Quantitative Analysis of Histidine Decarboxylase Gene (hdcA) Transcription and Histamine Production by Streptococcus thermophilus PRI60 under Conditions Relevant to Cheese Making

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...

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Bibliographische Detailangaben
Hauptverfasser: Rossi, Franca, Gardini, Fausto, Rizzotti, Lucia, La Gioia, Federica, Tabanelli, Giulia, Torriani, Sandra
Format: Artigo
Sprache:Inglês
Veröffentlicht: American Society for Microbiology 2011
Schlagworte:
Food Microbiology
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC3126354/
https://ncbi.nlm.nih.gov/pubmed/21378060
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.02531-10
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