A PCR-DGGE method for the identification of histamine-producing bacteria in cheese
نویسندگان
چکیده
منابع مشابه
Real-time polymerase chain reaction for quantitative detection of histamine-producing bacteria: use in cheese production.
Biogenic amines are toxic substances that appear in foods and beverages as a result of AA decarboxylation. The enzyme histidine decarboxylase catalyzes the decarboxylation of histidine to histamine, the biogenic amine most frequently involved in food poisoning. The aim of the present work was to develop a real-time quantitative PCR assay for the direct detection and quantification of histamine-...
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ژورنال
عنوان ژورنال: Food Control
سال: 2016
ISSN: 0956-7135
DOI: 10.1016/j.foodcont.2015.11.035