Degradation of histamine by Bacillus polymyxa isolated from salted fish products.

ABSTRACT: Histamine is the causative agent of scombroid poisoning, a foodborne chemical hazard. Histamine is degraded by the oxidative deamination activity of certain microorganisms. In this study, eight histamine-degrading bacteria isolated from salted fish products were identified as Rummeliibacillus stabekisii (1 isolate), Agrobacterium tumefaciens (1 isolate), Bacillus cereus (2 isolates), Bacillus polymyxa (1 isolate), Bacillus licheniformis (1 isolate), Bacillus amyloliquefaciens (1 isolate), and Bacillus subtilis (1 isolate). Among them, B. polymyxa exhibited the highest activity in degrading histamine than the other isolates. The ranges of temperature, pH, and salt concentration for growth and histamine degradation of B. polymyxa were 25-37^°C, pH 5-9, and 0.5-5% NaCl, respectively

SUBMITTER: Lee YC 

PROVIDER: S-EPMC9345454 | biostudies-literature | 2015 Dec

REPOSITORIES: biostudies-literature