Quantitative Analysis of Histidine Decarboxylase Gene (hdcA) Transcription and Histamine Production by Streptococcus thermophilus PRI60 under Conditions Relevant to Cheese Making | Zendy

Franca Rossi | Zendy; Fausto Gardini | Zendy; Lucia Rizzotti | Zendy; Federica La Gioia | Zendy; Giulia Tabanelli | Zendy; Sandra Torriani | Zendy

Open Access

Quantitative Analysis of Histidine Decarboxylase Gene (hdcA) Transcription and Histamine Production by Streptococcus thermophilus PRI60 under Conditions Relevant to Cheese Making

Author(s) -

Franca Rossi,

Fausto Gardini,

Lucia Rizzotti,

Federica La Gioia,

Giulia Tabanelli,

Sandra Torriani

Publication year - 2011

Publication title -

applied and environmental microbiology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.552

H-Index - 324

eISSN - 1070-6291

pISSN - 0099-2240

DOI - 10.1128/aem.02531-10

Subject(s) - streptococcus thermophilus , histidine decarboxylase , histamine , gene , biology , histidine , biochemistry , chemistry , genetics , enzyme , bacteria , lactobacillus , endocrinology

This study evaluated the influence of parameters relevant for cheese making on histamine formation by Streptococcus thermophilus. Strains possessing a histidine decarboxylase (hdcA) gene represented 6% of the dairy isolates screened. The most histaminogenic, S. thermophilus PRI60, exhibited in skim milk a high basal level of expression of hdcA, upregulation in the presence of free histidine and salt, and repression after thermization. HdcA activity persisted in cell extracts, indicating that histamine might accumulate after cell lysis in cheese.

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