Production of histamine and tyramine by bacteria isolated from Portuguese vacuum-packed cold-smoked fish

Food Control

Volumn 13, Issue 6-7, 2002, Pages 457-461

  Da Silva, Manuela V ^a   Gibbs, Paul A ^a,d   Pinho, Olívia ^b   Ferreira, Isabel ^b  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

^c INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

^d LEATHERHEAD FOOD RESEARCH   (United Kingdom)

Author keywords

Biogenic amines; Cold smoked fish; Decarboxylating bacteria; Histamine; Tyramine

Indexed keywords

AGAR; HISTAMINE; HISTIDINE; LACTIC ACID; TYRAMINE; TYROSINE;

ACINETOBACTER; ANAEROBIC CELL CULTURE; ARTICLE; BACTERIAL STRAIN; BACTERIUM COLONY; BACTERIUM ISOLATION; CARNOBACTERIUM DIVERGENS; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CULTURE MEDIUM; DECARBOXYLATION; FISH; FOOD PACKAGING; FOOD STORAGE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INCUBATION TIME; LACTIS LACTIS; NONHUMAN; PORTUGAL; PSEUDOMONAS;

ACINETOBACTER; BACTERIA (MICROORGANISMS); CARNOBACTERIUM; CARNOBACTERIUM DIVERGENS; PSEUDOMONAS;

EID: 0036333246     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0956-7135(01)00081-0     Document Type: Article

References (14)

1. Comparison of differential plating media and two chromatography techniques for the detection of histamine production in bacteria
2. Comparison of four agar media for detection of histamine-producing bacteria in Tuna
3. Medium for the selective enumeration of lactic acid bacteria from foods
4. Detection, growth, and amine-producing capacity of Lactobacilli in cheese
5. Multiple compound quality index for cold-smoked salmon (Salmo salar) developed by multivariate regression of biogenic amines and pH
6. The effect of biogenic amine production by single bacterial cultures and metabiosis in cold-smoked salmon
7. Simultaneous determination of amino acids and biogenic amines by reversed-phase high-performance liquid chromatography of the dabsyl derivates
8. Production of histamine and tyramine by lactic acid bacteria isolated from vacuum-packed sugar-salted fish
9. Formation of histamine and tyramine by some lactic acid bacteria in MRS-broth and modified decarboxylation agar
10. Differential plating medium for quantitative detection of histamine-producing bacteria
11. Occurence and formation of biologically active amines in foods
12. Comparison of the microflora isolated from spoiled cold-smoked salmon from three smokehouses
13. Quality of chilled, vacuum packed cold-smoked salmon
14. The suitability of a modification of Long and Hammer's medium for the enumeration of more fastidious bacteria from fresh fisheries products