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Detection and identification of tyrDC + enterococcal strains from pasteurized commercial cheeses
Authors:Suarez  Cristian  Repizo  Guillermo  Espariz  Martín  Blancato  Víctor  Magni  Christian  Alarcón  Sergio
Affiliation:1.Instituto de Biología Molecular y Celular de Rosario (IBR-CONICET) and Departamento de Microbiología, Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario, Suipacha 531, S2002LRK, Rosario, Argentina
;2.Instituto de Química de Rosario (IQUIR-CONICET) and Departamento de Química Analítica, Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario, Suipacha 531, S2002LRK, Rosario, Argentina
;
Abstract: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
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