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Question

Dairy, fish and meat products
High concentrations of bacteria (4106–107 CFUg1) in
food are typically required before their activity is sufficient
to influence the sensory properties of a product. For this to
happen, occurrence and growth kinetics are the key parameters,
and databases, including ComBase, are available to
determine the effect of food storage conditions and product
characteristics on growth of specific bacteria (McMeekin
et al., 2006). However, information on carnobacteria has not
yet been included in such databases.
Carnobacterium maltaromaticum and another Carnobacterium
sp. have been isolated from milk (Miller et al., 1974;
EF204312), and they, in addition to C. divergens, have been
detected in soft cheeses, including mold-ripened brie (Millie`
re et al., 1994), mozzarella (Morea et al., 1999), Camembert
(Cailliez-Grimal et al., 2005) and other types (Millie`re &
Lefebvre, 1994, Cailliez-Grimal et al., 2007). The high
concentration of C. divergens in the curd of mozzarella,
exposed to 10–37 1C during processing, is in agreement with
the maximum growth temperature (40 1C) of this species
(Collins et al., 1987).
The occurrence of Carnobacterium in dairy products (and
other foods) is most likely underreported. This is due to the
common use of acetate containing media, particularly MRS
agar (Oxoid CM361) or Rogosa agar (Oxoid CM0627), for
enumeration of LAB (de Man et al., 1960). Growth of
Carnobacterium is inhibited by acetate, and both MRS and
Rogosa agar media significantly underestimate concentrations
in food (Leblanc et al., 1997; Sakala et al., 2002;
Hammes & Hertel, 2003; Susiluoto et al., 2003; Chenoll
et al., 2007).
Carnobacterium divergens and C. maltaromaticum are
present in seafood and are able to grow to high concentrations
in different fresh and lightly preserved products.
Studies of naturally contaminated products suggest which
storage conditions and product characteristics select for
carnobacteria as compared to the other bacteria present in
seafood. For chilled fresh seafood, we have found no reports

Answer 1

牛奶场， 鱼和 高细菌(4106-107 CFUg1)的集中在食品通常要求的肉产品他们活动足以影响感觉一种产品的特性。 为这发生， 事件和发展动力学是主要参数和数据库， 包括ComBase，可提供确定食品贮存状况和产品特性在具体细菌(麦克米金et al.，2006)的发展上的影响是。 不过，关于carnobacteria的信息还没有包括在这样的数据库里。
特别Carnobacterium maltaromaticum和另一Carnobacterium与牛奶隔离(米勒et al.，1974； EF204312)， 以及他们， 除C. divergens之外， 已经被在柔软的乳酪里发现， 包括模型使brie成熟(米丽'再et 1994，al.)，意大利干酪(Morea et 1999，al.)，Camembert(Cailliez-Grimal et al.， 2005)和(米丽和乐弗比，1994，Cailliez Grimal et al.，2007)的其他类型。 在意大利干酪的凝乳里的C. divergens的高的集中， 在处理期间暴露于10-37 1 C， 同意这个种类(科林斯et al.，1987)的最大的增长温度(40 1 C)。
在乳制品(以及其他食品)里的Carnobacterium的事件很可能是underreported。 这由于普通对包含媒介的乙酸盐的使用， 特别是太太琼脂(Oxoid CM361)或者Rogosa 琼脂(Oxoid CM0627)，为实验室(de男人et al.，1960)的列举。 Carnobacterium的发展乙酸盐抑制，两个太太两个Rogosa 琼脂媒介相当低估在食品的集中(Leblanc et al.，1997； Sakala et al.，2002； Hammes &赫特尔，2003； Susiluoto et al.，2003； Chenoll et al.，2007)。
Carnobacterium divergens 和C. maltaromaticum存在于海鲜并且能在不同新并且被轻微地保护产品里增长到高的专心。 自然污染的产品的研究建议贮存条件和产品特性与存在于海鲜的其它细菌相比较为carnobacteria选择哪个。 变冷新海鲜，我们发现并不报告
(仅供参考)