Screening and Identification of Histamine-Producing Bacteria from Chub mackerel Meat

doi:10.7506/spkx1002-6630-201213048

Abstract

Abstract: A two-step procedure was performed to isolate and screen histamine-producing bacteria (HPB) from Chub mackerel meat according to their histamine-producing capability. The screened strains were identified by physiological and biochemical analysis combined with 16S rRNA sequence analysis. The results showed that among five HPB strains isolated from Chub mackerel meat, two strains were gram-negative bacteria and the other three strains were gram-positive bacteria. These five HPB isolates were separately inoculated into a medium containing 2.0 g/100 mL histidine and cultured for 24 h at 36 ℃ to obtain histamine concentrations of 210.5, 823.0, 130.5, 229.0 mg/L and 217.0 mg/L, respectively. They were identified as Pseudomonas monteilii, Citrobacter freundii, Bacillus sphaericus, Macrococcus caseolyticus and Staphylococcus sciuri according to their physiological and biochemical characteristics and molecular biological analysis.

Key words: histamine-producing bacteria, 16S rRNA, histamine, Chub mackerel, screeni

CLC Number:

Q936

ZHOUWei-feng，TANGHai-qing，HELin-juan，YANGHua，OUChang-rong. Screening and Identification of Histamine-Producing Bacteria from Chub mackerel Meat[J]. FOOD SCIENCE, 2012, 33(13): 225-229.

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Screening and Identification of Histamine-Producing Bacteria from Chub mackerel Meat

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