Gill C O, Newton K G
Meat Industry Research Institute of New Zealand (Inc.), PO Box 617, Hamilton, New Zealand.
Meat Sci. 1978 Jul;2(3):207-17. doi: 10.1016/0309-1740(78)90006-2.
At chill temperatures the spoilage flora of meat is composed of psychrotrophs originating largely from the hides of slaughtered animals. Under humid conditions, aerobic floras are usually dominated by pseudomonads while anaerobic floras are dominated by lactobacilli. In both cases growth occurs on low molecular weight soluble components of meat which are attacked in the order glucose, glucose-6-phosphate (Enterobacteriaceae only) and amino acids. Under aerobic conditions spoilage becomes detectable when the bacteria begin to degrade amino acids which remain abundant at the meat surface when growth ceases, probably because of limited availability of oxygen. Under anaerobic conditions growth ceases because the diffusion of fermentable substrates to the surface is not rapid enough to support further growth. Aerobically, there is no interaction between different bacterial species until the maximum cell density is approached; anaerobically, however, lactobacilli produce an antimicrobial agent which inhibits growth of competing species. The composition of spoilage floras can be affected by changes in water activity and the storage atmosphere.
在低温条件下，肉类的腐败菌群由主要源自屠宰动物皮毛的嗜冷菌组成。在潮湿条件下，需氧菌群通常以假单胞菌为主，而厌氧菌群则以乳酸菌为主。在这两种情况下，生长都发生在肉类的低分子量可溶性成分上，这些成分按葡萄糖、6-磷酸葡萄糖（仅肠杆菌科）和氨基酸的顺序被分解。在有氧条件下，当细菌开始降解氨基酸时，腐败就变得可检测到，当生长停止时，氨基酸在肉表面仍然大量存在，这可能是因为氧气供应有限。在厌氧条件下，生长停止是因为可发酵底物向表面的扩散不够快，无法支持进一步生长。在有氧条件下，直到接近最大细胞密度时，不同细菌种类之间才会有相互作用；然而，在厌氧条件下，乳酸菌会产生一种抗菌剂，抑制竞争物种的生长。腐败菌群的组成会受到水分活度和储存气氛变化的影响。
