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HISTAMINE—FORMING BACTERIA ISOLATED FROM SPOILED SKIPJACK TUNA AND JACK MACKEREL
Author(s) -
OMURA Y.,
PRICE R. J.,
OLCOTT H. S.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb07412.x
Subject(s) - histidine decarboxylase , morganella morganii , mackerel , histamine , proteus , tuna , microbiology and biotechnology , proteus vulgaris , bacteria , enterobacteriaceae , biology , histidine , food science , strain (injury) , chemistry , escherichia coli , biochemistry , fish <actinopterygii> , fishery , antibacterial activity , anatomy , amino acid , pharmacology , gene , genetics
Bacterial isolates from spoiled skipjack tuna and jack mackerel were examined for their ability to produce histamine in tuna infusion broth. Thirty‐one percent of the 470 isolates produced from 0.10 mg/ml to 4.0 mg/ml of histamine in broth. Forty‐four of these isolates were tentatively identified as: Proteus morganii (21); Hafnia alvei (13); Proteus species (3); Klebsiella species (1); and unknown (6). Histamine (0.05M) did not inhibit histidine decarboxylase activity, but repressed histidine decarboxylase formation with one strain of Proteus morganii in a synthetic medium.