메뉴 건너뛰기




Volumn 15, Issue 1, 2015, Pages

High-throughput DNA sequencing to survey bacterial histidine and tyrosine decarboxylases in raw milk cheeses

Author keywords

Biogenic amines; Cheese microbiota; High throughput sequencing; Histamine; Ion PGM sequencing; Tyramine

Indexed keywords

BACTERIAL DNA; HISTAMINE; HISTIDINE DECARBOXYLASE; TYRAMINE; TYROSINE DECARBOXYLASE; PRIMER DNA;

EID: 84946945019     PISSN: None     EISSN: 14712180     Source Type: Journal    
DOI: 10.1186/s12866-015-0596-0     Document Type: Article
Times cited : (45)

References (60)
  • 1
    • 33747073504 scopus 로고    scopus 로고
    • Microbial diversity in the deep sea and the underexplored "rare biosphere"
    • Sogin ML, Morrison HG, Huber JA, Welch DM, Huse SM, Neal PR, et al. Microbial diversity in the deep sea and the underexplored "rare biosphere". Proc Natl Acad Sci. 2006;103(32):12115-20. doi: 10.1073/pnas.0605127103.
    • (2006) Proc Natl Acad Sci , vol.103 , Issue.32 , pp. 12115-12120
    • Sogin, M.L.1    Morrison, H.G.2    Huber, J.A.3    Welch, D.M.4    Huse, S.M.5    Neal, P.R.6
  • 2
    • 79951926011 scopus 로고    scopus 로고
    • Pyrosequencing-based assessment of bacterial community structure along different management types in German forest and grassland soils
    • Nacke H, Thurmer A, Wollherr A, Will C, Hodac L, Herold N, et al. Pyrosequencing-based assessment of bacterial community structure along different management types in German forest and grassland soils. PLoS One. 2011;6(2):e17000. doi: 10.1371/journal.pone.0017000.
    • (2011) PLoS One , vol.6 , Issue.2 , pp. e17000
    • Nacke, H.1    Thurmer, A.2    Wollherr, A.3    Will, C.4    Hodac, L.5    Herold, N.6
  • 3
    • 69249109724 scopus 로고    scopus 로고
    • Comparative analysis of pyrosequencing and a phylogenetic microarray for exploring microbial community structures in the human distal intestine
    • Claesson MJ, O'Sullivan O, Wang Q, Nikkilä J, Marchesi JR, Smidt H, et al. Comparative analysis of pyrosequencing and a phylogenetic microarray for exploring microbial community structures in the human distal intestine. PLoS One. 2009;4(8):e6669. doi: 10.1371/journal.pone.0006669.
    • (2009) PLoS One , vol.4 , Issue.8 , pp. e6669
    • Claesson, M.J.1    O'Sullivan, O.2    Wang, Q.3    Nikkilä, J.4    Marchesi, J.R.5    Smidt, H.6
  • 4
    • 84866184346 scopus 로고    scopus 로고
    • High-throughput sequencing for detection of subpopulations of bacteria not previously associated with artisanal cheeses
    • Quigley L, O'Sullivan O, Beresford TP, Ross RP, Fitzgerald GF, Cotter PD. High-throughput sequencing for detection of subpopulations of bacteria not previously associated with artisanal cheeses. Appl Environ Microbiol. 2012;78(16):5717-23. doi: 10.1128/aem.00918-12.
    • (2012) Appl Environ Microbiol , vol.78 , Issue.16 , pp. 5717-5723
    • Quigley, L.1    O'Sullivan, O.2    Beresford, T.P.3    Ross, R.P.4    Fitzgerald, G.F.5    Cotter, P.D.6
  • 5
    • 84857839097 scopus 로고    scopus 로고
    • Biodiversity in Oscypek, a traditional polish cheese, determined by culture-dependent and -independent approaches
    • Alegría Á, Szczesny P, Mayo B, Bardowski J, Kowalczyk M. Biodiversity in Oscypek, a traditional polish cheese, determined by culture-dependent and -independent approaches. Appl Environ Microbiol. 2012;78(6):1890-8. doi: 10.1128/aem.06081-11.
