Prevalence and diversity of histamine-forming Lactobacillus parabuchneri strains in raw milk and cheese – A case study
作者： Patrizia Ascone , Jürg Maurer , John Haldemann , Stefan Irmler , Hélène Berthoud
DOI: 10.1016/J.IDAIRYJ.2016.11.012
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摘要: Abstract In the present case study, we investigated causes of consistently elevated histamine content in raw milk cheeses from a Swiss cheese dairy. Screenings samples 67 farmers revealed that 19.1% were contaminated with histamine-forming bacteria. Lactobacillus parabuchneri was detected 97.4% samples. The population density L. parabuchneri almost always below limit quantification qPCR method used. Genotyping 469 isolates provided detailed insight into diversity milks and cheeses. results trace-back study clearly demonstrated several suppliers responsible for problem at dairy under study. Systematic controls milking systems allowed persistent contamination sources farm level to be identified eliminated thereby reduce percentage 8.5% within period.
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