Effects of Organic Acids, Sugars, and Oils on Histamine Production by the Halotolerant Histamine-Producing Bacterium <i>Staphylococcus epidermidis</i> TYH1 Isolated from Sakana Miso Fermented Fish Paste-Reference-Cited by-同舟云学术

Effects of Organic Acids, Sugars, and Oils on Histamine Production by the Halotolerant Histamine-Producing Bacterium Staphylococcus epidermidis TYH1 Isolated from Sakana Miso Fermented Fish Paste

Published:2017 Issue:6 Volume:23 Page:863-870
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Harada Yasuyuki¹,Shozen Kei-Ichi¹,Yokoi Ken-ji¹,Satomi Masataka²

Affiliation:

1. Toyama Prefectural Agricultural, Forestry and Fisheries Research Center, Food Research Institute

2. National Research Institute of Fisheries Science, Japan Fisheries Research and Education Agency

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/23/6/23_863/_pdf

Reference23 articles.

1. Allison, C. and MacFarlane, G. T. (1989). Influence of pH, nutrient availability, and growth rate on amine production by Bacteroides fragilis and Clostridium perfringens. Appl. Environ. Microbiol., 55, 2894-2898.

2. Chander, H., Batish, V. K., Babu, S., and Singh, R. S. (1989). Factors affecting amine production by a selected strain of Lactobacillus bulgaricus. J. Food Sci., 54, 940-942.

3. De Las Rivas B., Rodríguez, H., Carrascosa, A. V., and Muñoz, R. (2008). Molecular cloning and functional characterization of a histidine decarboxylase from Staphylococcus capitis. J. Appl. Microbiol., 104, 194-203.

4. Halász, A., Baráth, Á., Simon-Sarkadi, L., and Holzapfel, W. (1994). Biogenic amines and their production by microorganisms in food. Trends Food Sci. Technol., 5, 42-49.

5. Harada, Y., Shozen, K., Satomi, M., and Yokoi, K. (2008). Effect of citrate treatment on quality of fermented fish-miso prepared from small horse mackerel. J. Jpn. Soc. Food Sci. Technol. (Nippon Shokuhin Kagaku Kogaku Kaishi), 55, 25-31 (in Japanese).

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