    • (2012) Appl Environ Microbiol , vol.78 , Issue.6 , pp. 1890-1898
    • Alegría, Á.1    Szczesny, P.2    Mayo, B.3    Bardowski, J.4    Kowalczyk, M.5
  • 6
    • 84904578387 scopus 로고    scopus 로고
    • Cheese rind communities provide tractable systems for in situ and in vitro studies of microbial diversity
    • Wolfe Benjamin E, Button Julie E, Santarelli M, Dutton Rachel J. Cheese rind communities provide tractable systems for in situ and in vitro studies of microbial diversity. Cell. 2014;158(2):422-33. doi: 10.1016/j.cell.2014.05.041.
    • (2014) Cell , vol.158 , Issue.2 , pp. 422-433
    • Wolfe Benjamin, E.1    Button Julie, E.2    Santarelli, M.3    Dutton Rachel, J.4
  • 7
    • 84925379678 scopus 로고    scopus 로고
    • Temporal and spatial differences in microbial composition during the manufacture of a Continental-type cheese
    • doi: 10.1128/aem.04054-14
    • O'Sullivan DJ, Cotter PD, Sullivan OO, Giblin L, McSweeney PLH, Sheehan JJ. Temporal and spatial differences in microbial composition during the manufacture of a Continental-type cheese. Appl Environ Microbiol. 2015. doi: 10.1128/aem.04054-14.
    • (2015) Appl Environ Microbiol
    • O'Sullivan, D.J.1    Cotter, P.D.2    Sullivan, O.O.3    Giblin, L.4    Plh, M.5    Sheehan, J.J.6
  • 8
    • 84893838300 scopus 로고    scopus 로고
    • Clinical application of amplicon-based next-generation sequencing in cancer
    • Chang F, Li MM. Clinical application of amplicon-based next-generation sequencing in cancer. Cancer Genetics. 2013;206(12):413-9. http://dx.doi.org/10.1016/j.cancergen.2013.10.003.
    • (2013) Cancer Genetics , vol.206 , Issue.12 , pp. 413-419
    • Chang, F.1    Li, M.M.2
  • 9
    • 84872336795 scopus 로고    scopus 로고
    • Next-generation sequencing: The future of molecular genetics in poultry production and food safety
    • Diaz-Sanchez S, Hanning I, Pendleton S, D'Souza D. Next-generation sequencing: the future of molecular genetics in poultry production and food safety. Poult Sci. 2013;92(2):562-72. doi: 10.3382/ps.2012-02741.
    • (2013) Poult Sci , vol.92 , Issue.2 , pp. 562-572
    • Diaz-Sanchez, S.1    Hanning, I.2    Pendleton, S.3    D'Souza, D.4
  • 11
    • 0005225952 scopus 로고    scopus 로고
    • Biogenic amines: Their importance in foods
    • 1:STN:280:DyaK28zovFSqtw%3D%3D
    • Silla Santos MH. Biogenic amines: their importance in foods. Int J Food Microbiol. 1996;29(2-3):213-31.
    • (1996) Int J Food Microbiol , vol.29 , Issue.2-3 , pp. 213-231
    • Silla Santos, M.H.1
  • 12
    • 0030265217 scopus 로고    scopus 로고
    • Significance of biogenic amines to food safety and human health
    • 1:CAS:528:DyaK2sXit1ygtL8%3D
    • Shalaby AR. Significance of biogenic amines to food safety and human health. Food Res Int. 1996;29(7):675-90.
    • (1996) Food Res Int , vol.29 , Issue.7 , pp. 675-690
    • Shalaby, A.R.1
  • 16
    • 77950689536 scopus 로고    scopus 로고
    • Tyramine biosynthesis in Enterococcus durans is transcriptionally regulated by the extracellular pH and tyrosine concentration
    • Linares DM, Fernández M, Martín MC, Álvarez MA. Tyramine biosynthesis in Enterococcus durans is transcriptionally regulated by the extracellular pH and tyrosine concentration. J Microbial Biotechnol. 2009;2(6):625-33. doi: 10.1111/j.1751-7915.2009.00117.x.
