Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/185981
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Título: | Lactobacillus parabuchneri produces histamine in refrigerated cheese at a temperature-dependent rate |
Autor: | Díaz, María CSIC ORCID; Río Lagar, Beatriz del CSIC ORCID ; Sánchez-Llana, Esther; Ladero Losada, Víctor Manuel CSIC ORCID ; Redruello, Begoña CSIC ORCID; Fernández García, María CSIC ORCID ; Martín, M. Cruz CSIC ORCID ; Álvarez González, Miguel Ángel CSIC ORCID | Palabras clave: | Biogenic amines Cheeses Histamine Lactobacillus parabuchneri Refrigeration |
Fecha de publicación: | oct-2018 | Editor: | John Wiley & Sons | Citación: | International Journal of Food Science and Technology 53(10): 2342-2348 (2018) | Resumen: | 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. | Versión del editor: | http://dx.doi.org/10.1111/ijfs.13826 | URI: | http://hdl.handle.net/10261/185981 | DOI: | 10.1111/ijfs.13826 | ISSN: | 0950-5423 | E-ISSN: | 1365-2621 |
Aparece en las colecciones: | (IPLA) Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
Lactobacillus_parabuchneri.pdf | 1,89 MB | Adobe PDF | Visualizar/Abrir |
CORE Recommender
SCOPUSTM
Citations
22
checked on 17-abr-2024
WEB OF SCIENCETM
Citations
19
checked on 29-feb-2024
Page view(s)
309
checked on 24-abr-2024
Download(s)
477
checked on 24-abr-2024
Google ScholarTM
Check
Altmetric
Altmetric
NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.