食品中常见的微生物.

沙雷氏菌属 :革兰氏阴性、杆状、好氧，能分解 蛋白质，有时能产生红色素，而不产色素的菌 株则比较少见。液化沙雷氏菌是与食物中毒相 关的最常见的菌株，能够引起冷冻蔬菜以及肉 类制品的腐败。
Serratia： These gram-negative rods belong to the family Enerobacteriaceae are aerobic and proteolytic, and they generally produce red pigments on culture media and in certain foods , although nonpigmented strains are not uncommon. S.liquefaciens is the most prevalent of the foodborn species; it causes the spoilage of refrigerated vegetable and meats products.
棒杆菌属：棒杆状，革兰氏阳性，与部分蔬 菜以及肉类制 品的腐败有关。是重要的嗜 冷菌，但大多数菌株都是中温型。其中白 喉棒杆菌能够引起人体白喉病。
Corynebacterium : This is one of the true coryneform genera of gram-positive, rod-shaped bacteria that are sometimes involved in the spoilage of vegetable and meat products.Most are mesotrophs,although psychrotrophs are know，and one ,C.diphtheriae, cause diphtheria in humans.
类芽孢杆菌属: 这个新建立的属主要包括以前 属于芽孢杆菌属以及梭状芽孢杆菌的菌株。
Paenibacillus: This newly established genus is comprised of organisms formerly in the genera Bacillus and Clostridium.
柠檬酸杆菌属：革兰氏阴性、杆状、周生鞭毛， 无芽孢，兼厌气性，能产酸、产气。所有菌 株都能利用柠檬酸盐为惟一碳源生长，能存 在于肠道中进行缓慢的乳糖发酵，有的种能 引起食品腐败和人的肠胃炎。 Citrobacter: These enteric bacteria are slow
lactose-fermenting , gram-negative rods. All
黄杆菌属: 革兰氏阴性、杆状，在琼脂平板 上或植物中能生成黄、红色素，极生鞭毛， 可运动，好气或兼性厌气。有些菌株为中 温型，有些是嗜冷型，与冷藏肉制品以及 冷冻蔬菜的腐败有关。
Flavobacterium : These gram-negative rods are characterized by their production of yellow to red pigments on agar and by their association with plants . Some are mesotrophs, and others are psychrotrophs, where they participate in the spoilage of refrigerated meats and vegetables.
第二章 食品中常见的微生物
Common foodborne microorganisms in foods
假单胞菌属：革兰氏阴性、极生鞭毛、可运动、 不生芽孢、杆状，新鲜食品中的优势菌，常存 在于土壤和水中，广泛分布在食品中。另外， 许多菌株是嗜冷，是导致新鲜冷冻食品腐败的 重要细菌。有时腐败能产生水溶性蓝绿色素。
产碱杆菌属：革兰氏阴性棒状杆菌，但菌体着色时
有时也显现革兰氏阳性反应，周身鞭毛，无芽孢， 严格好气，化能有机营养型，大多营养简单。不能 发酵糖类，但能产碱（特别是在石芯乳中）。不产 色素，分布在各种腐烂物质中，并大量存在于原乳、 食用家禽制品以及排泄物中。 Alcaligenes:Although gram negative,these organisms sometimes stain gram positive.They are rods that do not ,as the generic name suggested,N ferment sugars but instead produce alkaline reactions especially in litmus milk. Nonpigmented,they are widely distributed in nature in decomposing matter of all types. Raw milk,poultry product,and fecal matter are common source.
莫拉氏菌属：革兰氏阴性短杆菌。它们的新陈代 谢是氧化性的，同时葡萄糖发酵过程中不产酸。
Moraxella: They are short gram-negative rods .
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Their metabolism is oxidative,and they do not form acid from glucose.
弧菌属: 革兰氏阴性，直形或弯曲形杆菌， 极生鞭毛，兼厌气性，通常需要一定浓度 的盐，可污染咸鱼咸肉，有几株菌株能够 引起人体肠胃疾病或其他疾病。
Vibrio: They are gram-negative straight or curved rods 。 Several species cause gastroenteritis and other human illness.
志贺氏菌属 : 杆状、不运动、无芽孢、无 荚膜、革兰氏阴性，不能利用柠檬酸盐， 能产酸但不产气。该属所有菌株都可存 在于人体肠道中。 Shigella：All members of this genus are presumed to be enteropathogens.
气单胞菌属：典型的水生革兰氏阴性棒状杆 菌，极生鞭毛，兼厌气性。能发酵糖类产生 大量气体。通常出现在鱼体中。 Aeromonas: These are typically aquatic gramnegative rods .As the generic name suggest, they produce copious quantities of gas from those sugar fermented.
Pseudomonas：These gram-negative rods constitute the largest genus of bacteria that exist in fresh foods. They are typical of soil and water bacteria and are widely distributed among foods .They are , by far, the most important group of bacteria that bring about the spoilage of refrigerated fresh foods since many species and strains are psychrotrophic.Some are notable by their production of water-soluble , blue-green pigments.
弯曲杆菌属：革兰氏阴性，弯曲成螺旋杆状，
曾归入弧菌属，厌氧或微好氧 。
Campylobacter: These gram negative, spirally curved rods were formerly classified as vibrios. They are microaerophilic to anaerobic.
梭状芽孢杆菌属：杆状，革兰氏阳性，形成的 卵圆形芽孢使母细胞膨胀成梭状，厌气性。 能分解糖产生多种有机酸、并产气，有的能 产生毒素。 该属包括许多菌株，有些会引起 人体疾病。中温型，嗜冷型，嗜热型菌株都 存在。 Clostridium: These are anaerobic spore-forming rods.The genus contains many species, some of which cause disease in humans . Mesotrophic, psychrotrophic , and thermophilic strains exist.
索丝菌属：革兰氏阳性、杆状，不产芽孢。对 数期的细胞为棒杆状，而衰老后则为球状。 通常存在于肉类以及冷藏温度下保存的肉类 制品中。
Brochothrix:These are gram-positive nonsporeforming rods.Typically, exponential-phase cells aer rods, and older cells are coccoids, a feature typical of coryneforms. They are common on processed meats and on fresh and on fresh and processed meats that are stored in gas-impermeable packages at refrigerator tempera-tures.
芽孢杆菌属：革兰氏阳性、杆状，侧生鞭毛能 运动，产孢子，抗逆性强，好氧。大部分为中 温型，但少部分嗜寒或嗜热。其中两种为病原 体：炭疽芽孢杆菌和蜡样芽孢杆菌。但其它种 的有些菌株可引起食品中毒。
Bacillus : These are gram-positive sporeforming rods that are aerobes in contrast to the clostridia, which are anaerobes.Although most are mesophiles, psychrotrophs and thermophiles exist.The genus contains only two pathogens:B. anthracis and B.cereus. Although most strains of the latter are nonpathogens,some cause foodborne gastroenteritis.`
members can use citrate as the sole carbon
source.
肉杆菌属：革兰氏阳性、杆状，过氧化氢酶阴性。异 。 型发酵，绝大多数能在0~45 C生长。有些种能发酵 葡萄糖产生气体。它们与乳酸杆菌的区别在于不能 在醋酸盐培养基上生长，在代谢过程中能够合成油 酸。通常存在于真空包装的肉制品或相关制品中。 Carnobacerium: These are gram-positive , catalasenegative rods. They are heterofermentative , and 。 。 most grow at 0 C and none 45 C . Gas is produced from glucose by some species. They differ from the lactobacilli in being unable to grow on acetate medium and in their synthesis of oleic acid. They are found on vacuum-packaged meats and related products.