Brevibacterium from Austrian hard cheese harbor a putative histamine catabolism pathway and a plasmid for adaptation to the cheese environment

The genus Brevibacterium harbors many members important for cheese ripening. We performed real-time quantitative PCR (qPCR) to determine the abundance of Brevibacterium on rinds of Vorarlberger Bergkäse, an Austrian artisanal washed-rind hard cheese, over 160 days of ripening. Our results show that...

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Detalles Bibliográficos
Autores principales: Anast, Justin M., Dzieciol, Monika, Schultz, Dylan L., Wagner, Martin, Mann, Evelyne, Schmitz-Esser, Stephan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6467879/
https://www.ncbi.nlm.nih.gov/pubmed/30992535
http://dx.doi.org/10.1038/s41598-019-42525-y

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6467879/
https://www.ncbi.nlm.nih.gov/pubmed/30992535
http://dx.doi.org/10.1038/s41598-019-42525-y

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