    • (2009) J Microbial Biotechnol , vol.2 , Issue.6 , pp. 625-633
    • Linares, D.M.1    Fernández, M.2    Martín, M.C.3    Álvarez, M.A.4
  • 17
    • 35448967978 scopus 로고    scopus 로고
    • Biogenic amine-forming microbial communities in cheese
    • Burdychova R, Komprda T. Biogenic amine-forming microbial communities in cheese. FEMS Microbiol Lett. 2007;276(2):149-55. doi: 10.1111/j.1574-6968.2007.00922.x.
    • (2007) FEMS Microbiol Lett , vol.276 , Issue.2 , pp. 149-155
    • Burdychova, R.1    Komprda, T.2
  • 18
    • 27744546509 scopus 로고    scopus 로고
    • Multiplex PCR for colony direct detection of Gram-positive histamine- and tyramine-producing bacteria
    • Coton E, Coton M. Multiplex PCR for colony direct detection of Gram-positive histamine- and tyramine-producing bacteria. Journal of Microbiological Methods. 2005;63(3):296-304. http://dx.doi.org/10.1016/j.mimet.2005.04.001.
    • (2005) Journal of Microbiological Methods , vol.63 , Issue.3 , pp. 296-304
    • Coton, E.1    Coton, M.2
  • 19
    • 85032113654 scopus 로고    scopus 로고
    • Scientific Opinion on risk based control of biogenic amine formation in fermented foods
    • EFSA Panel on Biological Hazards (BIOHAZ) [93 pp] doi:102903/jefsa20112393;. 2011
    • EFSA Panel on Biological Hazards (BIOHAZ). Scientific Opinion on risk based control of biogenic amine formation in fermented foods. Available online: www.efsa.europa.eu/efsajournal EFSA Journal 2011;9(10):2393 [93 pp] doi:102903/jefsa20112393;. 2011.
    • (2011) EFSA Journal , vol.9 , Issue.10 , pp. 2393
  • 20
    • 34250860684 scopus 로고    scopus 로고
    • Molecular methods for the detection of biogenic amine-producing bacteria on foods
    • 1:CAS:528:DC%2BD2sXntFyisbo%3D http://dx.doi.org/10.1016/j.ijfoodmicro.2007.05.001
    • Landete JM, de las Rivas B, Marcobal A, Muñoz R. Molecular methods for the detection of biogenic amine-producing bacteria on foods. Int J Food Microbiol. 2007;117(3):258-69. http://dx.doi.org/10.1016/j.ijfoodmicro.2007.05.001.
    • (2007) Int J Food Microbiol , vol.117 , Issue.3 , pp. 258-269
    • Landete, J.M.1    De Las Rivas, B.2    Marcobal, A.3    Muñoz, R.4
  • 21
    • 77955277123 scopus 로고    scopus 로고
    • The effect of ripening and storage conditions on the distribution of tyramine, putrescine and cadaverine in Edam-cheese
    • Bunkova L, Bunka F, Mantlova G, Cablova A, Sedlacek I, Svec P, et al. The effect of ripening and storage conditions on the distribution of tyramine, putrescine and cadaverine in Edam-cheese. Food Microbiol. 2010;27(7):880-8. doi: 10.1016/j.fm.2010.04.014.
    • (2010) Food Microbiol , vol.27 , Issue.7 , pp. 880-888
    • Bunkova, L.1    Bunka, F.2    Mantlova, G.3    Cablova, A.4    Sedlacek, I.5    Svec, P.6
  • 22
    • 69749128641 scopus 로고    scopus 로고
    • Effect of post-ripening processing on the histamine and histamine-producing bacteria contents of different cheeses
    • Ladero V, Fernández M, Alvarez MA. Effect of post-ripening processing on the histamine and histamine-producing bacteria contents of different cheeses. Int Dairy J. 2009;19(12):759-62. http://dx.doi.org/10.1016/j.idairyj.2009.05.010.
