IQUIR 05412
INSTITUTO DE QUIMICA ROSARIO
Unidad Ejecutora - UE
artículos
Título:
Detection and Identification of tyrDC+ Enterococcal Strains from Pasteurized Commercial Cheeses
Autor/es:
SUAREZ, C.; REPIZO, G.; ESPARIZ, M.; BLANCATO, V.; MAGNI, C.; ALARCON, S.
Revista:
FOOD SCIENCE AND BIOTECHNOLOGY
Editorial:
KOREAN SOC FOOD SCIENCE TECHNOLOGY
Referencias:
Lugar: Seoul; Año: 2011 vol. 21 p. 603 - 606
ISSN:
1226-7708
Resumen:
The aim of this study was to isolate andidentify strains of Enterococcus from commercial cheesesand then analyzed the ability to produce biogenic amines.The genotypic variability was studied by randomly amplifiedpolymorphic DNA (RAPD)-PCR showed a high degree ofhomogeneity among enterococcal strains. Afterwardgenotypic analysis indicated that all strains contain genesencoding a tyrosine decarboxylase. Our results indicate apotential health risk exists if the enterococcal strains areable to survive the pasteurization of milk or appear as postpasteurizationcontaminants. These results highlight theimportance of the hazard analysis and critical controlpoints (HACCP) to minimize the risk of hazards associatedwith post-contamination during cheese elaboration.
