Vermeiren L, Devlieghere F, Vandekinderen I, Debevere J
Laboratory of Food Microbiology and Food Preservation, Faculty of Bioscience Engineering, Gent University, Department of Food Safety and Food Quality, Coupure Links 653, B-9000 Gent, Belgium.
Food Microbiol. 2006 Sep;23(6):511-8. doi: 10.1016/j.fm.2005.10.005. Epub 2005 Dec 13.
Two lactic acid bacteria, Lactobacillus sakei subsp. carnosus (10A) and lactocin S producing Lactobacillus sakei 148 (LS5), were examined for their usefulness as protective culture in the biopreservation of cooked meat products. Co-culture experiments on a model cooked ham (MCH) between 10A or LS5 and a cocktail of three Listeria monocytogenes strains were performed to examine the influence of inoculum level (10(5) vs. 10(6)cfu/g), storage temperature (4 vs. 7 degrees C) and packaging type (vacuum-packaging vs. modified atmosphere-packaging). At 7 degrees C, applying Lactobacillus sakei 10A at 10(6) cfu/g limited the growth of Listeria monocytogenes to <1 log(10) cfu/g during 27 days, whilst an application level of 10(5) cfu/g failed to prevent growth to unacceptable levels. Lactobacillus sakei LS5 did not demonstrate an antagonistic effect towards Listeria monocytogenes. Lowering the temperature to 4 degrees C or switching from vacuum-packaging to modified atmosphere packaging (MAP) did not influence the ability of strain 10A to grow on the MCH, as its dominance did not change. A combination of strain 10A and 4 degrees C or a MAP containing 50% CO(2) completely inhibited the growth of Listeria monocytogenes. Sensory assessments and pH measurements confirmed that 10A, even when present at a high level for prolonged storage times, did not acidify the cooked ham to a point of sensory rejection.
对两种乳酸菌，即清酒乳杆菌肉亚种（10A）和产乳酸链球菌素的清酒乳杆菌148（LS5），作为熟肉制品生物保鲜中的保护性培养物的实用性进行了研究。在模拟熟火腿（MCH）上进行了10A或LS5与三种单核细胞增生李斯特氏菌菌株混合物的共培养实验，以研究接种水平（10⁵对10⁶cfu/g）、储存温度（4对7℃）和包装类型（真空包装对气调包装）的影响。在7℃时，以10⁶cfu/g接种清酒乳杆菌10A可在27天内将单核细胞增生李斯特氏菌的生长限制在<1 log₁₀cfu/g，而接种水平为10⁵cfu/g则无法阻止其生长至不可接受的水平。清酒乳杆菌LS5对单核细胞增生李斯特氏菌未表现出拮抗作用。将温度降至4℃或从真空包装改为气调包装（MAP）并不影响10A菌株在MCH上的生长能力，因为其优势地位未改变。10A菌株与4℃或含有50% CO₂的MAP组合可完全抑制单核细胞增生李斯特氏菌的生长。感官评估和pH测量证实，即使10A在长时间储存时处于高水平，也不会将熟火腿酸化至感官拒绝的程度。
