English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/143229
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:


A PCR-DGGE method for the identification of histamine-producing bacteria in cheese

AuthorsDíaz, María; Ladero Losada, Víctor Manuel ; Redruello, Begoña ; Sánchez-Llana, Esther; Río Lagar, Beatriz del ; Fernández García, María ; Martín, M. Cruz ; Álvarez González, Miguel Ángel
Biogenic amines
Issue DateMay-2016
CitationFood Control 63: 216-223 (2016)
AbstractHistamine is the biogenic amine (BA) most frequently involved in food poisoning. Cheese is among the foods in which it is most commonly found, and in some of the highest concentrations. Its accumulation in cheese is mainly due to the presence of lactic acid bacteria (LAB) that produce histidine decarboxylase, an enzyme coded by the gene hdcA. This gene has been sequenced in several histamine-producing LAB. This paper reports a new culture-independent method based on PCR-DGGE for detecting and identifying, at the species level, the histaminogenic bacteria present in cheese. Primers were designed based on the hdcA gene sequences available for Gram positive bacteria, and PCR and DGGE optimized in order to differentiate between amplicons corresponding to different histamine-producing species. The proposed method provides a rapid and simple means of detecting and identifying histamine-producing Gram positive bacteria in foods with complex microbial communities, such as cheese.
Publisher version (URL)https://doi.org/10.1016/j.foodcont.2015.11.035
Identifiersissn: 0956-7135
Appears in Collections:(IPLA) Artículos
Files in This Item:
File Description SizeFormat 
A PCR-DGGE method for the identification.pdf1,29 MBAdobe PDFThumbnail
Show full item record
Review this work

Related articles:

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.