de las Rivas Blanca, Marcobal Angela, Carrascosa Alfonso V, Muñoz Rosario
Departamento de Microbiología, Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva 3, 28006 Madrid, Spain.
J Food Prot. 2006 Oct;69(10):2509-14. doi: 10.4315/0362-028x-69.10.2509.
This study describes an easy PCR method for the detection of foodborne bacteria that potentially produce histamine, tyramine, putrescine, and cadaverine. Synthetic oligonucleotide pairs for the specific detection of the gene coding for each group of bacterial histidine, tyrosine, ornithine, or lysine decarboxylases were designed. Under the conditions used in this study, the assay yielded fragments of 372 and 531 bp from histidine decarboxylase-encoding genes, a 825-bp fragment from tyrosine decarboxylases, fragments of 624 and 1,440 bp from ornithine decarboxylases, and 1,098- and 1,185-bp fragments from lysine decarboxylases. This is the first PCR method for detection of cadaverine-producing bacteria. The method was successfully applied to several biogenic amine-producing bacterial strains.
本研究描述了一种简便的聚合酶链式反应（PCR）方法，用于检测可能产生组胺、酪胺、腐胺和尸胺的食源细菌。设计了用于特异性检测编码每组细菌组氨酸、酪氨酸、鸟氨酸或赖氨酸脱羧酶基因的合成寡核苷酸对。在本研究使用的条件下，该检测方法从编码组氨酸脱羧酶的基因中得到了372 bp和531 bp的片段，从酪氨酸脱羧酶中得到了825 bp的片段，从鸟氨酸脱羧酶中得到了624 bp和1440 bp的片段，从赖氨酸脱羧酶中得到了1098 bp和1185 bp的片段。这是第一种用于检测产尸胺细菌的PCR方法。该方法已成功应用于几种产生物胺的细菌菌株。
