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Journal of Microbiology

, Volume 51, Issue 6, pp 881–885 | Cite as

Isolation and characterization of histamine-producing bacteria from fermented fish products

  • Jin Seok Moon
  • So-Young Kim
  • Kyung-Ju Cho
  • Seung-Joon Yang
  • Gun-Mook Yoon
  • Hyun-Ju Eom
  • Nam Soo HanEmail author
Note

Abstract

Histamine is mainly produced by microorganisms that are found in fermented foods, and is frequently involved in food poisoning. Two histamine-producing bacteria were isolated from fermented fish products, anchovy sauce, and sand lance sauce by using a histidine decarboxylating medium. The species were identified as Bacillus licheniformis A7 and B. coagulans SL5. Multiplex PCR analysis showed the presence of the conserved histidine decarboxylase (hdc) gene in the chromosome of these bacteria. B. licheniformis A7 and B. coagulans SL5 produced the maximum amount of histamine (22.3±3.5 and 15.1±1.5 mg/L, respectively). As such, they were determined to be potential histamine-producing bacteria among the tested cultures.

Keywords

histamine histidine decarboxylase gene (hdcmultiplex PCR Bacillus licheniformis Bacillus coagulans 

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Copyright information

© The Microbiological Society of Korea and Springer-Verlag Berlin Heidelberg 2013

Authors and Affiliations

  • Jin Seok Moon
    • 1
  • So-Young Kim
    • 2
  • Kyung-Ju Cho
    • 3
  • Seung-Joon Yang
    • 3
  • Gun-Mook Yoon
    • 3
  • Hyun-Ju Eom
    • 1
  • Nam Soo Han
    • 1
    Email author
  1. 1.Department of Food Science and Technology, Brain Korea 21 Center for Bio-Resource DevelopmentChungbuk National UniversityCheongjuRepublic of Korea
  2. 2.Department of Agrofood ResourcesSuwonRepublic of Korea
  3. 3.Chungbuk Institute of Health & Environment ResearchCheongwonRepublic of Korea

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