Drosinos E H, Mataragas M, Xiraphi N, Moschonas G, Gaitis F, Metaxopoulos J
Laboratory of Food Quality Control and Hygiene, Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
Meat Sci. 2005 Feb;69(2):307-17. doi: 10.1016/j.meatsci.2004.07.012.
The microbial flora of naturally fermented sausages was studied. Lactic acid bacteria were the dominant species at the end of fermentation in all 3 batches (ca. 10(8) cfu g(-1)). Enterobacteria, Pseudomonas, yeasts and aerobic spore-formers decreased during fermentation and the ripening process and were below the detection limit in the end product. Enterococci exceeded 10(4)-10(5) cfu g(-1) during fermentation and remained constant at this level during ripening. Gram-positive, catalase-positive cocci exceeded 10(5) cfu g(-1), except for batch 1, during the first days of fermentation and then decreased until the end of ripening (10(2)-10(4) cfu g(-1)). No pathogenic staphylococci, sulfite reducing clostridia or Salmonella spp. were detected. Listeria spp. occurred in the first days of fermentation but were eliminated by the end of whole process in all batches. Identification showed that the majority of lactobacilli isolated from MRS agar strains were assigned to the species of Lactobacillus plantarum and Lb. plantarum/pentosus. All the isolated strains from the mannitol salt agar belonged to the genus of Staphylococcus. The predominant species were Staphylococcus saprophyticus, Staphylococcus xylosus and Staphylococcus simulans. The tests used to characterize the lactic acid bacteria and staphylococci as well as their distribution on the three batches were also discussed.
对天然发酵香肠的微生物菌群进行了研究。在所有3个批次中，乳酸菌在发酵结束时都是优势菌种（约10⁸ cfu g⁻¹）。肠杆菌、假单胞菌、酵母和好氧芽孢杆菌在发酵和成熟过程中数量减少，在最终产品中低于检测限。肠球菌在发酵过程中超过10⁴ - 10⁵ cfu g⁻¹，并在成熟过程中保持在这一水平。革兰氏阳性、过氧化氢酶阳性球菌在发酵的头几天超过10⁵ cfu g⁻¹，但批次1除外，然后数量减少直至成熟结束（10² - 10⁴ cfu g⁻¹）。未检测到致病性葡萄球菌、亚硫酸盐还原梭菌或沙门氏菌属。李斯特菌属在发酵的头几天出现，但在所有批次的整个过程结束时被消除。鉴定表明，从MRS琼脂菌株中分离出的大多数乳酸菌属于植物乳杆菌和植物乳杆菌/戊糖乳杆菌。从甘露醇盐琼脂中分离出的所有菌株都属于葡萄球菌属。优势菌种为腐生葡萄球菌、木糖葡萄球菌和模仿葡萄球菌。还讨论了用于表征乳酸菌和葡萄球菌及其在三个批次中的分布的测试。
