Histamine-degrading halophilic bacteria from traditional fish sauce: Characterization of Virgibacillus campisalis TT8.5 for histamine reduction

Author:

Tran Thi Thu Hang,Nguyen Thi Phuong Anh,Pham Thi Diu,Nguyen Thi Hong,Nguyen Thi Lam Doan,Nguyen Thi Thanh Thuy,Tran Thi Lan Huong,Giang Trung Khoa,Bui Thi Thu Hien,Do Bien-Cuong,Nguyen Tien-Thanh,Haltrich Dietmar,Nguyen Hoang Anh

Funder

NAFOSTED

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology,Bioengineering

Reference43 articles.

1. AOAC-957.07, Determination of histamine in fishery product by HPLC. http://www.aoacofficialmethod.org/index.php?main_page=product_info&products_id=2668.

2. Histamine dehydrogenase from Rhizobium sp.: gene cloning, expression in Escherichia coli, characterization and application to histamine determination;Bakke;J. Biotechnol.,2005

3. Determination of histamine in fish sauce from Thailand using a solid phase extraction and high-performance liquid chromatography;Brillantes;Fish. Sci.,2001

4. Enhanced production of histamine dehydrogenase by Natrinema gari BCC 24369 in a non-sterile condition;Chaikaew;J. Gen. Appl. Microbiol.,2015

5. Codex-stand:302- 2011, Standard for fish sauce. https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B302–2011%252FCXS_302e.pdf.

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