Vasilopoulos C, Ravyts F, De Maere H, De Mey E, Paelinck H, De Vuyst L, Leroy F
Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Department of Applied Biological Sciences and Engineering, Vrije Universiteit Brussel, Brussels, Belgium.
J Appl Microbiol. 2008 May;104(5):1341-53. doi: 10.1111/j.1365-2672.2007.03664.x. Epub 2007 Dec 7.
To investigate microbial diversity and population dynamics of spoilage-sensitive modified-atmosphere-packaged (MAP) artisan-type cooked ham in relation to storage temperature.
Modified-atmosphere-packaged cooked ham samples were stored at different temperatures (4, 7, 12 and 26 degrees C). Traditional methods were combined with polymerase chain reaction (PCR)-based techniques, i.e. a culture-dependent, repetitive DNA sequence-based method (rep-PCR) and a culture-independent approach (PCR-denaturing gradient gel electrophoresis of 16S rRNA gene fragments; PCR-DGGE). rep-PCR on DNA extracted from MRS isolates indicated that Leuconostoc carnosum and Enterococcus faecalis prevailed at all temperatures, with the latter becoming more important above 7 degrees C. PCR-DGGE indicated the additional presence of Carnobacterium divergens and Brochothrix thermosphacta at all temperatures. Discriminant analysis related variation within the Leuc. carnosum cluster to the storage temperature. High performance liquid chromatography revealed that lactic acid was the main metabolite because of glucose consumption.
Leuconostoc carnosum, C. divergens, E. faecalis and Br. thermosphacta are the main spoilage bacteria of artisan-type MAP cooked ham. Their population dynamics are affected by storage temperature.
Temperature can condition the development of spoilage in artisan-type MAP cooked ham, acting at both species and biotype level.
研究与储存温度相关的对变质敏感的气调包装（MAP）手工制作型熟火腿的微生物多样性和种群动态。
气调包装的熟火腿样品储存在不同温度（4、7、12和26℃）下。传统方法与基于聚合酶链反应（PCR）的技术相结合，即基于培养的、基于重复DNA序列的方法（rep-PCR）和非培养方法（16S rRNA基因片段的PCR-变性梯度凝胶电泳；PCR-DGGE）。对从MRS分离物中提取的DNA进行rep-PCR分析表明，在所有温度下，肉肠球菌和粪肠球菌占主导地位，在7℃以上后者变得更为重要。PCR-DGGE表明在所有温度下还存在分歧肉杆菌和热杀索丝菌。判别分析将肉肠球菌簇内的变异与储存温度相关联。高效液相色谱法显示，由于葡萄糖的消耗，乳酸是主要代谢产物。
肉肠球菌、分歧肉杆菌、粪肠球菌和热杀索丝菌是手工制作型气调包装熟火腿的主要腐败菌。它们的种群动态受储存温度影响。
温度可影响手工制作型气调包装熟火腿的腐败发展，在物种和生物型水平上均有作用。
