Histamine formation by Tetragenococcus muriaticus, a halophilic lactic acid bacterium isolated from fish sauce.
We examined histamine formation in cultures of Tetragenococcus muriaticus, a halophilic lactic acid bacterium isolated from fish sauce. T. muriaticus formed histamine in low acidity (pH 5.8), O2 limiting conditions with optimal NaCl and glucose concentrations of 5-7% (w/v) and above 1%, respectively. Histamine formation could not be prevented even at 20% (w/v) NaCl, indicating that NaCl could not prevent histamine formation by this bacterium. A conspicuous amount of histamine accumulated only during the late stationary phase regardless of the growth conditions. Studies of cell suspension experiments confirmed the results obtained from cultured cells.
Kimura
B
B
Department of Food Science and Technology, Tokyo University of Fisheries, Japan. kimubo@tokyo-u-fish.ac.jp
Konagaya
Y
Y
Fujii
T
T
D000818:Animals; D015169:Colony Count, Microbial; D005396:Fish Products / Q000382:microbiology*; D005399:Fishes; D005947:Glucose; D006632:Histamine / Q000096:biosynthesis*; D006640:Histidine Decarboxylase / Q000378:metabolism; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000378:metabolism*; D010100:Oxygen; D012965:Sodium Chloride / Q000494:pharmacology*
D012965:Sodium Chloride; D006632:Histamine; D006640:Histidine Decarboxylase; D005947:Glucose; D010100:Oxygen