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)被认为是鲭鱼中毒的致病化合物，鱼肉储存过程中Hm的积累不仅取决于产生Hm的细菌，而且还取决于Hm分解细菌，大多数研究都涉及海产品的Hm问题。然而，人们主要关注Hm产生菌的类型及其产生Hm的能力，而几乎没有研究Hm的分解以及Hm积累的机制、分布。研究了鱼肉、草汁、鱼酱和盐辣中Hm分解细菌的数量和作用，结果如下：产生Hm和分解Hm的细菌数量以及Hm含量的变化。鲭鱼在 5°C 和 30°C 下储存期间，每年各两个月进行一次检查。如果样品在 5°C 下储存，则检查一次 Hm 含量。当样品腐败时，Hm 分解菌接管（超过 10^6/g）且 pH 值变为中性时，Hm 含量不断积累、减少并消失。因此，细菌的 Hm 分解能力在 30°C 时可能受到抑制。恶臭假单胞菌似乎在分解鱼肉储存过程中积累的 Hm 方面发挥了主要作用。研究发现，样品中多胺含量的变化并不总是遵循相同的一般模式，并且与分解进度无关，因此多胺不能作为鱼分解的可靠指标。Kusaya 肉汁中没有或少于 10^1。 /ml 产生组胺的细菌和 10^4-10^6/ml 的 Hm 分解细菌 kusaya 肉汁的 pH 值处于细菌 Hm 分解的最佳范围内。因此，推测Hm在kusaya肉汁中几乎不积累。鱼露中的Hm含量为30-71mg/100ml，在20%-NaCl培养基上计数为8*10^2/ml，表明鱼露中可能产生Hm。盐浓度极高的鱼露。在盐卡拉的发酵过程中，既没有检测到Hm产生菌，也没有检测到Hm分解菌，这表明在盐卡拉中几乎不发生Hm积累。盐卡拉.Less