title: Isolation and typification of histamine-producing Lactobacillus vaginalis strains from cheese.
abstract: In food, the biogenic amine (BA) histamine is mainly produced by histidine decarboxylation catalysed by microbial histidine decarboxylase. The consumption of foods containing high concentrations of histamine can trigger adverse neurological, gastrointestinal and respiratory reactions. Indeed, histamine is one of the most toxic of all BAs, and is often detected in high concentration in cheese. However, little is known about the microorganisms responsible for its accumulation in this food. In the present work, 25 histamine-producing Lactobacillus vaginalis strains were isolated from a blue-veined cheese (the first time that histamine-producing strains of this species have been isolated from any food). The restriction profiles of their genomes were analysed by PFGE, and seven lineages identified. The presence of the histidine decarboxylase gene (hdcA) was confirmed by PCR. The nucleotide sequence and genetic organisation of the histamine biosynthesis gene cluster (HDC) and its flanking regions are described for a representative strain (L. vaginalis IPLA11050).
authors.affiliation: Instituto de Productos Lácteos de Asturias, IPLA-CSIC, Paseo Rio Linares s/n, 33300 Villaviciosa, Spain.
authors.forename: Maria
authors.initials: M
authors.lastname: Diaz
authors.affiliation: Instituto de Productos Lácteos de Asturias, IPLA-CSIC, Paseo Rio Linares s/n, 33300 Villaviciosa, Spain.
authors.forename: Beatriz
authors.initials: B
authors.lastname: del Rio
authors.affiliation: Instituto de Productos Lácteos de Asturias, IPLA-CSIC, Paseo Rio Linares s/n, 33300 Villaviciosa, Spain.
authors.forename: Victor
authors.initials: V
authors.lastname: Ladero
authors.affiliation: Instituto de Productos Lácteos de Asturias, IPLA-CSIC, Paseo Rio Linares s/n, 33300 Villaviciosa, Spain.
authors.forename: Begoña
authors.initials: B
authors.lastname: Redruello
authors.affiliation: Instituto de Productos Lácteos de Asturias, IPLA-CSIC, Paseo Rio Linares s/n, 33300 Villaviciosa, Spain.
authors.forename: María
authors.initials: M
authors.lastname: Fernández
authors.affiliation: Instituto de Productos Lácteos de Asturias, IPLA-CSIC, Paseo Rio Linares s/n, 33300 Villaviciosa, Spain. Electronic address: mcm@ipla.csic.es.
authors.forename: Maria Cruz
authors.initials: MC
authors.lastname: Martin
authors.affiliation: Instituto de Productos Lácteos de Asturias, IPLA-CSIC, Paseo Rio Linares s/n, 33300 Villaviciosa, Spain.
authors.forename: Miguel A
authors.initials: MA
authors.lastname: Alvarez
mesh_terms: D015373:Bacterial Typing Techniques; D001483:Base Sequence; D002611:Cheese / Q000032:analysis / Q000382:microbiology*; D004269:DNA, Bacterial / Q000235:genetics; D016521:Electrophoresis, Gel, Pulsed-Field; D005516:Food Microbiology; D006632:Histamine / Q000096:biosynthesis*; D006640:Histidine Decarboxylase / Q000235:genetics*; D007778:Lactobacillus / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification; D005810:Multigene Family; D016133:Polymerase Chain Reaction; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017422:Sequence Analysis, DNA
chemical_list: D004269:DNA, Bacterial; D012336:RNA, Ribosomal, 16S; D006632:Histamine; D006640:Histidine Decarboxylase
keywords: Biogenic amines; Cheese; Histamine; Lactobacillus vaginalis; PFGE; hdcA