Stephan Schmitz-Esser Publication in "Scientific Reports"

April 8, 2019

Stephan Schmitz-Esser Publication in "Scientific Reports"

Stephan Schmitz-Esser, Associate Professor in Microbiology, has a publication being accepted into "Scientific Reports", an online, open access, multidisciplinary journal that publishes research from all areas of the natural and clinical sciences.

Dr. Schmitz-Esser's paper describes important cheese rind bacteria (Brevibacterium) and and how these bacteria are able to degrade histamine. Histamine is a substance that is naturally produced during food fermentations (such as in cheese) by microbes and can cause histamine intoxication if food contains too high levels of histamine – which is an allergy-like reaction and a problem for a number of people. Having identified those cheese strains that can degrade histamine, can possibly be used to reduce histamine content in cheese and thus reduce the risk of histamine intolerance/intoxication.

 

To read the publication, click here.

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