Journal
CURRENT MICROBIOLOGY
Volume 77, Issue 3, Pages 460-467Publisher
SPRINGER
DOI: 10.1007/s00284-019-01853-y
Keywords
-
Categories
Funding
- JSPS KAKENHI [JP17K07931]
Ask authors/readers for more resources
Histamine food poisoning is a major safety concern related to seafood consumption worldwide. Morganella psychrotolerans is a novel psychrotolerant histamine-producer. In this study, the histamine production behaviors of M. psychrotolerans and two other major histamine-producers, mesophilic Morganella morganii and psychrotrophic Photobacterium phosphoreum, were compared in seafood products, and histamine accumulation by M. psychrotolerans was characterized at various pH and temperature levels in culture broth. The growth of M. psychrotolerans and P. phosphoreum increased similarly at 4 degrees C in canned tuna, but M. psychrotolerans produced much higher levels of histamine than P. phosphoreum. Histamine accumulation by M. psychrotolerans was induced at lower environmental pH condition at 4 and 20 degrees C. The optimal temperature and pH for producing histamine by crude histidine decarboxylase of M. psychrotolerans were 30 degrees C and pH 7, respectively. The activity of the crude HDC extracted from M. psychrotolerans cells at 10 degrees C retained 45% of the activity at 30 degrees C. Histidine decarboxylase gene expression of M. psychrotolerans was induced by low pH conditions. These results suggest that M. psychrotolerans are also a very important histamine-producer leading to histamine poisoning associated with seafood below the refrigeration temperature.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available