Vermeiren L, Devlieghere F, Debevere J
Laboratory of Food Microbiology and Food Preservation, Faculty of Agricultural and Applied Biological Sciences, Department of Food Technology and Nutrition, Gent University, Coupure Links 653, B-9000 Gent, Belgium.
Int J Food Microbiol. 2004 Nov 1;96(2):149-64. doi: 10.1016/j.ijfoodmicro.2004.03.016.
In this study, 91 strains, originating from meat products, were subjected to a step-by-step screening and characterisation to search for potential protective cultures to be used in the cooked cured meat industry. Strains were first tested on their homofermentative and psychrotrophic character and salt tolerance. Secondly, the antibacterial capacities towards Listeria monocytogenes, Leuconostoc mesenteroides, Leuconostoc carnosum and Brochotrix thermosphacta were determined in an agar spot test. In total, 38% of the tested strains were inhibitory towards all indicator strains. However, 91%, 88% and 74% of the strains could inhibit, respectively, L. monocytogenes, B. thermosphacta and Leuc. mesenteroides. Finally, 12 strains, with the highest antibacterial capacities, were evaluated on their competitive nature by comparing their growth rate, acidifying character and lactic acid production at 7 degrees C under anaerobic conditions in a liquid broth. All 12 strains, except for a bacteriocin producing Lactobacillus plantarum strain and the lactocin S producing Lactobacillus sakei 148, combined a fast growth rate with a deep and rapid acidification caused by the production of high levels of lactic acid. The 12 selected strains were then further investigated for their growth capacity on a model cooked ham product to establish whether the presence of these cultures on the ham did not negatively influence the sensory properties of the ham. All strains grew in 6 days at 7 degrees C from a level of 10(5)-10(6) to 10(7)-10(8) cfu/g and again the bacteriocin producing L. plantarum strain was the slowest growing strain. As the glucose level of the model cooked ham product was low (0.09+/-0.03%), growth of the putative protective cultures resulted in glucose depletion and a limited lactic acid production and accompanying pH decrease. Cooked ham inoculated with isolates 13E, 10A, 14A (all three identified as L. sakei subsp. carnosus by SDS-PAGE) and with strains L. sakei 148 (LS5) and L. sakei subsp. carnosus SAGA 777 (LS8) were not rejected by the sensory panel at the 34th day of the vacuum packaged storage at 7 degrees C. Therefore, these strains could have potential for the use as protective culture in cooked meat products.
在本研究中，对91株源自肉制品的菌株进行了逐步筛选和特性鉴定，以寻找可用于熟腌肉行业的潜在保护性培养物。首先对菌株的同型发酵、嗜冷特性和耐盐性进行了测试。其次，通过琼脂斑点试验测定了其对单核细胞增生李斯特菌、肠系膜明串珠菌、肉明串珠菌和热杀索丝菌的抗菌能力。总共38%的受试菌株对所有指示菌株具有抑制作用。然而，91%、88%和74%的菌株分别能抑制单核细胞增生李斯特菌、热杀索丝菌和肠系膜明串珠菌。最后，通过比较12株抗菌能力最强的菌株在7℃厌氧条件下在液体肉汤中的生长速率、酸化特性和乳酸产量，评估了它们的竞争特性。除了一株产细菌素的植物乳杆菌菌株和产乳酸链球菌素S的清酒乳杆菌148外，所有12株菌株都具有快速生长速率，并因产生高水平乳酸而导致深度快速酸化。然后进一步研究了这12株选定菌株在模拟熟火腿产品上的生长能力，以确定火腿上这些培养物的存在是否不会对火腿的感官特性产生负面影响。所有菌株在7℃下6天内从10(5)-10(6)cfu/g生长到10(7)-10(8)cfu/g，产细菌素的植物乳杆菌菌株再次成为生长最慢的菌株。由于模拟熟火腿产品的葡萄糖水平较低(0.09±0.03%)，假定的保护性培养物的生长导致葡萄糖耗尽、乳酸产量有限以及伴随的pH值下降。接种了分离株13E、10A、14A(通过SDS-PAGE均鉴定为肉清酒乳杆菌亚种)以及清酒乳杆菌148(LS5)和肉清酒乳杆菌亚种SAGA 777(LS8)的熟火腿在7℃真空包装储存第34天时未被感官评价小组拒收。因此，这些菌株有可能用作熟肉制品中的保护性培养物。
