Vogel R F, Lohmann M, Nguyen M, Weller A N, Hammes W P
Institut für Lebensmitteltechnologie, Universität Hohenheim, Stuttgart, Germany.
J Appl Bacteriol. 1993 Mar;74(3):295-300. doi: 10.1111/j.1365-2672.1993.tb03029.x.
Lactobacillus curvatus and Lact. sake are best adapted to meat fermentations and dominate the flora during the whole process. In fermenting sauerkraut, Leuconostoc mesenteroides subsp. mesenteroides is the major organism only during the early phase. In this environment Lact. curvatus and Lact. sake provide up to 50% of the microbial flora especially of the later phase, depending on the process conditions. Strains of Lact. curvatus and Lact. sake isolated from fermenting sauerkraut were identified by hybridization with species specific 23S rRNA-targeted oligonucleotide probes and further characterized. In 59 of 72 strains, plasmid DNA was detected. Small cryptic plasmids of 20 strains were found to be homologous with pLc2, a 2.6 kb plasmid from Lact. curvatus LTH683, which was originally isolated from meat. The ability to compete was investigated in fermenting sausages of two strains each of Lact. curvatus and Lact. sake isolated from sauerkraut. One strain each of Lact. curvatus and Lact. sake was found to outnumber the meat-borne flora and govern the process.
弯曲乳杆菌和清酒乳杆菌最适合肉类发酵，并在整个过程中主导菌群。在发酵酸菜时，肠膜明串珠菌肠膜明串珠亚种仅在早期是主要微生物。在这种环境下，根据工艺条件，弯曲乳杆菌和清酒乳杆菌在微生物菌群中所占比例高达50%，尤其是在后期。通过与物种特异性的靶向23S rRNA的寡核苷酸探针杂交，对从发酵酸菜中分离出的弯曲乳杆菌和清酒乳杆菌菌株进行了鉴定，并进一步表征。在72株菌株中的59株中检测到了质粒DNA。发现20株菌株的小隐蔽质粒与pLc2同源，pLc2是一种来自弯曲乳杆菌LTH683的2.6 kb质粒，最初从肉类中分离得到。对从酸菜中分离出的弯曲乳杆菌和清酒乳杆菌各两株菌株在发酵香肠中的竞争能力进行了研究。发现弯曲乳杆菌和清酒乳杆菌各有一株菌株数量超过了肉类携带的菌群并主导了发酵过程。
