Studies on histamine-decomposing bacteria in marine food products

海产品中组胺分解菌的研究

基本信息

批准号：
06660262
负责人：
FUJII Tateo
金额：
$ 1.34万
依托单位：
Tokyo University of Fisheries
依托单位国家：
日本
项目类别：
Grant-in-Aid for General Scientific Research (C)
财政年份：
1994
资助国家：
日本
起止时间：
1994 至 1995
项目状态：
已结题

项目摘要

Histamine (Hm) is known as the causative compound of scombroid fish poisoning. The accumulation of Hm during the storage of fish meat does not depend only on Hm-producing bacteria but also on Hm-decomposing bacteria. Most studies concerning Hm problems of sea products, however, have focussed on the type of Hm-producing bacteria and their avility to produce Hm, while the decomposition of Hm has hardly been studied. In order to clarify the mechanisms of Hm accumulation, the distribution and roles of Hm-decomposing bacteria during the storage of fish meat, and in kusaya gravy, fish sauce and shiokara were studied. The results are as follows ;Changes in the numbers of both Hm-producing and Hm-decomposing bacetria and Hm contents were examined during the storage of common mackerel at 5 and 30ﾟC for two months each throughout a year. In the case of samples stored at 5ﾟC,the Hm contents, once accumulated, decreased and disappeared when the sample putrefied as Hm-decomposing bacteria took over … More (more than 10^6/g) and the pH value became neutral. At 30ﾟC storage, the Hm content did not always decrease, suggesting the Hm-decomposing ability of the bacteria might therefore be inhibited at 30ﾟC.Pseudomonas putida seemed to play a major role in the decomposition of Hm accumulated during the storage of the fish meat.It was found that changes in polyamine contents in the samples did not always follow the same general pattern and did not correlate with the progress of decomposition. So polyamines would not be a reliable indicator of fish decomposition.Kusaya gravy had none or less than 10^1/ml histamine-producing bacteria and 10^4-10^6/ml of Hm-decomposing bacteria. The pH values of kusaya gravy were in the optimal range for bacterial Hm decomposition. It is therefore assumed that Hm hardly accumulates in kusaya gravy.Hm contents of fish sauce were 30-71mg/100ml. Hm-producing bacteria counted on 20%-NaCl medium was 8*10^2/ml, suggesting the possible production of Hm in fish sauce containing extremely high salt concentration.During the fermentation process of shiokara, neither Hm-producing nor Hm-decomposing bacteria were detected. It was suggested that Hm accumulation hardly occurs in shiokara. Less

组胺（HM）被称为严重的斯科姆德鱼中毒的化合物。在鱼肉储存过程中，HM的积累不仅取决于产生HM的细菌，还取决于HM分解的细菌。然而，大多数关于海洋产品问题的研究都集中在产生HM的细菌及其产生HM的能力上，而HM的分解几乎没有研究。为了阐明HM积累的机制，在鱼肉储存过程中，HM分解的细菌的分布和作用，在Kusaya肉汁中，鱼酱和Shiokara进行了研究。结果如下：在整个一年中，在5和30°C的储存过程中，在5和30°C的储存过程中检查了HM产生和HM摄入的大量和HM含量的变化。对于存储在5 c的样品的情况下，当将样品腐烂时，HM含量堆积，下降和消失，因为HM污染细菌接管了……更多（超过10^6/g），并且pH值变得中性。在30°C存储处，HM含量并不总是减少，因此，在30°C. c.pepeudomonas putida似乎可以抑制细菌的HM含量能力，这似乎在储存的HM分解中起着主要作用。因此，多胺将不是鱼类分解的可靠指标。库萨亚肉汁没有或小于10^1/ml产生组胺的细菌和10^4-10^6/ml hm污染细菌的pH值。鱼露为30-71mg/100ml。在20％-NACL培养基上计数的HM产生细菌为8*10^2/ml，这表明在含有极高盐浓度的鱼露中可能产生HM。在Shiokara的发酵过程中，HM产生的发酵过程均未检测到HM产生的细菌。有人提出，HM积累几乎不会发生在Shiokara。较少的