Open AccessRapid identification of histamine-producing bacteria isolated from fish using MALDI-TOF MS
Author(s) -
Satomi Uehara,
Makiko Kobayashi,
Keisuke Kimura,
Jun Suzuki,
Kenji Sadamasu
Publication year - 2021
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-021-05092-7
Subject(s) - histamine , histidine decarboxylase , histidine , bacteria , matrix assisted laser desorption/ionization , chemistry , microbiology and biotechnology , mass spectrometry , chromatography , biology , biochemistry , desorption , amino acid , pharmacology , genetics , organic chemistry , adsorption
Histamine-producing bacteria (HPB) produce histamine from histidine contained in food through the action of histidine decarboxylase. To identify HPB isolated from food, it is necessary to detect histamine produced by the bacteria. In this study, we concurrently identified HPB and detected histamine by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. After 24 h of incubation, 30 of 34 bacterial strains were correctly identified. Histamine was detected in all HPB cultured on Niven's medium, and 94% of HPB cultured in histidine broth, except for two strains with low histamine production. This method may greatly simplify the procedure and reduce the time required to identify HPB.