Maoz Ariel, Mayr Ralf, Scherer Siegfried
Abteilung für Mikrobiologie, Zentralinstitut für Ernährungs- und Lebensmittelforschung Weihenstephan, Technische Universität München, Weihenstephaner Berg 3, D-85350 Freising, Germany.
Appl Environ Microbiol. 2003 Jul;69(7):4012-8. doi: 10.1128/AEM.69.7.4012-4018.2003.
The temporal stability and diversity of bacterial species composition as well as the antilisterial potential of two different, complex, and undefined microbial consortia from red-smear soft cheeses were investigated. Samples were collected twice, at 6-month intervals, from each of two food producers, and a total of 400 bacterial isolates were identified by Fourier-transform infrared spectroscopy and 16S ribosomal DNA sequence analysis. Coryneform bacteria represented the majority of the isolates, with certain species being predominant. In addition, Marinolactobacillus psychrotolerans, Halomonas venusta, Halomonas variabilis, Halomonas sp. (10(6) to 10(7) CFU per g of smear), and an unknown, gram-positive bacterium (10(7) to 10(8) CFU per g of smear) are described for the first time in such a consortium. The species composition of one consortium was quite stable over 6 months, but the other consortium revealed less diversity of coryneform species as well as less stability. While the first consortium had a stable, extraordinarily high antilisterial potential in situ, the antilisterial activity of the second consortium was lower and decreased with time. The cause for the antilisterial activity of the two consortia remained unknown but is not due to the secretion of soluble, inhibitory substances by the individual components of the consortium. Our data indicate that the stability over time and a potential antilisterial activity are individual characteristics of the ripening consortia which can be monitored and used for safe food production without artificial preservatives.
研究了来自红抹软奶酪的两种不同、复杂且未定义的微生物群落中细菌物种组成的时间稳定性和多样性，以及它们的抗李斯特菌潜力。从两家食品生产商处每隔6个月采集一次样本，共采集两次，通过傅里叶变换红外光谱和16S核糖体DNA序列分析鉴定了400株细菌分离株。棒状杆菌占分离株的大多数，某些物种占主导地位。此外，首次在此类群落中描述了耐冷海栖乳杆菌、盐沼盐单胞菌、可变盐单胞菌、盐单胞菌属（每克涂抹物含10⁶至10⁷CFU），以及一种未知的革兰氏阳性菌（每克涂抹物含10⁷至10⁸CFU）。一个群落的物种组成在6个月内相当稳定，但另一个群落显示棒状杆菌物种的多样性较低，稳定性也较差。第一个群落原位具有稳定且极高的抗李斯特菌潜力，而第二个群落的抗李斯特菌活性较低且随时间下降。两个群落抗李斯特菌活性的原因尚不清楚，但不是由于群落中各个成分分泌可溶性抑制物质所致。我们的数据表明，随着时间的推移保持稳定以及潜在的抗李斯特菌活性是成熟群落的个体特征，可用于在不使用人工防腐剂的情况下进行安全食品生产的监测。
