{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,10]],"date-time":"2026-11-10T12:53:56Z","timestamp":1794315236780,"version":"4.9.0"},"reference-count":27,"publisher":"Cambridge University Press (CUP)","issue":"1","license":[{"start":{"date-parts":[[2013,1,8]],"date-time":"2013-01-08T00:00:00Z","timestamp":1357603200000},"content-version":"unspecified","delay-in-days":0,"URL":"https:\/\/www.cambridge.org\/core\/terms"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Dairy Research"],"published-print":{"date-parts":[[2013,2]]},"abstract":"<jats:p>The aim of the study was to identify the species of <jats:italic>Enterobacteriaceae<\/jats:italic> present in Montasio cheese and to assess their potential to produce biogenic amines. Plate count methods and an Enterobacterial Repetitive Intergenic Consensus Polymerase Chain Reaction (ERIC-PCR) approach, combined with 16S rDNA sequencing, were used to investigate the <jats:italic>Enterobacteriaceae<\/jats:italic> community present during the cheesemaking and ripening of 6 batches of Montasio cheese. Additionally, the potential decarboxylation abilities of selected bacterial isolates were qualitatively and quantitatively assessed against tyrosine, histidine, ornithine and lysine. The most predominant species detected during cheese manufacturing and ripening were <jats:italic>Enterobacter cloacae, Escherichia coli<\/jats:italic> and <jats:italic>Hafnia alvei<\/jats:italic>. The non-limiting physico-chemical conditions (pH, NaCl% and <jats:italic>a<\/jats:italic><jats:sub>w<\/jats:sub>) during ripening were probably the cause of the presence of detectable levels of <jats:italic>Enterobacteriaceae<\/jats:italic> up to 120\u00a0d of ripening. The HPLC test showed that cadaverine and putrescine were the amines produced in higher amounts by almost all isolates, indicating that the presence of these amines in cheese can be linked to the presence of high counts of <jats:italic>Enterobacteriaceae<\/jats:italic>. 44 isolates produced low amounts of histamine (&lt;300\u00a0ppm), and four isolates produced more than 1000\u00a0ppm of this amine. Only 9 isolates, belonging to the species <jats:italic>Citrobacter freundii, Esch. coli<\/jats:italic> and <jats:italic>Raoultella ornithinolytica<\/jats:italic>, appeared to produce tyramine. These data provided new information regarding the decarboxylase activity of some <jats:italic>Enterobacteriaceae<\/jats:italic> species, including <jats:italic>Pantoea agglomerans, Esch. fergusonii<\/jats:italic> and <jats:italic>R. ornithinolytica<\/jats:italic>.<\/jats:p>","DOI":"10.1017\/s002202991200074x","type":"journal-article","created":{"date-parts":[[2013,1,8]],"date-time":"2013-01-08T17:24:52Z","timestamp":1357665892000},"page":"122-127","source":"Crossref","is-referenced-by-count":58,"title":["Identification of the <i>Enterobacteriaceae<\/i> in Montasio cheese and assessment of their amino acid decarboxylase 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