Behavior of psychrotrophic lactic acid bacteria isolated from spoiling cooked meat products
Behavior of psychrotrophic lactic acid bacteria isolated from spoiling cooked meat products
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DOI：
10.1128/aem.69.6.3668-3671.2003
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发表时间：
2003-06-01
影响因子：
4.4
通讯作者：
Morita, H
中科院分区：
文献类型：
--
作者：
Hamasaki, Y;Ayaki, M;Morita, H
从温度低于10℃的变质熟肉制品中分离出3种乳酸菌。经鉴定为肠系膜白斑菌亚种。肠系膜，乳酸乳球菌亚种。乳酸菌和柠檬白菌。3株菌株在10℃的MRS培养液中均生长良好。特别是肠系膜乳杆菌。肠系膜菌和柠檬酸乳杆菌在4℃下也能生长，其加倍时间分别为23.6 h和51.5 h。另一方面，虽然细菌最初低于检出限(
Three kinds of lactic acid bacteria were isolated from spoiling cooked meat products stored below 10degreesC. They were identified as Leuconostoc mesenteroides subsp. mesenteroides, Lactococcus lactis subsp. lactis, and Leuconostoc citreum. All three strains grew well in MRS broth at 10degreesC. In particular, L. mesenteroides subsp. mesenteroides and L. citreum grew even at 4degreesC, and their doubling times were 23.6 and 51.5 h, respectively. On the other hand, although the bacteria were initially below the detection limit (