Abstract
Histamine-producing bacteria were isolated from various types of canned salted anchovies with cooking oil, which were purchased from retail groceries over a study period of eight years. Thirty-two histamine-producing bacterial isolates were collected from 13 samples, which were equivalent to 43 % of the total canned anchovies manufactured in four different countries. All of these histamine-producing bacterial isolates were Gram-positive, catalase-negative, tetrad-forming cocci, and were identified as the lactic acid bacterium Tetragenococcus muriaticus by 16S rRNA gene sequence analysis. These findings indicated that histamine-producing T. muriaticus cells are widely distributed in the canned anchovies that were purchased from retail groceries. In addition, to evaluate the suppression of histamine production using a model of the storage condition of canned anchovies, the histamine-producing ability of our isolates under various culture conditions was examined. Low-pH and low-temperature conditions were demonstrated to be useful for inhibiting the histamine production of these isolates.
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The authors are very grateful to Y. Komiyama and H. Tsuji in our laboratory for their technical assistance.
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Kobayashi, T., Wang, X., Shigeta, N. et al. Distribution of histamine-producing lactic acid bacteria in canned salted anchovies and their histamine production behavior. Ann Microbiol 66, 1277–1284 (2016). https://doi.org/10.1007/s13213-016-1213-7
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DOI: https://doi.org/10.1007/s13213-016-1213-7