Effects of temperature ph value and sodium chloride concentration on histamine formation of n group bacteria psychrophilic and halophilic histamine forming bacteria

Okuzumi, M.; Awano, M.; Ohki, Y.

Nippon Suisan Gakkaishi 50(10): 1757-1762

1984


ISSN/ISBN: 0021-5392
Accession: 005329124

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Abstract
The effects of temperature, pH and NaCl concentration on histidine decarboxylation by the N-group bacteria were studied. The optimum temperature for the growth of the N-group bacteria was .apprx. 20.degree. C while that for histamine formation was .apprx. 25.degree. C, the highest temperature for supporting their growth. The histidine decarboxylase activity of the washed cell suspension tested was highest at 35.degree.-40.degree. C. The optimum pH for the growth of the N-group bacteria was 6-8 while that for histamine formation was 5-6. The histidine decarboxylase activity of the washed cell suspension was highest at pH 5.4. The optimum concentration of NaCl for histamine formation by the N-group bacteria was 1-3%, corresponding to the optimum concentration for their growth. There was no correlation between the histidine decarboxylase activity of the washed cell suspension and the NaCl concentration. [These results are important to the production of histamine by N-group bacteria in contaminated fish products.].