Egan A F
Antonie Van Leeuwenhoek. 1983 Sep;49(3):327-36. doi: 10.1007/BF00399507.
When the growth of aerobic spoilage bacteria is inhibited, lactic acid bacteria may become the dominant component of the microbial flora of meats. This occurs with cured meats and with meats packaged in films of low gas permeability. The presence of a flora of psychrotrophic lactic acid bacteria on vacuum-packaged fresh chilled meats usually ensures that shelf-life is maximal. When these organisms spoil meats it is generally by causing souring, however other specific types of spoilage do occur. Some strains cause slime formation and greening of cured meats, and others may produce hydrogen sulphide during growth on vacuum-packaged beef. The safety and stability of fermented sausages depends upon fermentation caused by lactic acid bacteria. Overall the presence on meats of lactic acid bacteria is more desirable than that of the types of bacteria they have replaced.
当需氧性腐败细菌的生长受到抑制时，乳酸菌可能会成为肉类微生物菌群的主要组成部分。这种情况发生在腌肉以及用低透气性薄膜包装的肉类中。真空包装的新鲜冷藏肉上存在嗜冷乳酸菌菌群通常可确保最长保质期。当这些微生物使肉类变质时，通常是导致肉类变酸，不过确实会出现其他特定类型的变质情况。一些菌株会导致腌肉形成黏液并变绿，还有一些菌株在真空包装牛肉上生长时可能会产生硫化氢。发酵香肠的安全性和稳定性取决于乳酸菌引起的发酵作用。总体而言，肉类中存在乳酸菌比存在它们所取代的那些细菌类型更可取。
