Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada.
Food Microbiol. 2013 Jun;34(2):400-5. doi: 10.1016/j.fm.2013.02.003. Epub 2013 Feb 16.
Several new species of psychrophilic or psychrotolerant clostridia have been identified in recent years. Some of these may be involved in 'blown pack' spoilage (BPS) of vacuum packaged beef. Organisms that cause BPS must produce large volumes of gas while utilizing substrates available in raw meat. Therefore, Clostridium algoriphilum, Clostridium algidixylanolyticum, Clostridium bowmanii, Clostridium frigoris, Clostridium frigidicarnis, Clostridium gasigenes, Clostridium lacusfryxellense, Clostridium psychrophilum, Clostridium tagluense and Clostridium vincentii were grown in meat juice medium (MJM), and changes in substrate concentrations were monitored to assess the potential for gas production by each organism. All 10 species were able to grow exponentially on glucose with simultaneous hydrolysis of glycogen, reaching maximum values for absorbance at 600 nm of 0.3-1.90. All ceased growing when glucose and glycogen were still detectable in the growth medium. C. frigidicarnis utilized most of the amino acids available in MJM and reduced the concentration of total amino acids by 10 mM. The other 9 species caused little or no reduction in amino acid concentrations. C. algidixylanolyticum and C. frigidicarnis utilized glucose, glycogen and lactate simultaneously during growth and after growth ceased. C. algoriphilum and C. frigoris commenced utilization of lactate, while continuing utilization of glucose and glycogen, only after growth ceased, but utilization of lactate by C. algoriphilum was weak. C. psychrophilum ceased utilization of glucose and glycogen but initiated weak utilization of lactate after growth ceased. The other 5 species did not utilize any substrate after growth ceased. The utilization of glucose, glycogen and relatively large amounts of lactate by C. algidixylanolyticum, C. frigoris, and C. frigidicarnis after growth ceased indicates that these organisms have the potential to cause BPS. The other 7 species appear to lack such potential.
近年来,人们已经鉴定出了几种新的嗜冷或耐冷梭菌。其中一些可能与真空包装牛肉的“胀包”(BPS)变质有关。引起 BPS 的生物必须在利用生肉中可用的底物的同时产生大量气体。因此,Algoriphilus 梭菌、Algidixylanolyticum 梭菌、Bowmanii 梭菌、Frigoris 梭菌、Frigidicarnis 梭菌、Gasigenes 梭菌、Lacusfryxellense 梭菌、Psychrophilum 梭菌、Tagluense 梭菌和Vincentii 梭菌在肉汁培养基(MJM)中生长,并监测底物浓度的变化,以评估每种生物产生气体的潜力。所有 10 种菌都能够在葡萄糖上进行指数生长,同时水解糖原,达到 600nm 处吸光度的最大值为 0.3-1.90。当葡萄糖和糖原在生长培养基中仍可检测到时,所有菌都停止生长。Frigidicarnis 梭菌利用 MJM 中可用的大多数氨基酸,并将总氨基酸浓度降低 10mM。其他 9 种菌导致氨基酸浓度几乎没有或没有降低。Algidixylanolyticum 梭菌和 Frigidicarnis 梭菌在生长过程中和生长停止后同时利用葡萄糖、糖原和乳酸。Algoriphilum 梭菌和 Frigoris 梭菌仅在生长停止后才开始利用乳酸,同时继续利用葡萄糖和糖原,但 Algoriphilum 梭菌对乳酸的利用较弱。Psychrophilum 梭菌在生长停止后停止利用葡萄糖和糖原,但开始较弱地利用乳酸。其他 5 种菌在生长停止后不利用任何底物。Algidixylanolyticum 梭菌、Frigoris 梭菌和 Frigidicarnis 梭菌在生长停止后利用葡萄糖、糖原和相对大量的乳酸表明这些生物有引起 BPS 的潜力。其他 7 种菌似乎缺乏这种潜力。