Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2015 Dec;23(4):836-844.
doi: 10.1016/j.jfda.2015.02.003. Epub 2015 Mar 21.

Degradation of histamine by Bacillus polymyxa isolated from salted fish products

Yi-Chen Lee  1 , Chung-Saint Lin  2 , Fang-Ling Liu  3 , Tzou-Chi Huang  1 , Yung-Hsiang Tsai  3
Affiliations

Degradation of histamine by Bacillus polymyxa isolated from salted fish products

Yi-Chen Lee et al. J Food Drug Anal. 2015 Dec.

Abstract

Histamine is the causative agent of scombroid poisoning, a foodborne chemical hazard. Histamine is degraded by the oxidative deamination activity of certain microorganisms. In this study, eight histamine-degrading bacteria isolated from salted fish products were identified as Rummeliibacillus stabekisii (1 isolate), Agrobacterium tumefaciens (1 isolate), Bacillus cereus (2 isolates), Bacillus polymyxa (1 isolate), Bacillus licheniformis (1 isolate), Bacillus amyloliquefaciens (1 isolate), and Bacillus subtilis (1 isolate). Among them, B. polymyxa exhibited the highest activity in degrading histamine than the other isolates. The ranges of temperature, pH, and salt concentration for growth and histamine degradation of B. polymyxa were 25-37°C, pH 5-9, and 0.5-5% NaCl, respectively. B. polymyxa exhibited optimal growth and histamine-degrading activity at 30°C, pH 7, and 0.5% NaCl in histamine broth for 24 hours of incubation. The histamine-degrading isolate, B. polymyxa, might be used as a starter culture in inhibiting histamine accumulation during salted fish product fermentation.

Keywords: Bacillus polymyxa; histamine; histamine dehydrogenase; histamine-degrading bacteria; salted fish product.

PubMed Disclaimer

Conflict of interest statement

Conflicts of interest

All authors declare no conflicts of interest.

Figures

Fig. 1
Fig. 1
Effect of temperature on (A) growth, (B) histamine dehydrogenase activity, and (C) histamine-degrading capability of Bacillus polymyxa D05-1. Each value represents the mean ± standard deviation in triplicate.
Fig. 2
Fig. 2
Effect of pH on (A) growth, (B) histamine dehydrogenase activity, and (C) histamine-degrading capability of Bacillus polymyxa D05-1 incubated in histamine broth at 30°C for 24 hours. Error bars represent standard deviation of three replicates. Bars labeled with different letters are significantly different (p < 0.05).
Fig. 3
Fig. 3
Effect of salt concentration on (A) growth, (B) histamine dehydrogenase activity, and (C) histamine-degrading capability of Bacillus polymyxa D05-1 incubated in histamine broth at 30°C for 24 hours. Error bars represent standard deviation of three replicates. Bars labeled with different letters are significantly different (p < 0.05).
See this image and copyright information in PMC

References

    1. Taylor SL. Histamine food poisoning: toxicology and clinical aspects. Crit Rev Toxicol. 1986;17:91–117. - PubMed
    1. Lin CS, Liu FL, Lee YC, Hwang CC, Tsai YH. Histamine contents of salted seafood products in Taiwan and isolation of halotolerant histamine-forming bacteria. Food Chem. 2012;131:574–9.
    1. Zaman MZ, Bakar FA, Selamat J, Bakar J. Occurrence of biogenic amines and amines degrading bacteria in fish sauce. Czech J Food Sci. 2010;28:440–9.
    1. Naila A, Flint S, Fletcher G, Bremer P, Meerdink G. Control of biogenic amines in food-existing and emerging approaches. J Food Sci. 2010;75:R139–50. - PMC - PubMed
    1. Kim JH, Ahn HJ, Jo C, Park HJ, Chung YJ, Byun MW. Radiolysis of biogenic amines in model system by gamma irradiation. Food Control. 2004;15:405–8.

LinkOut - more resources