Citation
Fatimah Abu Bakar, . and Muhammad Zukhrufuz Zaman, . and Jinap Selamat, . and Jamilah Bakar, . (2011) Halo-tolerant starter cultures as potential biogenic amine degraders in fish sauce fermentation. [Proceedings Paper]
Abstract
The contents of biogenic amines comprising histamine putrescine and cadaverine in fish sauce were determined and the bacteria isolated from the samples were evaluated for their amines degradation activity. Five fish sauce samples contained 62.5-393.3 ppm of histamine 5.6-242.8 ppm of putrescine and 187.1-704.7 ppm of cadaverine. Thirty three bacterial isolates produced all three amines seven isolates produced one or two amines and one isolate did not produce any amine in the differential agar media tested. Only eight isolates were further identified and evaluated for their amines degrading capability. Bacillus amyloliquefaciens FS-05 and Staphylococcus carnosus FS-19 degraded histamine up to 59.9 and 29.1 from its initial concentration respectively. Staphylococcus intermedius FS-20 and Bacillus subtilis FS-12 degraded putrescine and cadaverine up to 30.4 and 28.9 respectively. Most isolates tolerated the salt concentrations of up to 15 and temperature of up to 45C.
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Abstract
The contents of biogenic amines comprising histamine putrescine and cadaverine in fish sauce were determined and the bacteria isolated from the samples were evaluated for their amines degradation activity. Five fish sauce samples contained 62.5-393.3 ppm of histamine 5.6-242.8 ppm of putrescine and 187.1-704.7 ppm of cadaverine. Thirty three bacterial isolates produced all three amines seven isolates produced one or two amines and one isolate did not produce any amine in the differential agar media tested. Only eight isolates were further identified and evaluated for their amines degrading capability. Bacillus amyloliquefaciens FS-05 and Staphylococcus carnosus FS-19 degraded histamine up to 59.9 and 29.1 from its initial concentration respectively. Staphylococcus intermedius FS-20 and Bacillus subtilis FS-12 degraded putrescine and cadaverine up to 30.4 and 28.9 respectively. Most isolates tolerated the salt concentrations of up to 15 and temperature of up to 45C.
Additional Metadata
| Item Type: | Proceedings Paper |
|---|---|
| Additional Information: | Available at Perpustakaan Sultan Abdul Samad Universiti Putra Malaysia 43400 UPM Serdang Selangor Malaysia. QR22 M3I61 2011 vol. 1 Call Number. |
| AGROVOC Term: | Sauces |
| AGROVOC Term: | Fish products |
| AGROVOC Term: | Fermentation |
| AGROVOC Term: | Starter cultures |
| AGROVOC Term: | Identification |
| AGROVOC Term: | Biogenic amines |
| AGROVOC Term: | Amines |
| AGROVOC Term: | Bacterial counting |
| AGROVOC Term: | Bacillus |
| AGROVOC Term: | Staphylococcus |
| Geographical Term: | MALAYSIA |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 05:15 |
| URI: | http://webagris.upm.edu.my/id/eprint/13049 |
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