A PCR-DGGE method for the identification of histamine-producing bacteria in cheese
Díaz, María | Ladero Losada, Víctor Manuel | Redruello, Begoña | Sánchez-Llana, Esther | Río Lagar, Beatriz del | Fernández García, María | Martín, M. Cruz | Álvarez González, Miguel Ángel | European Commission | Principado de Asturias | Ministerio de Economía y Competitividad (España)
Histamine is the biogenic amine (BA) most frequently involved in food poisoning. Cheese is among the foods in which it is most commonly found, and in some of the highest concentrations. Its accumulation in cheese is mainly due to the presence of lactic acid bacteria (LAB) that produce histidine decarboxylase, an enzyme coded by the gene hdcA. This gene has been sequenced in several histamine-producing LAB. This paper reports a new culture-independent method based on PCR-DGGE for detecting and identifying, at the species level, the histaminogenic bacteria present in cheese. Primers were designed based on the hdcA gene sequences available for Gram positive bacteria, and PCR and DGGE optimized in order to differentiate between amplicons corresponding to different histamine-producing species. The proposed method provides a rapid and simple means of detecting and identifying histamine-producing Gram positive bacteria in foods with complex microbial communities, such as cheese.
Показать больше [+] Меньше [-]This work was performed with the financial support of the Spanish Ministry of Economy and Competitiveness (AGL2013-45431-R) and the Plan for Science, Technology and Innovation 2013–2017 of the Principality of Asturias, which is co-funded by the European Regional Development Fund (GRUPIN14-137). M.D. was a beneficiary of an FPI fellowship from the Spanish Ministry of Economy and Competitiveness.
Показать больше [+] Меньше [-]Peer Reviewed
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Instituto de Productos Lácteos de Asturias