| Title | NOTE] Isolation and Characterization of Histamine-Producing Bacteria from Fermented Fish Products |
|---|---|
| Author | Jin Seok Moon1, So-Young Kim2, Kyung-Ju Cho3, Seung-Joon Yang3, Gun-Mook Yoon3, Hyun-Ju Eom1, and Nam Soo Han1* |
| Address | 1Department of Food Science and Technology, Brain Korea 21 Center for Bio-Resource Development, Chungbuk National University, Cheongju 361-763, Republic of Korea, 2Department of Agrofood Resources, NAAS, RDA, Suwon 441-853, Republic of Korea, 3Chungbuk Institute of Health & Environment Research, Cheongwon 363-951, Republic of Korea |
| Bibliography | Journal of Microbiology, 51(6),881-885, 2013, |
| DOI | 10.1007/s12275-013-3333-0 |
| Key Words | histamine, histidine decarboxylase gene (hdc), multiplex PCR, Bacillus licheniformis, Bacillus coagulans |
| 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. |