Literature DB >> 4083875

Isolation of histamine-producing Lactobacillus buchneri from Swiss cheese implicated in a food poisoning outbreak.

S S Sumner, M W Speckhard, E B Somers, S L Taylor.   

Abstract

A histamine-producing strain of Lactobacillus buchneri was isolated from Swiss cheese that had been implicated in an outbreak of histamine poisoning. It produced up to 4,070 nmol of histamine per ml in MRS broth supplemented with 0.1% histidine. The identification of this isolate was based on its biochemical, bacteriological, and DNA characterizations.

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Year:  1985        PMID： 4083875      PMCID： PMC291798          DOI： 10.1128/aem.50.4.1094-1096.1985

Source DB:  PubMed          Journal:  Appl Environ Microbiol        ISSN： 0099-2240            Impact factor:   4.792


  6 in total

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Journal:  Biochem J       Date:  1957-07       Impact factor: 3.857

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Authors:  V A LAGERBORG; W E CLAPPER
Journal:  J Bacteriol       Date:  1952-03       Impact factor: 3.490

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Journal:  Lancet       Date:  1967-12-23       Impact factor: 79.321

5.  Deoxyribonucleic acid homology in the genus Lactobacillus.

Authors:  A Miller; W E Sandine; P R Elliker
Journal:  Can J Microbiol       Date:  1971-05       Impact factor: 2.419

6.  Fluorometric determination of histamine in cheese.

Authors:  T L Chambers; W F Staruszkiewicz
Journal:  J Assoc Off Anal Chem       Date:  1978-09
  6 in total
  11 in total

1.  Molecular fingerprinting of dairy microbial ecosystems by use of temporal temperature and denaturing gradient gel electrophoresis.

Authors:  J-C Ogier; V Lafarge; V Girard; A Rault; V Maladen; A Gruss; J-Y Leveau; A Delacroix-Buchet
Journal:  Appl Environ Microbiol       Date:  2004-09       Impact factor: 4.792

2.  Prevention of histamine formation in cheese by bacteriocin-producing lactic Acid bacteria.

Authors:  H Joosten; M Nunez
Journal:  Appl Environ Microbiol       Date:  1996-04       Impact factor: 4.792

3.  Detection, growth, and amine-producing capacity of lactobacilli in cheese.

Authors:  H M Joosten; M D Northolt
Journal:  Appl Environ Microbiol       Date:  1989-09       Impact factor: 4.792

4.  Complete genome sequence of Lactobacillus buchneri NRRL B-30929, a novel strain from a commercial ethanol plant.

Authors:  Siqing Liu; Timothy D Leathers; Alex Copeland; Olga Chertkov; Lynne Goodwin; David A Mills
Journal:  J Bacteriol       Date:  2011-05-27       Impact factor: 3.490

5.  AguR, a Transmembrane Transcription Activator of the Putrescine Biosynthesis Operon in Lactococcus lactis, Acts in Response to the Agmatine Concentration.

Authors:  Daniel M Linares; Beatriz Del Rio; Begoña Redruello; Victor Ladero; M Cruz Martin; Anne de Jong; Oscar P Kuipers; Maria Fernandez; Miguel A Alvarez
Journal:  Appl Environ Microbiol       Date:  2015-06-26       Impact factor: 4.792

6.  High frequency of histamine-producing bacteria in the enological environment and instability of the histidine decarboxylase production phenotype.

Authors:  Patrick M Lucas; Olivier Claisse; Aline Lonvaud-Funel
Journal:  Appl Environ Microbiol       Date:  2007-12-07       Impact factor: 4.792

7.  Generation of a proton motive force by histidine decarboxylation and electrogenic histidine/histamine antiport in Lactobacillus buchneri.

Authors:  D Molenaar; J S Bosscher; B ten Brink; A J Driessen; W N Konings
Journal:  J Bacteriol       Date:  1993-05       Impact factor: 3.490

8.  Factors influencing biogenic amines accumulation in dairy products.

Authors:  Daniel M Linares; Beatriz Del Río; Victor Ladero; Noelia Martínez; María Fernández; María Cruz Martín; Miguel A Alvarez
Journal:  Front Microbiol       Date:  2012-05-28       Impact factor: 5.640

9.  The Histidine Decarboxylase Gene Cluster of Lactobacillus parabuchneri Was Gained by Horizontal Gene Transfer and Is Mobile within the Species.

Authors:  Daniel Wüthrich; Hélène Berthoud; Daniel Wechsler; Elisabeth Eugster; Stefan Irmler; Rémy Bruggmann
Journal:  Front Microbiol       Date:  2017-02-17       Impact factor: 5.640

10.  Screening Method to Evaluate Amino Acid-Decarboxylase Activity of Bacteria Present in Spanish Artisanal Ripened Cheeses.

Authors:  Diana Espinosa-Pesqueira; Artur X Roig-Sagués; M Manuela Hernández-Herrero
Journal:  Foods       Date:  2018-11-06
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