Biogenic amines content in Spanish and French natural ciders: Application of qPCR for quantitative detection of biogenic amine-producers
2011
Ladero Losada, Víctor Manuel | Coton, M. | Fernández García, María | Burón, Nicolás | Martín, M. Cruz | Guichard, Hugues | Coton, E. | Álvarez González, Miguel Ángel | European Commission | Ministerio de Ciencia e Innovación (España)
Biogenic 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.
Afficher plus [+] Moins [-]This work was funded by the European Seventh Framework Programme Project: BIAMFOOD (Grant Agreement Number 211441) and Spanish Ministry of Science and Innovation (AGL2009-10348).
Afficher plus [+] Moins [-]Peer Reviewed
Afficher plus [+] Moins [-]Informations bibliographiques
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