Occurrence of biogenic amines and amines degrading bacteria in fish sauce

Czech Journal of Food Sciences

Volumn 28, Issue 5, 2010, Pages 440-449

  Zaman, Muhammad Zukhrufuz ^a   Bakar, Fatimah Abu ^a   Selamat, Jinap ^a   Bakar, Jamilah ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Amines degradation; Bacillus amyloliquefaciens; Biogenic amines; Fish sauce; Staphylococcus carnosus

Indexed keywords

BACTERIA; BACTERIOLOGY; BIODEGRADATION; FISH; FOOD PRODUCTS;

BACILLUS AMYLOLIQUEFACIENS; BIOGENIC AMINES; DEGRADATION ACTIVITY; DEGRADING BACTERIA; FISH SAUCE; INITIAL CONCENTRATION; SALT CONCENTRATION; STAPHYLOCOCCUS CARNOSUS;

AMINES;

BACILLUS AMYLOLIQUEFACIENS; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); STAPHYLOCOCCUS CARNOSUS; STAPHYLOCOCCUS INTERMEDIUS;

EID: 77958115268     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/312/2009-cjfs     Document Type: Article

References (39)

1. Anonymous (2004): Food Act and Regulations, All amendments up to April, 2004 Act 28. MDC Publisher Sdn. Bhd., Kuala Lumpur 120-125.
2. Brink B., Damink C, Josten H.M.L.J., Huis in't Veld J.H.J. (1990): Occurrence and formation of biologically active amines in foods. International Journal of Food Microbiology, 11: 73-84.
3. Cho T.Y., Han G.H., Bahn K.N., Son Y.W., Jang M.R., Lee C.H., Kim S.H., Kim D.B., Kim S.B. (2006): Evaluation of biogenic amine in Korean commercial fermented foods. Korean Journal of Food Science and Technology, 38: 730-737.
4. Dapkevicius M.L.N.E., Nout M.J.R., Rombouts F.M., Houben J.H., Wimenga W. (2000): Biogenic amine formation and degradation by potential fish silage starter microorganisms. International Journal of Food Microbiology, 57: 107-114.
5. Dissaraphong S., Benjakul S., Visessanguan W., Kishimura H. (2006): The influence of storage conditions of tuna viscera before fermentation on the chemical, physical and microbiological changes in fish sauce during fermentation. Bioresource Technology, 97: 2032-2040.
6. Frazier W.C., Westhoff D.C. (1988): Food Microbiology. 4t Ed. McGraw-Hill, Inc., New York: 54-55.
7. Fu X.T., You S.G., Kim S.M. (2008): Characterization of a salt tolerant acid protease produces by Bacillus megaterium KLP-98 and its potential as a fermentation starter for the manufacture offish sauce. Journal of Food Biochemistry, 32: 279-298.
8. Fukami K., Satomi M., Kawasaki K., Watabe S. (2004): Characterization of Staphylococcus sp. implicated for improvement of fish sauce odor. Fisheries Science, 70: 916-923.
9. Halász A., Baráth Á., Sarkadi L.S., Holzapfel W. (1994): Biogenic amines and their production by microorganisms in food. Trends in Food Science and Technology, 5: 42-49.
10. Hwang D.F., Chang S.H., Shiua C.Y., Chai T.J. (1997): High performance liquid chromatographic determination of biogenic amines in fish implicated in food poisoning. Journal of Chromatography B, 693: 23-30.
11. Ishizuka H., Horinouchi S., Beppu T (1993): Pu-trescine oxidase of Micrococcus rubens: primary structure and escherichia coli. Journal of General Microbiology, 139: 425-432.
12. Joosten H.M.L.J., Northolt M.D. (1989): Detection, growth and amine producing capacity of lactobacilli in cheese. Applied and Environmental Microbiology, 62: 2356-2360.
13. Kala P., Špika J., Kížek M., Peliká nová T. (2000): The effect of lactic acid bacteria inoculants on biogenic amines formation in sauerkraut. Food Chemistry, 70: 355-359.
14. Kashket E.R. (1987): Bioenergetics of lactic acid bacteria: cytoplasmic pH and osmotolerance. FEMS Microbiology Reviews, 46: 233-244.
15. Kim M.W., Kim Y.M. (2006): Isolation and identification of histamine degrading bacteria from Kwamegi. Korean Journal of Life Science, 16: 120-125.
16. Kížek M., Kala P. (1998): Biogenic amines in foods and their roles in human nutrition. Czech Journal of Food Sciences, 16: 151-159.
17. Lehane L., Olley J. (2000): Histamine fish poisoning revisited. International Journal of Food Microbiology, 58: 1-37.
18. Leuschner R.G., Hammes W.P. (1998): Tyramine degradation by micrococci during ripening of fermented sausages. Meat Science, 49: 289-296.
