Evaluating Sardinella brasiliensis quality indicators through the quantification of histamine and bacterial communities
dc.contributor.author | Lira, Alessandra Danile | pt_BR |
dc.contributor.author | Castro, Ícaro Maia Santos de | pt_BR |
dc.contributor.author | Mann, Michele Bertoni | pt_BR |
dc.contributor.author | Mallmann, Luana Peixoto | pt_BR |
dc.contributor.author | Kothe, Caroline Isabel | pt_BR |
dc.contributor.author | Varela, Ana Paula Muterle | pt_BR |
dc.contributor.author | Frazzon, Ana Paula Guedes | pt_BR |
dc.contributor.author | Frazzon, Jeverson | pt_BR |
dc.date.accessioned | 2021-01-08T04:06:25Z | pt_BR |
dc.date.issued | 2020 | pt_BR |
dc.identifier.issn | 2405-8440 | pt_BR |
dc.identifier.uri | http://hdl.handle.net/10183/217147 | pt_BR |
dc.description.abstract | 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 Highperformance 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 highthroughput 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. | en |
dc.format.mimetype | application/pdf | pt_BR |
dc.language.iso | eng | pt_BR |
dc.relation.ispartof | Heliyon. London. Vol. 6, no. 8 (Aug. 2020), e04461, 10 p. | pt_BR |
dc.rights | Open Access | en |
dc.subject | Histamina | pt_BR |
dc.subject | Food science | en |
dc.subject | Doenças transmitidas por alimentos | pt_BR |
dc.subject | Food analysis | en |
dc.subject | Food safety | en |
dc.subject | Sardinella brasiliensis | pt_BR |
dc.subject | Reação em cadeia da polimerase | pt_BR |
dc.subject | Microbiology | en |
dc.subject | Histamine | en |
dc.subject | Análise de alimentos | pt_BR |
dc.subject | Histidine decarboxylase | en |
dc.subject | High throughput sequencing (HTS) | en |
dc.subject | Microbiota | en |
dc.subject | QPCR | en |
dc.subject | HPLC-DAD | en |
dc.title | Evaluating Sardinella brasiliensis quality indicators through the quantification of histamine and bacterial communities | pt_BR |
dc.type | Artigo de periódico | pt_BR |
dc.identifier.nrb | 001120281 | pt_BR |
dc.type.origin | Estrangeiro | pt_BR |
Este item está licenciado na Creative Commons License
![](/themes/Mirage2Novo//images/lume/cc.png)
-
Artigos de Periódicos (39351)Ciências Agrárias (3911)
-
Artigos de Periódicos (39351)Ciências Biológicas (3068)