Cooked ham microbiota packed in modified atmosphere

15 cooked ham (CH) unflawed samples were analyzed at the beginning and at the end of the shelf-life, while 7 flawed ones were processed only at the date of shipment. Cultivable bacteria on MRS were clusterized through RAPD-PCR Each biotype was identified through amplification of 16S sequences. The microbiota was further characterized by metataxonomic analysis.

Country

Italy

Related Organizations

University of Modena and Reggio Emilia
Italy

Keywords

Cooked ham, microbiota, MAP, RAPD-PCR, 16s, ITS, biodiversity, LAB, metagenomics

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