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Bioamine development in milk induced by Escherichia coli

Ivanka Otenhajmer ; Veterinarski i mlekarski institut, Zavod za mlekarstvo, Beograd
Zora Mijačević

Sažetak

Bioamine development in milk contaminated with E. coli was investigated. Measurable quantities of histamine and thiramine were developed in raw milk after 24 hours at temperatures from 21 °C to 30 °C when total microbial population amounted to 10^9/mL. Histamine development induced by E. coli in pasteurized milk was provoked at 10^8/mL level. This E. coli level was not reached in milk after preservation of milk for 48 hours at temperatures 7°, 21° and 30 °C. Bioamines were established by the thin layer chromatography method.

Ključne riječi

milk; bioamine; Escherichia coli

Hrčak ID:

100882

URI

https://hrcak.srce.hr/100882

Datum izdavanja:

1.6.1989.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.010 *