Isolation and characterization of histamine-producing bacteria from fermented fish products
- 454 Downloads
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.
Keywordshistamine histidine decarboxylase gene (hdc) multiplex PCR Bacillus licheniformis Bacillus coagulans
Unable to display preview. Download preview PDF.
- Chin, K.D.H. and Koehler, P.E. 1986. Effect of salt concentration and incubation temperature on formation of histamine, phenethylamine, tryptamine and tyramine during miso fermentation. J. Food Prot. 49, 423–427.Google Scholar
- Dumont, E., De Geeter, H., and Huyghebaert, A. 1992. Presence and formation of biogenic amines in local Belgian beers. Med. Fac. Landbauww. Univ. Gent. 57, 423–427.Google Scholar
- EFSA. 2005. Opinion of the scientific panel on biological hazards on Bacillus cereus and other Bacillus spp. in foodstuffs. EFSA J. 175, 1–48.Google Scholar
- Lane, D.J. 1991. 16S/23S rRNA sequencing, pp. 115–175. In Stackbrandt, E. and Goodfellow, M. (eds.), Nucleic acid techniques in bacterial systemmatics. Wiley, Chichester, UK.Google Scholar
- Maijala, R.L., Eerola, S.H., Aho, M.A., and Hirn, J.A. 1993. The effect of GDL-induced pH decrease on the formation of biogenic amines in meat. J. Food Prot. 56, 125–129.Google Scholar
- Rice, S.L., Eitenmiller, R.R., and Koehler, P.E. 1976. Biologically active amines in foods. A review. J. Milk Food Technol. 39, 353–358.Google Scholar
- Rodriguez-Jerez, J.J., Mora-Ventura, M.T., Lopez-Sabater, E.I., and Hernandez-Herrero, M.M. 1994. Histidine, lysine and ornithine decarboxylase bacteria in spanish salted semi-preserved anchovies. J. Food Prot. 57, 784–787.Google Scholar
- Stratton, J.E., Hutkins, R.W., and Taylor, S.L. 1991. Biogenic amines in cheese and other fermented foods: a review. J. Food Prot. 54, 460–470.Google Scholar