Real time quantitative PCR detection of histamine-producing lactic acid bacteria in cheese: Relation with histamine content

被引：54

作者：

Ladero, Victor ^{[1
]}

Linares, Daniel M. ^{[1
]}

Fernandez, Maria ^{[1
]}

Alvarez, Miguel A. ^{[1
]}

机构：

[1] CSIC, IPLA, Villaviciosa 33300, Spain

来源：

FOOD RESEARCH INTERNATIONAL | 2008年 / 41卷 / 10期

关键词：

Biogenic amines; Histamine; Cheese; RT-qPCR;

D O I：

10.1016/j.foodres.2008.08.001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Biogenic amines (BAs) are low molecular weight organic bases with biological activity, mainly formed by the microbial decarboxylation of amino acids. The consumption of food containing large amounts of some BAs can have toxicological consequences. Histamine is the most active BA and the most frequently involved in food-borne intoxications. This article reports the concentrations of histamine found in 80 cheeses made from different types of milk and subjected to different ripening periods. Histamine was detected in 41.25% of the samples, with values ranging from 20 to over 1000 mg per Kg of cheese. The highest histamine concentrations were recorded in long ripening cheeses made from raw milk. The presence and quantification of histamine-producing lactic acid bacteria was determined by RT-qPCR, and a good association was obtained between the C-t values and histamine concentrations determined by HPLC. (C) 2008 Elsevier Ltd. All rights reserved

引用

页码：1015 / 1019

页数：5

共 25 条

[11] High frequency of histamine-producing bacteria in the enological environment and instability of the histidine decarboxylase production phenotype [J].