Isolation and Identification of Histamine-forming Bacteria from Spanish mackerel Meat

doi:10.7506/spkx1002-6630-201107041

Abstract

Abstract: In order to analyze the species of histamine-forming bacteria (HFB) in Spanish mackerel meat and prevent histamine poisoning, the isolation and identification of HFB in Spanish mackerel meat were performed by primary strain screening with biogenic amine-forming bacterium (BAB) isolation agar, high performance liquid chromatography (HPLC) and post-column derivatization with fluorescence detector (FLD) analysis and the use of VITEK 2 strain identification system. The results showed that 13 BAB strains isolated from Spanish mackerel meat were all gram-negative bacteria, including 8 HFB strains, which were identified to be Escherichia coli (2 strains), Pseudomonas fluorescens, Pasteurella pneumotropica, Brevundimonas vesicularis, Serratia fonticola, Burkholderia pseudomallei and Aeromonas salmonicida, with a credibility of more than 87%。

Key words: biogenic amine, histamine-forming bacteria, high performance liquid chromatography (HPLC), spanish mackerel, isolation, identification

CLC Number:

Q936

ZHAO Zhong-hui,LIN Hong,LI Zhen-xing. Isolation and Identification of Histamine-forming Bacteria from Spanish mackerel Meat[J]. FOOD SCIENCE, 2011, 32(7 ): 194-197.

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Isolation and Identification of Histamine-forming Bacteria from Spanish mackerel Meat

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