Agriculture and Agri-Food Canada, Lacombe Research Centre, Lacombe, Alberta, Canada.
J Food Prot. 2010 Jul;73(7):1348-52. doi: 10.4315/0362-028x-73.7.1348.
The type strains of Clostridium estertheticum subsp. laramiense and C. estertheticum subsp. estertheticum both utilized glucose and glycogen when growing in meat juice medium and fermented lactate, but ceased growth when glucose was exhausted. The fermentation products from glucose were butyrate, acetate, and formate; those from lactate were 1-butanol, ethanol, butyrate, and formate. Both organisms utilized several amino acids (not containing sulfur) during their cultivation in meat juice medium and did not produce H(2)S. The optimum and maximum temperatures for growth of C. estertheticum subsp. laramiense were 10 degrees C, and 20 to 22 degrees C, respectively. Those same optimum and maximum temperatures have previously been determined for C. estertheticum subsp. estertheticum. The pH range for growth of the two organisms, 5.5 to 7.5, was also the same. Both organisms were beta-hemolytic and formed subterminal spores. Thus, the organisms did not display the difference in fermentation products, optimum and maximum temperatures, hemolysis, and spore position that were reported to be the differentiating characteristics of the subspecies. The findings indicate that vacuum-packaged meat should be spoiled similarly by the two type strains.
拉雷米亚种和酯梭菌亚种的模式菌株在肉汁培养基中生长时均利用葡萄糖和糖原，发酵乳酸，但当葡萄糖耗尽时，生长停止。葡萄糖的发酵产物为丁酸、乙酸和甲酸盐；乳酸的发酵产物为 1-丁醇、乙醇、丁酸和甲酸盐。这两种菌在肉汁培养基中培养时都利用了几种氨基酸（不含硫），并且不产生 H₂S。拉雷米亚种酯梭菌的最适和最高生长温度分别为 10°C 和 20-22°C。此前已确定酯梭菌亚种酯梭菌的最适和最高生长温度相同。两种菌的生长 pH 值范围为 5.5 至 7.5，也相同。两种菌均为β-溶血，形成末端孢子。因此，这些菌没有表现出发酵产物、最适和最高温度、溶血和孢子位置的差异，这些差异被报道为亚种的鉴别特征。研究结果表明，真空包装的肉应该会被两种模式菌株以相似的方式污染。
