Jj. Leisner et al., PRODUCTION OF HISTAMINE AND TYRAMINE BY LACTIC-ACID BACTERIA ISOLATEDFROM VACUUM-PACKED SUGAR-SALTED FISH, Journal of Applied Bacteriology, 76(5), 1994, pp. 417-423
The incidence of histamine- or tyramine-producing lactic acid bacteria
was examined in several products of vacuum-packed sugar-salted fish (
salmon, halibut, mackerel). No histamine-producing isolates were obser
ved, whereas the majority of tyramine-producing isolates were identifi
ed as Carnobacterium spp. These organisms were shown to be important m
embers of the microbial flora during storage of vacuum-packed sugar-sa
lted salmon at 5 degrees C. The amount of tyramine produced was reduce
d by lowering the temperature from 9 degrees C to 4 degrees C for all
of five strains of carnobacteria or lactobacilli. The majority of tyra
mine was produced during the exponential growth phase for Carnobacteri
um piscicola N 5 and Lactobacillus viridescens N 69. The ability of th
ese bacteria to produce tyramine may be used as an index of microbial
quality/acceptability of stored vacuum-packed sugar-salted fish.