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Real-Time Polymerase Chain Reaction for Quantitative Detection of Histamine-Producing Bacteria: Use in Cheese Production

AutorFernández García, María ; Linares, Daniel M. ; Río Lagar, Beatriz del ; Martín, M. Cruz ; Álvarez González, Miguel Ángel
Palabras claveHistamine detection
Lactic Acid Bacteria
Cheese
Real-Time Quantitative Polymerase Chain Reaction
Fecha de publicación2006
EditorAmerican Dairy Science Association
CitaciónJ. Dairy Sci. 89(10): 3763-3769 (2006)
ResumenBiogenic amines are toxic substances that appear in foods and beverages as a result of AA decarboxylation. The enzyme histidine decarboxylase catalyzes the decarboxylation of histidine to histamine, the biogenic amine most frequently involved in food poisoning. The aim of the present work was to develop a real-time quantitative PCR assay for the direct detection and quantification of histamine-producing strains in milk and cheese. A set of primers was designed, based on the histidine decarboxylase gene sequence of different gram-positive bacteria. The results show the proposed procedure to be a rapid (total processing time < 2 h), specific and highly sensitive technique for detecting potential histamine-producing strains. Chromatographic methods (HPLC) verified the capacity of real-time quantitative PCR to correctly quantify histamine accumulation.
Descripción7 pages, 1 figure.-- PMID: 16960050 [PubMed].-- Copyright © American Dairy Science Association, 2006.
Versión del editorhttp://jds.fass.org/cgi/content/full/89/10/3763
URIhttp://hdl.handle.net/10261/5718
ISSN0022-0302
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