/ 7
- Dettagli
- Categoria: Area Scientifica
- Scritto da Tiziana Maria Sirangelo
- Visite: 618
PubbliTesi - La Tesi
MICROBIOTA OF COOKED HAM AND FRESH SAUSAGE PACKAGED IN MODIFIED ATMOSPHERE THROUGHOUT THE SHELF-LIFE
Scheda Sintetica
Autore: Tiziana Maria Sirangelo
Relatore: Maddalena Rossi
Università: Università degli Studi di Modena e Reggio Emilia
Dipartimento: Dipartimento di Scienze della Vita
Corso: Dottorato di Ricerca in Scienze, tecnologie e biotecnologie agro-alimentari
Data di Discussione: 01/03/2019
Voto: s.v.
Disciplina: Biotecnologie innovative applicate al settore agro-alimentare
Altri Relatori: Stefano Raimondi
Lingua: Inglese
Grande Area: Area Scientifica
Descrizione:
The present thesis project focuses on the study of the microbiota of cooked ham and raw sausage packaged in modified atmosphere (MAP), with the aim to obtain new data which will be used to reduce the spoilage process. The microbiota was analyzed through a combination of culture-dependent and independent methods. The latter relies on a NGSbased metagenomic approach, which is essential to get a more comprehensive overview of complex ecosystems such as the meat microbiota. It relies on the sequencing of the specific 16S rRNA region and it is implemented by using the Illumina platform. The analysis and the taxonomic characterization of sequences made it possible to obtain data about the number of reads associated to each OTU. The culture-dependent method was based on the isolation of microorganisms on selective medium plates, on RAPD-PCR clustering and taxonomic designation by partial sequencing of the 16S gene. The study was completed with an organoleptic and volatile organic compounds an ...