Bacillus macerans — A new potent histamine producing micro-organism isolated from Italian cheese

J. J. Rodriguez Jerez; V. Giaccone; G. Colavita; E. Parisi

doi:10.1006/fmic.1994.1046

Bacillus macerans — A new potent histamine producing micro-organism isolated from Italian cheese

J. J. Rodriguez Jerez, V. Giaccone, G. Colavita, E. Parisi

Research output: Contribution to journal › Article › Research › peer-review

18 Citations (Scopus)

Abstract

We describe the histamine actiuity of Bacillus macerans 1(3), isolated from a sample of Italian cheese during seasoning. Bacillus macerans 1(3) did not hydrolyse gelatine, and had a clear positive indol production. On the other hand we have observed growth with 5% NaCl concentration and with pH = 5. This is a halotolerant bacteria. Strain 1(3) has a positive reaction in Niven medium at 24 and 48 h. A histamine formation was detected at all temperatures studied (43, 37, 30, 22 and 4°C). The maximum histamine formation and the maximum bacterial growth were detected at 30°C, with 4285 μg of histamine ml-1 of quantification broth. © 1994 Academic Press Limited.

Original language	English
Pages (from-to)	409-415
Journal	Food Microbiology
Volume	11
Issue number	5
DOIs	https://doi.org/10.1006/fmic.1994.1046
Publication status	Published - 1 Jan 1994

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@article{32937d28bd1547718e75bdc688340793,

title = "Bacillus macerans — A new potent histamine producing micro-organism isolated from Italian cheese",

abstract = "We describe the histamine actiuity of Bacillus macerans 1(3), isolated from a sample of Italian cheese during seasoning. Bacillus macerans 1(3) did not hydrolyse gelatine, and had a clear positive indol production. On the other hand we have observed growth with 5% NaCl concentration and with pH = 5. This is a halotolerant bacteria. Strain 1(3) has a positive reaction in Niven medium at 24 and 48 h. A histamine formation was detected at all temperatures studied (43, 37, 30, 22 and 4°C). The maximum histamine formation and the maximum bacterial growth were detected at 30°C, with 4285 μg of histamine ml-1 of quantification broth. {\textcopyright} 1994 Academic Press Limited.",

author = "{Rodriguez Jerez}, {J. J.} and V. Giaccone and G. Colavita and E. Parisi",

year = "1994",

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AU - Rodriguez Jerez, J. J.

AU - Giaccone, V.

AU - Colavita, G.

AU - Parisi, E.

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N2 - We describe the histamine actiuity of Bacillus macerans 1(3), isolated from a sample of Italian cheese during seasoning. Bacillus macerans 1(3) did not hydrolyse gelatine, and had a clear positive indol production. On the other hand we have observed growth with 5% NaCl concentration and with pH = 5. This is a halotolerant bacteria. Strain 1(3) has a positive reaction in Niven medium at 24 and 48 h. A histamine formation was detected at all temperatures studied (43, 37, 30, 22 and 4°C). The maximum histamine formation and the maximum bacterial growth were detected at 30°C, with 4285 μg of histamine ml-1 of quantification broth. © 1994 Academic Press Limited.

AB - We describe the histamine actiuity of Bacillus macerans 1(3), isolated from a sample of Italian cheese during seasoning. Bacillus macerans 1(3) did not hydrolyse gelatine, and had a clear positive indol production. On the other hand we have observed growth with 5% NaCl concentration and with pH = 5. This is a halotolerant bacteria. Strain 1(3) has a positive reaction in Niven medium at 24 and 48 h. A histamine formation was detected at all temperatures studied (43, 37, 30, 22 and 4°C). The maximum histamine formation and the maximum bacterial growth were detected at 30°C, with 4285 μg of histamine ml-1 of quantification broth. © 1994 Academic Press Limited.

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DO - 10.1006/fmic.1994.1046

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VL - 11

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EP - 415

JO - Food Microbiology

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SN - 0740-0020

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