Bell R G, De Lacy K M
Can J Microbiol. 1983 Sep;29(9):1220-3. doi: 10.1139/m83-187.
The principal spoilage bacteria isolated from chub-packed luncheon meat stored at 25 degrees C have been identified as strains of Bacillus licheniformis and Streptococcus faecium. Bacillus licheniformis alone is responsible for those degradative changes (surface softening and discolouration, gas production and eventual product liquefaction) regarded as overt product spoilage. Streptococcus faecium metabolizes carbohydrate homofermentatively, and the resultant accumulation of lactic acid causes souring of the luncheon meat.
从储存在25摄氏度的盒装午餐肉中分离出的主要腐败细菌已被鉴定为地衣芽孢杆菌和粪肠球菌菌株。单独的地衣芽孢杆菌会导致那些被视为明显产品腐败的降解变化（表面软化和变色、产气以及最终产品液化）。粪肠球菌通过同型发酵代谢碳水化合物，产生的乳酸积累会导致午餐肉变酸。
