Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
Food Microbiol. 2010 Feb;27(1):77-84. doi: 10.1016/j.fm.2009.08.008. Epub 2009 Sep 4.
The microbiota associated with a highly-perishable Belgian artisan-type cooked ham was analyzed through plating and (GTG)(5)-fingerprinting of isolates throughout its processing chain. The raw tumbled meat was characterized by the presence of a versatile microbiota around 4.8 log(cfu g(-1)), consisting of lactic acid bacteria, staphylococci, Brochothrix thermosphacta, Gram-negative bacteria, and yeasts. Pasteurisation of the ham logs reduced bacterial counts below 2 log(cfu g(-1)) and subsequent manipulations selected for leuconostocs and carnobacteria. Also, B. thermosphacta and several Enterobacteriaceae were found at this stage. During storage in an intermediate high-care area for 2 days, a selection towards certain Enterobacteriaceae (Hafnia alvei, Enterobacter spp., and Pantoea agglomerans) and lactic acid bacteria (mainly vagococci and Streptococcus parauberis) was observed. B. thermosphacta, Leuconostoc carnosum and carnobacteria were also detected, but only after allowing bacterial outgrowth by incubating the meat logs at 7 degrees C for four weeks. After a mild post-pasteurisation process and subsequent handling, incubation of the meat logs at 7 degrees C for four weeks led to outgrowth of Enterobacteriaceae (mainly Enterobacter spp. and Serratia spp.). B. thermosphacta, and lactic acid bacteria (Enterococcus faecalis, Leuc. carnosum, and Carnobacterium maltaromaticum) were also found. After slicing and packaging under modified atmosphere, the microbiota of the refrigerated end-product consisted of leuconostocs, carnobacteria, and B. thermosphacta.
通过对整个加工链中的分离物进行平板培养和（GTG）（5）-指纹图谱分析，研究了与易腐的比利时手工制作的熟火腿相关的微生物群落。生滚肉的特点是存在一个多功能的微生物群落，约为 4.8 log(cfu g(-1))，包括乳酸菌、葡萄球菌、布氏杆菌、革兰氏阴性菌和酵母。巴氏杀菌可将火腿块中的细菌数量减少到 2 log(cfu g(-1))以下，随后的操作选择了乳球菌和肉杆菌。此外，还发现了布氏杆菌和几种肠杆菌科细菌。在中间高护理区储存 2 天期间，观察到某些肠杆菌科（蜂房哈夫尼亚菌、肠杆菌属和成团泛菌）和乳酸菌（主要是双歧杆菌和副乳链球菌）的选择。还检测到布氏杆菌、乳球菌和肉杆菌，但只有在将肉块在 7°C 下孵育四周以允许细菌生长时才会检测到。经过轻度巴氏杀菌后处理和随后的处理，将肉块在 7°C 下孵育四周导致肠杆菌科（主要是肠杆菌属和沙雷氏菌属）的生长。还发现了布氏杆菌和乳酸菌（粪肠球菌、乳球菌和马尔他乳杆菌）。切片和包装在改良气氛下后，冷藏终产品的微生物群落由乳球菌、肉杆菌和布氏杆菌组成。
