La revue Viandes et produits carnés

La revue française de la recherche en viandes et produits carnés  ISSN  2555-8560




Use of bacterial consortia or complex microbiota as a model for understanding microbial interactions in meat products: advantages and limitations.

The microbiological study of food is limited because of the variability between samples (species diversity and abundance) and the presence of unknown or yet non cultivated bacteria. Two approaches exist to circumvent this. One constitutes strain cocktails from pure cultures in simplified food models that enable mathematical modeling. The second collects natural food microbiota without a prior culture step. For this, modeling is more difficult but microbiota are reproducible and closer to the food reality. The complementarity of these two approaches is discussed.

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