Distribution of histamine-producing lactic acid bacteria in canned salted anchovies and their histamine production behavior

Kobayashi, Takeshi; Wang, Xuguang; Shigeta, Naoki; Taguchi, Chihiro; Ishii, Kouichi; Shozen, Kei-ichi; Harada, Yasuyuki; Imada, Chiaki; Terahara, Takeshi; Shinagawa, Akira

doi:10.1007/s13213-016-1213-7

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Significant Levels Of the Effects Of The Physicochemical Con...1

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Cited by 5 publications

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“…This is obviously due to the direct relationship between pH and level of activation of hdc gene in the cells. 18,25 The bacterial biomass also determined the quantity of histamine produced as each cell is expected to be producing histamine, and this accounted for the observed statistical significance.…”

Section: Significant Levels Of the Effects Of The Physicochemical Con...mentioning

confidence: 99%

Effects of Some Physicochemical Conditions on the Growth and Histamine Production by Enterococcus Isolates from Fermented Pentaclethra macrophylla (Oil Beans) in Nsukka, Nigeria

2023

TJNPR

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Although certain species have continued to gain prominence as the major cause of nosocomial infections, causing such diseases as urinary tract infections, bacteraemia, intra-abdominal infections, and endocarditis, 6-10 many species are known probiotics that are involved in the fermentation of dairy products and traditionally fermented foods, adapting to several food environment, especially as non starter fermenters. 11,12

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Section: Significant Levels Of the Effects Of The Physicochemical Con...mentioning

confidence: 99%

Effects of Some Physicochemical Conditions on the Growth and Histamine Production by Enterococcus Isolates from Fermented Pentaclethra macrophylla (Oil Beans) in Nsukka, Nigeria

2023

TJNPR

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Bacterial and chemical properties of Japanese traditional anchovy product, salted Etari

et al. 2020

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Tetragenococcus halophilus MJ4 as a starter culture for repressing biogenic amine (cadaverine) formation during saeu-jeot (salted shrimp) fermentation

Kim

Lee²,

Chun

et al. 2019

Food Microbiology

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Distribution of histamine-producing lactic acid bacteria in canned salted anchovies and their histamine production behavior

Cited by 5 publications

References 26 publications

Effects of Some Physicochemical Conditions on the Growth and Histamine Production by Enterococcus Isolates from Fermented Pentaclethra macrophylla (Oil Beans) in Nsukka, Nigeria

Effects of Some Physicochemical Conditions on the Growth and Histamine Production by Enterococcus Isolates from Fermented Pentaclethra macrophylla (Oil Beans) in Nsukka, Nigeria

Bacterial and chemical properties of Japanese traditional anchovy product, salted Etari

Tetragenococcus halophilus MJ4 as a starter culture for repressing biogenic amine (cadaverine) formation during saeu-jeot (salted shrimp) fermentation

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