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- NOTE] 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 Han
- J. Microbiol. 2013;51(6):881-885. Published online December 19, 2013
- DOI: https://doi.org/10.1007/s12275-013-3333-0
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- 9 Crossref
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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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- Low salt and biogenic amines fermented fish sauce (Mahyaveh) as potential functional food and ingredient
Hoda Ghayoomi, Mohammad Bagher Habibi Najafi, Mohammad Reza Edalatian Dovom, Amir Pourfarzad
LWT.2023; 182: 114801. CrossRef - Histamine-degrading halophilic bacteria from traditional fish sauce: Characterization of Virgibacillus campisalis TT8.5 for histamine reduction
Thi Thu Hang Tran, Thi Phuong Anh Nguyen, Thi Diu Pham, Thi Hong Nguyen, Thi Lam Doan Nguyen, Thi Thanh Thuy Nguyen, Thi Lan Huong Tran, Trung Khoa Giang, Thi Thu Hien Bui, Bien-Cuong Do, Tien-Thanh Nguyen, Dietmar Haltrich, Hoang Anh Nguyen
Journal of Biotechnology.2023; 366: 46. CrossRef - Detection, Identification, and Inactivation of Histamine-forming Bacteria in Seafood: A Mini-review
Daniel Lance Nevado, Sophia Delos Santos, Gelian Bastian, Jimson Deyta, El-jay Managuelod, Jamil Allen Fortaleza, Rener De Jesus
Journal of Food Protection.2023; 86(3): 100049. CrossRef - Influence of polyamine production and proteolytic activities of co-cultivated bacteria on histamine production by Morganiella morganii
Suma Devivilla, Manjusha Lekshmi, Fathima Salam, Sanath Kumar H, Rajendran Kooloth Valappil, Sibnarayan Dam Roy, Binaya Bhusan Nayak
The Journal of General and Applied Microbiology.2022; 68(5): 213. CrossRef - Isolation and Identification of Aroma-producing Yeast from Mackerel Fermentation Broth and Its Fermentation Characteristics
Yu Wu, Xiao’e Chen, Xubo Fang, Lili Ji, Fang Tian, Hui Yu, Yan Chen
Journal of Aquatic Food Product Technology.2021; 30(10): 1264. CrossRef - Effect of fermentation by Aspergillus oryzae on the biochemical and sensory properties of anchovy (Engraulis japonicus) fish sauce
Jianan Sun, Xiaohang Yu, Bohuan Fang, Lei Ma, Changhu Xue, Zhaohui Zhang, Xiangzhao Mao
International Journal of Food Science & Technology.2016; 51(1): 133. CrossRef - Characterization of Tryptamine-Producing Bacteria Isolated from Commercial Salted and Fermented Sand Lance Ammodytes personatus Sauces
In-Seon Um, Tae-Ok Kim, Hee-Dai Kim, Kwon-Sam Park
Korean Journal of Fisheries and Aquatic Sciences.2016; 49(6): 792. CrossRef - Relationship between chemical characteristics and bacterial community of a Korean salted-fermented anchovy sauce, Myeolchi-Aekjeot
Hae-Won Lee, Yun-Jeong Choi, In Min Hwang, Sung Wook Hong, Mi-Ai Lee
LWT.2016; 73: 251. CrossRef - Isolation and Characterization of Putrescine-producing Bacteria in Commercially Available Sauces Made from Salted and Fermented Sand Lance Ammodytes personatus
In-Seon Um, Tae-Ok Kim, Kwon-Sam Park
Korean Journal of Fisheries and Aquatic Sciences.2016; 49(5): 573. CrossRef
- Low salt and biogenic amines fermented fish sauce (Mahyaveh) as potential functional food and ingredient
- Isolation and Characterization of Biogenic Amine-Producing Bacteria in Fermented Soybean Pastes
- Jin Seok Moon , Seung Kee Cho , Hwa Young Choi , Ji Eun Kim , So-Young Kim , Kyung-Ju Cho , Nam Soo Han
- J. Microbiol. 2010;48(2):257-261. Published online May 1, 2010
- DOI: https://doi.org/10.1007/s12275-010-0040-y
- 25 View
- 0 Download
- 20 Scopus
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Abstract
- Biogenic amines (BAs) are produced primarily by microorganisms found in fermented foods and are often implicated in food poisoning. BA-producing bacteria found in fermented soybean pastes were isolated and characterized using a decarboxylating medium and multiplex PCR analysis. Two BA-producing bacteria were isolated from traditional soybean pastes: one was a histamine-producing Clostridium strain, and the other was a tyramine-producing Pseudomonas strain. The Clostridium strain was determined to be a potent histamine producer among the cultures tested. Synthesis of tyramine by Pseudomonas sp. T1 was observed for the first time in this study.
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