Quantitative Analysis of Histidine Decarboxylase Gene (hdcA) Transcription and Histamine Production by Streptococcus thermophilus PRI60 under Conditions Relevant to Cheese Making
作者： Franca Rossi , Fausto Gardini , Lucia Rizzotti , Federica La Gioia , Giulia Tabanelli
DOI: 10.1128/AEM.02531-10
关键词: Biochemistry 、 Histidine decarboxylase 、 Thermization 、 Biology 、 Histidine 、 Lysis 、 Microbiology 、 Streptococcus thermophilus 、 Histamine 、 Histamine Production 、 Food microbiology
摘要: 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% dairy isolates screened. The most histaminogenic, S. thermophilus PRI60, exhibited in skim milk high basal level expression hdcA, upregulation presence free and salt, repression after thermization. HdcA activity persisted cell extracts, indicating that might accumulate lysis cheese.
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