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Updated: Jul 23, 2025

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在猪肉加工过程中对Leuconostoc carnosum和Latilactobacillus sakei进行表征

Azra Mustedanagic^1,2, Anna Schrattenecker², Monika Dzieciol²

¹FFoQSI GmbH-Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, 3430 Tulln, Austria.

Foods (Basel, Switzerland)

|July 14, 2023

概括

在真空包装的煮熟火腿中,微生物的生长主要来自乳酸细菌,如Leuconostoc carnosum和Latilactobacillus sakei,通常在20天内超过限制. 生肉和加工环境显著影响火腿的质量和保质期.

科学领域:

食品微生物学食品微生物学
微生物生态学微生物生态学
食品安全食品安全

背景情况:

煮熟的火腿是一种易受微生物破坏的即食猪肉产品.
微生物污染可能会在火腿的整个保质期内发生,影响质量.
了解微生物动态对于延长保质期和确保安全至关重要.

研究的目的:

为了监测真空包装的煮熟火腿中的微生物生长和成分.
为了确定主导的细菌菌株及其来源.
调查生肉和加工环境对微生物污染的影响.

主要方法:

盘子计数被用来跟踪微生物负载在九个真空包装的火腿批量.
孤立和识别占主导地位的乳酸细菌菌株.
对碳水化合物利用模式的分析和脉冲场凝电泳 (PFGE) 类型化用于菌株特征.

主要成果:

在9个肉批发中,有8个在20天内超过了微生物极限 (7.4 log₁₀ AMC/LAB CFU/g).
莱科诺斯托克卡诺瑟姆和拉提拉托巴西勒斯萨基是占主导地位的乳酸细菌.
在来自生肉/环境的菌株和来自煮熟的火腿的菌株之间观察到不同的碳水化合物利用模式.

结论:

生肉和食品加工环境是火腿中微生物污染的重要来源.
确定的细菌菌株,特别是Leuc. 肉 (carnosum) 和拉丁语 (Lat. 香,在破坏中起着关键作用.
从初始来源控制微生物负载对于提高火腿的保质期至关重要.

关键词:

盐水培养的文化是什么碳水化合物利用率使用率食物腐烂食物腐烂食品废弃物食品废弃物食品废弃物食品废弃物基因型多样性基因型多样性乳酸细菌 (LAB) 是一种微生物界限是微生物的极限.

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