Lactobacillus parabuchneriproduces histamine in refrigerated cheese at a temperature-dependent rate
نویسندگان
چکیده
منابع مشابه
Histamine poisoning and cheese
Scombrotoxin Poisoning is an atypical food poisoning closely resembling an allergic reaction. It is caused by release of (mainly) histamine into the flesh of freshly caught fish, prawns and blue or Swiss cheeses left for a while in room temperature. The typical symptoms are a peppery taste, generalised erythema and burning, facial swelling, headache, dizziness, fainting, sweating, numbness of t...
متن کاملIsolation and typification of histamine-producing Lactobacillus vaginalis strains from cheese.
In food, the biogenic amine (BA) histamine is mainly produced by histidine decarboxylation catalysed by microbial histidine decarboxylase. The consumption of foods containing high concentrations of histamine can trigger adverse neurological, gastrointestinal and respiratory reactions. Indeed, histamine is one of the most toxic of all BAs, and is often detected in high concentration in cheese. H...
متن کاملPhysiochemical changes in tissue of edible oyster Crossostrea glomerata at refrigerated temperature
Oysters are bivalve molluscs in the family Osteridae of the order Ostereoida and are found throughout the world. Quality of stored muscle of oyster, Crossostrea glomerata depends on the temperature and storage time. Investigation on factors responsible for spoilage of oyster meat in refrigerator (7±2°C); in term of biochemical indices, indicated that in 1-2 days the following changes will accur...
متن کاملPhysiochemical changes in tissue of edible oyster Crossostrea glomerata at refrigerated temperature
Oysters are bivalve molluscs in the family Osteridae of the order Ostereoida and are found throughout the world. Quality of stored muscle of oyster, Crossostrea glomerata depends on the temperature and storage time. Investigation on factors responsible for spoilage of oyster meat in refrigerator (7±2°C); in term of biochemical indices, indicated that in 1-2 days the following changes...
متن کاملReversibility of the temperature-dependent opacity of nonfat mozzarella cheese.
Salted and unsalted nonfat mozzarella cheese was made by direct acidification and stored at 4 degrees C over 60 d. Changes in cheese opacity were measured by using reflectance L* values while the cheese was heated from 10 to 90 degrees C, then cooled to 10 degrees C, and reheated to 90 degrees C. A characteristic opacity transition temperature (T(OP)) was obtained for each cheese. Both salt con...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: International Journal of Food Science & Technology
سال: 2018
ISSN: 0950-5423
DOI: 10.1111/ijfs.13826