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首页> 外文期刊>International journal of food science & technology >Lactobacillus parabuchneri produces histamine in refrigerated cheese at a temperature-dependent rate
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Lactobacillus parabuchneri produces histamine in refrigerated cheese at a temperature-dependent rate

机译：副干酪乳杆菌以温度依赖的速率在冷藏奶酪中产生组胺

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摘要

High histamine concentrations in food can cause histamine poisoning. In spite of the cold chain, cheeses with high concentrations of histamine are on the market. In this work, we studied whether Lactobacillus parabuchneri, the microorganism mainly responsible for histamine accumulation in cheese, is able to grow and produce histamine at the usual temperature range of refrigerators. Further, we analysed whether refrigeration is really effective to prevent the accumulation of histamine in different types of cheeses supplemented with histidine and contaminated with L. parabuchneri. Our results showed L. parabuchneri to be able to grow and produce histamine at refrigeration temperatures. Moreover, L. parabuchneri produced toxic histamine concentrations in refrigerated cheeses from only 14 days. The results obtained in this work show that in the presence of L. parabuchneri, refrigeration delays but does not prevent the accumulation of toxic histamine levels in cheese.
机译：食物中高浓度的组胺会导致组胺中毒。尽管冷链，但市场上有高组胺含量的奶酪。在这项工作中，我们研究了副干酪乳杆菌（主要负责奶酪中组胺积累的微生物）是否能够在冰箱的通常温度范围内生长和产生组胺。此外，我们分析了冷藏是否真的有效防止了组胺在补充有组氨酸并被副布氏乳杆菌污染的不同类型奶酪中的积累。我们的结果表明副布氏乳杆菌能够在冷藏温度下生长并产生组胺。此外，副干酪乳杆菌仅在14天后就在冷藏奶酪中产生了有毒的组胺浓度。这项工作获得的结果表明，在副干酪乳杆菌的存在下，冷藏会延迟，但不会阻止奶酪中有毒组胺水平的积累。

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