Rödel W, Lücke F K
Institute for Microbiology, Toxicology and Histology, Federal Centre for Meat Research, Kulmbach, F.R.G.
Int J Food Microbiol. 1990 May;10(3-4):291-301. doi: 10.1016/0168-1605(90)90076-h.
Bacillus licheniformis (a facultatively anaerobe) and B. subtilis (aerobic) may cause spoilage in certain meat products pasteurized in hermetically sealed containers if these are stored with inadequate refrigeration. After having optimized a method for determination of the redox potential in sausage mixtures, we investigated the contribution of low redox potential (Eh) and anaerobiosis to the inhibition of these bacilli. With the Eh values encountered in pasteurized meat products there was no effect of the redox potential on growth of B. licheniformis, either in model broths or in mildly heated bologna-type sausage mixtures. When cultured in a model broth with head space, B. subtilis grew to about 10(7)/ml and was little affected by the initial Eh value (range between +250 and -150 mV) and the initial dissolved oxygen concentration. During exponential growth of this bacterium in the absence of oxygen, the Eh value increased by about 180 mV. In sausage mixture with air inclusions, B. subtilis attained slightly higher cell densities than in mixtures protected against air uptake but it was subsequently overgrown by facultative anaerobic bacilli. We conclude that knowledge of the Eh value of a meat product does not permit a prediction of the growth potential of bacilli in pasteurized meat products, and that a sufficient heat treatment and proper refrigeration are essential to control these bacteria.
地衣芽孢杆菌（兼性厌氧菌）和枯草芽孢杆菌（需氧菌）如果在密封容器中巴氏杀菌的某些肉类产品储存时冷藏不足，可能会导致产品变质。在优化了香肠混合物中氧化还原电位的测定方法后，我们研究了低氧化还原电位（Eh）和厌氧对这些芽孢杆菌抑制作用的影响。在巴氏杀菌肉类产品中遇到的Eh值下，无论是在模型肉汤中还是在轻度加热的博洛尼亚型香肠混合物中，氧化还原电位对地衣芽孢杆菌的生长均无影响。在带有顶空的模型肉汤中培养时，枯草芽孢杆菌生长至约10⁷/ml，初始Eh值（+250至 -150 mV之间）和初始溶解氧浓度对其影响很小。在无氧条件下该细菌指数生长期间，Eh值增加约180 mV。在含有空气夹杂物的香肠混合物中，枯草芽孢杆菌的细胞密度比防止空气进入的混合物中略高，但随后被兼性厌氧芽孢杆菌过度生长。我们得出结论，了解肉类产品的Eh值并不能预测巴氏杀菌肉类产品中芽孢杆菌的生长潜力，充分的热处理和适当的冷藏对于控制这些细菌至关重要。
