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To characterize the histamine-producing bacteria isolated from a marinade broth accumulating approximately 25 mg/100 mL of histamine in shimesaba production, taxonomic and physiological features of the isolates were studied. Nineteen strains capable of producing histamine were isolated from a marinade broth by using AC plate agar with the anaerobic culture method and a member of lactobacilli was identiˆed based on the phenotypic characteristics. Moreover, the closest phylogenetic neighbor of the strains was Lactobacillus otakiensis sharing 100  similarity based on 16S rRNA gene sequence. The strains harbored a pyruvoyl-dependent histidine decarboxylase gene, which is widespread in histamine-producing gram positive bacteria. Growth of the strains was inhibited by low pH (below 3.6), low water activity (below 0.939), high salt concentration (above 10), and supplementation of 2 acetic acid (ˆnal concentration). However, all of the strains were able to grow in MRS broth with pH 5.7 at temperatures below 8°C and produce histamine within 4 weeks of cultivation. To prevent histamine accumulation in shimesaba production, it is necessary to use some bacteriostatic conditions, low pH (around 4.0), low temperature (below 8°C), and an appropriate concentration of vinegar, to preserve marinade broth based on the hurdle technology theory.

Retraction: Growth characteristics of histamine-producing lactic acid bacteria isolated from marinade broth in <i>shimesaba</i> production