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Evaluating Sardinella brasiliensis quality indicators through the quantification of histamine and bacterial communities.
de Lira, Alessandra Danile; de Castro, Icaro Maia Santos; Mann, Michele Bertoni; Mallmann, Luana Peixoto; Kothe, Caroline Isabel; Varela, Ana Paula Muterle; Frazzon, Ana Paula Guedes; Frazzon, Jeverson.
Afiliación
  • de Lira AD; Institute of Food Science and Technology, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Brazil.
  • de Castro IMS; Federal University of Health Sciences of Porto Alegre (UFCSPA), Porto Alegre, Brazil.
  • Mann MB; Department of Microbiology, UFRGS, Porto Alegre, Brazil.
  • Mallmann LP; Institute of Food Science and Technology, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Brazil.
  • Kothe CI; Université Paris-Saclay, INRAE, AgroParisTech, Micalis Institute, 78350, Jouy-en-Josas, France.
  • Varela APM; Department of Microbiology, UFRGS, Porto Alegre, Brazil.
  • Frazzon APG; Department of Microbiology, UFRGS, Porto Alegre, Brazil.
  • Frazzon J; Institute of Food Science and Technology, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Brazil.
Heliyon ; 6(8): e04461, 2020 Aug.
Article en En | MEDLINE | ID: mdl-32904280
Primarily formed by the microbial decarboxylation of the amino acid histidine, histamine is the leading global cause of food poisoning from fish consumption worldwide. In the present work, the quality of 12 fresh and 12 frozen marketed sardines (Sardinella brasiliensis) were evaluated for histamine concentration using High-performance Liquid Chromatography with Diode-Array Detection (HPLC-DAD), while the detection and quantification of histamine-producing bacteria were performed via quantitative Polymerase Chain Reaction (qPCR), and the microbiota composition of sardines was assessed through amplification of the 16S rRNA gene using high-throughput sequencing (HTS). According to the results obtained by HPLC-DAD, histamine concentration ranged from 226.14 to 583.87 mg kg-1. The histidine decarboxylase (hdc) genes from gram-negative bacteria (Morganella morganii, and Enterobacter aerogenes) were identified. The most abundant microorganisms present in fresh sardines belong to the genera Macrococcus spp., Acinetobacter spp., and Pseudomonas spp., while the genera Phyllobacterium spp., Pseudomonas spp., and Acinetobacter spp. were most abundant in frozen sardines.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE País/Región como asunto: America do sul / Brasil Idioma: En Revista: Heliyon Año: 2020 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE País/Región como asunto: America do sul / Brasil Idioma: En Revista: Heliyon Año: 2020 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Reino Unido