Gray W M, Johnson M G
Appl Environ Microbiol. 1976 Feb;31(2):268-73. doi: 10.1128/aem.31.2.268-273.1976.
In this study the methods of Hungate were used to quantitate the anaerobic bacteria present in commercially available ground beef, cheddar cheese, and German hand cheese. Of 235 anaerobic roll-tube isolates from ground beef and German hand cheese, all were facultative anaerobes. Of 213 anaerobic roll-tube isolates from cheddar cheese, 91% were facultative anaerobes and 9% were obligate anaerobes. Using results of biochemical tests, 14 or the 17 obligately anaerobic isolates from cheddar cheese were Propionibacterium acnes, two were strains of Propionibacterium that could not be speciated, and one was tentatively identified as a strain of Streptococcus evolutus. Obligate anaerobes were estimated to be present in the cheddar cheese at a level of about 10(6)/g. The possible significance of these levels of P. acnes in nonsterile foods is discussed.
在本研究中，采用亨盖特方法对市售碎牛肉、切达干酪和德国手制干酪中的厌氧菌进行定量分析。从碎牛肉和德国手制干酪中分离出的235株厌氧滚管培养物均为兼性厌氧菌。从切达干酪中分离出的213株厌氧滚管培养物中，91%为兼性厌氧菌，9%为专性厌氧菌。通过生化试验结果，从切达干酪中分离出的17株专性厌氧菌中，14株为痤疮丙酸杆菌，2株为无法鉴定的丙酸杆菌菌株，1株初步鉴定为进化链球菌菌株。估计切达干酪中专性厌氧菌的含量约为10(6)/g。文中讨论了这些痤疮丙酸杆菌在非无菌食品中的含量的可能意义。
