Work

Degradation of histamine by Bacillus polymyxa isolated from salted fish products

Year: 2015

Type: article

Abstract: Histamine is the causative agent of scombroid poisoning, a foodborne chemical hazard. Histamine is degraded by the oxidative deamination activity of certain microorganisms. In this study, eight histamine-degrading bacteria isolated from salted fish products were identified as Rummeliibacillus stabekisii (1 isolate), Agrobacterium tumefaciens (1 isolate), Bacillus cereus (2 isolates), Bacillus polymyxa (1 isolate), Bacillus licheniformis (1 isolate), Bacillus amyloliquefaciens (1 isolate), and Bacillus subtilis (1 isolate). Among them, B. polymyxa exhibited the highest activity in degrading histamine than the other isolates. The ranges of temperature, pH, and salt concentration for growth and histamine degradation of B. polymyxa were 25–37°C, pH 5–9, and 0.5–5% NaCl, respectively. B. polymyxa exhibited optimal growth and histamine-degrading activity at 30°C, pH 7, and 0.5% NaCl in histamine broth for 24 hours of incubation. The histamine-degrading isolate, B. polymyxa, might be used as a starter culture in inhibiting histamine accumulation during salted fish product fermentation.

Source: Journal of Food and Drug Analysis

DOI: 10.1016/j.jfda.2015.02.003

Authors: Yi-Chen Lee, Chung-Saint Lin, Fang-Ling Liu, Tzou-Chi Huang, Yung-Hsiang Tsai

Institutions: National Pingtung University of Science and Technology, Yuanpei University, National Kaohsiung Marine University

Language: English

Topic: Polyamine Metabolism and Applications

Subfield: Molecular Biology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

Funder: National Science Council