Histidine decarboxylase activity of bacteria isolated from raw and ripened Salchichon, a Spanish cured sausage

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Abstract

Twenty samples of raw sausages (before the ripening process) and 10 of ripened sausages of two different sizes of salchichon, one of the most- consumed ripened meat products in Spain, were microbiologically analyzed. Histidine decarboxylase activity of different isolates obtained from different culture media was evaluated by a decarboxylase agar medium and confirmed afterwards by an enzymatic method. Of the isolates obtained from raw sausages, 15.8% showed histamine-forming activity, most of them (78.1%) belonging to the Enterobacteriaceae family. Klebsiella oxytoca, Enterotobacter nerogenes (one isolate), and Enterobacter cloacae (six isolates) showed a powerful histamine-forming activity, producing more than 3,000 μg/ml. In spite of histamine-forming activity being detected in eight of ten analyzed samples of ripened sausages, only one histamine- forming bacterium, identified as Lactobacillus curvatus, was isolated; it showed an ability to form 1,994 μg/ml of histamine in experimental conditions.
Original languageEnglish
Pages (from-to)516-520
JournalJournal of Food Protection
Volume59
Issue number5
DOIs
Publication statusPublished - 1 Jan 1996

Keywords

  • histamine
  • Histidine decarboxylase bacteria
  • ripened sausages

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