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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/52981

Title: Degradation of histamine in salted fish product by halotolerant Bacillus polymyxa.
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: 2015-12
Issue Date: 2020-06-16T02:20:28Z
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/987654321/52981
Appears in Collections:[食品科學系] 期刊論文

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