    • (2009) Int Dairy J , vol.19 , Issue.12 , pp. 759-762
    • Ladero, V.1    Fernández, M.2    Alvarez, M.A.3
  • 24
    • 1442265210 scopus 로고    scopus 로고
    • Identification of the gene encoding a putative tyrosine decarboxylase of Carnobacterium divergens 508. Development of molecular tools for the detection of tyramine-producing bacteria
    • 1:CAS:528:DC%2BD2cXhtV2gtrg%3D
    • Coton M, Coton E, Lucas P, Lonvaud A. Identification of the gene encoding a putative tyrosine decarboxylase of Carnobacterium divergens 508. Development of molecular tools for the detection of tyramine-producing bacteria. Food Microbiol. 2004;21(2):125-30.
    • (2004) Food Microbiol , vol.21 , Issue.2 , pp. 125-130
    • Coton, M.1    Coton, E.2    Lucas, P.3    Lonvaud, A.4
  • 26
    • 0033865493 scopus 로고    scopus 로고
    • Biogenic amine production in Feta cheese
    • 1:CAS:528:DC%2BD3cXmtFGkt7g%3D http://dx.doi.org/10.1016/S0308-8146(00)00168-0
    • Valsamaki K, Michaelidou A, Polychroniadou A. Biogenic amine production in Feta cheese. Food Chem. 2000;71(2):259-66. http://dx.doi.org/10.1016/S0308-8146(00)00168-0.
    • (2000) Food Chem , vol.71 , Issue.2 , pp. 259-266
    • Valsamaki, K.1    Michaelidou, A.2    Polychroniadou, A.3
  • 27
    • 84920733556 scopus 로고    scopus 로고
    • A survey of the main technology, biochemical and microbiological features influencing the concentration of biogenic amines of twenty Apulian and Sicilian (Southern Italy) cheeses
    • 1:CAS:528:DC%2BC2cXitV2gurnI http://dx.doi.org/10.1016/j.idairyj.2014.11.007
    • Guarcello R, Diviccaro A, Barbera M, Giancippoli E, Settanni L, Minervini F, et al. A survey of the main technology, biochemical and microbiological features influencing the concentration of biogenic amines of twenty Apulian and Sicilian (Southern Italy) cheeses. Int Dairy J. 2015;43:61-9. http://dx.doi.org/10.1016/j.idairyj.2014.11.007.
    • (2015) Int Dairy J , vol.43 , pp. 61-69
    • Guarcello, R.1    Diviccaro, A.2    Barbera, M.3    Giancippoli, E.4    Settanni, L.5    Minervini, F.6
  • 28
    • 35348813614 scopus 로고    scopus 로고
    • HPLC quantification of biogenic amines in cheeses: Correlation with PCR-detection of tyramine-producing microorganisms
    • Fernandez M, Linares DM, Del Rio B, Ladero V, Alvarez MA. HPLC quantification of biogenic amines in cheeses: correlation with PCR-detection of tyramine-producing microorganisms. J Dairy Res. 2007;74(3):276-82. doi: 10.1017/s0022029907002488.
    • (2007) J Dairy Res , vol.74 , Issue.3 , pp. 276-282
    • Fernandez, M.1    Linares, D.M.2    Del Rio, B.3    Ladero, V.4    Alvarez, M.A.5
  • 29
  • 30
    • 84871892428 scopus 로고    scopus 로고
    • High content of biogenic amines in Pecorino cheeses
    • 1:CAS:528:DC%2BC3sXktlGlsrk%3D http://dx.doi.org/10.1016/j.fm.2012.11.022
    • Schirone M, Tofalo R, Fasoli G, Perpetuini G, Corsetti A, Manetta AC, et al. High content of biogenic amines in Pecorino cheeses. Food Microbiol. 2013;34(1):137-44. http://dx.doi.org/10.1016/j.fm.2012.11.022.
