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Food science and biotechnology v.21 no.2, 2012년, pp.603 - 606   SCIE SCOPUS
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Detection and Identification of $tyrDC^+$ Enterococcal Strains from Pasteurized Commercial Cheeses

Suarez, Cristian    (Instituto de Biologia Molecular y Celular de Rosario (IBR-CONICET) and Departamento de Microbiologia, Facultad de Ciencias Bioquimicas y Farmaceuticas, Universidad Nacional de Rosario   ); Repizo, Guillermo    (Instituto de Biologia Molecular y Celular de Rosario (IBR-CONICET) and Departamento de Microbiologia, Facultad de Ciencias Bioquimicas y Farmaceuticas, Universidad Nacional de Rosario   ); Espariz, Martin    (Instituto de Biologia Molecular y Celular de Rosario (IBR-CONICET) and Departamento de Microbiologia, Facultad de Ciencias Bioquimicas y Farmaceuticas, Universidad Nacional de Rosario   ); Blancato, Victor    (Instituto de Biologia Molecular y Celular de Rosario (IBR-CONICET) and Departamento de Microbiologia, Facultad de Ciencias Bioquimicas y Farmaceuticas, Universidad Nacional de Rosario   ); Magni, Christian    (Instituto de Biologia Molecular y Celular de Rosario (IBR-CONICET) and Departamento de Microbiologia, Facultad de Ciencias Bioquimicas y Farmaceuticas, Universidad Nacional de Rosario   ); Alarcon, Sergio    (Instituto de Quimica de Rosario (IQUIR-CONICET) and Departamento de Qu  );
  • 초록

    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.


  • 주제어

    pasteurized cheese .   enterococci .   food safety .   biogenic amine.  

  • 참고문헌 (19)

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