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Please use this identifier to cite or link to this item: http://repository.li.mahidol.ac.th/dspace/handle/123456789/41558
Title: Development of molecular approach based on PCR assay for detection of histamine producing bacteria
Authors: Karn Wongsariya
Nuntavan Bunyapraphatsara
Montri Yasawong
Mullika Traidej Chomnawang
Mahidol University
Keywords: Agricultural and Biological Sciences
Issue Date: 1-Jan-2016
Citation: Journal of Food Science and Technology. Vol.53, No.1 (2016), 640-648
Abstract: © 2015, Association of Food Scientists & Technologists (India). Histamine fish poisoning becomes highly concern not only in public health but also economic aspect. Histamine is produced from histidine in fish muscles by bacterial decarboxylase enzyme. Several techniques have been developed to determine the level of histamine in fish and their products but the effective method for detecting histamine producing bacteria is still required. This study was attempted to detect histamine producing bacteria by newly developed PCR condition. Histamine producing bacteria were isolated from scombroid fish and determined the ability to produce histamine of isolated bacteria by biochemical and TLC assays. PCR method was developed to target the histidine decarboxylase gene (hdc). The result showed that fifteen histamine producing bacterial isolates and three standard strains produced an amplicon at the expected size of 571 bp after amplified by PCR using Hdc_2F/2R primers. Fifteen isolates of histamine producing bacteria were classified as M. morganii, E. aerogenes, and A. baumannii. The lowest detection levels of M. morganii and E. aerogenes were 102 and 105 Cfu/mL in culture media and 103 and 106 Cfu/mL in fish homogenates, respectively. The limit of detection by this method was clearly shown to be sensitive because the primers could detect the presence of M. morganii and E. aerogenes before the histamine level reached the regulation level at 50 ppm. Therefore, this PCR method exhibited the potential efficiency for detecting the hdc gene from histamine producing bacteria and could be used to prevent the proliferation of histamine producing bacteria in fish and fish products.
URI: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84954398412&origin=inward
http://repository.li.mahidol.ac.th/dspace/handle/123456789/41558
ISSN: 09758402
00221155
Appears in Collections:Scopus 2016-2017

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