Mäkelä Pia M, Korkeala Hannu J, Laine Jorma J
College of Veterinary Medicine, Department of Food and Environmental Hygiene, P.O. Box 6, SF-00581 Helsinki, Finland; Finnish Meat Research Center, P.O. Box 56, SF-13101 Hämeenlinna, Finland.
J Food Prot. 1990 Nov;53(11):965-968. doi: 10.4315/0362-028X-53.11.965.
The microbial numbers and the lactic acid bacteria population of the raw materials of cooked ring sausages were studied in order to determine the presence of the spoilage lactic acid bacteria of the sausages. The highest aerobic plate counts and lactic acid bacteria counts (up to the level of 10 and 10 CFU/g, respectively) were found in the pork skin emulsion and the meat trimmings. Lactic acid bacteria were also commonly found in the skim milk powder and the potato flour. Lactic acid bacteria isolates able to multiply at 8°C were recovered from all the raw materials studied except for the commercial spice mixture. These isolates could be divided into 11 different groups according to their morphological and biochemical characteristics. Isolates resembling the lactic acid bacteria strains responsible for the spoilage of vacuum-packed cooked ring sausages were found in the pork skin emulsion, the meat trimmings, and the potato flour. These raw materials can thus form a source for the spoilage bacteria of the sausages at a sausage processing plant.
为了确定熟环形香肠中腐败乳酸菌的存在情况，对熟环形香肠原料中的微生物数量和乳酸菌菌群进行了研究。在猪皮乳化物和肉屑中发现了最高的需氧平板计数和乳酸菌计数（分别高达10⁸和10⁷CFU/g水平）。在脱脂奶粉和马铃薯粉中也普遍发现了乳酸菌。除了商业香料混合物外，从所有研究的原料中都分离出了能够在8°C下繁殖的乳酸菌。根据其形态和生化特征，这些分离株可分为11个不同的组。在猪皮乳化物、肉屑和马铃薯粉中发现了与导致真空包装熟环形香肠腐败的乳酸菌菌株相似的分离株。因此，这些原料可能成为香肠加工厂中香肠腐败细菌的来源。
