HISTAMINE CONTENTS AND HISTAMINE-METABOLI ZING MICROBIAL-FLORA DURINGFERMENTATION OF SQUID SHIOKARA

Changes in histamine contents and in the numbers of histamine-producin g and histamine-decomposing bacteria were examined during the fermenta tion of one sample of squid Shiokara Shirodukuri (salted and fermented squid meat without skin) and two samples (A, B) of Akadukuri (salted and fermented squid meat with skin). Histamine contents of the samples were extremely small, being 0.2 similar to 5.4 mg/100 g, 0.1 similar to 1.0 mg/100 g and 0 g/100 g for Shirodukuri, Akadukuri A and Akaduku ri B, respectively. Histamine-producing bacteria were detected only at the 7th day and the viable count was 3.0x10(1)/g. The numbers of hist amine-decomposing bacteria which were detected during the initial ferm entation period of Shirodukuri and Akadukuri A were approximately 10(2 )/g. Acinetobacter species were identified as histamine-producing and histamine-decomposing bacteria.