Abstract Histamine formation by four histaminogenic Lactobacillus parabuchneri strains in experimental cheeses was investigated. Firstly, Raclette cheeses were manufactured from pasteurised milk inoculated with different levels of selected L. parabuchneri strains ranging from 101 to 104 cfu mL-1. Secondly, cheeses were produced using four different curd cooking conditions (20 min at temperatures of 44 to 56 °C) to study survival of L. parabuchneri strains. The growth of L. parabuchneri during cheese ripening and the formation of biogenic amines was monitored using a species-specific qPCR assay and HPLC, respectively. The spoilage threshold in cheese milk was very low, at about 101–102 cfu mL-1. Up to 992 mg of histamine kg-1 was accumulated in the cheeses within 180 days. L. parabuchneri proved to be a rather heat-tolerant species; however, heating at 56 °C for 20 min proved to be sufficient to inactivate L. parabuchneri and thus to prevent histamine formation.

中文翻译：

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发酵乳中副乳杆菌的接种量和奶酪制作条件对成熟过程中组胺形成的影响

摘要 研究了实验奶酪中四种组胺乳酸杆菌菌株的组胺形成。首先，Raclette 奶酪是用巴氏杀菌奶制成的，其中接种了不同水平的精选 L. parabuchneri 菌株，范围从 101 到 104 cfu mL-1。其次，使用四种不同的凝乳烹饪条件（在 44 到 56 °C 的温度下 20 分钟）生产奶酪，以研究 L. parabuchneri 菌株的存活率。L. parabuchneri 在奶酪成熟过程中的生长和生物胺的形成分别使用物种特异性 qPCR 测定和 HPLC 进行监测。奶酪牛奶的腐败阈值非常低，约为 101–102 cfu mL-1。在 180 天内，奶酪中积累了高达 992 毫克的组胺 kg-1。L. parabuchneri 被证明是一种相当耐热的物种；然而，