http://scholars.ntou.edu.tw/handle/123456789/9946
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.author | HSIEN-FENG KUNG | en_US |
dc.contributor.author | YUNG-HSIANG TSAI | en_US |
dc.contributor.author | CHIU-CHU HWANG | en_US |
dc.contributor.author | YIING-HORNG LEE | en_US |
dc.contributor.author | JIEH-HORNG HWANG | en_US |
dc.contributor.author | CHENG-I WEI | en_US |
dc.contributor.author | Deng-Fwu Hwang | en_US |
dc.date.accessioned | 2020-11-21T02:41:08Z | - |
dc.date.available | 2020-11-21T02:41:08Z | - |
dc.date.issued | 2005-03 | - |
dc.identifier.issn | 1021-9498 | - |
dc.identifier.uri | http://scholars.ntou.edu.tw/handle/123456789/9946 | - |
dc.description.abstract | Thirty-one natural cheese and 39 processed cheese products were collected from food markets in Taiwan and analyzed for bacterial content and histamine-related quality. The natural cheese samples had <1 to 6.84 log colony forming unit (CFU)/g of aerobic plate count (APC) and <3 to 60 most probable number (MPN)/g of total coliform (TC). On the other hand, the processed cheese products had <1 to 4.57 log CFU/g of APC and <3 to 30 MPN/g of TC. None of the tested samples contained Escherichia coli. Only 2 of the natural cheese and 2 of the processed cheese products contained more than 10 MPN/g of TC, which is beyond the regulatory limit of hygienic quality. The tested natural cheese products had an average histamine content of 7.9 mg/100 g, while 17 of them (54.8%) had histamine content greater than the 5 mg/100 g limit set by the U.S. Food and Drug Administration for scombroid fish and/or product. In contrast, only 6 processed cheese products (15.4%) had histamine levels greater than this limit. The average content of the other 8 biogenic amines in all tested samples was lower than 2 mg/100 g. Among the 37 presumptive histamine-forming bacterial colonies isolated from the natural cheese products, 15 produced histamine, ranging from 6.4 to 16.4 ppm, in MRS broth supplemented with 0.25% L-histidine. These histamine-producing bacteria were identified as Lactobacillus spp. Of the 7 L. brevis identified, one produced 71.2 ppm of tyramine in histidine-supplemented MRS broth. | en_US |
dc.language.iso | en | en_US |
dc.relation.ispartof | Journal of Food and Drug Analysis | en_US |
dc.subject | cheese | en_US |
dc.subject | histamine | en_US |
dc.subject | biogenic amine | en_US |
dc.subject | hygienic quality | en_US |
dc.subject | histamine-forming bacteria | en_US |
dc.title | Hygienic quality and incidence of histamine-forming Lactobacillus species in natural and processed cheese in Taiwan | en_US |
dc.type | journal article | en_US |
dc.identifier.doi | 10.38212/2224-6614.2557 | - |
dc.relation.journalvolume | 13 | en_US |
dc.relation.journalissue | 1 | en_US |
dc.relation.pages | 51-56 | en_US |
item.languageiso639-1 | en | - |
item.grantfulltext | none | - |
item.fulltext | no fulltext | - |
item.cerifentitytype | Publications | - |
item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
item.openairetype | journal article | - |
crisitem.author.dept | College of Life Sciences | - |
crisitem.author.dept | Department of Food Science | - |
crisitem.author.dept | National Taiwan Ocean University,NTOU | - |
crisitem.author.parentorg | National Taiwan Ocean University,NTOU | - |
crisitem.author.parentorg | College of Life Sciences | - |
顯示於: | 食品科學系 |
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