• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Food microbiology >Histamine-producing Lactobacillus parabuchneri strains isolated from grated cheese can form biofilms on stainless steel
【24h】

Histamine-producing Lactobacillus parabuchneri strains isolated from grated cheese can form biofilms on stainless steel

机译：从磨碎的奶酪中分离出的产生组胺的副产乳杆菌可在不锈钢上形成生物膜

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The consumption of food containing large amounts of histamine can lead to histamine poisoning. Cheese is one of the most frequently involved foods. Histamine, one of the biogenic amines (BAs) exhibiting the highest safety risk, accumulates in food contaminated by microorganisms with histidine decarboxylase activity. The origin of these microorganisms may be very diverse with contamination likely occurring during post-ripening processing, but the microorganisms involved during this manufacturing step have never been identified. The present work reports the isolation of 21 histamine-producing Lactobacillus parabuchneri strains from a histamine-containing grated cheese. PCR revealed that every isolate carried the histidine decarboxylase gene (hdcA). Eight lineages were identified based on the results of genome PFGE restriction analysis plus endonuclease restriction profile analysis of the carried plasmids. Members of all lineages were able to form biofllms on polystyrene and stainless steel surfaces. L. parabuchneri is therefore an undesirable species in the dairy industry; the biofilms it can produce on food processing equipment represent a reservoir of histamine-producing bacteria and thus a source of contamination of post-ripening-processed cheeses.
机译：食用含有大量组胺的食物会导致组胺中毒。奶酪是最常见的食品之一。组胺是表现出最高安全风险的生物胺（BAs）之一，它会积聚在被具有组氨酸脱羧酶活性的微生物污染的食品中。这些微生物的来源可能非常多样，在熟化后的加工过程中很可能会发生污染，但是从未发现该生产步骤中涉及的微生物。本工作报道了从含有组胺的磨碎干酪中分离出21种产生组胺的副干酪乳杆菌菌株。 PCR显示，每个分离物都带有组氨酸脱羧酶基因（hdcA）。根据携带的质粒的基因组PFGE限制分析和核酸内切酶限制谱分析结果，鉴定出8个谱系。所有血统的成员都能够在聚苯乙烯和不锈钢表面上形成生物膜。因此，副乳杆菌（L. parabuchneri）是乳制品业中的不良物种。它可以在食品加工设备上产生的生物膜代表了组胺产生细菌的储存库，因此是成熟后加工的奶酪的污染源。

著录项

  • 来源
    《Food microbiology》 |2016年第10期|85-91|共7页
  • 作者

    Maria Diaz; Beatriz del Rio; Esther Sanchez-Llana; Victor Ladero; Begona Redruello; Maria Fernandez; M. Cruz Martin; Miguel A. Alvarez;

  • 作者单位

    Instituto de Productos Lacteos de Asturias, IPLA-CSIC, Paseo Rio Linares s, 33300 Villaviciosa, Spain;

    Instituto de Productos Lacteos de Asturias, IPLA-CSIC, Paseo Rio Linares s, 33300 Villaviciosa, Spain;

    Instituto de Productos Lacteos de Asturias, IPLA-CSIC, Paseo Rio Linares s, 33300 Villaviciosa, Spain;

    Instituto de Productos Lacteos de Asturias, IPLA-CSIC, Paseo Rio Linares s, 33300 Villaviciosa, Spain;

    Instituto de Productos Lacteos de Asturias, IPLA-CSIC, Paseo Rio Linares s, 33300 Villaviciosa, Spain;

    Instituto de Productos Lacteos de Asturias, IPLA-CSIC, Paseo Rio Linares s, 33300 Villaviciosa, Spain;

    Instituto de Productos Lacteos de Asturias, IPLA-CSIC, Paseo Rio Linares s, 33300 Villaviciosa, Spain;

    Instituto de Productos Lacteos de Asturias, IPLA-CSIC, Paseo Rio Linares s, 33300 Villaviciosa, Spain;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Biogenic amines; Histamine; Cheese; Lactobacillus parabuchneri; Lactobacillus buchneri; Biofilms;

    机译：生物胺组胺;起司;副乳杆菌布氏乳杆菌生物膜;

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号