Prevention of histamine formation in cheese by bacteriocin-producing lactic acid bacteria

Applied and Environmental Microbiology

Volumn 62, Issue 4, 1996, Pages 1178-1181

  Joosten, Han M L J ^a   Nuñez, Manuel ^a  

^a INIA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIOCIN; HISTAMINE; NISIN;

AGAR GEL DIFFUSION; ARTICLE; CHEESE; CONTROLLED STUDY; ENTEROCOCCUS FAECALIS; FOOD CONTAMINATION; GROWTH INHIBITION; HISTAMINE METABOLISM; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOCOCCUS LACTIS; NONHUMAN;

EID: 0029885688     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/aem.62.4.1178-1181.1996     Document Type: Article

References (29)

1. Adams, M. R., and P. Marteau. 1995. On the safety of lactic acid bacteria from food. Int. J. Food Microbiol. 27:263-264
2. Arihara, K., R. G. Cassens, and J. B. Luchansky. 1993. Characterization of bacteriocins from Enterococcus faectum with activity against Listeria monocytogenes. Int J. Food Microbiol. 19:123-134.
3. Askar, A., and H. Treptow. 1986. Biogene Amine in Lebensmitteln. Ulmer Verlag, Stuttgart, Germany.
4. Fox, P. F. 1987. Cheese, chemistry, physics, and microbiology, vol. 2 Major cheese groups. Elsevier Applied Science, London.
5. Gaya, P., M. Medina, M. A. Rodriguez-Marin, and M. Nuñez. 1990. Accelerated ripening of ewes' milk Manchegu cheese, the effect of elevated ripening temperatures. J. Dairy Sci. 73:26-32.
6. Gonzalez, C. F., and B. S. Kunka. 1987 Plasmid-associated bacteriocin production and sucrose fermentation in Pediococcus acidilactici. Appl. Environ Microbiol. 53:2534-2538.
7. Holo, H., Ø. Nilssen, and I. F. Nes. 1991. Lactococcin A. a new bacteriocin from Lactococcus lactis subsp cremoris: isolation and characterization of the protein and its gene J Bacteriol 173:3879-3887.
8. Hoover, D. G., and L. R. Steenson (ed.). 1993. Bacteriocins of lactic acid bacteria. Academic Press, Inc., San Diego, Calif.
9. Joosten, H. M. L. J. 1987 Conditions allowing the formation of biogenic amines in cheese 3 Factors influencing the amounts formed. Neth Milk Dairy J 41:329-357.
10. Joosten, H. M. L. J. 1988. The biogenic amine contents of Dutch cheese and their toxicological significance Neth. Milk Dairy J. 42:25-42.
11. Joosten, H. M. L. J., P. Gaya, and M. Nuñez. 1995. Isolation of tyrosine decarboxylaseless mutants of a bacteriocin-producing Enterococcus faecalis strain and their application in cheese J Food Prot. 58:1222-1226.
12. Joosten, H. M. L. J., and M. D. Northolt. 1987. Conditions allowing the formation of biogenic amines in cheese. 2 Decarboxlative properties of some non-starter bacteria. Neth. Milk Dairy J. 41:259-280.
13. Joosten, H. M. L. J., and M. D. Northolt. 1989. Detection, growth and amine-producing capacity of lactobacilli in cheese. Appl. Environ. Microbiol. 55:2356-2359.
14. Joosten, H. M. L. J., and M. Nuñez. 1995. Adsorption of nisin and enterocin 4 to polypropylene and glass surfaces and its prevention by Tween 80 Lett. Appl. Microbiol. 21:389-392.
15. Joosten, H. M. L. J., and M. A. J. S. van Boekel. 1988. Conditions allowing the formation of biogenic amines in cheese. 4. A study of the kinetics of histamine formation in an infected Gouda cheese. Neth Milk Dairy J. 42:3-24.
16. Larsen, A. G., F. K. Vogensen, and J. Josephsen. 1993. Antimicrobial activity of lactic acid bacteria isolated from sour doughs: purification and characterization of bavaricin A, a bacteriocin produced by Lactobacillus bavaricus MI 401. J. Appl. Bacteriol 75:113-122.
17. Morrow, J. D., G. R. Margolies, J. Rowland, and L. Jackson Roberts. 1991. Evidence that histamine in the causative toxin of scombroid-fish poisoning N. Engl J. Med. 324:716-720.
18. Perry, K. D., and M. E. Sharpe. 1960 Lactobacilli in raw milk and in Cheddar cheese J. Dairy Res. 27:267-275.
19. Ryser, E. T., S. Maisnier-Patin, J. J. Gratadoux, and J. Richard. 1994. Isolation and identification of cheese-smear bacteria inhibitory to Listeria spp. Int. J. Food Microbiol. 21:237-246.
20. Stadhouders, J., G. Kleter, W. L. Lammers, and J. H. M. Tuinte. 1983 Growth of lactobacilli in Gouda cheese Zuivelzicht 49:1118-1121.
21. Stratton, J. E., R. W. Hutkins, S. S. Sumner, and S. L. Taylor. 1992. Histamine and histamine-producing bacteria in retail Swiss and low-salt cheeses J. Food Prot. 55:435-439.
22. Stratton, J. E., R. W. Hutkins, and S. L. Taylor. 1991. Biogenic amines in cheese and other fermented foods: a review. J. Food Prot. 54:460-470.
23. Stratton, J. E., R. Hutkins, and S. L. Taylor. 1991 Histamine production in low-salt Cheddar cheese. J. Food Prot. 11:852-855.
24. Sumner, S. S., M. W. Speckhard, E. B. Somers, and S. L. Taylor. 1985 Isolation of histamine-producing Lactobacillus buchneri from Swiss cheese implicated in a food poisoning outbreak. Appl. Environ Microbiol. 50:1094-1096.
25. Taylor, S. L. 1986. Histamine food poisoning toxicology and clinical aspects. Crit. Rev. Toxicol. 17:91-128.
26. Taylor, S. L., L. S. Gutheritz, M. Leatherwood, and E. R. Lieber. 1979. Histamine production by foodborne bacterial species. J. Food Safety 1:173-187.
27. Ten Brink, B., C. Damink, H. M. L. J. Joosten, and J. H. J. Huis in 't Veld. 1990. Occurrence and formation of biologically active amines in foods. Int. J. Food Microbiol. 11:73-84.
28. Torri Tarelli, G., D. Carminati, and G. Giraffa. 1994. Production of bacteriocins active against Listeria monocytogenes and Listeria innocua from dairy enterococci. Food Microbiol. 11:243-252.
29. Van Boekel, M. A. J. S., and A. P. Arentsen-Stasse. 1987. Determination of aromatic biogenic amines and their precursors in cheese by high-performance liquid chromatography. J. Chromatogr. 389:267-272.