Abstract
Histamine-producing bacteria (HPB) produce histamine from histidine contained in food through the action of histidine decarboxylase. To identify HPB isolated from food, it is necessary to detect histamine produced by the bacteria. In this study, we concurrently identified HPB and detected histamine by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. After 24 h of incubation, 30 of 34 bacterial strains were correctly identified. Histamine was detected in all HPB cultured on Niven’s medium, and 94% of HPB cultured in histidine broth, except for two strains with low histamine production. This method may greatly simplify the procedure and reduce the time required to identify HPB.
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SU: Conceptualization, methodology, investigation, writing– original draft, writing—review and editing, MK: Investigation, resources, KK: Investigation, resources, JS: Writing—review and editing, supervision, KS: Supervision.
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Uehara, S., Kobayashi, M., Kimura, K. et al. Rapid identification of histamine-producing bacteria isolated from fish using MALDI-TOF MS. J Food Sci Technol 58, 4055–4061 (2021). https://doi.org/10.1007/s13197-021-05092-7
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DOI: https://doi.org/10.1007/s13197-021-05092-7