Literature DB >> 21131517

Identification of a tyrosine decarboxylase gene (tdcA) in Streptococcus thermophilus 1TT45 and analysis of its expression and tyramine production in milk.

Federica La Gioia1, Lucia Rizzotti, Franca Rossi, Fausto Gardini, Giulia Tabanelli, Sandra Torriani.   

Abstract

In this study, a tyrosine decarboxylase gene (tdcA) was identified in 1 among 83 Streptococcus thermophilus strains tested. Its sequence, nearly identical to that of a tdcA of Lactobacillus curvatus, indicated a horizontal gene transfer event. Transcription in milk and the formation of critical levels of tyramine were observed in the presence of tyrosine.

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Year:  2010        PMID: 21131517      PMCID: PMC3028712          DOI: 10.1128/AEM.01928-10

Source DB:  PubMed          Journal:  Appl Environ Microbiol        ISSN: 0099-2240            Impact factor:   4.792


  19 in total

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3.  Rapid detection and quantification of tyrosine decarboxylase gene (tdc) and its expression in gram-positive bacteria associated with fermented foods using PCR-based methods.

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4.  Evaluation of amino acid-decarboxylative microbiota throughout the ripening of an Italian PDO cheese produced using different manufacturing practices.

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8.  Biogenic amine-forming microbial communities in cheese.

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9.  A multifactorial design for studying factors influencing growth and tyramine production of the lactic acid bacteria Lactobacillus brevis CECT 4669 and Enterococcus faecium BIFI-58.

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Journal:  Res Microbiol       Date:  2006-01-13       Impact factor: 3.992

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  15 in total

1.  Primary and Secondary Succession Mediate the Accumulation of Biogenic Amines during Industrial Semidry Chinese Rice Wine Fermentation.

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Journal:  Appl Environ Microbiol       Date:  2012-02-24       Impact factor: 4.792

3.  Quantification of yeast and bacterial gene transcripts in retail cheeses by reverse transcription-quantitative PCR.

Authors:  Christophe Monnet; Cécile Straub; Jessie Castellote; Djamila Onesime; Pascal Bonnarme; Françoise Irlinger
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Review 4.  Biogenic amines in foods.

Authors:  Dara Doeun; Munkhtugs Davaatseren; Myung-Sub Chung
Journal:  Food Sci Biotechnol       Date:  2017-12-13       Impact factor: 2.391

5.  Quantitative analysis of histidine decarboxylase gene (hdcA) transcription and histamine production by Streptococcus thermophilus PRI60 under conditions relevant to cheese making.

Authors:  Franca Rossi; Fausto Gardini; Lucia Rizzotti; Federica La Gioia; Giulia Tabanelli; Sandra Torriani
Journal:  Appl Environ Microbiol       Date:  2011-03-04       Impact factor: 4.792

6.  Culture fermentation of Lactobacillus in traditional pickled gherkins: Microbial development, chemical, biogenic amine and metabolite analysis.

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7.  Identification of a Novel Dye-Decolorizing Peroxidase, EfeB, Translocated by a Twin-Arginine Translocation System in Streptococcus thermophilus CGMCC 7.179.

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8.  Factors influencing biogenic amines accumulation in dairy products.

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9.  Biogenic amines in italian pecorino cheese.

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10.  Tyrosine decarboxylase activity of enterococci grown in media with different nutritional potential: tyramine and 2-phenylethylamine accumulation and tyrDC gene expression.

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Journal:  Front Microbiol       Date:  2015-04-10       Impact factor: 5.640

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