title: Identification and inhibition of histamine-forming bacteria in blue scad (Decapterus maruadsi) and chub mackerel (Scomber japonicus).
abstract: In this study, we investigated the differences in histamine accumulation between blue scad and chub mackerel and methods of inhibiting histamine-forming bacteria and controlling histamine accumulation in fish. The free histidine contents in blue scad and chub mackerel were 1.45 and 2.75 mg/g, respectively. The histamine-forming bacteria isolated from them were identified as Citrobacter freundii, Citrobacter braakii, and Enterobacter aerogenes using 16S rDNA sequence analysis, the VITEK 2 Compact system, and MALDI-TOF MS. The histamine-producing capacities of C. freundii, C. braakii, and E. aerogenes were 470, 1,057, and 4,213 mg/liter, respectively, after culture at 37°C for 48 h. Among the different antimicrobials and preservatives tested, potassium sorbate and sodium diacetate effectively inhibited the histamine-forming bacteria and their histamine production. After chub mackerel was dipped into 0.5% potassium sorbate or sodium diacetate, its histamine content increased more slowly at room temperature. Therefore, a potassium sorbate or sodium diacetate dipping treatment could effectively control histamine accumulation in fish.
authors.affiliation: College of Food and Biological Engineering, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University, Xiamen, Fujian, 361021, People's Republic of China.
authors.forename: Jia-Wei
authors.initials: JW
authors.lastname: Hu
authors.affiliation: College of Food and Biological Engineering, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University, Xiamen, Fujian, 361021, People's Republic of China.
authors.forename: Min-Jie
authors.initials: MJ
authors.lastname: Cao
authors.affiliation: Jimei District Agricultural Technology Extension Training Center, Xiamen, Fujian, 361021, People's Republic of China.
authors.forename: Shun-Cai
authors.initials: SC
authors.lastname: Guo
authors.affiliation: College of Food and Biological Engineering, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University, Xiamen, Fujian, 361021, People's Republic of China.
authors.forename: Ling-Jing
authors.initials: LJ
authors.lastname: Zhang
authors.affiliation: College of Food and Biological Engineering, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University, Xiamen, Fujian, 361021, People's Republic of China.
authors.forename: Wen-Jin
authors.initials: WJ
authors.lastname: Su
authors.affiliation: College of Food and Biological Engineering, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University, Xiamen, Fujian, 361021, People's Republic of China. gmliu@jmu.edu.cn.
authors.forename: Guang-Ming
authors.initials: GM
authors.lastname: Liu
mesh_terms: D000085:Acetates / Q000494:pharmacology; D000818:Animals; D002954:Citrobacter / Q000302:isolation & purification* / Q000378:metabolism; D016971:Citrobacter freundii / Q000302:isolation & purification* / Q000378:metabolism; D004275:DNA, Ribosomal; D021902:Enterobacter aerogenes / Q000302:isolation & purification* / Q000378:metabolism; D005399:Fishes / Q000382:microbiology*; D020459:Genes, rRNA; D006632:Histamine / Q000096:biosynthesis*; D010473:Perciformes / Q000382:microbiology*; D017422:Sequence Analysis, DNA; D013011:Sorbic Acid / Q000494:pharmacology
chemical_list: D000085:Acetates; D004275:DNA, Ribosomal; C548838:sodium diacetate; D006632:Histamine; D013011:Sorbic Acid