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Aerococci and carnobacteria cause discoloration in cooked cured bologna

机译：Aerococci和Carnobacteria会导致煮熟的博洛尼亚变色

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摘要

Three groups of alkalitrophic lactic acid bacteria were isolated from discolored bologna and from a bologna manufacturing plant. The organisms grew on vacuum-packaged bologna at both 4℃ and 9℃ and induced green discoloration in ≤ 3 d upon exposure to air. Weissella viridescens ATCC 12706 also caused greening but Enterococcus faecalis ATCC 7080 and a variety of other strains did not. The organisms that caused greening in meat were Aerococcus viridans and Carnobacterium viridans. Meat-agar test systems failed to predict an organism's ability to produce green discoloration. The speed and extent of green discoloration varied greatly depending on the organism and the composition of the bologna. We suggest that greening in cooked cured meats may often be due to alkalitrophic bacteria and not to the acidiphilic lactobacilli, leuconostocs or pediococci, as is commonly thought.
机译：从变色的博洛尼亚和博洛尼亚生产工厂中分离出三组碱性营养乳酸菌。生物体在4℃和9℃的真空包装的博洛尼亚上生长，并在暴露于空气后≤3 d内引起绿色变色。 Weissella viridescens ATCC 12706也引起了绿化，但粪肠球菌ATCC 7080和许多其他菌株均未引起绿化。导致肉类变绿的生物是绿色气球菌和绿色肉食杆菌。肉琼脂测试系统无法预测生物体产生绿色变色的能力。绿色变色的速度和程度因生物体和波隆纳的组成而异。我们建议，熟食肉中的绿化通常可能是由于碱养细菌而不是通常认为的嗜酸性乳杆菌，白带球菌或小球菌引起的。

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