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Suarez Cristian Repizo Guillermo Espariz Martín Blancato Víctor Magni Christian Alarcón Sergio 《Food science and biotechnology》2012,21(2):603-606
The aim of this study was to isolate and identify strains of Enterococcus from commercial cheeses and then analyze their abilities to produce biogenic amines. The genotypic variability, studied by
randomly amplified polymorphic DNA (RAPD)-PCR, showed a high degree of homogeneity among enterococcal strains. Afterward,
genotypic analysis indicated that all strains contain genes encoding a tyrosine decarboxylase. Our results indicate that a
potential health risk exists if the enterococcal strains are able to survive the pasteurization of milk or appear as post-pasteurization
contaminants. These results highlight the importance of the hazard analysis and critical control point (HACCP) to minimize
the risk of hazards associated with post-contamination during cheese elaboration 相似文献
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