Produção Nacional
Revisado por pares
Evaluating Sardinella brasiliensis quality indicators through the quantification of histamine and bacterial communities
2020; Elsevier BV; Volume: 6; Issue: 8 Linguagem: Inglês
10.1016/j.heliyon.2020.e04461
ISSN2405-8440
AutoresAlessandra Danile de Lira, Ícaro Maia Santos de Castro, Michele Bertoni Mann, Luana Peixoto Mallmann, Caroline Isabel Kothe, Ana Paula Muterle Varela, Ana Paula Guedes Frazzon, Jeverson Frazzon,
Tópico(s)Probiotics and Fermented Foods
ResumoPrimarily 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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