Suppressive effect of Tetragenococcus halophilus, isolated from fish-nukazuke, on histamine accumulation in salted and fermented fish

Author:

Kuda Takashi,Izawa Yukino,Ishii Saeko,Takahashi Hajime,Torido Yuko,Kimura Bon

Funder

Ministry of Agriculture, Forestry and Fisheries

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Comparison of PCR-DGGE and PCR-SSCP analysis for bacterial flora of Japanese traditional fermented fish products, aji-narezushi and iwashi-nukazuke;An;Journal of Science in Food and Agriculture,2010

2. Canadian Food Inspection Agency (CFIA). (2009). Canadian guidelines for chemical contamination and toxins in fish and fish products. In Fish products standards and methods manual (Appendix 3).

3. Food and Drug Administration (FDA). (2001). Scombrotoxin (histamine) formation. In Fish and fisheries products hazards and controls guidance (3rd ed., pp. 83–102). Washington, DC: Office of Seafood.

4. Histamine in the nervous system;Haast;Physiological Reviews,2008

5. Analysis of bacterial and fungal communities in Japanese- and Chinese-fermented soybean paste using nested PCR-DGGE;Kim;Current Microbiology,2010

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