High content of biogenic amines in Pecorino cheeses
作者： Maria Schirone , Rosanna Tofalo , Giuseppe Fasoli , Giorgia Perpetuini , Aldo Corsetti
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摘要: Abstract Pecorino refers to Italian cheeses made exclusively from raw or pasteurized ewes' milk, characterized by a high content of fat matter and it is mainly produced in the Middle South Italy traditional procedures. The autochthonous microbiota plays an important role organoleptic traits cheese can influence biogenic amines (BA) content. aim this study was characterize microbiological chemical point view 12 randomly purchased commercial Abruzzo region. Moreover, BA bacteria showing decarboxylating activity were detected. For purpose, real-time quantitative PCR (qPCR) applied evaluate histamine tyramine-producers. samples well differentiated for microbial groups composition, such as aerobic mesophilic bacteria, Enterobacteriaceae , coagulase-negative staphylococci, yeasts, enterococci, thermophilic lactobacilli. Pathogens Salmonella spp., Listeria monocytogenes Escherichia coli O157:H7 absent all samples. In most resulted be high, with prevalence tyramine. particular, total reached 5861 mg/kg di Fossa cheese. qPCR method very useful understand on accumulation many different products. fact, since ability microorganisms decarboxylate aminoacids highly variable being cases strain-specific, detection possessing estimate risk
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