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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/43311

Title: Degradation of histamine in salted fish product by halotolerant Bacillus polymyx
Authors: Hsien-Feng Kung;Yi-Chen Lee;Ya-Leng Tseng;Ya-Ling Huang;Tai-Yuan Chen;Yung-Hsiang Tsai
Contributors: 國立臺灣海洋大學:食品科學系
Date: 2016-08
Issue Date: 2017-06-23T06:39:56Z
Publisher: Journal of Food Safety
Abstract: Abstract:Bacillus polymyxa D05-1 isolated from salted fish product which possess histamine degrading activity was added to the salted fish products and held at 30C for 6 weeks in this study. Aerobic plate counts (APCs) in low spiked samples (4.0 log CFU/g) were remained constant during storage time, whereas, those of control samples gradually increased during first 3 weeks of storage and thereafter remained constant. However, the aerobic plate counts (APCs) of high spiked samples (6.0 log CFU/g) rapidly decreased to 4.0 log CFU/g at first week of storage, and thereafter increased slightly. The both spiked samples had considerably lower levels of total volatile basic nitrogen (P < 0.05) than control samples at each sampling time except for second week storage. In general, histamine contents in the both spiked samples markedly decreased during 6 weeks storage, whereas those of control samples increased with increased storage time. After 6 weeks storage, the histamine contents in high and low spiked samples were reduced for 45.8% and 36.0%, respectively, as compared with control samples. These results indicated that B. polymyxa D05-1 could be utilized in salted fish fermentation to reduce histamine levels in fermented products.
Relation: 36(3), pp.325-331
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/43311
Appears in Collections:[食品科學系] 期刊論文

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