Molin G, Stenström I M, Ternström A
J Appl Bacteriol. 1983 Aug;55(1):49-56. doi: 10.1111/j.1365-2672.1983.tb02646.x.
Herring fillets from the Baltic Sea were stored in glass vessels in air, nitrogen or carbon dioxide (CO2) at 2 degrees C and the microbial development was studied. The microbiological shelf-life of the herring (the time to reach 10(7) organisms/g) was prolonged by a factor of 3.5 in CO2 as compared to air. The corresponding factor in nitrogen was 1.5. The microflora of fresh and spoiled herring was classified. The initial microflora was dominated by coryneforms, Flavobacterium spp., Moraxella-like organisms and Pseudomonas spp. The spoilage-flora in air (after 9 d) was dominated by Pseudomonas spp. and Moraxella-like organisms, and in nitrogen (14 d) Enterobacteriaceae, Vibrionaceae and Lactobacillus spp. were dominant. Homofermentative Lactobacillus spp. were the only organisms isolated from fillets stored in CO2 (28 d). It was concluded that storing fresh fish in pure CO2 at low refrigeration temperatures is a method with industrial potential. The method (1) improves the microbiological stability and (2) reduces the microbiological health hazards of the fish.
将来自波罗的海的鲱鱼片置于玻璃容器中，分别在空气、氮气或二氧化碳（CO₂）环境下于2℃储存，并对微生物生长情况进行研究。与空气环境相比，鲱鱼在二氧化碳环境下的微生物货架期（达到每克10⁷个微生物的时间）延长了3.5倍。在氮气环境下相应的延长倍数为1.5倍。对新鲜和变质鲱鱼的微生物区系进行了分类。初始微生物区系以棒状杆菌、黄杆菌属、莫拉克斯氏菌属样微生物和假单胞菌属为主。在空气中（9天后）变质的微生物区系以假单胞菌属和莫拉克斯氏菌属样微生物为主，在氮气中（14天后）肠杆菌科、弧菌科和乳杆菌属占主导。同型发酵乳杆菌属是从在二氧化碳中储存的鱼片（28天）中分离出的唯一微生物。得出的结论是，在低温冷藏条件下将鲜鱼储存在纯二氧化碳中是一种具有工业潜力的方法。该方法（1）提高了微生物稳定性，（2）降低了鱼的微生物健康风险。
