Histamine production in Indian oil sardine and Indian mackerel by luminous bacteria

Alluri, Ramesh; Ananthalakshmy, V K; Venugopalan, V. K.

doi:10.1007/bf01724965

Cited by 3 publications

(1 citation statement)

References 11 publications

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“…Tuna fillets [87] Staphylococcus kloosii Mahi-mahi (Coryphaena hippurus) and Yellowfin tuna (Thunnus albacares) [96] Staphylococcus xylosus Salted semi-preserved anchovies (Engraulis encrasicholus var. mediterraneus) [100] Vibrio harveyi Oil sardine and mackerel [110]…”

Section: Serratia Marcescensmentioning

confidence: 99%

Fishing for the Microbiome of Tropical Tuna

et al. 2022

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Although tunas represent a significant part of the global fish economy and a major nutritional resource worldwide, their microbiome still remains poorly documented. Here, we conducted an analysis of the taxonomic composition of the bacterial communities inhabiting the gut, skin, and liver of two most consumed tropical tuna species (skipjack and yellowfin), from individuals caught in the Atlantic and Indian oceans. We hypothesized that each organ harbors a specific microbial assemblage whose composition might vary according to different biotic (sex, species) and/or abiotic (environmental) factors. Our results revealed that the composition of the tuna microbiome was totally independent of fish sex, regardless of the species and ocean considered. Instead, the main determinants of observed diversity were (i) tuna species for the gut and (ii) sampling site for the skin mucus layer and (iii) a combination of both parameters for the liver. Interestingly, 4.5% of all amplicon sequence variants (ASV) were shared by the three organs, highlighting the presence of a core-microbiota whose most abundant representatives belonged to the genera Mycoplasma, Cutibacterium, and Photobacterium. Our study also revealed the presence of a unique and diversified bacterial assemblage within the tuna liver, comprising a substantial proportion of potential histamine-producing bacteria, well known for their pathogenicity and their contribution to fish poisoning cases. These results indicate that this organ is an unexplored microbial niche whose role in the health of both the host and consumers remains to be elucidated.

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Section: Serratia Marcescensmentioning

confidence: 99%

Fishing for the Microbiome of Tropical Tuna

et al. 2022

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Biogenic Amines in Fish and Shellfish

Rawles

Flick

Martin

1996

Advances in Food and Nutrition Research

132

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Evaluation of histidine decarboxylase activity of bacteria isolated from sardine (Sardina pilchardus) by an enzymic method

López-Sabater

Rodríguez-Jerez

Hernández-Herrero

et al. 1994

Lett Appl Microbiol

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A fast and simple enzymic method has been adapted to measure histidine decarboxylase activity in bacteria isolated from fish. It was possible to quantify the presence of histamine at levels higher than 1.03 times 10‐2μmol (3 ppm) per ml of culture medium. There was a good correlation (γ=0.99) between the histamine content and the increase of absorbance in the concentration range of 3 and 30 ppm. The method can be used for quantitation of the amount of histamine produced by a selected strain, and has the advantages of being low in cost, reliable, easy to use and fast to perform. Plesiomonas shigelloides, a bacterium frequently isolated from fish and aquatic environments, has been identified as a new histamine‐former in fish.

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Histamine production in Indian oil sardine and Indian mackerel by luminous bacteria

Cited by 3 publications

References 11 publications

Fishing for the Microbiome of Tropical Tuna

Fishing for the Microbiome of Tropical Tuna

Biogenic Amines in Fish and Shellfish

Evaluation of histidine decarboxylase activity of bacteria isolated from sardine (Sardina pilchardus) by an enzymic method

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