19. Leuschner R.G., Heidel M., Hammes W.P. (1998): Histamine and tyramine degradation by food fermenting microorganisms. International Journal of Food Microbiology, 39: 1-10.
20. Liu S.Q., Asmundson R.V., Gopal P.K., Holland R., Crow V.L. (1998): Influence of reduced water activity on lactose metabolism by lactococcus lactis subsp. cremoris at different pH values. Applied and Environmental Microbiology, 64: 2111-2116.
21. Lopetcharat K., Choi Y.J., Park J.W., Daeschel M.A. (2001): Fish sauce products and manufacturing: a review. Food Reviews International, 17: 65-88.
22. Luten J.B., Bouquet W., Seuren L.A.J., Burggraaf M.M., Riekwel-Booy G., Durand P., Etienne M., Gouyou J.P., Landrein A., Ritchie A., Leclerq M., Guinet R. (1992): Biogenic amines in fishery products: standardization methods within EC. In: Huss H.H. (ed.): Quality Assurance in the Fish industry. Elsevier Science Publishers, Amsterdam: 427-439.
23. Mah J.H., Hwang H.J. (2009): Inhibition of biogenic amine formation in a salted and fermented anchovy by Staphylococcus xylosus as a protective culture. Food Control, 20: 796-801.
24. Mah J.H., Han H.K., Oh Y.J., Kim M.G., Hwang H.J. (2002): Biogenic amines in jeotkals, Korean salted and fermented fish products. Food Chemistry, 79: 239-243.
25. Martuscelli M., Crudele M.A., Gardini F., Suzzi G. (2000): Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal fermented sausages. Letters in Applied Microbiology, 31: 228-232.
26. Murooka Y., Doi N., Harada T (1979): Distribution of membrane bound monoamine oxidase in bacteria. Applied and Environmental Microbiology, 38: 565-569.
27. Ozogul F., Taylor K.D.A., Quantick P., Ozogul Y.O. (2002): Biogenic amines formation in atlantic herring (Clupea harengus) stored under modified atmosphere packaging using rapid HPLC method. International Journal of Food Science and Technology, 37: 515-522.
28. Park J.N., Fukumoto Y., Fujita E., Tanaka T, Washio T, Otsuka S., Shimizu T, Watanabe K., Abe H. (2001): Chemical composition offish sauce produced in southeast and east asian countries. Journal of Food Composition and Analysis, 14: 113-125.
29. Saaid M., Saad B., Hashim N.H., Ali A.S.M., Saleh M.I. (2009): Determination of biogenic amines in selected Malaysian food. Food Chemistry, 113: 1356-1362.
30. Sanceda N.G., Kurata T, Arakawa N. (1996): Accelerated fermentation process for the manufacture offish sauce using histidine. Journal of Food Science, 61: 220-225.
31. Shalaby A.R. (1996): Significance of biogenic amines to food safety and human health. Food Research International, 29: 675-690.
32. Stute R., Petridis K., Steinhart H., Biernoth G. (2002): Biogenic amines in fish and soy sauce. European Food Research Technology, 215: 101-107.
33. Tanasupawat S., Hashimoto Y., Ezaki T, Kozaki M., Komagata K. (1991): Identification of Staphylococcus carnosus strains from fermented fish and soy mash. Journal of General and Applied Microbiology, 37: 479-494.
34. Tsai Y.H., Lin C.H., Chien L.T., Lee T.M., Wei C.I., Hwang D.F. (2006): Histamine contents of fermented fish products in Taiwan and isolation of histamine-forming bacteria. Food Chemistry, 98: 64-70.
35. Um M.N., Lee C.H. (1996): Isolation and identification of Staphylococcus sp. from Korean fermented fish products. Journal of Microbiology and Biotechnology, 6: 340-346.
36. Valero B.V., Bauer F., Smulders F.J.M., Arino A., Hagen U., Paulsen P. (2005): Biogenic amines and polyamines and total aerobic count during storage of vacuum packaged porcine kidney, liver and spleen. Food Science and Technology International, 11: 337-344.
37. Yamashita M., Sakaue M., Iwata M., Sugino H., Murooka Y. (1993): Purification and characterization of monoamine oxidase from klebsiella aero-genes. Journal of Fermentation and Bioengineering, 76: 289-295.
38. Yongsawatdigul J., Rodtong S., Raksakulthai N. (2007): Acceleration of Thai fish sauce fermentation using proteinases and bacterial starter cultures. Journal of Food Science, 72: M282-M290.
39. Zaman M.Z., Abdulamir A.S., Bakar F.A., Selamat J., Bakar J. (2009): A review: microbiological, physi-cochemical, and high impact of high level of biogenic amines in fish sauce. American Journal of Applied Sciences, 6: 1199-1211.