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dc.contributor.authorDíaz, María-
dc.contributor.authorLadero Losada, Víctor Manuel-
dc.contributor.authorRedruello, Begoña-
dc.contributor.authorSánchez-Llana, Esther-
dc.contributor.authorRío Lagar, Beatriz del-
dc.contributor.authorFernández García, María-
dc.contributor.authorMartín, M. Cruz-
dc.contributor.authorÁlvarez González, Miguel Ángel-
dc.date.accessioned2017-01-31T13:27:41Z-
dc.date.available2017-01-31T13:27:41Z-
dc.date.issued2016-05-
dc.identifierissn: 0956-7135-
dc.identifier.citationFood Control 63: 216-223 (2016)-
dc.identifier.urihttp://hdl.handle.net/10261/143229-
dc.description.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.-
dc.description.sponsorshipThis work was performed with the financial support of the Spanish Ministry of Economy and Competitiveness (AGL2013-45431-R) and the Plan for Science, Technology and Innovation 2013–2017 of the Principality of Asturias, which is co-funded by the European Regional Development Fund (GRUPIN14-137). M.D. was a beneficiary of an FPI fellowship from the Spanish Ministry of Economy and Competitiveness.-
dc.publisherElsevier-
dc.relation.isversionofPostprint-
dc.rightsopenAccessen_EN
dc.subjectHistamine-
dc.subjectCheese-
dc.subjectIdentification-
dc.subjectPCR-DGGE-
dc.subjecthdcA-
dc.subjectBiogenic amines-
dc.titleA PCR-DGGE method for the identification of histamine-producing bacteria in cheese-
dc.typeartículo-
dc.identifier.doi10.1016/j.foodcont.2015.11.035-
dc.relation.publisherversionhttps://doi.org/10.1016/j.foodcont.2015.11.035-
dc.date.updated2017-01-31T13:27:41Z-
dc.description.versionPeer Reviewed-
dc.language.rfc3066eng-
dc.rights.licensehttp://creativecommons.org/licenses/by-nc-nd/4.0/-
dc.contributor.funderEuropean Commission-
dc.contributor.funderPrincipado de Asturias-
dc.contributor.funderMinisterio de Economía y Competitividad (España)-
dc.relation.csic-
dc.identifier.funderhttp://dx.doi.org/10.13039/501100000780es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003329es_ES
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