Journal
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
Volume 77, Issue 8, Pages 2817-2822Publisher
AMER SOC MICROBIOLOGY
DOI: 10.1128/AEM.02531-10
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- Italian Ministry of University and Research [2006072328_004]
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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% of the dairy isolates screened. The most histaminogenic, S. thermophilus PRI60, exhibited in skim milk a high basal level of expression of hdcA, upregulation in the presence of free histidine and salt, and repression after thermization. HdcA activity persisted in cell extracts, indicating that histamine might accumulate after cell lysis in cheese.
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