Microbial interaction in cooked cured meat products under vacuum or modified atmosphere at 4°C
Microbial interaction in cooked cured meat products under vacuum or modified atmosphere at 4°C
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DOI：
10.1046/j.1365-2672.2002.01701.x
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发表时间：
2002-01-01
影响因子：
4
通讯作者：
Drosinos, EH
中科院分区：
文献类型：
--
作者：
Metaxopoulos, J;Mataragas, M;Drosinos, EH
目的：研究两株乳酸菌对4℃真空或气调包装的熟肉制品中腐坏菌群的拮抗活性，并测定其菌素的抑制能力。方法与结果：分别用肠系膜芽孢杆菌L124和弯曲乳杆菌L442或其菌素接种法兰克福香肠和切片熟熏猪肩。研究了微生物、理化（pH、乳酸、乳酸、醋酸、氨）和颜色变化。真空包装的结果表明，未接种的猪肉制品腐坏菌群有所增加，而接种后的猪肉制品腐坏菌群（如热刺菌和肠球菌）在贮藏过程中有所减少。在添加了细菌素的样品中，这一观察结果更为明显。在未接种和接种的法兰克福香肠样品中，腐败菌群没有生长。在富含CO2的改性大气中，两种产品的腐败菌群数量保持在较低水平，说明CO2对腐败菌的生长有影响。猪肉制品中醋酸盐和d-乳酸浓度升高，l-乳酸浓度降低，而在法兰克福香肠中醋酸盐和d-乳酸浓度未见升高。结论：乳酸菌株对腐坏菌群的生长有影响，但对产品的感官特性没有负面影响。这些菌株可以用作生物保存培养物或其细菌素可以对肉制品的微生物质量做出重要贡献。研究的意义和影响：建立生物保存作为延长肉制品货架期的方法。
Aims: To investigate the antagonistic activity of two lactic acid strains against the spoilage microflora in cooked cured meat products, vacuum or modified atmosphere packed at 4degreesC and to determine the inhibitory capacity of their bacteriocins.Methods and Results: Frankfurter-type sausages and sliced cooked cured pork shoulder were inoculated with Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442 or with their bacteriocins. The microbial, physico-chemical (pH, l- and d-lactate, acetate and ammonia) and colour changes were studied. Results under vacuum packaging showed that in the uninoculated samples of the pork product the spoilage microflora grew but in the inoculated ones the spoilage microorganisms (e.g. Brochothrix thermosphacta and enterococci) reduced during the storage. This observation was more pronounced in the samples with the addition of bacteriocins. In the frankfurter-type sausages the spoilage microflora did not grow in the uninoculated and inoculated samples. In the modified atmosphere enriched in CO2 the population of spoilage microflora remained at low levels in both products, indicating that CO2 has an effect on thespoilage microorganisms' growth. In the pork product the concentrations of acetate and d-lactate increased while l-lactate decreased, but in the frankfurter-type sausages increase of acetate and d-lactate was not observed.Conclusions: Lactic acid strains had an effect on the spoilage microflora growth but did not affect, negatively, the organoleptic properties of the products. These strains may be used as biopreservative cultures or their bacteriocins could be an important contribution to microbiological quality of meat products.Significance and Impact of Study: Establishment of biopreservation as a method for extension of shelf life of meat products.