Histamine and Cadaverine Production by Bacteria Isolated from Fresh and Frozen Albacore (Thunnus alalunga)

Abstract

Two hundred twenty-seven bacterial strains were isolated from fresh and frozen albacore stored either at -18 or -25 degrees C and investigated for their abilities to produce biogenic amines. As a preliminary screening, all 227 strains were tested in either Niven or Niven modified medium, which allowed the selection of 25 presumptive histamine-producing strains. High-pressure liquid chromatography revealed that only 10 of the 25 strains selected were able to produce low histamine concentrations (<25 ppm) in tryptic soy broth medium supplemented with 2% histidine. None of the 25 strains tested produced putrescine or spermine, whereas 6 strains produced spermidine. Histamine production by Stenotrophomonas maltophilia strain 25MC6 was not prevented at 4 degrees C, and the levels of this amine reached concentrations of 25.8 ppm after 6 days. Three S. maltophilia strains showed strong lysine-decarboxylating activity. Their cadaverine formation capacity was determined by high-pressure liquid chromatography in tryptic soy broth supplemented with 1% lysine; this revealed that the three S. maltophilia strains tested produced more than 700 ppm of cadaverine during the first 24 h of incubation at 37 degrees C. S. maltophilia strain 15MF, initially obtained from fresh albacore tuna, produced up to 2,399 ppm and 4,820 ppm of cadaverine after 24 and 48 h of incubation at 37 degrees C, respectively. To our knowledge, this is the first report on histamine and cadaverine production by strains of the species S. maltophilia, previously known as Pseudomonas and Xanthomonas maltophilia, isolated from fresh and frozen albacore tuna.

Biogenic amine formation and bacterial contribution in Natto products

“…Biogenic amines in bacterial cultures were determined according to the procedure developed by Eerola, Hinkkanen, Lindfors, and Hirvi (1993) and modified by Ben-Gigirey et al (1998), Ben-Gigirey, De Sousa, Villa, and Barros-Velazquez (1999). A loopful of a strain was inoculated in 5 ml of tryptic soy broth (TSB, Difco) with 0.5% L-histidine monohydrochloride monohydrate, L-tyrosine disodium salt hydrate, L-ornithine monohydrochloride, and L-lysine monohydrochloride (pH 5.8) supplemented with 0.0005% pyridoxal-HCl (Sigma Chemical Co., St. Louis, MO, USA).…”

Biogenic amine formation and bacterial contribution in fish, squid and shellfish

“…Extraction of both samples and bacterial cultures and HPLC determination of BAs were carried out according to the procedures developed by Ben-Gigirey, De Sousa, Villa, & Barros-Velazquez (1998, 1999. Briefly, 10 ml of 0.4 M perchloric acid containing a known amount of 1,7-diaminoheptane used as an internal standard was added to either 3 g of fish samples or 1 ml of bacterial culture, and the mixture was homogenized with Ultra-Turrax (IKA Labortechnik, Staufen, Germany) and centrifuged at 3000g at 4°C for 10 min.…”

Sensory, microbial and chemical effects of a slurry ice system on horse mackerel (Trachurus trachurus)

“…Samples were then mixed with 225 ml of peptone water (1 g l −1 ) and homogenised in a stomacher (Seward Medical, London, UK) as previously described. 14,15 In all cases, serial dilutions from the microbial extracts were prepared in peptone water. Total aerobes were investigated in plate count agar (PCA, Oxoid Ltd, London, UK) as described elsewhere.…”