English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/80713
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:


Biogenic amines content in Spanish and French natural ciders: Application of qPCR for quantitative detection of biogenic amine-producers

AuthorsLadero Losada, Víctor Manuel ; Coton, M.; Fernández García, María ; Burón, Nicolás; Martín, M. Cruz ; Guichard, Hugues; Coton, E.; Álvarez González, Miguel Ángel
Issue DateMay-2011
PublisherAcademic Press
CitationFood Microbiology 28(3): 554-561 (2011)
AbstractBiogenic amines (BA) are low molecular weight nitrogenous bases commonly found in fermented foods and beverages and their consumption can induce undesirable reactions. In this work, the BA content in natural cider from Spain and France was determined. Samples from commercially available cider or obtained during the elaboration process were analyzed. A different profile and BA concentration was observed depending on cider origin. qPCR tools developed for the quantitative detection of BA producers from cheese and wine were tested in the cider samples. A good connection between the BA content and the presence of BA-producing microorganisms was observed. Based on these tools, BA-producing bacteria were isolated from the analyzed cider samples, including new potential histamine- and putrescine-producing . Lactobacillus paracollinoides strains. © 2010 Elsevier Ltd.
Identifiersdoi: 10.1016/j.fm.2010.11.005
issn: 0740-0020
Appears in Collections:(IPLA) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
Show full item record
Review this work

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