据M.Garriga等(1998)报道:从生腌肉制品上分离9菌株,CTCBS1到CTCBS9,经鉴定为生成黑斑的原因性微生物,在需气情况下这种黑斑生成可复制[在混合有食盐(40 g/kg),精制葡萄糖(20 g/kg)及硝酸盐(0.2 g/kg)的磨碎肉中,接种菌株,在30℃～35℃孵育过夜]。该菌为革兰氏阴性,不生成芽胞,直或微弯棒状,单在或成对,无动力,氧化酶及触酶阳性,专性需气,略微或中度嗜盐,在有8％ According to M. Garriga et al. (1998), 9 strains, CTCBS1 to CTCBS9, were isolated from raw marinated meat products and identified as causative microorganisms that produce dark spots that replicate [ Inoculated with salt (40 g / kg), refined glucose (20 g / kg) and nitrate (0.2 g / kg) in ground meat and incubated overnight at 30 ° C to 35 ° C]. The bacteria is Gram-negative, does not produce spores, straight or slightly bent rod, single or in pairs, no power, positive oxidase and catalase, special needs air, slightly or moderate halophilic, with 8%