[The role of halophilic bacteria in decarboxylation of histidine in salted fish].
The purpose of this study was to determine frequency of occurrence of halotolerant and halophilic histamine-forming bacteria under laboratory conditions in salted herring stored at 20 degrees C for 2 months. The other aim was to isolate these bacteria both from herring bought in a retail shop and examine the ability of decarboxylation of histidine by these microorganisms using Karnop's method modified by the authors. The amount of histamine formed was determined by fluorometric method. The level of histamine in media containing homogenates of herring was in a range from 5 to 1950 micrograms/100 ml of a nutrient medium. All isolated bacteria belong to halotolerant and halophilic strains and produce histamine both at 8% and 20% content of NaCl in a nutrient medium. The obtained results indicate that during storage of salted herring at ambient temperature the increase of histamine content in their flesh can occur.
Peconek
J
J
Katedra Higieny Zywności Wydziału Weterynaryjnego Szkoła Główna Gospondarstwa Wiejskiego, Warszawa.
Szczawiński
J
J
Fonberg-Broczek
M
M
Sawilska-Rautenstrauch
D
D
Windyga
B
B
D000818:Animals; D003653:Decarboxylation; D005399:Fishes / Q000382:microbiology*; D005519:Food Preservation / Q000379:methods*; D016931:Halobacteriales / Q000302:isolation & purification / Q000378:metabolism*; D006639:Histidine / Q000032:analysis*; D012965:Sodium Chloride / Q000378:metabolism*; D013696:Temperature
D012965:Sodium Chloride; D006639:Histidine