Blickstad E, Molin G
J Appl Bacteriol. 1983 Feb;54(1):45-56. doi: 10.1111/j.1365-2672.1983.tb01299.x.
The development of the microflora of smoked pork loin and frankfurter sausage was followed during storage in vacuum, N2 and CO2 atmospheres at 4 degrees C. The total aerobic count on the smoked pork loin reached 10(7) organisms/g after 37 d in vacuum, 43 d in N2 and 49 d in CO2. The corresponding value for the sausage was 77 d in vacuum, while the growth stopped at 6 x 10(40 organisms/g after 98 d in N2, and at 4 x 10(2) organisms/g after 48 d in CO2. The predominant organisms on the fresh products were Bacillus spp., coryneform bacteria, Flavobacterium spp. and Pseudomonas spp. At the end of the storage time the microflora on both products in the three gas atmospheres, consisted mainly of Lactobacillus spp. and two large groups of organisms that could not be identified as any described genus. Some of the unidentified strains could be classified as a Lactobacillus sp. after subsequent subculturing on laboratory media. The numbers of Lactobacillus spp. at the end of storage decreased in the order, CO2 greater than N2 greater than vacuum. Lactobacillus viridescens generally constituted a substantial part of the Lactobacillus flora (5-72%). On the sausages two large uniform groups of unidentifiable homofermentative Lactobacillus spp. were also found.
在4℃下于真空、氮气和二氧化碳气氛中储存期间，对烟熏猪里脊肉和法兰克福香肠的微生物群落发展进行了跟踪研究。烟熏猪里脊肉在真空环境中37天后、氮气环境中43天后、二氧化碳环境中49天后，其需氧菌总数达到10⁷ 个/g。香肠在真空环境中的相应天数为77天，在氮气环境中98天后生长停止，此时菌数为6×10⁴ 个/g，在二氧化碳环境中48天后生长停止，此时菌数为4×10² 个/g。新鲜产品上的主要微生物是芽孢杆菌属、棒状杆菌、黄杆菌属和假单胞菌属。在储存期结束时，三种气体气氛下两种产品上的微生物群落主要由乳酸杆菌属以及两组无法鉴定为任何已知属的微生物组成。一些未鉴定的菌株在随后于实验室培养基上进行传代培养后可归类为乳酸杆菌属。储存结束时，乳酸杆菌属的数量按二氧化碳＞氮气＞真空的顺序减少。绿色乳酸杆菌通常占乳酸杆菌菌群的很大一部分（5%-72%）。在香肠上还发现了两组大型的、无法鉴定的同型发酵乳酸杆菌属。
