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Histamine formation by enterococci isolated from home-made goat cheeses
Faculty of Veterinary Medicine, Uppsala, Sweden.ORCID iD: 0000-0001-6903-5322
1988 (English)In: International Journal of Food Microbiology, ISSN 0168-1605, E-ISSN 1879-3460, Vol. 7, no 2, p. 103-108Article in journal (Refereed) Published
Abstract [en]

A survey was made of the histamine-producing capability of enterococci isolated from goat cheeses. The strains, 130 Streptococcus faecium and 106 S. faecalis, were grown in Trypticase Soy Broth Histidine medium (TSBH) at 35°C for 24 h and the histamine formed was determined by fluorometry. Forty-one (31.5%) of the S. faecium strains and 2 (1.9%) of the S. faecalis strains produced histamine. The largest amount detected was 4.0 μg histamine/ml TSBH. Compared with the amounts of histamine produced by some Gram-negative bacteria, the histamine production by enterococci seems to be low. Under the present conditions the enterococci seem to have no relevance from a histamine intoxication point of view.

Place, publisher, year, edition, pages
Elsevier, 1988. Vol. 7, no 2, p. 103-108
Keywords [en]
Enterococci; Histamine; Cheese; Goat
National Category
Food Science Microbiology
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-58090DOI: 10.1016/0168-1605(88)90002-5ISI: A1988Q690900002PubMedID: 3152802Scopus ID: 2-s2.0-002376666OAI: oai:DiVA.org:oru-58090DiVA, id: diva2:1111281
Available from: 2017-06-18 Created: 2017-06-18 Last updated: 2018-01-26Bibliographically approved

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Tham, Wilhelm

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