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Histamine formation by enterococci in goat cheese
Department of Food Hygiene, Faculty of Veterinary Medicine, SLU, Uppsala, Sweden.ORCID iD: 0000-0001-6903-5322
Department of Food Hygiene, Faculty of Veterinary Medicine, SLU, Uppsala.
Department of Food Hygiene, Faculty of Veterinary Medicine, SLU, Uppsala, Sweden.ORCID iD: 0000-0003-0154-9452
1990 (English)In: International Journal of Food Microbiology, ISSN 0168-1605, E-ISSN 1879-3460, Vol. 11, no 3-4, p. 225-229Article in journal (Refereed) Published
Abstract [en]

Cheeses were made of heat-treated goat milk inoculated with large numbers of a histamine-producing strain of Streptococcus faecium or a non-histamine-producing strain of S. faecalis. Every second week during ripening (91 days) the cheeses were sampled for histamine analyses and bacteriological analyses. The numbers of enterococci remained high throughout the whole period of investigation and the maximum amount of histamine detected was 8.2-mu-g/g in one of the cheeses. The enterococci seem to have no relevance from a histamine intoxication point of view in cheeses of this kind.

Place, publisher, year, edition, pages
Elsevier, 1990. Vol. 11, no 3-4, p. 225-229
Keywords [en]
Enterococci; Histamine; Cheese; Goat
National Category
Food Science
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-58071DOI: 10.1016/0168-1605(90)90015-WISI: A1990EQ05000005PubMedID: 2126443Scopus ID: 2-s2.0-0025601423OAI: oai:DiVA.org:oru-58071DiVA, id: diva2:1110949
Available from: 2017-06-16 Created: 2017-06-16 Last updated: 2018-01-09Bibliographically approved

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Tham, WilhelmDanielsson Tham, Marie-Louise

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