Effects of Organic Acids, Sugars, and Oils on Histamine Production by the Halotolerant Histamine-Producing Bacterium Staphylococcus epidermidis TYH1 Isolated from Sakana Miso Fermented Fish Paste

The aim of this study was to investigate the effects of organic acids, sugars, and oils used as food additives on histamine production by a halotolerant histamine-producing bacterium, Staphylococcus epidermidis TYH1, isolated from fermented fish paste. The test strain was incubated in LB medium (pH...

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Published in:FOOD SCIENCE AND TECHNOLOGY RESEARCH 2017, Vol.23(6), pp.863-870
Main Authors: Harada, Yasuyuki, Shozen, Kei-Ichi, Yokoi, Ken-ji, Satomi, Masataka
Format: Article
Language:English
Subjects:
Accumulation
Acetic acid
Acids
Agricultural production
Bacteria
Citric acid
Edible oils
fermented fish paste
Fermented food
Fishery products
Food additives
Food contamination
Food poisoning
Food production
halotolerant histamine-producing bacteria
Histamine
Histidine
Malic acid
Oils & fats
Organic acids
Salinity tolerance
salted foods
Soybean oil
Soybeans
Staphylococcus epidermidis
Sugar
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Summary:The aim of this study was to investigate the effects of organic acids, sugars, and oils used as food additives on histamine production by a halotolerant histamine-producing bacterium, Staphylococcus epidermidis TYH1, isolated from fermented fish paste. The test strain was incubated in LB medium (pH 5.0) containing 0.5% histidine and various concentrations of organic acids, sugars, or oils. TYH1 proliferated and produced significant amounts of histamine in the medium containing 1–10% (w/v) glucose or soybean oil. Histamine production was markedly accelerated in the medium with 30 mM acetic acid, 30 mM malic acid, and 10 mM citric acid. However, histamine accumulation was suppressed by the addition of higher concentrations of organic acids to the medium. The minimum inhibitory concentrations (MICs) of acetic, malic, citric and lactic acids for both histamine accumulation in the medium and proliferation of TYH1 were 80, >100, 30, and >100 mM, respectively. These findings may contribute to the development of techniques to prevent histamine food poisoning.
ISSN:1344-6606
1881-3984
DOI:10.3136/fstr.23.863