Accumulation of biogenic amines in fermented seafood products caused by bacterial activity is a serious food safety problem. This study used selective plates to screen histamine-producing bacteria from traditional salted Chinese herring that were collected from different fermentation periods during its production. The isolates were identified by 16S rDNA sequencing. Histidine decarboxylase genes were amplified using polymerase chain reaction (PCR), while the histamine content in the culture supernatant was detected using high performance liquid chromatography (HPLC). The results indicated that thirty-two presumptive histamine-producing isolates were obtained, which were classified into three genera and eight species. Staphylococcus was the predominant genus (twenty-nine strains), with S. saprophyticus was the dominant species (sixteen strains). Histidine decarboxylase genes were detected among twenty-four isolates, and different concentrations of histamine were detected in the cultures of twenty-three isolates. The average content of histamine produced was 38.10 μg/mL. Among which, one S. saprophyticus strain produced the highest histamine of 100.21 μg/mL. Studying histamine-producing bacteria in salted Chinese herring during its production has theoretical significances in evaluating the safety of salted Chinese herring as well as guiding the selection of fermentation strains scientifically.
WU Jiajia
,
WANG Siqi
,
DAI Zhiyuan
. Isolation and identification of histamine-producing bacteria in saltedChinese herring[J]. Food and Fermentation Industries, 2019
, 45(3)
: 71
-76
.
DOI: 10.13995/j.cnki.11-1802/ts.018141
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