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Technology-induced selection towards the spoilage microbiota of artisan-type cooked ham packed under modified atmosphere

机译：在改良的气氛下，技术诱发的对工匠型熟火腿腐败菌的选择

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摘要

The microbiota associated with a highly-perishable Belgian artisan-type cooked ham was analyzed through plating and (GTG)_5-fingerprinting of isolates throughout its processing chain. The raw tumbled meat was characterized by the presence of a versatile microbiota around 4.8 log(cfu g~(-1)), consisting of lactic acid bacteria, staphylococci, Brochothrix thermosphacta, Gram-negative bacteria, and yeasts. Pasteurisation of the ham logs reduced bacterial counts below 2 log(cfu g~(-1)) and subsequent manipulations selected for leuconostocs and carnobacteria. Also, B. thermosphacta and several Enterobacteriaceae were found at this stage. During storage in an intermediate high-care area for 2 days, a selection towards certain Enterobacteriaceae (Hafnia alvei, Enterobacter spp., and Pantoea agglomerans) and lactic acid bacteria (mainly vagococci and Streptococcus parauberis) was observed. B. thermosphacta, Leuconostoc carnosum and carnobacteria were also detected, but only after allowing bacterial outgrowth by incubating the meat logs at 7 ℃ for four weeks. After a mild post-pasteurisation process and subsequent handling, incubation of the meat logs at 7 ℃ for four weeks led to outgrowth of Enterobacteriaceae (mainly Enterobacter spp. and Serratia spp.). B. thermosphacta, and lactic acid bacteria (Enterococcus faecalis, Leuc. carnosum, and Carnobacterium maltaromaticum) were also found. After slicing and packaging under modified atmosphere, the microbiota of the refrigerated end-product consisted of leuconostocs, carnobacteria, and B. thermosphacta.
机译：通过在整个加工链中对分离株进行铺板和（GTG）_5指纹分析，分析了与高度易腐的比利时工匠型熟火腿相关的微生物群。原始的翻滚肉的特征是在4.8 log（cfu g〜（-1））左右存在一个多功能菌群，该菌群由乳酸菌，葡萄球菌，嗜热布鲁氏菌，革兰氏阴性菌和酵母菌组成。对火腿原木进行巴氏杀菌可将细菌数量减少至2 log（cfu g〜（-1））以下，并为白带和角膜细菌选择后续操作。此外，在此阶段还发现了嗜热芽孢杆菌和数种肠杆菌科。在中间高级护理区中存放2天的过程中，观察到对某些肠杆菌科（Hafnia alvei，肠杆菌属和泛菌）和乳酸菌（主要是vagococci和Paraeptococcus parauberis）的选择。还检测到了嗜热芽孢杆菌，肉食性隐球菌和食肉杆菌，但仅在将肉原木在7℃下温育4周后才允许细菌向外生长。经过温和的巴氏杀菌过程和随后的处理后，将肉原木在7℃下孵育4周导致肠杆菌科（主要是肠杆菌属和沙雷氏菌属）的生长。还发现了嗜热芽孢杆菌和乳酸菌（粪肠球菌，肉食性杆菌和麦芽糖杆菌）。在经过修改的气氛下切片和包装后，冷藏最终产品的微生物群由白隐球菌，食肉杆菌和嗜热芽孢杆菌组成。

著录项

  • 来源
    《Food microbiology》 |2010年第1期|77-84|共8页
  • 作者

    Charalampos Vasilopoulos; Hannelore De Maere; Eveline De Mey; Hubert Paelinck; Luc De Vuyst; Frederic Leroy;

  • 作者单位

    Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium;

    Research Group for Technology and Quality of Animal Products, Department of Industrial Engineering, KaHo Sint-Lieven, Gebroeders Desmetstraat 1, B-9000 Ghent, Belgium;

    Research Group for Technology and Quality of Animal Products, Department of Industrial Engineering, KaHo Sint-Lieven, Gebroeders Desmetstraat 1, B-9000 Ghent, Belgium;

    Research Group for Technology and Quality of Animal Products, Department of Industrial Engineering, KaHo Sint-Lieven, Gebroeders Desmetstraat 1, B-9000 Ghent, Belgium;

    Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium;

    Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    cooked ham; spoilage; lactic acid bacteria; brochothrix thermosphacta; enterobacteriaceae;

    机译：熟火腿;损坏;乳酸菌嗜热胸膜炎肠杆菌科;

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