Quantitative analysis of histidine decarboxylase gene (hdcA) transcription and histamine production by Streptococcus thermophilus PRI60 under conditions relevant to cheese making

Applied and Environmental Microbiology

Volumn 77, Issue 8, 2011, Pages 2817-2822

  Rossi, Franca ^a   Gardini, Fausto ^b   Rizzotti, Lucia ^a   La Gioia, Federica ^a   Tabanelli, Giulia ^b   Torriani, Sandra ^a  

^a UNIVERSITY OF VERONA   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

BASAL LEVELS; CELL LYSIS; CHEESE MAKING; DECARBOXYLASES; IN-CELL; QUANTITATIVE ANALYSIS; SKIM MILKS; STREPTOCOCCUS THERMOPHILUS; THERMIZATION; THERMOPHILUS; UP-REGULATION;

AMINO ACIDS; GENES;

TRANSCRIPTION;

HISTAMINE; HISTIDINE DECARBOXYLASE;

AMINO ACID; BACTERIUM; BIOACCUMULATION; CELL ORGANELLE; ENZYME ACTIVITY; GENE EXPRESSION; QUANTITATIVE ANALYSIS;

ANIMAL; ARTICLE; BIOSYNTHESIS; CHEESE; CYTOLOGY; DECARBOXYLATION; DNA SEQUENCE; FOOD CONTROL; FOOD POISONING; GENETIC TRANSCRIPTION; GENETICS; METABOLISM; MICROBIOLOGY; MILK; MOLECULAR GENETICS; NUCLEOTIDE SEQUENCE; POLYMERASE CHAIN REACTION; STREPTOCOCCUS THERMOPHILUS;

ANIMALS; CHEESE; DECARBOXYLATION; FOOD MICROBIOLOGY; FOODBORNE DISEASES; HISTAMINE; HISTIDINE DECARBOXYLASE; MILK; MOLECULAR SEQUENCE DATA; POLYMERASE CHAIN REACTION; SEQUENCE ANALYSIS, DNA; STREPTOCOCCUS THERMOPHILUS; TRANSCRIPTION, GENETIC;

STREPTOCOCCUS THERMOPHILUS;

EID: 79955619862     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.02531-10     Document Type: Article

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