Premium
Evaluation of histidine decarboxylase activity of bacteria isolated from sardine ( Sardina pilchardus ) by an enzymic method
Author(s) -
LópezSabater E.I.,
RodriguezJerez J.J.,
HernándezHerrero M.,
MoraVentura M.T.
Publication year - 1994
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1994.tb00908.x
Subject(s) - sardine , hygiene , medicine , veterinary medicine , library science , biology , fish <actinopterygii> , pathology , fishery , computer science
A fast and simple enzymic method has been adapted to measure histidine decarboxylase activity in bacteria isolated from fish. It was possible to quantify the presence of histamine at levels higher than 1.03 times 10 ‐2 μmol (3 ppm) per ml of culture medium. There was a good correlation (γ=0.99) between the histamine content and the increase of absorbance in the concentration range of 3 and 30 ppm. The method can be used for quantitation of the amount of histamine produced by a selected strain, and has the advantages of being low in cost, reliable, easy to use and fast to perform. Plesiomonas shigelloides , a bacterium frequently isolated from fish and aquatic environments, has been identified as a new histamine‐former in fish.