Russo F, Ercolini D, Mauriello G, Villani F
Dipartimento di Scienza degli Alimenti, Università degli Studi di Napoli Federico II, Portici (NA), Italy.
Food Microbiol. 2006 Dec;23(8):797-802. doi: 10.1016/j.fm.2006.02.004. Epub 2006 Apr 19.
The microbial flora of fresh meat stored aerobically at 5 degrees C up to spoilage was enumerated and collected in order to have mixed spoilage bacterial groups to be used in competition tests against Brochothrix thermosphacta. The bacterial groups collected as bulk colonies were identified by PCR-DGGE followed by partial 16S rDNA sequencing. The predominant bacteria associated with the spoilage of the refrigerated beef were B. thermosphacta, Pseudomonas spp, Enterobacteriaceae and lactic acid bacteria (LAB). The interactions between B. thermosphacta and the other spoilage microbial groups were studied in vitro at 5 degrees C. The results showed that a decrease of the growth of B. thermosphacta was evidenced in presence of LAB at 5 degrees C while the bacterium is the dominant organism when inoculated with mixtures of Pseudomonas spp., LAB and Enterobacteriaceae. A better understanding of bacterial meat spoilage interactions may lead to improved quality of fresh meat stored in refrigerated conditions.
对在5摄氏度有氧条件下储存直至变质的鲜肉中的微生物菌群进行计数和收集，以便获得用于与热杀索丝菌进行竞争试验的混合腐败细菌群。通过PCR-DGGE随后进行部分16S rDNA测序，对作为大量菌落收集的细菌群进行鉴定。与冷藏牛肉变质相关的主要细菌是热杀索丝菌、假单胞菌属、肠杆菌科和乳酸菌（LAB）。在5摄氏度下体外研究了热杀索丝菌与其他腐败微生物群之间的相互作用。结果表明，在5摄氏度下，乳酸菌存在时热杀索丝菌的生长会减少，而当接种假单胞菌属、乳酸菌和肠杆菌科的混合物时，该细菌是优势菌。更好地了解肉类细菌腐败相互作用可能会提高冷藏条件下储存的鲜肉质量。
