1. Lactobacillus parabuchneriproduces histamine in refrigerated cheese at a temperature-dependent rate
- Author
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María Fernández, Maria Cruz Martin, Begoña Redruello, Esther Sánchez-Llana, Maria Diaz, Beatriz del Rio, Victor Ladero, Miguel A. Alvarez, Ministerio de Economía y Competitividad (España), Principado de Asturias, European Commission, Díaz, María [0000-0003-3423-9872], Río Lagar, Beatriz del [0000-0001-8107-1975], Ladero Losada, Víctor Manuel [0000-0002-7613-3745], Martín, M. Cruz [0000-0003-1975-6775], Álvarez González, Miguel Ángel [0000-0001-9607-7480], Díaz, María, Río Lagar, Beatriz del, Ladero Losada, Víctor Manuel, Martín, M. Cruz, and Álvarez González, Miguel Ángel more...
- Subjects
0301 basic medicine ,Biogenic amines ,Lactobacillus parabuchneri ,Microorganism ,030106 microbiology ,Refrigeration ,04 agricultural and veterinary sciences ,040401 food science ,Industrial and Manufacturing Engineering ,03 medical and health sciences ,chemistry.chemical_compound ,0404 agricultural biotechnology ,chemistry ,Cheeses ,Food science ,Histidine ,Histamine ,Food Science - Abstract
High histamine concentrations in food can cause histamine poisoning. In spite of the cold chain, cheeses with high concentrations of histamine are on the market. In this work, we studied whether Lactobacillus parabuchneri, the microorganism mainly responsible for histamine accumulation in cheese, is able to grow and produce histamine at the usual temperature range of refrigerators. Further, we analysed whether refrigeration is really effective to prevent the accumulation of histamine in different types of cheeses supplemented with histidine and contaminated with L. parabuchneri. Our results showed L. parabuchneri to be able to grow and produce histamine at refrigeration temperatures. Moreover, L. parabuchneri produced toxic histamine concentrations in refrigerated cheeses from only 14 days. The results obtained in this work show that in the presence of L. parabuchneri, refrigeration delays but does not prevent the accumulation of toxic histamine levels in cheese., This work was funded by the Spanish Ministry of Economy and Competitiveness (AGL2013‐45431‐R and AGL2016‐78708‐R), and by the GRUPIN14‐137 project (which is co‐financed by the Plan for Science, Technology and Innovation of the Principality of Asturias 2013–2017 and European Regional Development Funds) more...
- Published
- 2018
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