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

Research output: Contribution to journalArticle

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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 characterization.

Original languageEnglish (US)
Pages (from-to)1094-1096
Number of pages3
JournalApplied and environmental microbiology
Volume50
Issue number4
StatePublished - Dec 1 1985

Fingerprint

Swiss cheese
food poisoning
Lactobacillus buchneri
Foodborne Diseases
Cheese
Lactobacillus
foodborne illness
histamine
poisoning
Histamine
Disease Outbreaks
scombroid poisoning
DNA
histidine
Histidine
Poisoning

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology
  • Ecology

Cite this

Isolation of histamine-producing Lactobacillus buchneri from Swiss cheese implicated in a food poisoning outbreak. / Sumner, S. S.; Speckhard, M. W.; Somers, E. B.; Taylor, S. L.

In: Applied and environmental microbiology, Vol. 50, No. 4, 01.12.1985, p. 1094-1096.

Research output: Contribution to journalArticle

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