Netherlands Institute for Dairy Research (NIZO), 6710 BA Ede, The Netherlands.
Appl Environ Microbiol. 1989 Sep;55(9):2356-9. doi: 10.1128/aem.55.9.2356-2359.1989.
A differential plating medium was developed to detect decarboxylating lactobacilli in cheese. With this medium, 15 cheeses made from raw milk were investigated for the presence of these bacteria. Five histidine-decarboxylating strains and one tyrosine-decarboxylating strain were isolated. The isolates were identified with the API 50L system. Accordingly, each of the five histidine-decarboxylating strains was identified as Lactobacillus buchneri, whereas the tyrosine-decarboxylating strain is a representative of Lactobacillus brevis. Cheesemaking experiments using a low inoculum concentration of the histidinedecarboxylating L. buchneri strain St2A (0.2 CFU/ml of milk) showed that, under conditions of accelerated proteolysis, histamine may accumulate rapidly; after 3 months of ripening, 410 mg/kg was found. An inoculum concentration of 5 CFU/ml gave rise to the formation of 1,060 mg/kg.
开发了一种差速 plating 培养基来检测奶酪中的脱羧乳酸菌。使用该培养基，对 15 种生乳奶酪进行了这些细菌的存在情况调查。分离出了 5 株组氨酸脱羧菌和 1 株酪氨酸脱羧菌。使用 API 50L 系统对分离物进行了鉴定。因此，5 株组氨酸脱羧菌均被鉴定为布氏乳杆菌，而酪氨酸脱羧菌则是短乳杆菌的代表菌株。使用低接种浓度（0.2 CFU/ml 牛奶）的组氨酸脱羧布氏乳杆菌 St2A 进行奶酪制作实验表明，在加速蛋白水解的条件下，组胺可能会迅速积累；在成熟 3 个月后，发现含量为 410mg/kg。接种浓度为 5 CFU/ml 会导致 1060mg/kg 的形成。