    • (2013) Food Microbiol , vol.34 , Issue.1 , pp. 137-144
    • Schirone, M.1    Tofalo, R.2    Fasoli, G.3    Perpetuini, G.4    Corsetti, A.5    Manetta, A.C.6
  • 31
    • 84896385318 scopus 로고    scopus 로고
    • Traditional cheeses: Rich and diverse microbiota with associated benefits
    • http://dx.doi.org/10.1016/j.ijfoodmicro.2014.02.019
    • Montel M-C, Buchin S, Mallet A, Delbes-Paus C, Vuitton DA, Desmasures N, et al. Traditional cheeses: Rich and diverse microbiota with associated benefits. Int J Food Microbiol. 2014;177(54):136. http://dx.doi.org/10.1016/j.ijfoodmicro.2014.02.019.
    • (2014) Int J Food Microbiol , vol.177 , Issue.54 , pp. 136
    • Montel, M.-C.1    Buchin, S.2    Mallet, A.3    Delbes-Paus, C.4    Vuitton, D.A.5    Desmasures, N.6
  • 32
    • 33748492070 scopus 로고    scopus 로고
    • Methods for the detection of bacteria producing biogenic amines on foods: A survey
    • Marcobal A, de las Rivas B, Muñoz R. Methods for the detection of bacteria producing biogenic amines on foods: a survey. J Verbr Lebensm. 2006;1(3):187-96. doi: 10.1007/s00003-006-0035-0.
    • (2006) J Verbr Lebensm , vol.1 , Issue.3 , pp. 187-196
    • Marcobal, A.1    De Las Rivas, B.2    Muñoz, R.3
  • 33
    • 84875860697 scopus 로고    scopus 로고
    • Nucleic acid-based approaches to investigate microbial-related cheese quality defects
    • O Sullivan D, Cotter P, Giblin L, Sheehan J, McSweeney P. Nucleic acid-based approaches to investigate microbial-related cheese quality defects. Front Microbiol. 2013;4:1. doi: 10.3389/fmicb.2013.00001.
    • (2013) Front Microbiol , vol.4 , pp. 1
    • Sullivan D, O.1    Cotter, P.2    Giblin, L.3    Sheehan, J.4    McSweeney, P.5
  • 34
    • 55649116846 scopus 로고    scopus 로고
    • Real time quantitative PCR detection of histamine-producing lactic acid bacteria in cheese: Relation with histamine content
    • 1:CAS:528:DC%2BD1cXhtlyltLjO http://dx.doi.org/10.1016/j.foodres.2008.08.001
    • Ladero V, Linares DM, Fernández M, Alvarez MA. Real time quantitative PCR detection of histamine-producing lactic acid bacteria in cheese: Relation with histamine content. Food Res Int. 2008;41(10):1015-9. http://dx.doi.org/10.1016/j.foodres.2008.08.001.
    • (2008) Food Res Int , vol.41 , Issue.10 , pp. 1015-1019
    • Ladero, V.1    Linares, D.M.2    Fernández, M.3    Alvarez, M.A.4
  • 35
    • 10044271176 scopus 로고    scopus 로고
    • Production of biogenic amines by Morganella morganii, Klebsiella pneumoniae and Hafnia alvei using a rapid HPLC method
    • Özoʇul F. Production of biogenic amines by Morganella morganii, Klebsiella pneumoniae and Hafnia alvei using a rapid HPLC method. Eur Food Res Technol. 2004;219(5):465-9. doi: 10.1007/s00217-004-0988-0.
    • (2004) Eur Food Res Technol , vol.219 , Issue.5 , pp. 465-469
    • Özoʇul, F.1
  • 39
    • 84862486370 scopus 로고    scopus 로고
    • A comparison of methods used to extract bacterial DNA from raw milk and raw milk cheese
    • Quigley L, O'Sullivan O, Beresford TP, Paul Ross R, Fitzgerald GF, Cotter PD. A comparison of methods used to extract bacterial DNA from raw milk and raw milk cheese. J Appl Microbiol. 2012;113(1):96-105. doi: 10.1111/j.1365-2672.2012.05294.x.
