André Stéphane, Vallaeys Tatiana, Planchon Stella
Centre technique pour la Conservation des Produits agricoles (CTCPA), Unité Expertise dans la Maitrise du Risque industriel en Thermorésistants sporulés (EMaiRIT'S), 449 Avenue Clément Ader, 84911, Avignon, France.
Laboratoire ECOSYM-UMR 51119, Université de Montpellier, Montpellier, France.
Res Microbiol. 2017 May;168(4):379-387. doi: 10.1016/j.resmic.2016.10.003. Epub 2016 Oct 27.
This review explores the main spore-forming bacteria involved in the spoilage of various processed foods. Bakery products are specifically spoiled by Bacillus species, the dominant one being Bacillus amyloliquefaciens, while different Clostridium species classically contaminate refrigerated vacuum-packed meats. These two genera have also been isolated from milk products, even when milk is pasteurized, sterilized, dehydrated or fermented, according to heat treatment and storage temperature. Finally, the most heat-resistant microorganisms are isolated in low-acid canned foods, the three predominant species being Geobacillus stearothermophilus, Moorella thermoacetica and Thermoanaerobacterium spp.
本综述探讨了参与各类加工食品腐败的主要产芽孢细菌。烘焙食品特别容易被芽孢杆菌属细菌 spoilage，其中占主导地位的是解淀粉芽孢杆菌，而不同的梭菌属细菌通常会污染冷藏真空包装肉类。根据热处理和储存温度，即使牛奶经过巴氏杀菌、灭菌、脱水或发酵，这两个属的细菌也能从乳制品中分离出来。最后，在低酸性罐装食品中分离出了最耐热的微生物，三种主要的菌种是嗜热栖热放线菌、热醋酸穆尔氏菌和嗜热厌氧杆菌属。
