English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/64132
COMPARTIR / IMPACTO:
Estadísticas
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
Exportar a otros formatos:
Título

Biogenic amine production by bacteria isolated from ice-preserved sardine and mackerel

AutorFadhlaoui-Zid, Karima; Curiel, José Antonio ; Landeta, Gerardo; Fattouch, Sami; Reverón, Inés ; Rivas, Blanca de las ; Sadok, Saloua; Muñoz, Rosario
Fecha de publicaciónmay-2012
EditorElsevier
CitaciónFood Control 25(1): 89-95 (2012)
ResumenThe occurrence of in vitro production of biogenic amines in bacteria isolated from ice-preserved sardine and mackerel was studied. Biogenic amine production was investigated by means of amino acid decarboxylation by growth on decarboxylase differential medium, biogenic amine detection by thinlayer chromatography (TLC) and decarboxylase gene detection by PCR. Decarboxylase medium overestimate the number of biogenic amine-producer strains, as the production of amine was confirmed by TLC in only five out the 17 presumptive strains. On the producer strains, PCR was used to confirm the presence of the genes encoding the amino acid decarboxylase responsible for the synthesis of these amines. Moreover, biogenic amine-producer bacteria were molecularly identified by sequencing their 16S rRNA. Form sardine, enterobacteria producing simultaneously several biogenic amines were isolated. A Kluyvera intermedia strain producing histamine, putrescine and cadaverine, and an Enterobacter asburiae strain producing only the diamines cadaverine and putrescine were identified. From mackerel, lactic acid bacteria from the Enterococcus durans species producing tyramine were isolated. This study constitutes the first description of the presence on these putatively harmful species on ice-preserved sardine and mackerel.
Versión del editorhttp://dx.doi.org/10.1016/j.foodcont.2011.10.032
URIhttp://hdl.handle.net/10261/64132
DOI10.1016/j.foodcont.2011.10.032
Identificadoresissn: 0956-7135
Aparece en las colecciones: (ICTAN) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
ice-preserved_sardine_Fadhlaoui.pdf285,77 kBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro completo
 

Artículos relacionados:


NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.