Reduction of histamine and biogenic amines during salted fish fermentation by Bacillus polymyxa as a starter culture

Journal of Food and Drug Analysis

Volumn 24, Issue 1, 2016, Pages 157-163

  Lee, Yi Chen ^a   Kung, Hsien Feng ^b   Huang, Chun Yung ^c   Huang, Tzou Chi ^a   Tsai, Yung Hsiang ^c  

^a NATIONAL PINGTUNG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

^b TAJEN UNIVERSITY   (Taiwan)

^c NATIONAL KAOHSIUNG UNIVERSITY OF APPLIED SCIENCES   (Taiwan)

Author keywords

Bacillus polymyxa; biogenic amines; histamine degradation; salted fish product; starter culture

Indexed keywords

BIOGENIC AMINE; CADAVERINE; HISTAMINE; NITROGEN; PUTRESCINE; SODIUM CHLORIDE; TYRAMINE; WATER;

ARTICLE; BACTERIAL COUNT; CONTROLLED STUDY; FERMENTATION; FOOD COMPOSITION; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; PAENIBACILLUS POLYMYXA; PH; SEA FOOD; STARTER CULTURE; TEMPERATURE;

EID: 84957440724     PISSN: 10219498     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfda.2015.02.002     Document Type: Article

References (29)

1. J.M. Hungerford Scombroid poisoning: a review Toxicon 56 2010 231 243
2. L. Lehane, and J. Olley Histamine fish poisoning revisited Int J Food Microbiol 58 2000 1 37
3. J.H. Mah, H.K. Han, Y.J. Oh, M.G. Kim, and H.J. Hwang Biogenic amines in Jeotkals, Korean salted and fermented fish products Food Chem 79 2002 239 243
4. C.S. Lin, F.L. Liu, Y.C. Lee, C.C. Hwang, and Y.H. Tsai Histamine contents of salted seafood products in Taiwan and isolation of halotolerant histamine-forming bacteria Food Chem 131 2012 574 579
5. X.T. Fu, S.G. You, and S.M. Kim Characterization of a salt tolerant acid protease produced by Bacillus megaterium KLP-98 and its potential as a fermentation starter for the manufacture of fish sauce J Food Biochem 32 2008 279 298
6. J. Yongsawatdigul, S. Rodtong, and N. Raksakulthai Acceleration of Thai fish sauce fermentation using proteinases and bacterial starter cultures J Food Sci 72 2007 M382 M390
7. C. Wongkhalaung Industrialization of Thai fish sauce (Nam Pla) K.H. Steinkraus, Industrialization of indigenous fermented food 2004 Marcel Dekker New York 647 705
8. M.Z. Zaman, A.S. Abdulamir, F.A. Bakar, J. Selamat, and J. Bakar A review: microbiological, physicochemical, and high impact of high level of biogenic amines in fish sauce Am J Appl Sci 6 2009 1199 1211
9. M.Z. Zaman, F.A. Bakar, J. Selamat, and J. Bakar Occurrence of biogenic amines and amines degrading bacteria in fish sauce Czech J Food Sci 28 2010 440 449
10. Y. Sekiguchi, H. Makita, A. Yamamura, and K. Matsumoto A thermostable histamine oxidase from Arthrobacter crystallopoietes KAIT-B-007 J Biosci Bioeng 97 2004 104 110
11. M. Martuscelli, M.A. Crudele, F. Gardini, and G. Suzzi Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal fermented sausages Lett Appl Microbiol 31 2000 228 232
12. M. Yamashita, M. Sakaue, M. Iwata, H. Sugino, and Y. Murooka Purification and characterization of monoamine oxidase from Klebsiella aerogenes J Ferment Bioeng 76 1993 289 295
13. A. Hacisalihoglu, J.A. Jongejan, and J.A. Duine Distribution of amines oxidase and amine dehydrogenase in bacteria grown in primary amines and characterization of the amine oxidase from Klebsiella oxytoca Microbiology 143 1997 505 512
14. A. Naila, S. Flint, G. Fletcher, P. Bremer, and G. Meerdink Control of biogenic amines in food-existing and emerging approaches J Food Sci 75 2010 R139 R150
15. J.H. Mah, and H.J. Hwang Inhibition of biogenic amine formation in a salted and fermented anchovy by Staphylococcus xylosus as a protective culture Food Control 20 2009 796 801
16. W. Tapingkae, S. Tanasupawat, K.L. Parkin, S. Benjakul, and W. Visessanguan Degradation of histamine by extremely halophilic archaea isolated from high salt-fermented fishery products Enzyme Microbial Technol 46 2010 92 99
17. W. Tapingkae, K.L. Parkin, S. Tanasupawat, J. Kruenate, S. Benjakul, and W. Visessanguan Whole cell immobilisation of Natrinema gari BCC 24369 for histamine degradation Food Chem 120 2010 842 849
18. T. Sato, T. Horiuchi, and I. Nishimura Simple and rapid determination of histamine in food using a new histamine dehydrogenase from Rhizobium sp Anal Biochem 346 2005 320 326
19. M.Z. Zaman, F.A. Bakar, S. Jinap, and J. Bakar Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation Int J Food Microbiol 145 2011 84 91
20. Y.C. Lee, C.S. Lin, F.L. Liu, T.C. Huang, and Y.H. Tsai Degradation of histamine by Bacillus polymyxa isolated from salted fish products J Food Drug Anal 23 2015 836 844 10.1016/j.jfda.2015.02.003
21. AOAC Fish and other marine products P. Cunniff, Official methods of analysis of AOAC International 1995 AOAC International Rockville, MD 16 17
22. B.F. Cobb, I. Aoaniz, and C.A. Thompson Biochemical and microbial studies on shrimp: volatile nitrogen and amino nitrogen analysis J Food Sci 38 1973 431 435
23. H.C. Chen, Y.R. Huang, H.H. Hsu, C.S. Lin, W.C. Chen, C.M. Lin, and Y.H. Tsai Determination of histamine and biogenic amines in fish cubes (Tetrapturus angustirostris) implicated in a food-borne poisoning Food Control 21 2010 13 18
24. W. Xu, G. Yu, C. Xue, Y. Xue, and Y. Ren Biochemical changes associated with fast fermentation of squid processing by-products for low salt fish sauce Food Chem 107 2008 1597 1604
25. A. Halasz, A. Barath, L.S. Sarkadi, and W. Holzapfel Biogenic amines and their production by microorganisms in food Trends Food Sci Technol 5 1994 42 49
26. C. Paludan-Müller, M. Madsen, P. Sophanodora, L. Gram, and P.L. Møller Fermentation and microflora of plaa-som, a Thai fermented fish product prepared with different salt concentrations Int J Food Microbiol 73 2002 61 70
27. T. Kuda, Y. Izawa, S. Ishii, H. Takahashi, Y. Torido, and B. Kimura Suppressive effect of Tetragenococcus halophilus, isolated from fish-nukazuke, on histamine accumulation in salted and fermented fish Food Chem 130 2012 569 574
28. T.A. Gill Objective analysis of seafood quality Food Rev Int 6 1990 681 714
29. M.M. Hernandez-Herrero, A.X. Roig-Sagues, E.I. Lopez-Sabater, J.J. Rodriguez-Jerez, and M.T. Mora-Ventura Total volatile basic nitrogen and other physicochemical and microbiological characteristics as related to ripening of salted anchovies J Food Sci 64 1999 344 347