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Histamine, cadaverine and putrescine forming bacteria from ripened Spanish semipreserved anchovies
- Rodriguez-Jerez, J.J., Lopez-Sabater, E.I., Roig-Sagues, A.X., Mora-Ventura, M.T.
- Journal of food science 1994 v.59 no.5 pp. 998-1001
- anchovies, ripening, food preservation, bacteria, histamine, cadaverine, putrescine, enzyme activity, histidine, carboxy-lyases, Spain
- Histidine decarboxylase activity and production of putrescine and cadaverine were assessed in 200 bacterial isolates from ripened semi-preserved Spanish anchovies. Highest levels of histidine decarboxylase activity were observed in Morganella morganii, with 2336.4 +/- 356.32 ppm of histamine, produced in laboratory media, after 24 hr incubation at 37 degrees C. Microorganisms producing histamine also produced detectable putrescine and cadaverine. The Niven medium was used to evaluate the 200 isolates for histidine decarboxylase activity, after incubation 24 hr at 37 degrees C. An enzymic technique was used to distinguish false positives and to quantify bacterial histamine levels. The number of microorganisms was the most important factor in the accumulation of histamine.