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dc.contributor.authorLandeta, Gerardo-
dc.contributor.authorRivas, Blanca de las-
dc.contributor.authorCarrascosa, Alfonso V.-
dc.contributor.authorMuñoz, Rosario-
dc.date.accessioned2012-03-02T09:35:46Z-
dc.date.available2012-03-02T09:35:46Z-
dc.date.issued2007-12-
dc.identifier.citationMeat Science 77(4): 556–561 (2007)es_ES
dc.identifier.issn0309-1740-
dc.identifier.urihttp://hdl.handle.net/10261/46488-
dc.description.abstractThe potential to produce biogenic amines was investigated for 56 coagulase-negative staphylococci isolated during industrial Spanish dry-cured ham processes. The presence of biogenic amines from bacterial cultures was determined by thin-layer chromatography. The percentage of strains that decarboxylated amino acids was very low (3.6%). The only staphylococci with aminogenic capacity were an histamine-producing Staphylococcus capitis strain, and a Staphylococcus lugdunensis strain that simultaneously produced putrescine and cadaverine. In both strains, PCR was used to confirm the presence of the genes encoding the amino acid decarboxylases responsible for the synthesis of these amines. This study reveals that production of biogenic amines is not a widely distributed property among the staphylococci isolated from Spanish dry-cured hamses_ES
dc.description.sponsorshipThis work was supported by Grants AGL2005-00470 (CICYT), RM03-002 (INIA), and ALIBIRD-CAM S-0505/AGR/000153 (CAM). The technical assistance of M.V. Santamaría is greatly appreciated. G. Landeta is a recipient of a predoctoral fellowship from CONACyT.es_ES
dc.description.sponsorshipS0505/AGR-000153/ALIBIRD-
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.relation.isversionofPostprint-
dc.rightsopenAccesses_ES
dc.subjectCoagulase-negative staphylococcies_ES
dc.subjectSpanish dry-cured hames_ES
dc.subjectStaphylococcus capitises_ES
dc.subjectStaphylococcus lugdunensises_ES
dc.subjectBiogenic amineses_ES
dc.subjectHistaminees_ES
dc.subjectPutrescinees_ES
dc.subjectCadaverinees_ES
dc.titleScreening of biogenic amine production by coagulase-negative staphylococci isolated during industrial Spanish dry-cured ham proceseses_ES
dc.typeartículoes_ES
dc.identifier.doihttp://dx.doi.org/10.1016/j.meatsci.2007.05.004-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.meatsci.2007.05.004es_ES
dc.contributor.funderComisión Interministerial de Ciencia y Tecnología, CICYT (España)-
dc.contributor.funderComunidad de Madrid-
dc.contributor.funderConsejo Nacional de Ciencia y Tecnología (México)-
dc.relation.csic-
dc.identifier.funderhttp://dx.doi.org/10.13039/501100007273es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003141es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/100012818es_ES
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