Prevalence and Biological Control of Bacteriocin-Producing Psychrotrophic Leuconostocs Associated with Spoilage of Vacuum-Packaged Processed Meats.
Prevalence and Biological Control of Bacteriocin-Producing Psychrotrophic Leuconostocs Associated with Spoilage of Vacuum-Packaged Processed Meats.
复制标题
与真空包装加工肉类腐败相关的产细菌素耐冷明串珠菌的流行和生物控制。
DOI：
10.4315/0362-028x-57.3.209
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发表时间：
1994
影响因子：
2
通讯作者：
B. Ray
中科院分区：
文献类型：
--
作者：
Rongguang Yang;B. Ray
低热加工真空包装的商业肉类产品预计在冷藏温度下具有相对较长的保质期。然而，温度滥用经常发生，这些产品的腐败并不罕见。一种常见类型的腐败的特征在于包装中气体的积聚和吹扫，产品具有酸的气味。虽然乳酸菌以及几种非乳酸菌是新鲜产品中的优势微生物区系，但我们从腐败产品中主要分离出Camosum明串珠菌和肠系膜明串珠菌。这些分离菌中的许多产生细菌素，通常在这些产品中发现的主要革兰氏阳性菌对这些细菌素敏感。明串珠菌在低温下生长并产生杆菌素，可促进相关敏感杆菌的生长。由于它们是厌氧发酵的，它们产生了CO2（导致包装中气体的积累）和酸（导致pH值降低，清除（液体）的积累，以及酸味和异味）。产芽孢杆菌素的孤立菌是对乳链菌肽或由乳球菌UW 1产生的细菌素（可能是乳链菌肽）敏感的。将乳链菌肽或类似的细菌素添加到产品制剂中的方法可以有效地控制产品中明串珠菌的生长。或者，可以在包装中掺入低水平的同型发酵乳酸菌，其可以在低温下产生乳链菌肽或类似的细菌素（例如乳球菌UW 1），以控制与肉制品腐败相关的异型发酵明串珠菌。
Low heat-processed vacuum-packaged commercial meat products are expected to have a relatively long shelf life at refrigerated temperature. However, temperature abuse often occurs and spoilage of these products is not uncommon. One common lype of spoilage is characterized by accumulation of gas and purge in the package wilh products having sour lo off odor. Although laclic acid bacteria as well as several nonlaclic acid bacteria are pre- dominant microflora in the fresh products, we isolated predominantly Leuconostoc camosum and Leuconostoc mesenteroides from the spoiled products. Many of these isolales produced bacteriocins lo which the predominanl gram-posilive bacteria normally found in these products are sensilive. As the leuconoslocs grew al low lemperalure and produce bacleriocins, they inhibiled growlh of associaled sensitive bacleria. Since they are helerofermenlalive, they produced CO2 (resulting in accumulalion of gas in the package) and acids (resulting in reduclion in pH, accumulalion of purge (liquid), and sour and off-odor). The bacleriocinogenic isolales were sensilive lo nisin or a bacteriocin (probably nisin) produced by Lactococcus UW1. An approach in which either nisin or a similar bacteriocin was added to the product formulation could be effective to control growth of the leuconostocs in the products. Alternately, a low level of homofermentative lactic acid bacteria, that can produce nisin or similar bacteriocin at low temperature (such as Lactococcus UW1) could be incorporated in the package to control heterofermentative leuconostocs associated with spoilage of the meat products.