HUSCAP logo Hokkaido Univ. logo

Hokkaido University Collection of Scholarly and Academic Papers >
Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences >
Peer-reviewed Journal Articles, etc >

Histamine Production Behaviors of a Psychrotolerant Histamine-Producer, Morganella psychrotolerans, in Various Environmental Conditions

Files in This Item:
Wang_Blind revised.2.pdf912.13 kBPDFView/Open
Please use this identifier to cite or link to this item:http://hdl.handle.net/2115/80113

Title: Histamine Production Behaviors of a Psychrotolerant Histamine-Producer, Morganella psychrotolerans, in Various Environmental Conditions
Authors: Wang, Di Browse this author
Yamaki, Shogo Browse this author →KAKEN DB
Kawai, Yuji Browse this author →KAKEN DB
Yamazaki, Koji Browse this author →KAKEN DB
Issue Date: 2-Jan-2020
Publisher: Springer
Journal Title: Current microbiology
Volume: 77
Start Page: 460
End Page: 467
Publisher DOI: 10.1007/s00284-019-01853-y
Abstract: Histamine food poisoning is a major safety concern related to seafood consumption worldwide. Morganella psychrotolerans is a novel psychrotolerant histamine-producer. In this study, the histamine production behaviors of M. psychrotolerans and two other major histamine-producers, mesophilic Morganella morganii and psychrotrophic Photobacterium phosphoreum, were compared in seafood products, and histamine accumulation by M. psychrotolerans was characterized at various pH and temperature levels in culture broth. The growth of M. psychrotolerans and P. phosphoreum increased similarly at 4 degrees C in canned tuna, but M. psychrotolerans produced much higher levels of histamine than P. phosphoreum. Histamine accumulation by M. psychrotolerans was induced at lower environmental pH condition at 4 and 20 degrees C. The optimal temperature and pH for producing histamine by crude histidine decarboxylase of M. psychrotolerans were 30 degrees C and pH 7, respectively. The activity of the crude HDC extracted from M. psychrotolerans cells at 10 degrees C retained 45% of the activity at 30 degrees C. Histidine decarboxylase gene expression of M. psychrotolerans was induced by low pH conditions. These results suggest that M. psychrotolerans are also a very important histamine-producer leading to histamine poisoning associated with seafood below the refrigeration temperature.
Rights: This is a post-peer-review, pre-copyedit version of an article published in Current Microbiology. The final authenticated version is available online at: https://doi.org/10.1007/s00284-019-01853-y
Type: article (author version)
URI: http://hdl.handle.net/2115/80113
Appears in Collections:水産科学院・水産科学研究院 (Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

Submitter: 山﨑 浩司

Export metadata:

OAI-PMH ( junii2 , jpcoar_1.0 )

MathJax is now OFF:


 

 - Hokkaido University