TY - JOUR
T1 - Histidine decarboxylase activity of bacteria isolated from raw and ripened Salchichon, a Spanish cured sausage
AU - Roig-Sagues, Artur X.
AU - Hernandez-Herrero, Manuela
AU - Lopez-Sabater, Emilio I.
AU - Rodriguez-Jerez, Jose J.
AU - Mora-Ventura, Maria T.
PY - 1996/1/1
Y1 - 1996/1/1
N2 - 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.
AB - 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.
KW - histamine
KW - Histidine decarboxylase bacteria
KW - ripened sausages
U2 - 10.4315/0362-028X-59.5.516
DO - 10.4315/0362-028X-59.5.516
M3 - Article
VL - 59
SP - 516
EP - 520
JO - Journal of Food Protection
JF - Journal of Food Protection
SN - 0362-028X
IS - 5
ER -