid bacteria of the spoilage
Table S4: Volatile compounds in spoiled and not-spoiled cooked ham
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