Isolation, Screening and Tolerance of Histamine Degrading Strains from Fish Sauce

doi:10.3969/j.issn. 1673-1689.2022.03.002

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Isolation, Screening and Tolerance of Histamine Degrading Strains from Fish Sauce
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                        10.3969/j.issn. 1673-1689.2022.03.002
                    
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Affiliation:(College of Food Science and Engineering，Ocean University of China, Qingdao 266003, China)
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Abstract:

Biogenic amines widely existed in some foods, especially in fermented foods, which have certain hidden danger of food safety. In order to obtain biogenic amines degrading strains used in fish sauce and other fermentation products, non-biogenic amines producing strains were primarily screened from the natural fermentation fish sauce by double-layer chromogenic medium method, which was re-screened by high-performance liquid chromatography (HPLC) method to obtain a strain MZ5 with high efficiency of histamine degradation. The strain was identified as Pichia kudriavzevii, and the strain showed high histamine degradation activity in the range of 10~200 mg/L histamine concentration, 0~5% volume fraction of ethanol, pH 5~7 and 0~8 g/dL NaCl. The histamine degradation rate was 98.61% at the initial histamine mass concentration of 50 mg/kg and pH 7. Pichia kudriavzevii had good tolerance to ethanol, pH and salt concentration, and could be used as the fermentation preparation. This study could provide a research basis for the development of biological amine degradants in fermented food.

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ZHU Cuicui, WANG Haiying, ZHAO Yuying, XU Ying, WANG Dongfeng. Isolation, Screening and Tolerance of Histamine Degrading Strains from Fish Sauce[J]. Journal of Food Science and Biotechnology,2022,41(3).

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Online: April 19,2022
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