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Abstract
Histamine is a toxic chemical and is the causative agent of food poisoning. This foodborne toxin may be degraded by the oxidative deamination activity of certain microorganisms. In this study, we isolated four histamine-degrading Lactobacillus plantarum bacteria from miso products. Among them, L. plantarum D-103 exhibited 100% degradation of histamine in de Man Rogosa Sharpe (MRS) broth containing 50 ppm of histamine after 24 h of incubation at 308C. The optimal growth, histamine oxidase, and histamine-degrading activity of L. plantarum D-103 were observed in histamine MRS broth at pH 7.0, 3% NaCl, and 308C. It also exhibited tolerance to broad ranges of pH (4 to 10) and salt concentrations (0 to 12%) in histamine MRS broth. Therefore, the histamine-degrading L. plantarum D-103 might be used as an additive culture to prevent histamine accumulation in miso products during fermentation.
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1 Department of Biotechnology, Tajen University, Pingtung 907, Taiwan, Republic of China
2 Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung 811, Taiwan, Republic of China
3 Department of Food Science, National Penghu University of Science and Technology, Penghu 880, Taiwan, Republic of China
4 Seafood Research and Education Center, Oregon State University, Astoria, Oregon 97103, USA