Abstract:
:This study evaluated the influence of parameters relevant for cheese making on histamine formation by Streptococcus thermophilus. Strains possessing a histidine decarboxylase (hdcA) gene represented 6% of the dairy isolates screened. The most histaminogenic, S. thermophilus PRI60, exhibited in skim milk a high basal level of expression of hdcA, upregulation in the presence of free histidine and salt, and repression after thermization. HdcA activity persisted in cell extracts, indicating that histamine might accumulate after cell lysis in cheese.
journal_name
Appl Environ Microbioljournal_title
Applied and environmental microbiologyauthors
Rossi F,Gardini F,Rizzotti L,La Gioia F,Tabanelli G,Torriani Sdoi
10.1128/AEM.02531-10subject
Has Abstractpub_date
2011-04-01 00:00:00pages
2817-22issue
8eissn
0099-2240issn
1098-5336pii
AEM.02531-10journal_volume
77pub_type
杂志文章abstract::The composition of predominant soil bacteria during grassland succession was investigated in the Dutch Drentse A area. Five meadows, taken out of agricultural production at different time points, and one currently fertilized plot represented different stages of grassland succession. Since fertilization and agricultura...
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