Isolation and identification of the causative bacterium of histamine accumulation during fish sauce fermentation and the suppression effect of inoculation with starter culture of lactic acid bacterium on the histamine accumulation in fish sauce processing-Reference-Cited by-同舟云学术

Isolation and identification of the causative bacterium of histamine accumulation during fish sauce fermentation and the suppression effect of inoculation with starter culture of lactic acid bacterium on the histamine accumulation in fish sauce processing

Published:2015 Issue:1 Volume:81 Page:97-106
ISSN:0021-5392
Container-title:NIPPON SUISAN GAKKAISHI
language:en
Short-container-title:NSUGAF

Author:

KIMURA MEIKO¹,FURUTANI AYUMI¹,FUKUI YOUHEI¹,SHIBATA YUKI²,NEI DAISUKE³,YANO YUTAKA⁴,SATOMI MASATAKA¹

Affiliation:

1. National Research Institute of Fisheries Science, Fisheries Research Agency

2. Blessing favour Co., Ltd.

3. National Food Research Institute

4. Hokkaido National Fisheries Research Institute, Fisheries Research Agency

Publisher

Japanese Society of Fisheries Science

Subject

Aquatic Science

Reference20 articles.

1. 6) Park J, Fukumoto Y, Fujita E, Tanaka T, Washio T, Otsuka S, Shimazu T, Watanabe K, ABE H. Chemical composition of fish sauces produced in Southeast and East Asian countries. J. Food Compost. Anal. 2001; 14: 113-125.

2. 7) Park J, Watanabe T, Endo K, Watanabe K, Abe H. Taste-active components in a Vietnamese fish sauce. Fish. Sci. 2002; 68: 913-920.

3. 8) Taira W, Funatsu Y, Satomi M, Takano T, Abe H. Changes in extractive components and microbial proliferation during fermentation of fish sauce from underutilized fish species and quality of final products. Fish. Sci. 2007; 73: 913-923.

4. 10) FAO, WHO. Hazard identification. In: FAO, WHO (eds) Joint FAO/WHO Expert Meeting on the Public Health Risks of Histamine and Other Biogenic Amines from Fish and Fishery Products, 2012.

5. 12) Satomi M, Kimura B, Mizoi M, Sato T, Fujii T. Tetragenococcus muriaticus sp. nov., a new moderately halophilic lactic acid bacterium isolated from fermented squid sauce. Int. J. Syst. Bacteriol. 1997; 47: 832-836.

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