Differential characterization of biogenic amine-producing bacteria involved in food poisoning using MALDI-TOF mass fingerprinting

Histamine poisoning is caused by the consumption of fish and other foods that harbor bacteria possessing histidine decarboxylase activity. With the aim of preventing histamine formation, highly specific mass spectral fingerprints were obtained from the 16 major biogenic amine-producing enteric and m...

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Veröffentlicht in:	Electrophoresis 2010-03, Vol.31 (6), p.1116-1127
Hauptverfasser:	Fernández-No, Inmaculada C, Böhme, Karola, Gallardo, José M, Barros-Velázquez, Jorge, Cañas, Benito, Calo-Mata, Pilar
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacteria Bacteria - classification Bacteria - isolation & purification Bacterial Typing Techniques - methods Biogenic amines Biogenic Amines - metabolism Enterobacteriaceae - isolation & purification Fingerprints Food Microbiology Foodborne Diseases - microbiology Foods Histamine - biosynthesis Histamine - poisoning Histamines Lactobacillus - isolation & purification MALDI-TOF Microbial identification Microorganisms Poisoning Protein profiling Proteins Proteus Proteus - isolation & purification Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization - methods
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