Hastings J W, Holzapfel W H
J Appl Bacteriol. 1987 Mar;62(3):209-16. doi: 10.1111/j.1365-2672.1987.tb02400.x.
All of the 113 catalase-negative, Gram-positive, rod-shaped strains isolated from radurized minced beef (5 kGy) were homofermentative, non-thermophilic, and belonged to the sub-genus Streptobacterium. The majority of the strains (100) were identified as Lactobacillus sake. These were divided into four sub-groups based on their sugar fermentation pattern: group IA1 (melibiose (+), maltose (-), amygdalin (-), 76 strains); group IA2 (melibiose (+), maltose (-), amygdalin (+), 14 strains); group IB1 (melibiose (+), maltose (+), amygdalin (+), four strains); group IB2 (melibiose (+), maltose (+), amygdalin (-), six strains). Of the remaining strains, two produced L(+)-lactic acid and were identified as L. farciminis, three were identified as L. curvatus and eight showed characteristics of both L. sake and L. curvatus and were designated 'L. sake/curvatus.' With one exception, all strains were aciduric and relatively insensitive to the chemical preservatives tested. Most L. sake strains produced significant amounts of H2O2. Electron microscopy confirmed a possible relationship between the thickness of the cells and radiation resistance. The problems and limitations of this type of taxonomic study and possible reasons for the predominance of L. sake species in radurized meat are discussed.
从经5千戈瑞辐照的碎牛肉中分离出的113株过氧化氢酶阴性、革兰氏阳性、杆状菌株均为同型发酵菌，非嗜热菌，属于链杆菌亚属。大多数菌株（100株）被鉴定为清酒乳杆菌。根据其糖发酵模式，这些菌株被分为四个亚组：IA1组（蜜二糖阳性、麦芽糖阴性、苦杏仁苷阴性，76株）；IA2组（蜜二糖阳性、麦芽糖阴性、苦杏仁苷阳性，14株）；IB1组（蜜二糖阳性、麦芽糖阳性、苦杏仁苷阳性，4株）；IB2组（蜜二糖阳性、麦芽糖阳性、苦杏仁苷阴性，6株）。其余菌株中，2株产生L(+)-乳酸，被鉴定为豕链球菌，3株被鉴定为弯曲乳杆菌，8株表现出清酒乳杆菌和弯曲乳杆菌的特征，被命名为“清酒/弯曲乳杆菌”。除1株外，所有菌株均耐酸，且对所测试的化学防腐剂相对不敏感。大多数清酒乳杆菌菌株产生大量过氧化氢。电子显微镜证实了细胞厚度与抗辐射性之间可能存在的关系。讨论了这类分类学研究的问题和局限性，以及清酒乳杆菌在辐照肉中占优势的可能原因。
