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

Kimura, Meiko; Furutani, Ayumi; Fukui, Youhei; Shibata, Yuki; Nei, Daisuke; Yano, Yutaka; Satomi, Masataka

doi:10.2331/suisan.81.97

Cited by 6 publications

(1 citation statement)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Fish sauce has a prominent umami component, and it contains glutamic acids from some ingredients and fish meat; the balance of the taste is comparable to that of soy sauce [4,5]. Recently, the production of traditional fish sauce has decreased, but the production of microbial fermented fishery seasoning has been increasing [6].…”

Section: Introductionmentioning

confidence: 99%

Production of Anserine-Rich Fish Sauce from Giant Masu Salmon, Oncorhynchus masou masou and γ-Aminobutyric Acid (GABA)-Enrichment by Lactobacillus plantarum Strain N10

et al. 2019

View full text Add to dashboard Cite

Previously, we developed a novel production technique for giant masu salmon (GMS). This study aimed to develop a fish sauce from GMS to explore ways to efficiently utilize the salmon and to enrich the fish sauce with γ-aminobutyric acid (GABA) by microbial fermentation. The minced bodies of GMS were autolyzed by endogenous protease at 55 °C and 60 °C. During autolysis, the changes in total free amino acids and protein size was monitored by LC-MS and SDS-PAGE analysis, respectively. After 96 h, fish sauce was prepared by heating, and the amino acid composition was analyzed by LC-MS. To enrich the fish sauce with GABA, Lactobacillus plantarum strain N10 was added and incubated at 28 °C for 48 h. The total free amino acids content significantly increased for 96 h. SDS-PAGE analysis showed that major bands at 200 kDa and 48 kDa detected at 0 h gradually disappeared over time. The ratio of anserine to total amino acids in the fish sauce was approximately 36%. The concentration of GABA in the fish sauce significantly increased through the addition of strain N10. Thus, anserine-rich fish sauce could be quickly produced from GMS, and the fish sauce was enriched with GABA by microbial fermentation.

show abstract

Section: Introductionmentioning

confidence: 99%

Production of Anserine-Rich Fish Sauce from Giant Masu Salmon, Oncorhynchus masou masou and γ-Aminobutyric Acid (GABA)-Enrichment by Lactobacillus plantarum Strain N10

et al. 2019

View full text Add to dashboard Cite

show abstract

Isolation of halophilic lactic acid bacteria possessing aspartate decarboxylase and application to fish sauce fermentation starter

Wakinaka

Iwata

Takeishi

et al. 2019

International Journal of Food Microbiology

View full text Add to dashboard Cite

Effect of essential oil from pomelo <i>Citrus grandis</i> on suppression of histamine accumulation in dried whole red-eye round herring <i>Etrumeus teres</i>

Tamotsu

Satomi

Furutani

et al. 2017

NSUGAF

View full text Add to dashboard Cite

A histamine-producing bacterium was isolated from dried whole red-eye round herring Etrumeus teres in which histamine accumulation had been observed. The closest phylogenetic neighbor of this bacterial strain was Photobacterium angustum, which shares a 99.15 similarity based on 16S rRNA gene sequencing. An essential oil prepared from pomelo Citrus grandis rind showed strong inhibition of growth of P. angustum isolated from dried whole red-eye round herring. Histamine accumulation was also strongly depressed in dried whole red-eye round herring by the addition of the essential oil to the brine used in the salting process. Application of this citrus essential oil therefore eŠectively suppresses histamine formation in whole dried red-eye round herring.

show abstract

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

Cited by 6 publications

References 17 publications

Production of Anserine-Rich Fish Sauce from Giant Masu Salmon, Oncorhynchus masou masou and γ-Aminobutyric Acid (GABA)-Enrichment by Lactobacillus plantarum Strain N10

Production of Anserine-Rich Fish Sauce from Giant Masu Salmon, Oncorhynchus masou masou and γ-Aminobutyric Acid (GABA)-Enrichment by Lactobacillus plantarum Strain N10

Isolation of halophilic lactic acid bacteria possessing aspartate decarboxylase and application to fish sauce fermentation starter

Effect of essential oil from pomelo <i>Citrus grandis</i> on suppression of histamine accumulation in dried whole red-eye round herring <i>Etrumeus teres</i>

Contact Info

Product

Resources

About