碩士 / 國立澎湖科技大學 / 食品科學研究所 / 101 / Abstract
Histamine fish poisoning usually results from the ingestion of fish containing high levels of histamine. Histamine is formed in fish by certain bacteria that can decarboxylate histidine. Most of the histamine-producing bacteria are mesophilic, strict temperature control is important in the prevention of histamine fish poisoning.
However, the presence of psychrophilic histamine-producing bacteria also causes the accumulation of histamine at low temperatures. To study those psychrophilic histamine-producing bacteria,27 strains were isolated from Scomber australasicus (mackerel) and Rachycentron canadum (cobia) by HDC gene detection and low temperature screening in this study.All of them were demonstrated as histamine-producing bacteria by histamine immunoassay test kit. In addition to histamine, most of the them were able to produce putrescine and cadaverine . 27 isolated strains were identified as Photobacterium sp, Pseudomonas sp, Psychrobacter sp , Vibrio fischeri by 16S rDNA sequence analysis. In the present study, 5f28 strain(Vibrio fishcheri) and 9f14 strain (Photobacterium phosphoreum) were inoculated into different broth,(TSBNH, mackerel and cobia broth), and examined their behavior during storage at low and room temperature (5℃ and 25℃).In mackerel broth, histamine levels arrived at 582 ppm by 5f28 and 735 ppm by 9f14 at 5℃ in 2 day. In 8 day, the amounts of histamine were 901 ppm and 912 ppm, respectively. These data indicate that histamine accumulation in fish during low temperature storage by psychrotrophic histamine-producing bacteria could be hazards in food safety.
| Identifer | oai:union.ndltd.org:TW/101NPHT7252003 |
| Date | January 2013 |
| Creators | Fu,Ching-Fan, 傅靜凡 |
| Contributors | Chen,Ming-Lun, 陳名倫 博士 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 123 |
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