    • (2012) J Appl Microbiol , vol.113 , Issue.1 , pp. 96-105
    • Quigley, L.1    O'Sullivan, O.2    Beresford, T.P.3    Paul Ross, R.4    Fitzgerald, G.F.5    Cotter, P.D.6
  • 40
    • 33750503418 scopus 로고    scopus 로고
    • PCR detection of foodborne bacteria producing the biogenic amines histamine, tyramine, putrescine, and cadaverine
    • de las Rivas B, Marcobal A, Carrascosa AV, Munoz R. PCR detection of foodborne bacteria producing the biogenic amines histamine, tyramine, putrescine, and cadaverine. J Food Prot. 2006;69(10):2509-14.
    • (2006) J Food Prot , vol.69 , Issue.10 , pp. 2509-2514
    • De Las Rivas, B.1    Marcobal, A.2    Carrascosa, A.V.3    Munoz, R.4
  • 41
    • 77957244650 scopus 로고    scopus 로고
    • Search and clustering orders of magnitude faster than BLAST
    • Edgar RC. Search and clustering orders of magnitude faster than BLAST. Bioinformatics. 2010;26(19):2460-1. doi: 10.1093/bioinformatics/btq461.
    • (2010) Bioinformatics , vol.26 , Issue.19 , pp. 2460-2461
    • Edgar, R.C.1
  • 42
    • 13244255415 scopus 로고    scopus 로고
    • MUSCLE: A multiple sequence alignment method with reduced time and space complexity
    • Edgar R. MUSCLE: a multiple sequence alignment method with reduced time and space complexity. BMC Bioinformatics. 2004;5(1):113.
    • (2004) BMC Bioinformatics , vol.5 , Issue.1 , pp. 113
    • Edgar, R.1
  • 44
    • 33847702910 scopus 로고    scopus 로고
    • MEGAN analysis of metagenomic data
    • Huson DH, Auch AF, Qi J, Schuster SC. MEGAN analysis of metagenomic data. Genome Res. 2007;17(3):000. doi: 10.1101/gr.5969107.
    • (2007) Genome Res , vol.17 , Issue.3 , pp. 000
    • Huson, D.H.1    Auch, A.F.2    Qi, J.3    Schuster, S.C.4
  • 45
    • 84964316661 scopus 로고
    • Biogenic amines in cheese and other fermented foods: A review
    • 1:CAS:528:DyaK38XltlCn
    • Stratton JE, Hutkins RW, Taylor SL. Biogenic amines in cheese and other fermented foods: a review. J Food Prot. 1991;54(6):460-70.
    • (1991) J Food Prot , vol.54 , Issue.6 , pp. 460-470
    • Stratton, J.E.1    Hutkins, R.W.2    Taylor, S.L.3
  • 47
    • 79955619862 scopus 로고    scopus 로고
    • Quantitative analysis of histidine decarboxylase gene (hdcA) transcription and histamine production by streptococcus thermophilus PRI60 under conditions relevant to cheese making
    • Rossi F, Gardini F, Rizzotti L, La Gioia F, Tabanelli G, Torriani S. Quantitative analysis of histidine decarboxylase gene (hdcA) transcription and histamine production by streptococcus thermophilus PRI60 under conditions relevant to cheese making. Appl Environ Microbiol. 2011;77(8):2817-22. doi: 10.1128/aem.02531-10.
    • (2011) Appl Environ Microbiol , vol.77 , Issue.8 , pp. 2817-2822
    • Rossi, F.1    Gardini, F.2    Rizzotti, L.3    La Gioia, F.4    Tabanelli, G.5    Torriani, S.6
  • 48
    • 0035877096 scopus 로고    scopus 로고
    • Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages
    • 1:CAS:528:DC%2BD3MXjvV2muro%3D http://dx.doi.org/10.1016/S0168-1605(00)00526-2
    • Bover-Cid S, Hugas M, Izquierdo-Pulido M, Vidal-Carou MC. Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages. Int J Food Microbiol. 2001;66(3):185-9. http://dx.doi.org/10.1016/S0168-1605(00)00526-2.
