Mäkelä P, Schillinger U, Korkeala H, Holzapfel W H
Department of Food and Environmental Hygiene, College of Veterinary Medicine, Helsinki, Finland.
Int J Food Microbiol. 1992 Jun;16(2):167-72. doi: 10.1016/0168-1605(92)90011-q.
The classification of lactic acid bacteria able to cause ropy slime on vacuum-packed cooked meat products was carried out based on DNA-DNA homology. The ropy slime-producing lactobacilli were identified as strains of Lactobacillus sake and the ropy slime-producing leuconostocs, such as Leuconostoc amelibiosum and Leuconostoc mesenteroides.
基于DNA-DNA同源性对能够在真空包装熟肉制品上产生黏性黏液的乳酸菌进行了分类。产生黏性黏液的乳酸杆菌被鉴定为清酒乳杆菌菌株，以及产生黏性黏液的明串珠菌，如解淀粉明串珠菌和肠系膜明串珠菌。
