Lab4Food, Department of Biosciences and Technology, K.H. Kempen University College, Geel, Belgium.
Lett Appl Microbiol. 2012 Mar;54(3):195-202. doi: 10.1111/j.1472-765X.2011.03196.x. Epub 2012 Jan 13.
The objective was to study the growth of Pseudomonas in a food product (tofu) where it typically occurs as a spoilage organism, and when this product is stored under modified atmosphere.
A Pseudomonas strain was isolated from the endogenous microflora of tofu. Tofu was inoculated with the strain, packaged in different gas conditions (air, 100% N(2), 30% CO(2) /70% N(2) or 100% CO(2)) and stored under refrigerated conditions. Microbial loads and the headspace gas composition were monitored during storage.
The strain was capable of growing in atmospheres containing no or limited amounts of oxygen and increased amounts of carbon dioxide. Even when 100% CO(2) was used, growth could not be inhibited completely.
in contrast to the general characteristics of the genus Pseudomonas (strictly aerobic, highly sensitive to CO(2)), it should not be expected in the food industry that removing oxygen from the food package and increasing the carbon dioxide content, combined with cold storage, will easily avoid spoilage by Pseudomonas species. Guarantee of hygienic standards and combination of strategies with other microbial growth inhibiting measures should be implemented.
研究假单胞菌在一种食品（豆腐）中的生长情况，在这种食品中，假单胞菌通常是一种变质菌，并且当这种产品在改良的气氛下储存时。
从豆腐的内源性微生物区系中分离出一株假单胞菌。将豆腐接种到该菌株中，用不同的气体条件（空气、100% N2、30% CO2/70% N2 或 100% CO2）包装，并在冷藏条件下储存。在储存过程中监测微生物负荷和顶空气体组成。
该菌株能够在含氧量低或有限且二氧化碳含量高的气氛中生长。即使使用 100% CO2，也不能完全抑制生长。
与假单胞菌属的一般特性（严格需氧，对 CO2 高度敏感）相反，不应期望在食品工业中，从食品包装中去除氧气并增加二氧化碳含量，结合冷藏，将容易避免假单胞菌属的变质。应实施卫生标准的保证，并结合其他抑制微生物生长的措施。
