• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Food microbiology >Influence of lactate and acetate removal on the microbiota of French fresh pork sausages
【24h】

Influence of lactate and acetate removal on the microbiota of French fresh pork sausages

机译：乳酸和乙酸的去除对法国新鲜猪肉香肠微生物群的影响

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The microbiota of fresh French pork sausages were characterised in five batches of comminuted pork meat that were equally divided into two formulations either containing the acid-based preservatives lactate and acetate, or no preservatives. Conventional microbiological analysis and high-throughput 16S rDNA amplicon sequencing methods were performed on meat batches packed under modified atmosphere (70% oxygen and 30% carbon dioxide) during chilled storage. In addition, meat pH and colour, and gas composition of the packages were monitored until the end of the shelf-life. During storage, the population of mesophilic and lactic acid bacteria increased from 4 log CFU/g to 8 log CFU/g after 15 days of chilled storage, both with and without preservatives. Despite similar changes of the physical and chemical parameters, such as pH and package gas composition, spoilage was delayed in the meat containing the preservatives, suggesting that lactate and acetate are effective against spoilage. Metagenetic analysis showed that at the end of the shelf-life, the species distribution differed between both the formulations and the batches. Lactic acid bacteria were shown to dominate both with and without preservatives; however, samples containing no preservatives were characterised by the presence of an increased population of Brochothrix spp. and Pseudomonas spp. whereas, Leuconostoc mesenteroides/pseudomesenteroides and Lactobacillus curvatus/graminis were more abundant in the meat with preservatives.
机译：新鲜法国猪肉香肠的微生物区系以五批次的猪肉碎为特征，这些猪肉碎平均分为两种配方，分别包含基于酸的防腐剂乳酸和醋酸盐，或不含防腐剂。在冷藏过程中，对在改良气氛（70％氧气和30％二氧化碳）下包装的肉批次进行了常规微生物学分析和高通量16S rDNA扩增子测序方法。此外，还要监测包装的肉类pH值和颜色以及气体成分，直至保质期结束。在储存期间，无论是否添加防腐剂，冷藏15天后，嗜温和乳酸菌的数量都从4 log CFU / g增加到8 log CFU / g。尽管物理和化学参数（例如pH值和包装气体的组成）发生了类似的变化，但含有防腐剂的肉的腐败变质还是有所延迟，这表明乳酸和乙酸盐可以有效防止腐败变质。遗传分析表明，在货架期结束时，制剂和批次之间的物种分布有所不同。乳酸菌在有和没有防腐剂的情况下均占主导地位。但是，不含防腐剂的样品的特征是存在的Brochothrix spp种群增加。和假单胞菌属。肉中含有防腐剂的肠膜肠球菌/伪肠膜肠球菌和弯形乳杆菌/革兰氏菌含量较高。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号