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

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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.

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Authors and Affiliations

  1. Department of Food Science and Technology, Brain Korea 21 Center for Bio-Resource Development, Chungbuk National University, Cheongju, 361-763, Republic of Korea

    Jin Seok Moon, Hyun-Ju Eom & Nam Soo Han

  2. Department of Agrofood Resources, Suwon, 441-853, Republic of Korea

    So-Young Kim

  3. Chungbuk Institute of Health & Environment Research, Cheongwon, 363-951, Republic of Korea

    Kyung-Ju Cho, Seung-Joon Yang & Gun-Mook Yoon

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  1. Jin Seok Moon
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  2. So-Young Kim
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Correspondence to Nam Soo Han.

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Moon, J.S., Kim, SY., Cho, KJ. et al. Isolation and characterization of histamine-producing bacteria from fermented fish products. J Microbiol. 51, 881–885 (2013). https://doi.org/10.1007/s12275-013-3333-0

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