Quantitative analysis of histidine decarboxylase gene (hdcA) transcription and histamine production by Streptococcus thermophilus PRI60 under conditions relevant to cheese making.

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 Microbiol

authors

Rossi F,Gardini F,Rizzotti L,La Gioia F,Tabanelli G,Torriani S

doi

10.1128/AEM.02531-10

subject

Has Abstract

pub_date

2011-04-01 00:00:00

pages

2817-22

issue

8

eissn

0099-2240

issn

1098-5336

pii

AEM.02531-10

journal_volume

77

pub_type

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