Korkeala Hannu J, Mäkelä Pia M, Suominen Hannu L
Department of Food and Environmental Hygiene, College of Veterinary Medicine, P.O. Box 6, SF-00581 Helsinki, Finland.
Biodata Oy, P.O. Box 3, SF-00621 Helsinki, Finland.
J Food Prot. 1990 Sep;53(9):793-794. doi: 10.4315/0362-028X-53.9.793.
The minimum, optimum, and maximum growth temperatures of ropy slime-producing lactic acid bacteria able to spoil vacuum-packed cooked meat products were determined on MRS-agar with temperature-gradient incubator Gradiplate W10. The minimum growth temperatures of slime-producing lactobacilli and Leuconostoc mesenteroides strain D1 were below -1°C and 4°C, respectively. The low minimum growth temperature allows these bacteria to compete with other bacteria in meat processing plants and in meat products causing ropiness problems. The maximum growth temperatures varied between 36.6-39.8°C. The maximum growth temperature of lactobacilli seemed to be an unstable character. Single lactobacilli colonies were able to grow above the actual maximum growth temperature, which is determined as the edge of continuous growth of the bacteria. The significance of this phenomenon needs further study.
使用温度梯度培养箱Gradiplate W10在MRS琼脂培养基上测定了能够破坏真空包装熟肉制品的产黏性乳酸菌的最低、最适和最高生长温度。产黏液乳酸杆菌和肠膜明串珠菌D1菌株的最低生长温度分别低于-1°C和4°C。较低的最低生长温度使这些细菌能够在肉类加工厂和肉制品中与其他细菌竞争，从而导致发黏问题。最高生长温度在36.6 - 39.8°C之间变化。乳酸杆菌的最高生长温度似乎是一个不稳定的特性。单个乳酸杆菌菌落能够在实际最高生长温度以上生长，实际最高生长温度被确定为细菌连续生长的边缘。这种现象的意义需要进一步研究。
