Production of histamine and tyramine by lactic acid bacteria isolated from vacuum-packed sugar-salted fish.
The incidence of histamine- or tyramine-producing lactic acid bacteria was examined in several products of vacuum-packed sugar-salted fish (salmon, halibut, mackerel). No histamine-producing isolates were observed, whereas the majority of tyramine-producing isolates were identified as Carnobacterium spp. These organisms were shown to be important members of the microbial flora during storage of vacuum-packed sugar-salted salmon at 5 degrees C. The amount of tyramine produced was reduced by lowering the temperature from 9 degrees C to 4 degrees C for all of five strains of carnobacteria or lactobacilli. The majority of tyramine was produced during the exponential growth phase for Carnobacterium piscicola N 5 and Lactobacillus viridescens N 69. The ability of these bacteria to produce tyramine may be used as an index of microbial quality/acceptability of stored vacuum-packed sugar-salted fish.
Leisner
J J
JJ
Technological Laboratory, Danish Ministry of Fisheries, Denmark.
Millan
J C
JC
Huss
H H
HH
Larsen
L M
LM
D005396:Fish Products / Q000382:microbiology*; D005516:Food Microbiology; D005520:Food Preservatives; D006093:Gram-Positive Asporogenous Rods / Q000378:metabolism*; D006632:Histamine / Q000378:metabolism*; D007773:Lactates / Q000096:biosynthesis; D019344:Lactic Acid; D007778:Lactobacillus / Q000378:metabolism; D012965:Sodium Chloride; D013395:Sucrose; D013696:Temperature; D014439:Tyramine / Q000378:metabolism*
D005520:Food Preservatives; D007773:Lactates; D019344:Lactic Acid; D012965:Sodium Chloride; D013395:Sucrose; D006632:Histamine; D014439:Tyramine