    • (2001) Int J Food Microbiol , vol.66 , Issue.3 , pp. 185-189
    • Bover-Cid, S.1    Hugas, M.2    Izquierdo-Pulido, M.3    Vidal-Carou, M.C.4
  • 49
    • 0032539647 scopus 로고    scopus 로고
    • Amino acid decarboxylase capability of microorganisms isolated in Spanish fermented meat products
    • 1:CAS:528:DyaK1cXisVCitbY%3D
    • Santos MH. Amino acid decarboxylase capability of microorganisms isolated in Spanish fermented meat products. Int J Food Microbiol. 1998;39(3):227-30.
    • (1998) Int J Food Microbiol , vol.39 , Issue.3 , pp. 227-230
    • Santos, M.H.1
  • 50
    • 19744366262 scopus 로고    scopus 로고
    • Production of biogenic amines during the ripening of Pecorino Abruzzese cheese
    • 1:CAS:528:DC%2BD2MXks1Gisr4%3D
    • Martuscelli M, Gardini F, Torriani S, Mastrocola D, Serio A, Chaves-López C, et al. Production of biogenic amines during the ripening of Pecorino Abruzzese cheese. Int Dairy J. 2005;15(6-9):571-8.
    • (2005) Int Dairy J , vol.15 , Issue.6-9 , pp. 571-578
    • Martuscelli, M.1    Gardini, F.2    Torriani, S.3    Mastrocola, D.4    Serio, A.5    Chaves-López, C.6
  • 51
    • 0345534825 scopus 로고    scopus 로고
    • Effect of added proteinases and level of starter culture on the formation of biogenic amines in raw milk Manchego cheese
    • Fernández-Garcĺa E, Tomillo J, Núñez M. Effect of added proteinases and level of starter culture on the formation of biogenic amines in raw milk Manchego cheese. Int J Food Microbiol. 1999;52(3):189-96.
    • (1999) Int J Food Microbiol , vol.52 , Issue.3 , pp. 189-196
    • Fernández-Garcĺa, E.1    Tomillo, J.2    Núñez, M.3
  • 52
    • 77951964196 scopus 로고    scopus 로고
    • A new ultra-pressure liquid chromatography method for the determination of biogenic amines in cheese
    • 1:CAS:528:DC%2BC3cXltVWlurY%3D http://dx.doi.org/10.1016/j.chroma.2009.09.027
    • Mayer HK, Fiechter G, Fischer E. A new ultra-pressure liquid chromatography method for the determination of biogenic amines in cheese. J Chromatogr A. 2010;1217(19):3251-7. http://dx.doi.org/10.1016/j.chroma.2009.09.027.
    • (2010) J Chromatogr A , vol.1217 , Issue.19 , pp. 3251-3257
    • Mayer, H.K.1    Fiechter, G.2    Fischer, E.3
  • 53
    • 84862874769 scopus 로고    scopus 로고
    • Lactobacillus casei strains isolated from cheese reduce biogenic amine accumulation in an experimental model
    • Herrero-Fresno A, Martinez N, Sanchez-Llana E, Diaz M, Fernandez M, Martin MC, et al. Lactobacillus casei strains isolated from cheese reduce biogenic amine accumulation in an experimental model. Int J Food Microbiol. 2012;157(2):297-304. doi: 10.1016/j.ijfoodmicro.2012.06.002.
    • (2012) Int J Food Microbiol , vol.157 , Issue.2 , pp. 297-304
    • Herrero-Fresno, A.1    Martinez, N.2    Sanchez-Llana, E.3    Diaz, M.4    Fernandez, M.5    Martin, M.C.6
  • 54
    • 77957153983 scopus 로고    scopus 로고
    • Control of biogenic amines in food - Existing and emerging approaches
    • Naila A, Flint S, Fletcher G, Bremer P, Meerdink G. Control of biogenic amines in food - existing and emerging approaches. J Food Sci. 2010;75(7):R139-50. doi: 10.1111/j.1750-3841.2010.01774.x.
