000109347 001__ 109347
000109347 005__ 20240319080946.0
000109347 0247_ $$2doi$$a10.1016/j.foodcont.2021.108595
000109347 0248_ $$2sideral$$a125447
000109347 037__ $$aART-2022-125447
000109347 041__ $$aeng
000109347 100__ $$0(orcid)0000-0002-9312-1519$$aBotello Morte, L.
000109347 245__ $$aIdentification by means of molecular tools of the microbiota responsible for the formation of histamine accumulated in commercial cheeses in Spain
000109347 260__ $$c2022
000109347 5060_ $$aAccess copy available to the general public$$fUnrestricted
000109347 5203_ $$aHistamine intoxication is an important food safety and public health concern. Ripened cheeses are the most common dairy products in which histamine can accumulate. Histamine is formed by the microbiota present in cheese by decarboxylation of histidine, due to the action of the histidine decarboxylase. This study's objective was to identify the responsible for the formation of histamine accumulated in commercial cheeses. The content of histamine of 39 different types of cheeses marketed in Spain, of varying milk origin, was assessed. About one third of the cheeses analysed contained more than 200 mg/kg histamine; two cheeses exceeded 500 mg/kg histamine, the consumption of such cheeses can be harmful or even toxic for consumers. The five cheeses with the highest histamine concentrations were selected for in-depth molecular analysis. Firstly, bacterial and yeast isolates were obtained, and then the total genetic material from the cheeses was analysed, in order to verify the putative presence of the hdc histidine decarboxylase gene. In order to identify the histamine producing microorganisms, the nucleotide sequences of the histidine decarboxylase genes from the cheeses were amplified, and subjected them to Sanger sequencing. In four of the five selected cheeses, the main histamine producer was identified as Lentilactobacillus parabuchneri, whereas in the remaining cheese it was Tetragenococcus halophilus. The hdc gene was located in an unstable plasmid, only present in that cheese sample. Since all histamine producing microorganisms identified in this study are not part of the species used in cheese starter cultures, an improvement of hygienic manufacturing practices and/or thermal treatments for microbial inactivation in milk may be considered to prevent histamine accumulation in cheeses during ripening.
000109347 536__ $$9info:eu-repo/grantAgreement/ES/AEI/RTC2017-6275-2
000109347 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000109347 590__ $$a6.0$$b2022
000109347 592__ $$a1.057$$b2022
000109347 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b24 / 142 = 0.169$$c2022$$dQ1$$eT1
000109347 593__ $$aFood Science$$c2022$$dQ1
000109347 593__ $$aBiotechnology$$c2022$$dQ1
000109347 594__ $$a10.6$$b2022
000109347 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000109347 700__ $$0(orcid)0000-0002-2457-2738$$aMoniente, M.$$uUniversidad de Zaragoza
000109347 700__ $$aGil-Ramírez, Y.
000109347 700__ $$aVirto, R.
000109347 700__ $$0(orcid)0000-0002-7629-8101$$aGarcía Gonzalo, D.$$uUniversidad de Zaragoza
000109347 700__ $$0(orcid)0000-0002-0238-6328$$aPagán, R.$$uUniversidad de Zaragoza
000109347 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000109347 773__ $$g133, Part A (2022), 108595 [10 pp.]$$pFood control$$tFood Control$$x0956-7135
000109347 8564_ $$s1670038$$uhttps://zaguan.unizar.es/record/109347/files/texto_completo.pdf$$yVersión publicada
000109347 8564_ $$s2644061$$uhttps://zaguan.unizar.es/record/109347/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000109347 909CO $$ooai:zaguan.unizar.es:109347$$particulos$$pdriver
000109347 951__ $$a2024-03-18-12:38:07
000109347 980__ $$aARTICLE