Prevention of histamine formation in cheese by bacteriocin-producing lactic acid bacteria
The susceptibility of 13 amine-forming lactobacilli to several bacteriocins was investigated by an agar diffusion assay. All strains were susceptible to nisin and to five bacteriocins of enterococcal origin. Pediocin PA-1, bavaricin A, lactococcin A, and a bacteriocin from Enterococcus faecalis 1061 did not show inhibitory activity. Two bacteriocin- producing enterococci and a nisin-producing Lactococcus lactis strain were employed as starters in separate cheese-making experiments. Outgrowth of histamine producer Lactobacillus buchneri St2A, which was added to the milk at levels of up to 190 CFU/ml, was almost completely inhibited. No histamine formation was detected in the cheeses made with bacteriocin-producing starters. In the control cheese without bacteriocin, St2A reached levels of 1.1 x 108 CFU/g, and 200 mg of histamine per kg was found after 4 months of ripening. To our knowledge, this is the first report of bacteriocin-mediated inhibition of histamine formation in foods.
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1996
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dig-inia-es-20.500.12792-22312020-12-15T09:52:36Z Prevention of histamine formation in cheese by bacteriocin-producing lactic acid bacteria Joosten, H. M. L. J. Nuñez, M. The susceptibility of 13 amine-forming lactobacilli to several bacteriocins was investigated by an agar diffusion assay. All strains were susceptible to nisin and to five bacteriocins of enterococcal origin. Pediocin PA-1, bavaricin A, lactococcin A, and a bacteriocin from Enterococcus faecalis 1061 did not show inhibitory activity. Two bacteriocin- producing enterococci and a nisin-producing Lactococcus lactis strain were employed as starters in separate cheese-making experiments. Outgrowth of histamine producer Lactobacillus buchneri St2A, which was added to the milk at levels of up to 190 CFU/ml, was almost completely inhibited. No histamine formation was detected in the cheeses made with bacteriocin-producing starters. In the control cheese without bacteriocin, St2A reached levels of 1.1 x 108 CFU/g, and 200 mg of histamine per kg was found after 4 months of ripening. To our knowledge, this is the first report of bacteriocin-mediated inhibition of histamine formation in foods. 2020-10-22T12:42:32Z 2020-10-22T12:42:32Z 1996 journal article http://hdl.handle.net/20.500.12792/2231 eng Attribution-NonCommercial-ShareAlike 4.0 International http://creativecommons.org/licenses/by-nc-sa/4.0/ open access |
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The susceptibility of 13 amine-forming lactobacilli to several bacteriocins was investigated by an agar diffusion assay. All strains were susceptible to nisin and to five bacteriocins of enterococcal origin. Pediocin PA-1, bavaricin A, lactococcin A, and a bacteriocin from Enterococcus faecalis 1061 did not show inhibitory activity. Two bacteriocin- producing enterococci and a nisin-producing Lactococcus lactis strain were employed as starters in separate cheese-making experiments. Outgrowth of histamine producer Lactobacillus buchneri St2A, which was added to the milk at levels of up to 190 CFU/ml, was almost completely inhibited. No histamine formation was detected in the cheeses made with bacteriocin-producing starters. In the control cheese without bacteriocin, St2A reached levels of 1.1 x 108 CFU/g, and 200 mg of histamine per kg was found after 4 months of ripening. To our knowledge, this is the first report of bacteriocin-mediated inhibition of histamine formation in foods. |
format |
journal article |
author |
Joosten, H. M. L. J. Nuñez, M. |
spellingShingle |
Joosten, H. M. L. J. Nuñez, M. Prevention of histamine formation in cheese by bacteriocin-producing lactic acid bacteria |
author_facet |
Joosten, H. M. L. J. Nuñez, M. |
author_sort |
Joosten, H. M. L. J. |
title |
Prevention of histamine formation in cheese by bacteriocin-producing lactic acid bacteria |
title_short |
Prevention of histamine formation in cheese by bacteriocin-producing lactic acid bacteria |
title_full |
Prevention of histamine formation in cheese by bacteriocin-producing lactic acid bacteria |
title_fullStr |
Prevention of histamine formation in cheese by bacteriocin-producing lactic acid bacteria |
title_full_unstemmed |
Prevention of histamine formation in cheese by bacteriocin-producing lactic acid bacteria |
title_sort |
prevention of histamine formation in cheese by bacteriocin-producing lactic acid bacteria |
publishDate |
1996 |
url |
http://hdl.handle.net/20.500.12792/2231 |
work_keys_str_mv |
AT joostenhmlj preventionofhistamineformationincheesebybacteriocinproducinglacticacidbacteria AT nunezm preventionofhistamineformationincheesebybacteriocinproducinglacticacidbacteria |
_version_ |
1758004758320250880 |