    • (2010) J Food Sci , vol.75 , Issue.7 , pp. R139-R150
    • Naila, A.1    Flint, S.2    Fletcher, G.3    Bremer, P.4    Meerdink, G.5
  • 55
    • 33751559569 scopus 로고    scopus 로고
    • Content and distribution of biogenic amines in Dutch-type hard cheese
    • 1:CAS:528:DC%2BD28Xht12jurfM http://dx.doi.org/10.1016/j.foodchem.2006.04.041
    • Komprda T, Smělá D, Novická K, Kalhotka L, Sustová K, Pechová P. Content and distribution of biogenic amines in Dutch-type hard cheese. Food Chem. 2007;102(1):129-37. http://dx.doi.org/10.1016/j.foodchem.2006.04.041.
    • (2007) Food Chem , vol.102 , Issue.1 , pp. 129-137
    • Komprda, T.1    Smělá, D.2    Novická, K.3    Kalhotka, L.4    Sustová, K.5    Pechová, P.6
  • 56
    • 84884235124 scopus 로고    scopus 로고
    • Facility-specific "house" microbiome drives microbial landscapes of artisan cheesemaking plants
    • Bokulich NA, Mills DA. Facility-specific "house" microbiome drives microbial landscapes of artisan cheesemaking plants. Appl Environ Microbiol. 2013;79(17):5214-23. doi: 10.1128/AEM.00934-13.
    • (2013) Appl Environ Microbiol , vol.79 , Issue.17 , pp. 5214-5223
    • Bokulich, N.A.1    Mills, D.A.2
  • 57
    • 0032488571 scopus 로고    scopus 로고
    • Histamine and tyramine degradation by food fermenting microorganisms
    • 1:CAS:528:DyaK1cXitlensbc%3D
    • Leuschner RG, Heidel M, Hammes WP. Histamine and tyramine degradation by food fermenting microorganisms. Int J Food Microbiol. 1998;39(1-2):1-10.
    • (1998) Int J Food Microbiol , vol.39 , Issue.1-2 , pp. 1-10
    • Leuschner, R.G.1    Heidel, M.2    Hammes, W.P.3
  • 58
    • 0032126881 scopus 로고    scopus 로고
    • Degradation of histamine and tyramine by Brevibacterium linens during surface ripening of Munster cheese
    • 1:CAS:528:DyaK1cXkslSqsrg%3D
    • Leuschner RG, Hammes WP. Degradation of histamine and tyramine by Brevibacterium linens during surface ripening of Munster cheese. J Food Prot. 1998;61(7):874-8.
    • (1998) J Food Prot , vol.61 , Issue.7 , pp. 874-878
    • Leuschner, R.G.1    Hammes, W.P.2
  • 59
    • 79959516435 scopus 로고    scopus 로고
    • Potential of wine-associated lactic acid bacteria to degrade biogenic amines
    • http://dx.doi.org/10.1016/j.ijfoodmicro.2011.05.009
    • García-Ruiz A, González-Rompinelli EM, Bartolomé B, Moreno-Arribas MV. Potential of wine-associated lactic acid bacteria to degrade biogenic amines. Int J Food Microbiol. 2011;148(2):115-20. http://dx.doi.org/10.1016/j.ijfoodmicro.2011.05.009.
    • (2011) Int J Food Microbiol , vol.148 , Issue.2 , pp. 115-120
    • García-Ruiz, A.1    González-Rompinelli, E.M.2    Bartolomé, B.3    Moreno-Arribas, M.V.4
  • 60
    • 0035693006 scopus 로고    scopus 로고
    • Tyramine degradation and tyramine/histamine production by lactic acid bacteria and Kocuria strains
    • Fadda S, Vignolo G, Oliver G. Tyramine degradation and tyramine/histamine production by lactic acid bacteria and Kocuria strains. Biotechnol Lett. 2001;23(24):2015-9. doi: 10.1023/A:1013783030276.
    • (2001) Biotechnol Lett , vol.23 , Issue.24 , pp. 2015-2019
    • Fadda, S.1    Vignolo, G.2    Oliver, G.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.